JLT2 British Culinary Federation Young Chefs' Challenge

Competition details (including date and time)

30 Minute Competition

Thursday 8th March 1240hrs – 1310hrs

30 minutes will be allowed to prepare, cook and present 2 plated portions of a main course to competitor’s choice using any Fish.  Dish to highlight the Best of British produce.  All ingredients to be supplied by the competitor.  Realistic minimum amount of mise-en-place allowed and should be commensurate with the finished dish.

Additional information for this class

As this is a fish competition judges will be looking to see fish preparation and/or filleting skills. The fish element must be 50% or more of the dish, complemented with a garnish that balances with the main protien. All ingredients and service equipment to be provided by the competitor, a menu discription will be required and this will be a tasted class


British Culinary Federation

Arrival Time 

Minimum one hour before competition. Please report to Live Theatre registration when you arrive

Equipment Provided 

Workstations comprise a 6 ring burner, oven and grill, electricIty points, plumbed in sinks and hand wash basins. There is also access to refrigeration and a freezer.

Hygiene Products


Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Zenith. Cling Film, Foil and Baking Paper will be provided 

Menu/Allergens Please ensure you bring a menu with you on the day of your competition with details of any allergens incorporated into your dish/dishes clearly stated.

What are judges looking for? 

A skill set that reflects an understanding about preparation and cooking of British fish. Balance of flavours that allow the product to shine through.

View a copy of a Live Theatre judging sheet

Ingredients Provided

All ingredients to be provided by the competitor


Judges will be available at the Live Theatre for feedback after the judging has been completed, all competitors should make time to do this.


Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –


1430hrs Awards Ceremony

Live Theatre

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 S11, Live Theatre is located to the back of the hall slightly to the left of the entrance. 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 S21, which is closest to Live Theatre for unloading. There is no facility 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, please park in the Orange  Car Park and proceed with light Equipment to Live Theatre Registration.