Salon Live

Salon Live is a series of themed, live, hot culinary competitions open to chefs of all levels. They allow entrants to explore their creative flair by incorporating current food trends, using specialist ingredients to create innovative and inspiring dishes.

The competitions will take place behind closed doors at the University of West London in a COVID-19 safe manner. Due to this places are limited so please apply early – your place will be confirmed after the deadline for entries has passed. All competitions are free to enter for this year.

COMPETITION Schedule

L1 - Tilda Chef Team of the Year 2021

Submission Deadline: 21 May 2021
Competition Date: 9 June 2021, 45 minutes

We are looking for ten pairs of chefs to battle it out to be crowned Tilda Chef Team of the Year 2021. Run in conjunction with the Craft Guild of Chefs, this competition is for teams of 2 x chefs, who will be given 45 minutes to prepare, cook and present four portions of a main course dish and dessert using Tilda rice as the base ingredient in both recipes

The Rice
Tilda ambient dry rice MUST be used in the competition and should make up at least 50% of this dish. The Tilda competition is there to see rice as an integral part of the dish, the hero of the dish, not as a side.

Teams can choose any of the Tilda ambient DRY rice range, although bonus points will be given for using more than one rice.

Tilda’s range includes aromatic , naturally fragrant Jasmine Rice, creamy Arborio Rice, nutty Brown Basmati Rice, healthy Brown & White Rice and the champagne of their range, Pure Basmati. See Tilda’s foodservice range here.

Your Menu
Chefs are asked to take inspiration from today’s new food trends influencing the dishes we eat. Think plant-based cuisine, lots of veg, health & wellbeing, immune boosting, one pot recipes and World Foods. You will earn bonus points by using these trends.

Bonus points will be rewarded for creative recipes. Though we love a classic Biryani, this is your chance to be adventurous and impress the judges.

The rice people are encouraging chefs to explore the endless culinary possibilities of using Tilda speciality rice and naming the rice on their menu. A brief description of the chosen dishes, listing the Tilda rice being used and where they see it being served must be provided along with the entry. To learn more visit the Tilda website.

Preparation
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 must provide their chosen Tilda rice for the competition; rice will not be supplied on the day to minimise food waste.

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.

As this is a live competition – we will be limited as to the number of finalist that we put through to the live final, we therefore require all entrants to submit a recipe and a photo by the entry deadline from which our judges will shortlist. (this can be tweaked nearer the time) – please submit this to andrew.pantelli@montgomerygroup.com

Sponsored by

L2 - Innovative Plant based Starter sponsored by Compass Group UK & Ireland

Entry Deadline: 21 May 2021
Competition Date: 9 June 2021, 45 minutes

Competitors will be allowed 45 minutes to produce 2 plated portions of a plant-based starter either served hot or cold, suitable for service in either a casual dining environment or in a fine dining restaurant.

Dairy products may be incorporated but must not constitute the major part of the dish, allowing the plant-based ingredients to be the “flavour hero’s” of the dish. [no other meat or fish-based products are allowed]

Having 45 minutes to produce the dish the judges will be looking carefully at the skill sets used in preparation and production of the dish with only essential pre preparation allowed. The judges will also be looking carefully for innovation in the dish, with a balance of flavours, tastes, and presentation in the final dish imperative.

As this is a live competition – we will be limited as to the number of finalist that we put through to the live final, we therefore require all entrants to submit a recipe and a photo by the entry deadline from which our judges will shortlist. (this can be tweaked nearer the time) – please submit this to andrew.pantelli@montgomerygroup.com

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

Sponsored by