Skills Theatre

    

Lamb supplied by The London Meat Co
45-minute competition - Daily

Butcher a best end of Lamb [Sometimes known as a pair of Best Ends] which will be provided by our butchery partner ‘The London Meat Company’ on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 rack to be French trimmed to a six-bone rack, the other to be presented as removed from chime bone. 

 

Chicken supplied by The London Meat Co
30-minute competition – Daily

Butcher a fresh chicken which will be provided by our butchery partner ‘The London Meat Company’. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available can be found in the additional info on the website.

30-minute competition - Daily

Prepare two plaice, which will be provided by the sponsor, M&J Seafood. The following preparations must be made:

• Fillet and skin both fish.
• Leave 2 fillets whole.
• Prepare 2 fillets as délice.
• Prepare 2 fillets as paupiettes.
• Cut 2 fillets into goujons.

30-minute competition - Daily

Seabass:

1 whole gutted seabass will be provided by the sponsor M&J Seafood, this is to be filleted, trimmed, pin boned and ciseler.

Trout:

1 whole gutted trout will be provided by the sponsor M&J Seafood, this is to be filleted, skinned, trimmed and pin boned.

30-minute competition - Daily 

Using pre-peeled vegetables where applicable, prepare the following:

• Fondant Potatoes: Two fondant potatoes with flat tops and bottoms, oval ends, approximately 80 grams each.
• Paysanne: Fifty grams of paysanne cut vegetables, consisting of a combination of carrots, leek, and swede.
• Turned Carrots: Four turned carrots, approximately 25 grams each.
• Jardinière: Fifty grams of jardinière cut vegetables, consisting of a combination of swede, carrot, and celeriac.
• Julienne: Fifty grams of julienne cut vegetables, consisting of a combination of leek and celery.

30-minute competition - Daily 

Prepare two different plated cold starter portions, (one portion of each) with each portion featuring avocado as the main ingredient. A description of each dish is required.

• All ingredients must be provided by the competitor.
• A recipe card must be included, detailing the allergens.

30-minute competition – Daily

Prepare two different plated cold starter portions, (one portion of each) with each portion featuring cold water shrimps as the main ingredient. A description of each dish is required.

• Only cold dishes should be prepared and presented.
• All ingredients must be provided by the competitor.
• A recipe card must be included, detailing the allergens

20-minute competition - Daily 

Prepare two different amuse-bouches for service in a fine dining restaurant, with two portions of each.

• The choice of ingredients is entirely at the competitor's discretion.
• Judges will evaluate the balance of flavors, textures, preparation/cooking methods, and presentation.
• Only cold dishes should be prepared and presented.
• All ingredients are the responsibility of the competitor.
• A recipe card, including details of allergens, must be provided.

30-minute competition - Monday 17th March only 

Decorate four different pieces of afternoon tea pastries, with one piece of each variety.

• Marks will be awarded based on the amount of work completed on-site.
• All ingredients are the responsibility of the competitor.

30-minute competition - Monday 17th March only 

Using a 500g piece of bread dough 9to be provided by the candidate), shape six different varieties of rolls, with two pieces of each variety. Toppings are allowed.

All ingredients are the responsibility of the competitor.

30-minute competition - Monday 17th March only 

Competitors must fill and decorate a round or square genoise/sponge, measuring 150-250cm. Fillings and toppings are at the competitor’s discretion.

• Marks will be awarded for the work completed on-site, with consideration given to the use of seasonal produce.
• This competition will not be tasted.
• All ingredients are the responsibility of the competitor.

20-minute competition – Monday 17th March & Tuesday 18th March

Candidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients and equipment required to complete the task. A written recipe will also be required to be displayed for the judges and this will be tasted.

20-minute competition – Monday 17th March & Tuesday 18th March

Competitors will have 20 minutes to create a formal table setting for a special awards event, set for four guests with a complete three-course arrangement: starter, main, and dessert.

Competition Requirements

• Table Setting: Arrange a table for four guests (4 covers) using a table provided by the competition (approximately 900mm x 900mm).
• Menu and napkin Folds: Competitors will create four unique napkin folds—one for each cover—to showcase creativity and skill. A menus must also be presented on the table.
• Tableware and linen: All tableware, cutlery, glassware, and linen are the responsibility of each competitor.
• Awards Event Theme: The table setting should embody the elegance of a formal awards event, with meticulous attention to detail, sophistication, and a cohesive aesthetic.

Competitors will be judged on their ability to present a refined and inviting table suitable for a high-profile event.

20-minute competition - Monday 17th March & Tuesday 18th March

Competitor needs to make 2 cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. All ingredients is to be provided by the competitor. Judges will taste the finished cocktail.

20-minute competition - Monday 17th March & Tuesday 18th March

Preparation of a traditional Caesar’s salad to the competitor’s choice of recipe, dressing and salad to be prepared in front of the judges this will be a tasted class. All ingredients is to be provided by the competitor. This class is open to front of house students/ apprentices only.