LT4 Master Chefs of Great Britain Challenge

Competition details (including date and time)

LT4 Master Chefs of Great Britain Challenge
30 minute competition

Tuesday 1st March, 1525hrs-1555hrs

30 minutes will be allowed to prepare cook and present two portions of a seafood dish to competitor’s choice using sustainable seafood. Finished dish must be matched with a British table wine. Competitors to list chosen wine with entry and to provide all ingredients.
The winner of the competition will enjoy a trip to Shetland to visit the salmon farms in April 2016.  

Additional information for this class

Before submitting your entry please check that the fish you are using is on the sustainable seafood list, as it will be checked by the organizers. Your chosen wine accompaniment needs to submitted with your entry and be available at the final for the judges to taste with the food. The dish prepared may be either a fish course or main course dish with appropriate garnishes that complement the fish. A a menu description is required.


Master Chefs of Great Britain

Arrival Time

Minimum one hour before competition 1425hrs. 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 Ecolab.

Cling Film, Foil and Baking Paper will be provded by Wrapex.

Ingredients Provided

Competitors to provide all ingredients

What are judges looking for?

Judges will be looking for a balance of flavours and textures with presentation on the competitors choice of service wear. Marks will be awarded for the accompanying wine 

To view a copy of the Live Theatre judging sheet please click here.


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 –


Salon Culinaire Awards Ceremony, Live Theatre 1715hrs.

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 S7, turn right as you enter the show, Live Theatre is located at the end of the hall. If you need drop-off faclilities 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 S10, which is closest to Live Theatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Undercroft Car Park and proceed with light Equipment to Live Theatre Registration.