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30 March - 01 April 2026 Excel London
30 March - 1 April 2026
Excel London
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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:
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
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.
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
Competitors will be judged on their ability to present a refined and inviting table suitable for a high-profile even
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.
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Grande Cuisine Academy are offering a fantastic range of virtual masterclasses for chefs of all levels, to help enhance their skills progression. They have invited award-winning competitors to demonstrate a range of techniques to use, giving future competitors an insight into what they can do to create award-winning dishes.
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