LT12 Craft Guild of Chefs National Team of the Year 2018

Competition details (including date and time)

90 Minute Competition

Entries are sought for a 3 person team consisting of head chef, pastry chef and commis chef [commis must be 20 years or under in age on 1st March 2018]. The team will be expected to produce 4 portions of a three course meal to include a vegan starter, venison main course and dessert designed around a twist on a British Classic. 90 minutes will be allowed for the competition and the first course can be presented after 45 minutes. Please provide with your entry a short menu description from which the finalists will be chosen.

Additional information for this class

Venison will be sponsored by Denham Estate in Bury St Edmunds which can include any cut or cuts of your choice but please be mindful of wastage as this may lose you marks. Finalists will be given details of how to attain “a” sample of their chosen cut for practicing and a further piece for the final. These will come mail order to their premise of work.

Pre made Venison or game stocks will be permitted to be used on the day as an emphasis on exceptional sauce work will be a focus on the judges marking sheet for this competition.

Pre-peeled vegetables ONLY will be allowed ahead of this class as all other knife skills will have to be demonstrated during the course of the competition.



Craft Guild of Chefs

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.

A visual of a workstation can be viewed below.


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?

The judges will be looking for exceptional knife skills, great preparation of the stocks and sauces used, balance of the menu content throughout the meal.

A good level of leardership and direction from the head chef and dishes delivered in a realistic resturant enviroment.

Use of seasonal British ingredients is encouraged throughout this class along with any other supporting evidence of traceability.

View a copy of the judging sheet

Ingrediants Provided

Venison will be supplied by Denham Estate Bury St Edmonds, ALL  other ingredients are the responsibility of 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 –



Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at 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 finshed unloading you must immediately remove your vehicle and proceed to the Orange 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