Salon Display

Salon Display at International Salon Culinaire will incorporate a wide range of static classes to showcase an array of skills in different mediums and for competitors at three different levels; seniors, juniors and students.

We are also delighted to incorporate the prestigious Table of Honour display open to past masters who have won 3 or more gold awards in static competitions.

DEADLINE FOR ALL ENTRIES IS MONDAY 21ST FEB 2022


The date of display plus delivery and collection vary for each class and are as detailed below:

Period of Display Deliver Exhibits Collect Exhibits
All 3 Days
Sun 20 March from 15.00 or
Mon 21 March 07.00 – 09.00
Wed 23 March – 15.00
Monday 21 March
Mon 21 March 07.00 – 09.00
Mon 21 March - 16.30
Tuesday 22 March
Tues 22 March 07.00 – 09.00
Tues 22 March - 16.30
Wednesday 23 March
Weds 23 March 07.00 – 09.00
Weds 23 March - 15.30

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

Competition Schedule

TBH1 - Table of Honour

All 3 Days
Past winning competitors who have gained 3 gold awards or more in a static class are invited to exhibit a piece of their work as past masters of their craft, to highlight excellence in culinary skills and to encourage further participation in the Salon competitions. A certificate and commemorative award will be bestowed to all entries exhibited to the Table of Honour.

Senior Display Classes

KITCHEN / LARDER SECTION

K1 - Works in Fat

All 3 Days

 

A decorative work in fat with a maximum 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 Competition

K2 - Show or Presentation platter

Monday 21st March

 

A cold show platter using meat, poultry, game or fish for a maximum of 6 portions on the platter. A further portion is to be served plated to show the portion size and balance. The platter should consist of 3 main items with one garnish for each main item. The end pieces should 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. The 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.

 

Enter Competition

K3 - Raised Pie - Tasted

Tuesday 22nd March

 

To present one raised pie with a minimum of 6 portions of competitor’s choice using either meat, game, fish, vegetarian, or vegan. The pie is to be hand crafted and cooked in a traditional style raised pie mould or silicon mould. The pie is 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 Competition

RESTAURANT PLATES

R1 - Starter Plates

Monday 21st March

 

To present three different individual plated starters prepared of competitors’ choice. One starter to contain a hot or warm element (prepared hot but served cold) and the other two to be cold. Plates to be prepared hot but served cold and a suitable gel should be used to enhance the presentation.

 

Enter Competition

R2 - Restaurant Fish Course

Wednesday 23rd March

 

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

 

Enter Competition

R3 - Main Course Plates

Tuesday 22nd March

 

To present three different individual main course plates of competitors’ choice. Competitors should consider balance, composition and appropriate 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 Competition

R4 - 3 Course Vegetarian or Plant Based Menu

Tuesday 22nd March

 

To present a three-course menu based on vegetarian or plant based (vegan). 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 Competition

R5 - Dessert Plates (Sponsored by the Association of Pastry Chefs)

 

Tuesday 22nd March

 

To present three individual plated desserts of competitors’ choice. One plate to be served hot or warm (prepared hot but served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye and practical in execution as a dessert.

 

Enter Competition

PASTRY SECTION

P1 - Tea Pastries (Sponsored by the Association of Pastry Chefs)

 

Monday 21st March

 

A display of 16 assorted tea pastries to contain 4 different varieties and 4 pieces of each variety. Contrast in variety and methods of preparation is important and 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.

 

Enter Competition

P2 - Petits Fours (Sponsored by the Association of Pastry Chefs)

 

Tuesday 22nd March

 

A display of mixed petit fours to contain 6 different varieties and 6 pieces of each variety, 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.

 

Enter Competition

Junior Display Classes
COMPETITORS MUST BE 23 YEARS OF AGE OR UNDER ON 21st MARCH 2022

KITCHEN / LARDER SECTION

JK1 - Junior Works in Fat

All 3 Days

A decorative work in fat with a maximum 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 Competition

JK2 - Junior Terrine Display

Tuesday 22nd March

To display one whole terrine of competitor’s choice. Competitors are to create and present a whole terrine (layered, presse, pate, hot/cold set mousse etc). The terrine is 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) and a further portion is to be presented plated, and accompanied with a salad garnish and dressing, chutney or relish with a baked crisp toasted element.

Enter Competition

JK3 - Raised Pie - Tasted

Wednesday 23rd March

To present one raised pie with a minimum of 6 portions to competitor’s choice using either meat, game, fish, vegetarian, or vegan. The pie is to be hand crafted and cooked in a traditional style raised pie mould or silicon mould. The pie is 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 Competition

RESTAURANT PLATES

JR1 - Junior Starter Plates (Sponsored by the Worshipful Company of Cooks)

Tuesday 22nd March

To present three different individual plated starters prepared of competitors’ choice. One starter to contain a hot or warm element (prepared hot but served cold) and the other two to be cold. Plates to be prepared hot but served cold and a suitable gel should be used to enhance the presentation.

Enter Competition

JR2 - Junior Restaurant Fish Course

Tuesday 22nd 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. Plates to be prepared hot but served cold and a suitable gel should be used to enhance the presentation.

Enter Competition

JR3 - Junior Main Course Plates (Sponsored by the Worshipful Company of Cooks)

Wednesday 23rd March

To present three different individual main course plates of 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 Competition

JR4 - Junior 3 Course Vegetarian or Plant Based Menu (Sponsored by the Worshipful Company of Cooks)

Wednesday 23rd March

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

Enter Competition

JR5 - Junior Dessert Plates (Sponsored by the Association of Pastry Chefs)

Tuesday 22nd March

To present three individual plated desserts of competitors’ choice. One plate to be served hot or warm (prepared hot but served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye and practical in execution as a dessert.

Enter Competition

PASTRY SECTION

JP1 - Junior Tea Pastries (Sponsored by the Worshipful Company of Cooks)

Wednesday 23rd March

A display of 16 assorted tea pastries to contain 4 different varieties and 4 pieces of each variety. Contrast in variety and methods of preparation is important and 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.

Enter Competition

JP2 - Junior Petit Fours (Sponsored by the Worshipful Company of Cooks)

Monday 21st March

A display of mixed petit fours to contain 6 different varieties and 6 pieces of each variety, 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.

Enter Competition

Student Classes (Separate Medals)
FOR FULL/PART TIME STUDENTS ONLY

KITCHEN / LARDER SECTION

SK1 - Student Bread Rolls and Loaf (Sponsored by the Worshipful Company of Cooks)

Tuesday 22nd March

To present a bread display of 10 rolls with 5 different varieties and 2 of each. One variety must contain a British cheese of competitors choice, plus one loaf of your choice. Exhibit will be tasted, and competitors are required to provide a menu card depicting the breads on display.

Enter Competition

SK2 - Student Terrine Display (Sponsored by the Worshipful Company of Cooks)

Monday 21st March

To display one whole terrine of competitor’s choice. Competitors are to create and present a whole terrine (layered, presse, pate, hot/cold set mousse etc). The terrine is 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) and a further portion to be presented plated, accompanied with a salad garnish and dressing, chutney or relish with a baked crisp toasted element.

Enter Competition

SK3 - Hand Raised Pies - Tasted

Monday 21st March

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

The 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 Competition

RESTAURANT PLATES

SR1 - Student Starter Plates

Wednesday 23rd March

To present three different individual plated starters prepared of competitors’ choice. One starter to contain a hot or warm element (prepared hot but served cold) and the other two to be cold. Plates to be prepared hot but served cold and a suitable gel should be used to enhance the presentation.

Enter Competition

SR2 - Student Restaurant Fish Course

Tuesday 22nd 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. Plates to be prepared hot but served cold and a suitable gel should be used to enhance the presentation.

Enter Competition

SR3 - Student Main Course Plates

Monday 21st March

To present three different individual main course plates of 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 Competition

SR4 - Student 3 Course Vegetarian or Plant Based Menu

Tuesday 22nd March

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

Enter Competition

SR5 - Student Dessert Plates (Sponsored by the Association of Pastry Chefs)

Monday 21st March

To present three individual plated desserts of competitors’ choice. One plate to be served hot or warm (prepared hot but served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye and practical in execution as a dessert.

Enter Competition

SR6 - Student Amuse Bouche

Wednesday 23rd March

Compose and create three individual amuse bouche, snacks, or pre-starter dishes. These should consist of one meat/fish/vegetarian offer. These can be either hot or cold to competitor’s choice and are intended as a small offering to start a meal, appetiser. A suitable glaze may be used to enhance the presentation.

Enter Competition

PASTRY SECTION

SP1 - Student Tea Pastries (Sponsored by the Worshipful Company of Cooks)

Tuesday 22nd March

A display of 16 assorted tea pastries to contain 4 different varieties and 4 pieces of each variety. Contrast in variety and methods of preparation is important and 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.

Enter Competition

SP2 - Student Petit Fours (Sponsored by the Worshipful Company of Cooks)

Wednesday 23rd March

A display of mixed petit fours to contain 6 different varieties and 6 pieces of each variety, 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.

Enter Competition