Live Theatre

The Live Theatre will comprise of 8 adjacent workstations equipped with state-of-the-art cooking equipment and will incorporate a series of back-to-back hot live classes each day.

There is a wide variety of classes to choose from for chefs of all levels, including themed competitions incorporating current food trends and competitions using specialist ingredients and, in some cases, using specially selected products from our partners to create innovative and inspiring dishes.

Places are limited so please apply early. Your place will be confirmed after the deadline for entries has passed.

If you have any questions about your entry please contact Andrew Pantelli by email at andrew.pantelli@montgomerygroup.com or call 020 7886 3074.

DEADLINE FOR ALL ENTRIES IS MONDAY 21ST FEB 2022

Competition Schedule

Junior Classes
JLT1 - Junior Lamb (Sponsored by the Worshipful Company of Cooks)

45-minute competition
Tuesday 22 March 10.00 – 10.45

The competitor has 45 minutes to create a main course dish for 2 covers taken from a 7/8 bone rack of lamb which can be cooked as either a full rack, cutlets or as a loin.
A suitable garnish will need to be served with the protein element of the dish. The lamb will be supplied by Meat Promotion Wales but all other ingredients are to be provided by competitor. Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

JLT2 - Perfect Pasta Junior

30-Minute Competition
Tuesday 22 March 09.15 – 09.45

The competitor is required to create a pasta dish for 2 covers using either fresh or dried pasta and can be either a sweet or savoury dish. As a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors can 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. All the ingredients are to be provided by the competitor. Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

Team Classes
LT6 - Tilda Chef Team of the Year 2022 (Sponsored by Tilda Foodservice in association with The Craft Guild of Chefs)

45-minute competition
Tuesday 22 March 11.00 – 1145

We are looking for ten pairs of chefs to battle it out to be crowned Tilda Chef Team of the Year 2022. Run in conjunction with the Craft Guild of Chefs, this competition is for teams of 2 chefs.

The prize:

Tilda Italy Tour – a 2 night all expenses paid trip to Vercelli and Piedmont region*.

  • Visit the spectacular rice paddies and mills responsible for the world-famous Tilda rice.
  • Explore one of Italy’s oldest cities and enjoy Vercelli’s best, local produce and food festivals.
  • Enjoy the best food, culture and dining in this amazing food tour of Northern Italy!

Three runners up teams will win Tilda Rice Hampers for their kitchen.

Competition criteria:

The Rice – Tilda ambient dry rice MUST be used in the competition:

  • Tilda Basmati & Wild
  • Jasmine Rice
  • Arborio Rice
  • Brown Basmati Rice
  • Brown & White Rice
  • Pure Basmati

The rice should make up at least 50% of this dish – it is to be the focus of the dish and not a side

Chefs are encouraged to use more than one variety in their recipe.

You can check out Tilda’s rice range at https://www.tilda.com/professionals/professional-range/

The menu theme:

2022 is a theme of celebration. Tilda would like chefs to take inspiration from one of the following festivals and create a menu that reflects it and fit for a celebration!  You can choose from any of the following festivals:

  • Diwali
  • Christmas
  • Pongal/Makar Sankranti
  • Chinese New Year
  • Nowruz
  • Holi
  • Easter
  • Ramadan
  • Thai New Year (Songkran)
  • Vaisakhi/Baisakhi/Boisakhi
  • Eid al-Fitr
  • Dragon Boat Festival
  • Eid al-Adha
  • Raksha Bandhan
  • Chinese Mooncake Festival
  • Navratri, Dusshera
  • Shab-e-Yalda
  • Bastille Day
  • Día de los Muertos (Day of the Dead)
  • Chinese New Year
  • Carnival
  • Africa Day
  • Mardi Gras

What the judges are looking for:

  • Make your dish exciting, authentic, fun, and original – we’d like to see more than a Biryani please.
  • It must be Tildalicious! We’re here to elevate your plate, so make Tilda rice the star of your dish.
  • It must be authentic and workable enough to put on your own menu OR in a specific sector i.e., a school, a hospital, a pub, restaurant.
  • A high standard of cooking and execution.

Description:

  • Supply a brief description of which festival you have chosen and your thinking behind the dishes.
  • Where the dish would be served? E.g., Restaurant, school menu, hospital
  • Description of the dishes and which Tilda rice/s you have used.

Please be aware a full recipe for each dish will be needed following the competition.

Prep:

Tilda rice will be supplied to each team prior to the event based on your submission

If you have any questions or want to talk about which Tilda rice to use for your menu, the rice people are here to help.

Competition day:

Chefs are strongly advised to bring their own chosen Tilda rice for the competition. A limited amount will be available at the Salon Culinaire, but we cannot guarantee your chosen rice will be available.

*Dependent on Covid-19 government travel guidelines

For more information on Tilda visit www.tildafoodservice.com

Enter Competition

LT7 - Craft Guild of Chefs National Chef Team of the Year 2022 (Sponsored by MSK Ingredients)

90-minute competition
Tuesday 22 March 14.00 – 15.30

Craft Guild of Chefs National Chef of the Year 2021 Nick Smith has crafted this year’s criteria for the competition and will be Chair of the judges at the final.

Entries are sought for a 3-person team consisting of head chef, pastry chef and commis chef [commis must be 20 years or under in age on 22 March 2022]. The team will be expected to produce 4 portions of a three-course meal to include the following:

  • A plant-based soup with innovative garnish, showcasing the very best of seasonal British produce, dairy products allowed.
  • A creative main course using a whole British chicken, highlighting provenance & fully garnished with seasonal ingredients of your choice, legs may be prepared ahead of the final.
  • A modern take on ‘Rhubarb & Custard’ with a twist.

The use of at least 1 MSK product in any dish is compulsory and a list of the suggested products can be found below. Once your entry has been accepted a sample will be arranged and sent to you prior to the competition. 90 minutes will be allowed for the competition and the first course can be presented after 45 minutes. Please provide with your entry a short menu description and digital photographs from which the finalists will be chosen.

MSK Products

Ultratex, Ultragel 2, Ultragel 5. Ultrasec, Ultrawhip, Ultrafoam, Ultralin, Eggless, Silk Gel, Vegetable Sheets (any flavour) beetroot, potato, pepper, carrot.

Visit http://msk-ingredients.com/ingredients for more product info.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT14 - The Mystery Basket Grand Prix

60-minute competition
Wednesday 23 March 14.00 – 15.00

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. The ingredient list will be given to the competitors 90 minutes before commencement of the competition. It 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. Once competitors have submitted their 2-dish descriptions to the judges, they can commence with weighing out their ingredients and will be allowed onto station 15 minutes prior to the start of their 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 be completed after the 60 minutes.

Enter Competition

Open Classes
LT1 - Open Lamb (Sponsored by Meat Promotion Wales)

45-minute competition
Monday 21 March – 09.15 – 10.00

The competitor has 45 minutes to create a main course dish for 2 covers taken from a 7/8 bone rack of lamb which can be cooked as either a full rack, cutlets or as a loin. A suitable garnish will need to be served with the protein element of the dish. The lamb will be supplied by our Meat Promotion Wales but all other ingredients to be provided by competitor. Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT2 - The Custom Culinary® Premium Plant Challenge (Sponsored by Custom Culinary® part of the Griffith Foods)

30-minute competition
Monday 21 March – 10.15 -10.45

Plant-forward is a style of cooking and eating that emphasises and celebrates (but is not limited to) plant-based foods – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy foods; nuts and seeds; plant oils; and herbs and spices.

Competitors will have 30 minutes to create 2 plated portions of a main course dish where plant-based produce is to be central to the plate and the “flavour hero”. Dairy products may be incorporated but must not constitute a major part of the dish.

Competitors must incorporate the Custom Culinary® Chef’s Own™ Premium Plant Mix. The Custom Culinary® Chef’s Own™ Premium Plant Mix is a seasoned plant-based alternative to beef that can be formed into patties, meatballs, mince or any other application chefs may come up with.

On entry, samples can be requested by emailing hjones@griffithfoods.com. Products will also be available at the event on the day of the competition.

Judges will be looking for a balance of textures, flavours and tastes, the creative usage of the products and the level of skills used in the competition.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT3 - Restaurant Home Meal Kit Challenge (Sponsored by BioPak)

45-minute competition
Monday 21 March – 11.00 – 11.45

Competitors are required to design a 2-course menu [either a starter and main course or main course and dessert] for 2 covers as a Restaurant Home Meal Kit.

Competitors are required to bring the ‘home meal’ to the competition as if delivered, in suitable compostable delivery containers* and have a written/pictorial instruction document to accompany the dishes. Judges will unpack and mark this element first. Competitors will then have 45 minutes to follow their own instruction documents and produce the 2-course meal from the designed delivery box – serving in course order.

Judges will firstly be looking at the suitability of the dishes including packaging with consideration to what temperature they should or would be expected to arrive at. Followed by the clarity and step by step cooking / finishing instructions, overall quality of products and dishes that are produced by the chef and most importantly the taste of the dishes taking into consideration, balance of flavours final delivery and appearance.

Consideration needs to be taken on the complexity of the chosen dishes in finishing/cooking for the customer to ensure it doesn’t impact the quality of the dishes, so the level of finishing/cooking needs to be chosen carefully.

* All containers/packaging must be compostable as all packaging and food waste will be collected by Compost Connect on the day.

Although not compulsory, competitors can select from a range of compostable packaging provided courtesy of the sponsors – BioPak – packaging/container options can be found at https://www.biopak.com/uk/ – Information to request your complementary samples and for advice on suitable packaging will be available shortly.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT4 - Plated dessert (Sponsored by Henley Bridge Ingredients)

30-minute competition
Monday 21 March – 14.00 – 14.30

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:
Republica del Cacao – Chocolate
deZaan – Cocoa Powder
Sosa – modern gastronomy products (texturisers, thickeners, emulsifiers, gelling agents etc) that can be used across several applications in a dessert.

The full list of products from which to choose from can be downloaded from here or found at www.internationalsalonculinaire.co.uk. Samples can be requested by contacting clare.lester@hbingredients.co.uk or calling +44 (0)1273 476 721

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT5 - Alsop & Walker Live Cheese Starter (Sponsored by Alsop & Walker)

30-minute competition
Monday 21 March – 16.00 – 16.30

Competitors have 30 minutes to produce a cheese-based starter, using 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 will have the option of using one of the following:

  • SUSSEX BLUE – A semi-hard creamy tasting mild blue cheese with a natural edible rind.
  • LORD LONDON – A semi soft cheese made from pasteurised cow’s milk with a clean citrus taste with an edible white rind.
  • EWE EAT ME – A-hard cheese, creamy tasting with nutty undertones, in a red rind. Made from pasteurised Ewes milk.
  • MAYFIELD – A Semi-Hard Emmental style cheese that is sweet, nutty, and creamy

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 typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT8 - The Apprentice Challenge (Sponsored by HIT Training)

90-minute competition
Tuesday 22 March

Stage 1 – Skills Theatre Prep – 15.00 – 15.30
Stage 2 – Live Theatre – 15.45 -16.30

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. 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.

Skills theatre 30 minutes preparation time

  1. Whole lemon sole, into fillets
  2. Whole sea bass, into fillets
  3. Chicken for sauté
  4. Whole duck split into French trimmed breasts and legs for ballotines

Live salon cooking time 45 minutes. Marks will be combined from both elements to denote awards. 

Enter Competition

LT9 - Perfect Pasta Senior

30-minute competition
Wednesday 23 March 09.15 -09.45

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.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT10 - Association of Pastry Chefs Dessert of the Year 2022 (Sponsored by APC, Callebaut and Ponthier)

105-minute competition
Wednesday 23 March 10.00 – 11.45

Competitors will be allowed 1hr 45 minutes to prepare, cook and present 4 plates of an original dessert suitable for fine dining to the competitor’s choice. All entries will be paper judged to determine the 8 finalists.

Candidates are to incorporate at least one product from the Cacao Barry chocolate range and one product from the Ponthier frozen puree range. A full list of the available products will be given separately.

Allowable Mise en Place includes prepared, uncooked paste/biscuit mixes, cooked sheet sponge, sorbet/ice-cream mixture, syrup, coulis/fruit puree, pre weighed ingredients, cooked sugar (not finished product), prepared but uncooked dough.

All applications must be accompanied by a full description, recipe & photograph of the dish, with details of sponsors’ products to be used and a list of allergens. This must be provided on the blank template provided. The paper application will be disqualified if this criteria isn’t met.

Competitors will need to provide a printed copy of this information for the judges to review if they progress to the final.

Enter Competition

LT11 - The Alaska Seafood Masters (Sponsored by The Alaska Seafood Marketing Institute)

45-minute competition
Wednesday 23 March 12.00 – 12.45

45 minutes will be allowed to prepare, cook and present two portions of a seafood main course dish using one of the following sustainable seafood species supplied by our partners The Alaska Seafood Marketing Institute:

  • Wild Alaska Sockeye salmon
  • Wild Alaska pollock
  • Wild Alaska yellowfin sole
  • Wild Alaska Black Cod

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. Please contact ASMI@wearelotus.co.uk to request samples – these will be available from January 2022.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

LT12 - Pub Chef of the Year 2022 (Sponsored by Essential Cuisine)

45-minute competition
Wednesday 23 March 13.00 – 13.45

The competitor has 45 minutes to create a main course dish for 2 covers using any protein or the option of choosing to go down the Vegetarian or Vegan route. A suitable garnish 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 ingredient list giving the ability to sell at a competitive price.

You are required to incorporate one of Premier Jus range supplied by our sponsor Essential Cuisine. Details can be found at the web sites www.essentialcuisine.com/products/premier-jus/ and you can request samples from Gary.Kilminster@essentialcuisine.com

All other ingredients and service equipment will be the responsibility of the competitor. Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Enter Competition

Restricted Classes
RLT1 - Sodexo Chef of the Year 2022 (Sponsored by Sodexo UK & Ireland)

90-minute competition
Monday 21 March – 12.00 – 13.30

Chefs from across Sodexo UK & Ireland have been shortlisted as finalists for this year’s prestigious challenge.
The Eat the Street theme for the final will focus on the creative use of sustainable ingredients through three dishes.
Dishes include the Unilever supported Future 50 initiative, a sustainable seafood with Seafood from Norway and an innovative chocolate dessert.

Competitors are allowed 90 minutes to produce 4 portions of 3 Street Food dishes.

RLT2 - Major Chef's Culinary Challenge (Sponsored by Major International)

60-minute competition
Monday 21 March – 14.45 – 15.45

60 Minutes will be allowed to prepare the following elements.

1. 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.

2. Prepare, cook and present 3 portions of a soup suitable for a fine dining/brasserie menu; at least one of either Major Beef, Chicken or Vegetable Paste’s MUST be used.

3 portions of the main course dish 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 both the soup and 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.

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

RLT3 - Country Range Student Chef Team Challenge (Sponsored by Country Range in association with The Craft Guild of Chefs)

90-minute competition
Tuesday 22 March 12.00 – 13.30

Run in conjunction with the Craft Guild of Chefs, The Country Range Student Chef Challenge is the perfect platform for hospitality and catering college students to showcase their culinary skills, knowledge, and techniques. It also allows students to present their creative ideas and provides them with valuable experience working under intense pressure in competition situations.

The focus of the challenge is to develop and test the students’ essential skills and techniques. Teams of three student chefs must work together to create a delicious three course, two cover menu that showcases their skill and understanding of flavours, with an element of reducing waste by using every possible part of the main ingredient.

This is great opportunity for students to demonstrate their creativity and their knowledge of different ingredients. The challenge this year is to cook and present two portions of a three-course meal, comprising canapes, guineafowl main course and a dessert.

For further competition details and updates please visit the Country Range Student Chef Challenge website at www.countryrangestudentchef.co.uk or email Kate Bancroft at kate@countryrange.co.uk