Salon Display

All 3 Days

A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece.

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Monday 25th March

A cold show platter using meat, poultry game or fish for a maximum of 6 portions on the platter. A further portion to be served plated to show portion size and balance. The platter should consist of 3 main items with one garnish for each main item. The end pieces to be placed on the platter close to the representing slices. The platter should be served with a salad and at least two sauces or chutneys on the side. Salad is not a main garnish and should be served separately in a suitable serving dish or vessel to enhance the overall presentation. No bowls, small plates or vessels are permitted on the platter. A suitable glaze should be used to enhance the presentation.

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Tuesday 26th March  

To present one raised pie to competitor’s choice using either (meat, game, fish, vegetarian, or vegan). Pie to be hand crafted and cooked in a traditional style raised pie mould or silicon mould. Pie to be de moulded and presented for judging on a platter or service plate with two slices presented next to the pie suitably garnished and served with an appropriate chutney / relish to complement the pie. 

(Judges will be looking for an evenly cooked and tasty decorative and creative pie. With an accompanying suitable garnish, and a chutney or relish that compliments the chosen pie. A suitable setting jelly may be used to enhance the pie for service).     

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Monday 25th March  

To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation.

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Wednesday 27th March

To present three different individual fish plates as part of an intermediate fish course (not main course) within a set menu competitors’ choice. Prepared hot served cold.
A suitable gel to be used to enhance the presentation.

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Tuesday 26th March

To present three different individual main course plates to competitors choice. Competitors should consider balance, composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

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Tuesday 26th March

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitors should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation. 

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Tuesday 26th March 

To present three individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert for fine dining. This class will not be tasted.

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Monday 25th March

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each variety. Please pay attention to contrast in variety, methods of preparation and texture Care should be taken over size, repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted. Please provide 1 of each pastry on a separate plate for tasting.

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Tuesday 26th March 

A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use of mixed ingredients including chocolate is welcomed. An additional piece of each variety should be presented and plated for tasting to the judges. 

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Wednesday 27th March 

A display of 12 assorted Danish pastries (4 varieties 3 of each) approx. 80g – 100g each. one variety must contain fresh fruit other varieties to competitors’ choice. Judges will be looking at lamination, fermentation, correct baking, glazing and good use of flavours and uniform size. Please provide an extra one of each variety separately for tasting by the judges.

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All 3 Days

A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece.

Enter

Tuesday 26th March

To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse, pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitor’s choice with three slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a further portion to be presented plated, and accompanied with a salad garnish and dressing, chutney or relish with a baked crisp toasted element.

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Wednesday 27th March  

To present one raised pie to competitor’s choice using either (meat, game, fish, vegetarian, or vegan). Pie to be hand crafted and cooked in a traditional style raised pie mould or silicon mould. Pie to be de moulded and presented for judging on a platter or service plate with two slices presented next to the pie suitably garnished and served with an appropriate chutney / relish to complement the pie.

(Judges will be looking for an evenly cooked and tasty decorative and creative pie. With an accompanying suitable garnish, and a chutney or relish that compliments the chosen pie. A suitable setting jelly may be used to enhance the pie for service).

Enter

Tuesday 26th March 

To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation.

Enter

Tuesday 26th March 

To present three different individual fish plates as part of an intermediate fish course (not main course) within a set menu to competitors’ choice. Prepared hot served cold. A suitable gel to be used to enhance the presentation.

Enter

Wednesday 27th March 

To present three different individual main course plates to competitors’ choice. Competitors should consider balance, composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

Enter

Wednesday 27th March 

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitors should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation.

Enter

Tuesday 26th March 

To present three individual plated desserts to competitors’ choice as part of a 3-course meal. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert for fine dining and care should be taken on size. This class will not be tasted.

CLICK HERE for additional info

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Wednesday 27th March 

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 varieties of the following, a choux-based éclair, a traditional feathered Mille feuille, a tart, and one tea pastry of your choice. 4 pieces of each variety. Please also provide an additional portion of each selection on one plate for the judges to taste. Contrast variety and methods of preparation is important, and care should be taken over size, repetition of flavours. Tea pastries will be tasted, and the use of tea stands are permitted.

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Monday 25th March  

A display of mixed petit fours, 24 pieces in total. Display to contain 4 varieties of the following, a tart, a meringue based, a sponge based, and one variety of competitors choice. A balance of different flavours and ingredients is key chocolate is welcomed however should not be the predominant ingredient. Each petit four should be 15g – 20g in weight or 1 to 1 ½ bites. An additional piece of each variety should be presented and plated for tasting to the judges.

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Monday 25th March  

To present a display of 3 sponge items to include: 1 x 18cm traditional Battenburg (uncut and decorated on top to competitors’ choice). 6 identical decorated square fondant fancies 3.5cm – 4.5cm in size using boiled genoise sponge, apricot jam, marzipan and finished with liquid fondant. 6 identical individual mini lemon drizzle cakes. This class will be tasted.

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Tuesday 26th March 

To present a bread display of 9 rolls, 3 different shapes and varieties of dough 3 of each and each weighing approx. 80g one variety to contain a British cheese of competitors choice. Plus, one sour dough loaf of your choice (approx. 700g containing no yeast or improvers) and one whole demi baguette (approx. 20cm – 30cm long, 120g – 130g in weight) Exhibit will be tasted, and competitors are required to provide a menu card depicting the breads and recipes on display. 

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Monday 25th March  

To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse, pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitors choice with three slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a further portion to be presented plated, accompanied with a salad garnish and dressing, chutney or relish with a baked crisp toasted element.

Enter

Monday 25th March   

To present 4 individual hand raised pies to competitor’s choice using either (meat, game, fish, vegetarian, or vegan, all pies to be identical). Pies to be hand crafted and not cooked in pie moulds or raised tins etc. Pies to be presented for judging on a platter or service plate suitably garnished and served with an appropriate chutney / relish to complement the pies.

(Judges will be looking for evenly cooked and tasty decorative and creative pies. With an accompanying suitable garnish, and a chutney or relish that compliments the chosen pies. A suitable setting jelly may be used to enhance the pies for service). 

Enter

Wednesday 27th March 

To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation

Enter

Tuesday 26th March 

To present three different individual fish plates as part of an intermediate fish course (not main course) within a set menu to competitors’ choice. Prepared hot served cold. A suitable gel to be used to enhance the presentation.

Enter

Monday 25th March  

To present three different individual main course plates to competitors’ choice. Competitors should consider balance, composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

Enter

Tuesday 26th March 

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitors should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation.

Enter

Monday 25th March

To present three individual plated desserts to competitors’ choice as part of a 3-course meal. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert and care should be taken on size. This class will not be tasted.

Enter

Tuesday 26th March 

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 varieties of the following, a choux-based éclair, a feathered traditional Mille feuille, a tart, and one tea pastry of your choice. 4 pieces of each variety. Please also provide one additional portion of each on a plate for the judges to taste. Contrast variety and methods of preparation is important, and care should be taken over size, repetition of flavours. Tea pastries will be tasted, and the use of tea stands are permitted.

Enter

Wednesday 27th March 

A display of mixed petit fours, 24 pieces in total. Display to contain 4 varieties of the following, a tart, a meringue based, a sponge based, and one variety of competitors choice. A balance of different flavours and ingredients is key chocolate is welcomed however should not be the predominant ingredient. Each petit four should be 15g – 20g in weight or 1 to 1 ½ bites. An additional piece of each variety should be presented and plated for tasting to the judges.

Enter

Wednesday 27th March 

To present a display of 3 sponge items to include: One 18cm traditional Battenburg (uncut and decorated on top to competitors’ choice). 6 identical decorated square fondant fancies 3.5cm – 4.5cm in size using boiled genoise sponge, apricot jam, marzipan and finished with liquid fondant. and 6 individual mini lemon drizzle cakes. This class will be tasted.

Enter