LT9 Churchill Chef and Potter Grand Prix

Competition details (including date and time)

LT9 Churchill Chef and Potter Grand Prix.

1 hour competition

Monday 29th February, 1210hrs-1310hrs

Teams of 3 chefs will be invited to create two portions of a balanced 3 course menu of their choice, taking into consideration the presentation of food on the range of Churchill china that is provided by the sponsor. The menu is completely the responsibility of the team and initial selection will be judged on the creativity of the menu, balance and consideration of food and china. The china range to be used can be found on the Hotelympia web page below for initial planning stages, those successful teams who go through to the live final should contact Churchill on donna.frosdick@churchill1795.com  to discuss their requirements, and to arrange for samples of their selected china. Judges will be looking for an innovative use of the ingredients and the best presentation on the china.

Additional Information for this class

The finalists for this competition will be chosen from the written entry, it is therefore  advisable to attach a photograph of each dish to enhance your entry. Remember the only plates you can use are those shown on the web page listed below so please make sure you design your dishes around these. Finalists will be judged on team work, skills, presentation and most importanly the tastes and flavours of their final dishes. The menu must be served in course order and presentation can start 20 minutes after the start of the competition, but the 3rd course must be served at the latest on the hour mark. A dish description is required and small changes will be permitted from the initial entry but not major ones. As this is a chef and potter competition slightly more marks will be given for the marriage of the food and china.


Churchill UK

Arrival Time

Minimum one hour before competition 1110hrs. 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?

 To view a copy of a 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 –


Sponsors Lounge (close to Live Theatre) 1400hrs – 1600hrs. Churchill will host their own reception for competitors to attend. Awards will be presented here.

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.