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INTERNATIONAL SALON CULINAIRE

LT6 Master Chefs of Great Britain Challenge

Competition details (including date and time)

30 minutes competition

Monday 5th March 1630hrs – 1700hrs


Thirty minutes will be allowed to prepare cook and present two portions of a seafood dish to competitors choice using sustainable seafood. The finished dish must be matched with a British table wine. Competitors to list chosen wine with entry and to provide all ingredients.

The prize will be a two-day trip to Peterhead to visit the fish market, a English wine vineyard tour and a bespoke chef's knife case. The Peterhead trip will be the MCGB in conjunction with Seafood Scotland and Peter Bruce who owns the fishing vessel Budding Rose, the vineyard trip in conjunction with Enotria and the chef's knife case from Chefi.

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.

Sponsor

Master Chefs of Great Britain, Seafood Scotland, and Enotria 

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

Disposables

Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provided 

Ingredients Provided

All ingredients to be provided by the competitor

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?

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 

View a copy of the Live Theatre judging sheet 

Feedback

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

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

Presentation of awards –

Time/Location

1700hrs 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.

 

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