INTERNATIONAL SALON CULINAIRE

SC13 Floral Sugarcraft on a Hat

Competition details

A hat decorated with a sugar floral spray, corsage or garland. Wires and artificial decoration permitted. Hat must be made from any edible medium. Display stands /Heads permitted.

Maximum display area 40cm x 40cm

Useful information for this class

The hat ust be made from any edible material, the flowers may include a single flower variety or a range of different flowers and foliage. No height restriction. Dummy heads, or non edible containers/and display material to be encouraged, but must not extend 40cm square.

Sponsor

Renshaw

Arrival Time and Date

Sunday 4th March 1500hrs – 1700hrs or Monday 5th March 0730 – 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 on Monday 5th March.

What are judges looking for?

Fine well textured flowers and foliage. Clean workmanship. Creative display showing complex and creative techniques. Range of skills. Well balanced design.

View a Sugarcraft juding sheet

Feedback

Judges will be available in the vicinity of the Salon Display Registration desk in the exhibition hall , and will be giving feedback from Tuesday 6th March. All competitors should endeavour to make time to do this.

Results

Results will be recorded on award cards adjacent to the exhibit. They will be posted on the show website on the evening of Tuesday 6th March, but if you attend the show during the day, it will be possible to obtain your result then.

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 1530hrs on Thursday 8th March 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, Nourish (Food and Drink) section of Hotelympia, Thursday 8th March, 1430hrs.

 

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 Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, you can park in the Undercroft Car Park and proceed to Salon Display

 

potatos