Live Theatre

45-minute competition | Tuesday 26th March

According to the Food and Agriculture Organization (FAO), a third of all food produced worldwide ends up in the trash. 

This year  we saw 8/10 teams of chefs to battle it out to be crowned Tilda Chef Team of the Year 2024. The competition ran in conjunction with the Craft Guild of Chefs and is for teams of 2 chefs. They were given 45 minutes to create a 2 course meal using any of Tilda’s Dry Basmati rice range. A minimum of 50% of the dish was Tilda rice and a minimum of 25% a by product or something that would have ended up in the trash. 

Judges were looking for creativity and innovation, dishes that have the wow factor and show rice to be the star of the dish. As well as the team, taking into consideration sustainable products in the production of the dish, meeting the criteria of 25% of waste items used in the dishes and the teamwork and communication of the chefs on the team. Finally cooking degree’s, taste, flavour, presentation and balance of the two dishes.   

Check out Tilda’s rice range here. 

The Prize 
The members of the winning team received a voucher for themselves and a guest for an overnight stay and dinner at a venue of their choice which could be taken from the list below or they may request a similar property that they choose.    

• La Manor Aux Quat Saison 

• Penny Hill Park Hotel and Spa 

• Tom Kerridge Pub and Rooms 

• Balmoral Hotel Edinburgh   

Three runners up teams won Tilda Rice Hampers for their kitchen. 

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

60-minute competition | Tuesday 26th March

Entries are sought from a 2-person team, the team will be expected to produce 2 portions of a selection of bowl food that they would recommend for a stand-up event aimed at 20 covers plus, making sure content is sufficient to provide enough substance for an evening meal. There must be a minimum of 3 [plates/bowls] and maximum of 5 [plates/bowls] including at least one that is a dessert item. Included in the dishes you must use a minimum of 4 of the 7 Waitrose Cooks’ Ingredients products listed below. 

Waitrose will supply ingredients for the final on receipt of each competitors recipes.  

Judges will be looking at ease of service, balance, content, skills, flavours, tastes and the use of the sponsors products in the dishes presented.  

60 minutes will be allowed for the competition and the dishes can be served in any order after 15 minutes. The use of a theme is allowed but if one is chosen, all the dishes should reflect the theme. Please provide with your entry a short menu description and digital photographs from which the finalists will be chosen. 

Waitrose Product list
1.    No1 Craft Guild endorsed Dry aged Sirloin  (https://www.waitrose.com/ecom/products/no-1-30-day-dry-aged-sirloin-steak/829199-790963-790964)     
2.    No1 Spelt Sourdough  (https://www.waitrose.com/ecom/products/no1-spelt-sourdough-bread/703502-525844-525845)    
3.    No1 Woodland Mushrooms (https://www.waitrose.com/ecom/products/no1-woodland-mushrooms/661559-281807-281808)
4.    No1 Goats Milk Gouda (https://www.waitrose.com/ecom/products/no1-goats-milk-gouda/725998-629536-629537)
5.    No1 65% Dominican Republic Chocolate  (https://www.waitrose.com/ecom/products/no1-dominican-republic-dark-chocolate-65/799397-706942-706943)
6.    No1 Gold Longstock eggs (https://www.waitrose.com/ecom/products/no1-longstock-gold-free-range-eggs/837555-791394-791395)
7.    No1 Frozen Halibut  (https://www.waitrose.com/ecom/products/no1-frozen-halibut-fillets/498013-679259-679260)

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

60-minute competition | Wednesday 27th March 

A team of 2 chefs will be given 60 minutes to produce 2 portions of a two-course meal consisting of a main and dessert from a mystery basket of ingredients supplied by our sponsors Fresh Direct. The ingredient list will be emailed to the competitors @ 5pm the night before the competition. Please make sure you use an email address that is monitored. The mystery box will consist of a set protein and a choice of primary ingredients for the accompaniments to the main course and dessert.  There will also be a larder table where chefs can choose additional ingredients. On arrival competitors have to submit their 2-dish descriptions to the judges then they may start weighing out their ingredients behind the scenes, and will be allowed onto their station 15 minutes prior to the start of the competition. All small equipment [including a set of weighing scales] and containers for the ingredients is the responsibility of the competitor. Service of the dishes may commence after 30 minutes and must be completed before the 60 minutes. Competitors will need to provide a menu card for the judges to review with an allergen sheet.

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

30-minute competition | Tuesday 26th March

The competitor has 30 minutes to create a main course dish for 2 covers using a 7/8 bone single rack of lamb which has been removed from the chime bone only. A suitable garnish will need to be served with the protein element of the dish. The Lamb will be supplied by our official meat partners – Meat & Livestock Australia. 

All other ingredients to be provided by competitor. 

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

30-minute competition | Tuesday 26th March

The competitor is required to create a pasta dish for 2 covers using one of the Dell’Ugo fresh pasta varieties listed below.  

The dish can be aimed at either a sweet or savoury course. Competitors should pay attention to this being a pasta class and the judges will be looking for at least 50% of the dish to be pasta. Judges will also be looking for chefs to show their skills, not only in cooking of the pasta but the preparation, cooking and balance of the ingredients they place within their finished dish. 

Dell’ Ugo fresh pasta selection that chefs may use below: 

• Spaghetti  

• Linguine 

• Tagliatelle 

• Lasagne sheets 

• Fusilli 

• Macaroni 

To view the pasta range please visit www.dellugo.co.uk . To request samples please email Dell’Ugo: benn.lee@ugogroup.co.uk  

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

30-Minute Competition | Monday 25th March

Competitors have 30 minutes to produce a cheese-based starter, (2 portions) using at least one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker to be served either hot or cold. Finalists can request samples from Alsop & Walker to be sent in advance of the event and product will be available at the event on the day of the competition.  Competitors must use at least one of the following: 

• Cheesemaker’s Special  - Silver in the World Cheese Awards  

• A hard cheese with a hint of caramel undertones, creamy to taste with a depth of flavour and a delicate crunch of natural crystals. 

• Idle Hour – Silver – World Cheese Awards and Gold – British Food Awards  

• A semi-hard cheese; creamy tasting with citrus undertones and a hint of nut, in a natural edible rind. Has a slightly crumbly texture with a hint of lemon. 

• Mayfield – Silver – Great British Food Awards –  

• A Semi-Hard Emmental style cheese that is sweet, nutty, and creamy 

• Sussex Brie – Gold – British Food Awards   

• A semi-hard creamy tasting mild blue cheese with a natural edible rind. After being opened for a short period the blue will start to bloom. Matured for 12 weeks, can be held for 25 weeks to develop stronger blue characteristics. 

Details of the cheeses that competitors can choose from can be found at: www.alsopandwalker.co.uk/product-category/cheese/ 

Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be considered. All additional ingredients are the responsibility of the competitor. 

To request a sample of your chosen cheese please contact maggs@alsopandwalker.co.uk. 

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

30-Minute Competition | Monday 25th March

The competitor is required to create a hot or cold plated dessert for 2 covers. Competitors may bring pre-made elements to the dish, but workload and skill element of their chosen dish will be taken into consideration by the judges. 
The competitors are required to use at least 1 (or more) products from a range supplied by the sponsors Henley Bridge ingredients as part of their dish. The product ranges are: 

• DeZaan - Cocoa Powder: https://hbingredients.co.uk/pages/dezaan  

• Distilleries Peureux - Fruit Brandies and Liquieurs: https://hbingredients.co.uk/collections/grandes-distilleries-peureux 

• Boiron - Purees: https://hbingredients.co.uk/collections/boiron 

• Belcolade – Belgian Chocolate: https://hbingredients.co.uk/pages/belcolade 

• Reepublica del Cacao – Latin American chocolate: https://hbingredients.co.uk/pages/republica-del-cacao  

• Prova Gourmet – sweet brown extracts and flavours: https://scanner.topsec.com/?d=2618&r=show&u=https%3A%2F%2Fhbingredients.co.uk%2Fpages%2Fprova-gourmet&t=22fc4faa80a055dc9f30f0cf6a0b42d236ad6aec 

The full list of products from which to choose from can be found here.  

Samples can be requested by contacting Clare.Nice@hbingredients.co.uk or calling +44 (0)1273 476 721 

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

30-Minute Competition | Wednesday 27th March

Competitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Please note as a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta at any stage of preparation, but workload and skill element of their chosen dish will be taken into consideration by the judges.   

For recipe inspiration please visit the Dell’Ugo website www.dellugo.co.uk.  

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

30-minute competition | Monday 25th March

Plant-based cooking is a culinary approach centred around the use of fruits, vegetables, grains, legumes, nuts, and seeds as the primary ingredients, replacing or minimizing animal-derived products such as meat, dairy, and eggs, with a focus on promoting health, sustainability, and diverse flavours through creative and innovative recipes. 

Competitors will have 30 minutes to create 2 plated or take away portions of a dish suitable for vegans. Plant-based produce should be central to the plate and the “flavour hero”.  

Competitors must incorporate one or more products from the Oatly product range showcasing the versatility of Oatly products by using them in one or more components of the dish (e.g., sauces, creams, or as a main ingredient). Judges will assess how effectively Oatly products are integrated into the recipe.  

The most crucial factor is the taste. Judges will evaluate the overall flavour profile, balance, texture and seasoning of the dishes as well the creative usage of the products and the level of skills used in the competition. 

The dishes should showcase the deliciousness of Oatly products while complementing other ingredients. 

On entry, Oatly samples may be requested by emailing Emma.A.Jones@oatly.com . Products will also be available at the event on the day of the competition. 

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

Tuesday 26th March

Stage 1 - Skills Theatre Prep of the Protein | 30/45-minute competition
Stage 2 - Live Theatre Cook-off | 45-minute competition

Open to any chef currently undergoing an apprenticeship. The competitor will be informed 1 hour before the start of the competition which of the following food products will be supplied for preparation in the Skills Theatre.  

Skills theatre 30/45 minutes preparation time of either: 
1. Whole Lemon Sole, into fillets 
2. Whole Sea Bass, into fillets 
3. Chicken for Saute 
4. Pair of Best ends split into 2 racks and one French trimmed 

From there they will be given a box of mystery ingredients and one hour to plan and create a main course dish to be cooked and served in the Live Theatre for 2 covers.  

Live cook off time 45 minutes.  
Marks will be combined from both elements to denote awards.   

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

45-minute competition | Tuesday 26th March

Entries are sort for a pastry/dessert dish [not savory] that is suitable to be served at a standup event using only a single piece of cutlery or can be eaten with your hands. This can be at a festival, street food stall or formal stand-up event in a premise, served in a disposal container or on formal service wear.  

Your dish needs to be prepared for 2 covers and the recipe to include Valrhona chocolate. Candidates will be required to use only 1 type of chocolate from the range of iconic Valrhona products listed below: 

• Jivara 40%, 

• Bahibe 46% 

• Hukambi 53% 

• Dulcey 35%, 

• Komuntu 80%, 

• Millot 74% 

• Guanaja 70% 

Each participant can chose only 1 type of chocolate and will receive 1 x 3kg to use before the competition and the day of the competition.  

The judges will be looking for skills shown, the quantity of preparation that is completed on site within the 45 minutes and ultimately the taste and flavour of the dish. Your menu card needs to explain to the judges the environment your dish is prepared for.  

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

45-minute competition | Tuesday 26th March & Wednesday 27th March 

45 minutes will be allowed to prepare cook and present two portions of a seafood main course dish using sustainable Alaska Black Cod supplied by our partners The Alaska Seafood Marketing Institute. 
   
As part of the dish all competitors will be required to use Alaskan Keta Salmon Roe as an ingredient within the dish.  
All other ingredients are the responsibility of the competitor – however the seafood must be the star of the dish. The finished dish must show originality, creativity and presentation must be of the highest standard. 

Samples of the product can be requested from the Alaska Seafood Marketing Institute for finalists to practice with and will be available on the day. Contact ASMI@wearelotus.co.uk to request samples.

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

45-minute competition | Wednesday 27th March 

The competitor has 45 minutes to create a main course, with a Pie as the star of the show for 2 covers, individual or for sharing. It can be a closed or open pie, but the preparation must be completed within the 45-minute allocation and no pre-made fillings will be allowed. Suitable garnish and sauce will need to be served with the dish, with the emphasis paid to the dish being suitable to serve in a pub environment. Judges will be looking for creativity, ease of service in a busy operation, therefore not over intricate garnishing and a realistic seasonal ingredient list giving the ability to sell at a competitive price. 

Pre-made pastry can be brought into the kitchen, however must NOT be rolled, shaped or pre-cooked and no pre-made fillings will be allowed. 
 
You are required to incorporate into your dish at least one of the products from our sponsor ESSENTIAL CUISINE.  

Details of the products can be found at the Essential Cuisine website  https://www.essentialcuisine.com/products/ 

You can request samples and product information from Gary.Kilminster@essentialcuisine.com 

All ingredients and service equipment on the day of competition will be the responsibility of the competitor. 
Competitors will need to provide a typed menu card, recipe sheet and allergen information for the judges to review along with detailing their chosen Essential Cuisine product(s). 

Entries must be supplied with a video explaining and showing their chosen dish and sent to andrew.pantelli@montgomerygroup.com 

Filming Tips 

• Check background of camera shot. Make sure it is clear of any mess.  

• Record on phone in landscape, then send to Andrew Pantelli - andrew.pantelli@montgomerygroup.com. Please let us know if you are having difficulties doing this.  

• If you need to film more than one clip, that’s fine. 

• Try to keep your film under 2 minutes. 

• Be yourself, personality shines on camera! 

• Please don’t swear! 

• Natural light is preferred. Any well-lit area will be fine. 

• The “style” of the video is up to you, e.g. static or moving.

• Try and keep background noise to a minimum.  

• Wear a chef’s jacket.  

CLICK HERE for more info

60-minute competition | Monday 25th March 

With Australian Wagu Beef now available in the UK and working in association with our partners Meat & Livestock Australia and Trade & Investment Queensland we are asking chefs to produce 2 covers of a main course dish show casing this amazing product .

Judges will be looking for innovation and creativity in the dish, especially possibly exploring flavours from around the world that complement the beef. With a 1 hour competition judges would expect to see all preparation completed on site of a complex nature and usage of ingredients to their full minimising any wastage. Finally taste, flavour, balance and presentation are of the utmost importance in this competition.

A 500gm sample of Australian Wagyu Sirloin will be sent to all finalists to practice with and the same product will be available to each finalist on the day of the final

Competitors will need to provide a menu card for the judges to review with an allergen sheet.

CLICK HERE for more info

45-minute competition | Monday 25th March 

The competitor has 45 minutes to create a main course dish for 2 covers taken from a chump of lamb 450/550 grams. Suitable garnish will need to be served with the protein element of the dish.  

The Lamb will be supplied by our sponsors Meat & Livestock Australia (Aussie Lamb) – all other ingredients to be provided by competitor. 

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

CLICK HERE for more info

60-minute competition | Monday 25th March

The HCA NHS Chefs Showcase will form part of the HRC show based at the London Excel on 25th March 2024 where talented NHS chef teams of 2 are invited to showcase their catering skills. 

This event continues to be free to enter, but is controlled from each of the 4 nations as a restricted class, with those teams that have qualified through their own criteria and competition. Each regional event has been open to chefs paid directly through the NHS, or through it’s contracted catering provider who prepare staff, visitors and or patients meals. 

The teams will be scored according to the criteria below and awarded gold, silver, bronze medals by merit. 

Entering teams may benefit from and are permitted to engage with external mentors to ensure that they have the confidence and capability to represent the HCA. Below is a scoring sheet that demonstrates the team scoring system.  

Criteria 

Teams are to produce a three-course meal within a budget of £6 per head. 

• One course MUST be plant based 

• The starter may be served hot or cold. 

• The main course must be served hot and be nutritionally balanced. 

• The pudding must be fruit-based and served either hot or cold. 

(Note:  For the competition, you will need to produce 2 x portions of the three-course meal) 

• All dishes may be presented artistically for the competition but must be adaptable for a standard NHS patient menu. (including use of crockery) 

• Teams must demonstrate a consistently high level of hygienic working practice with consideration to sustainable procurement and food waste. 

This is a restricted class – so all entries are via the NHS.  

For further information please contact: philip.shelley1@nhs.net  

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

60-minute competition | Monday 25th March

To prepare, cook and present 3 portions of the same plated main course dish suitable for fine dining/brasserie menu; at least one Major product from any of the Major ranges MUST be used. MUST be presented, with suitable starch and vegetable accompaniments.  

Competitors are responsible for supplying all food and small equipment. Competitors are required to have a printed menu with allergens and a complete printed recipe of the main course on their workstations, stating which of the Major products has been used and why. 

Any pre-marinated meats MUST be marinated with Major Mari Bases ONLY. 

For any queries regarding cooking equipment please contact the Salon Culinaire Organisers,  

andrew.pantelli@montgomerygroup.com  

Acceptable mise-en-place: Peeled vegetables only, pre-marinated meats (Major Mari Base) raw uncooked fresh pastry (puff, filo and short). No pre-prepared sauces or stocks are allowed, only Major products to be used. 

For further information on this competition please contact: fergus.martin@givaudan.com 

Competitors will need to provide a menu card for the judges to review with an allergen sheet.  

This is a restricted class. 

CLICK HERE for more info

90-minute competition | Tuesday 26th March

The long-running Country Range Student Chef Challenge provides full time hospitality and catering college students with the perfect platform to show off their cooking skills, knowledge, technique and experience the intense pressure and excitement of live competitive cooking. Lead sponsors Country Range, work closely with the Craft Guild of Chefs Chief Executive Andrew Green and Vice President Chris Basten, to develop a competition that puts a team’s core skills and techniques to the test and is in line with the syllabus to assess both classical and modern cooking techniques.   

The focus for this year’s Country Range Student Chef competition is “Love Local”.  

As the world becomes more connected, it’s easy to forget the wonders of local cuisines and the produce that is right on our own doorsteps. Local produce, provenance, seasonality, and sustainability play an increasingly significant role in what consumers are looking for when dining out.  

Each team of three culinary students’ needs to prepare, cook, and present a three-course, four-cover menu, utilising the produce, history and traditions of their local area following the below criteria: 

Starter – Vegetarian (can contain dairy and eggs), Main – One whole seabass served with a mollusc or bi-valve garnish, a starch, and seasonal vegetables and Dessert – Chocolate (at least 50% of white or dark Country Range drops must be used or a combination of both).  

This year’s challenge has an added twist! To celebrate the rebranding of Country Range, each team’s menu needs to include five Country Range kitchen staples.   

Prizes 

In addition to the embroidered chef’s jackets, certificates and medals awarded at the Country Range Student Chef Challenge Final, the winners and the runner up teams will receive the following prizes:  

Winners  

Each member of the winning team will receive one of their own Country Range Student Chef Challenge engraved Flint and Flame Professional Chef Knives on the day of the final. The students will also receive a stage at a Michelin starred restaurant in addition to a food study trip and dining experience with the Craft Guild of Chefs team.  

Winning Team Lecturer  

We appreciate the additional time and resource that each and every lecturer invests in order to allow teams to enter the Challenge. As a result, we award the winning team lecturer with their very own engraved knife set from Flint and Flame.  

Runner Up Teams  

Each student will receive a Country Range Student Chef Challenge engraved Flint and Flame Professional Chef Knife. 

All entries are made via Country Range - For more info please contact - graham@countryrange.co.uk  

For more information, visit https://countryrange.co.uk/about/student-chef-challenge/  

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

This is a restricted class.

CLICK HERE for more info

60-minute competition | Wednesday 27th March

Chef teams will have one hour to prepare, cook and present a three-course menu suitable for their Club Chairman to entertain the Head of the FA or RFU to dinner. The meal should include a lamb main course with seasonal ingredients. Feedback may be obtained from the judges immediately after the competition, but results will not be provided. The top 3 will be announced at The Stadium Events & Hospitality Awards in May/June 2024.  

Competitors will need to provide a menu card for the judges to review with an allergen sheet. 

Category is open to Stadium Experience members only.   

For further details and an entry form please contact Debbie Rigney office@stadiumexperience.com or call 0345 226 5494.