T1 Contract Caterers Challenge

Competition details (including date)

Monday 5th March 0730hrs – 1700hrs

Open to a team of two chefs who are employed in contract catering services only. The challenge is to create six portions of a main course but in two individual styles. One for a staff restaurant and one for directors’ dining. Four portions should be presented individually on a single suitable platter for a hot food counter for an everyday staff restaurant. These portions should meet a criteria of healthier eating plus demonstrate ease of service. A further two portions to be individually plated (not necessarily heathy eating) for a directors dining service meeting enhanced creativity based around a business dining experience. The main ingredient for both services should be from poultry and both styles of service to competitor’s choice. A modest uplift in garnish etc. is allowed for the directors dining plates as the selling cost will be greater. Food intended hot served cold and a suitable setting gel is needed to enhance the presentation. 

Additional information for this class

Table presentation should be pleasing and easily understood, a menu card is helpful in directing the judges on ingredients and how the two styles of service dishes are put together. Service plates should be appropriate for food service and there to enhance the presentation to the customer. Competitors are reminded that serving plates, dishes  need to be practical and food safe



Arrival Time

0730hrs – 0845hrs. Please report to Salon Display Registration when you arrive.

Re-touch area

There will be a re-touch area located close to the Salon Display registration desk. This will comprise trestle tables, a plumbed in sink with hot and cold water, and power points.

The re-touch area should be used for finishing touches only, not full assembly.

Competitor’s Exhibit Reference Details

Labels will be issued to be attached to the top visual side of each entry. A second label will be attached underneath


All judging is blind, using reference numbers, and will commence promptly at 0900hrs each morning.

What are judges looking for?

Judges are looking for the execution of two easily identified service styles using  poultry as the main element. Both dishes are  required to be served with appropriate vegetables and  protein or carbohydrate element. These dishes should be well balanced and presented as per the schedule. Any glazing should be neat and free from tears or blemishes.

To view a copy of the judging sheet for Salon Display please click here.


Judges will be available in the vicinity of the exhibits after judging has been completed, all competitors should make time to do this.


Results will be recorded on award cards adjacent to the exhibit.

Security of Dishes

All reasonable care will be taken for the security of dishes and equipment, the Management Team will not be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the individual’s responsibility to cover this personal risk.

Removal of Exhibits

All exhibits must be removed at 1700hrs or just after and not before. The Management Team have the right to remove and destroy exhibits remaining after such time. The Management Team may remove any exhibit deemed to be unhygienic or below standard.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre, Food and Drink section of Hotelympia.

Monday 5th March 1400hrs

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S5 and the display area is just to your right on the side of the hall.. If you need drop-off facilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door 10,which is closest to Salon Display for unloading. The Salon Display registration desk and re-touch area are located close this door. There is no faciity to park on the Lorryway, once you have finished unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, you can park in the Orange Car Park and proceed to Salon Display