R2 Restaurant Fish Course

Competition details (including date)

Tuesday 6th March 0730hrs – 1700hrs

To present three different individual fish plates as part of a fish course within a menu to competitor’s choice. Prepared hot served cold.  A suitable gel to be used to enhance the presentation.

Additional information for this class

Judges will be looking for an overall pleasing display, competitors are reminded a good balance of ingredients is essential  and  to avoid repetition of these  or processes in their delivery. Each starter plate should be sized as part of a three course meal and ingredients should complement each other throughout each plate, glazing should be neat and free from tears or blemishes.

Arrival Time 0730hrs – 0845hrs. Please report to Salon Display Registration when you arrive.
Re-touch area

There will be a re-touch area located close to the Salon Display registration desk. This will comprise trestle tables, a plumbed in sink with hot and cold water, and power points.

The re-touch area should be used for finishing touches only, not full assembly.
Competitor’s Exhibit Reference Details Labels will be issued to be attached to the top visual side of each entry. A second label will be attached underneath
Judging All judging is blind, using reference numbers, and will commence promptly at 0900hrs each morning.
What are judges looking for?

Judges are looking for three well balanced appetising plates. Competitors are reminded that the plates are a fish course and must be complete with the appropriate vegetables, garnishes and sauces applicable to each plate. Competitors should ensure that sizes are balanced throughout and correct cooking of main items is shown. Glazing should be neat and free from tears or blemishes.

View a copy of the judging sheet for Salon Display
Feedback Judges will be available in the vicinity of the exhibits after judging has been completed, all competitors should make time to do this.
Results Results will be recorded on award cards adjacent to the exhibit.
Security of Dishes All reasonable care will be taken for the security of dishes and equipment, the Management Team will not be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the individual’s responsibility to cover this personal risk.
Removal of Exhibits All exhibits must be removed at 1700hrs or just after and not before. The Management Team have the right to remove and destroy exhibits remaining after such time. The Management Team may remove any exhibit deemed to be unhygienic or below standard.
Presentation of awards – Time/Location

Salon Culinaire Awards Ceremony, Live Theatre, Food and Drink section of Hotelympia.

Tuesday 6th March 1700hrs
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 S5 and the display area is just to your right on the side of the hall.. 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 10,which is closest to Salon Display for unloading. The Salon Display registration desk and re-touch area are located close this door. There is no faciity 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, you can park in the Orange Car Park and proceed to Salon Display