c

Salon Skills Theatre Timetable

 

Monday 29th February

Heat No

Sponsor

09.30-10.00

Shrimp Starter

Heat 1

World Skills UK Skills Competitions

f

10.20-10.50

Lemon Sole Filleting

Heat 1

World Skills UK Skills Competitions

f

11.10-11.40

Seabass/Trout Preparation

Heat 1

World Skills UK Skills Competitions

f

12.00-1230

Lamb Dressed as Beef
An innovative approach to cutting lamb. A demonstration of the cuts available from the Lamb Carcase typically associated with Beef. 

 

Jim Brand, Master Butcher from Fairfax Meadow
 f

12.50-13.10

Sugarcraft Decoration

Heat 1

Le Cordon Bleu London

w

13.30-13.50

Roll Shaping

Heat 1

Le Cordon Bleu London

w

14.10-14.40

Marinated and Crisp Mackerel with Roast Couscous, Oyster Mayonnaise and Pickled Vegetables. 
A demonstration that showcases techniques and skills that are taught at the prestigious Le Cordon Bleu London Culinary School.

 

Chef Colin Westal, Le Cordon Bleu London
w

15.00-15.20

Knife Skills

Heat 1

World Skills UK Skills Competitions

f

15.40-16.10

Amuse Bouche

Heat 1

Le Cordon Bleu London

w

 

Tuesday 1st March

 

 

09.10-09.40

Whole Duck Butchery

Heat 1

Fairfax Meadow

f

10.00-10.20

 Table Laying 

Heat 1

World Skills UK Skills Competitions

f

10.35-11.05

 Flambé Work

Heat 1

World Skills UK Skills Competitions

f

11.20-11.40

 Caesar's Salad

Heat 1

World Skills UK Skills Competitions

f

12.00-12.45

Beef Cuts – Challenging Tradition
An interesting take on the breakdown of a Beef Roasting. Jim will be showcasing cuts that challenge tradition. Delve into the array of alternative cuts available that are increasingly appearing on today’s menus.

 

Jim Brand, Master Butcher from Fairfax Meadow

f

 

13.05-13.35

Lemon Sole Filleting

Heat 2

World Skills UK Skills Competitions

f

13.50-14.10

Cocktail Mixology x

Heat 1

World Skills UK Skills Competitions

f

14.25 - 14.55

 

Marinated and Crisp Mackerel with Roast Couscous, Oyster Mayonnaise and Pickled Vegetables.
A demonstration that showcases techniques and skills that are taught at the prestigious Le Cordon Bleu London Culinary School.

 

 

 Chef David Duverger Le Cordon Bleu London

w

15.15-15.45

Seabass/Trout Preparation

Heat 2

World Skills UK Skills Competitions

f

16.25-16.55

Amuse Bouche

Heat 2

Le Cordon Bleu London

w

 

Wednesday 2nd March

 

 

09.10-09.40

Amuse Bouche

Heat 4

Le Cordon Bleu London

w

10.00-10.20

Caesar's Salad

Heat 2

World Skills UK Skills Competitions

f

10.40-11.10

Prepare a best end of Lamb

Heat 1

Fairfax Meadow

f

11.30-12.00

Lemon Sole Filleting

Heat 3

World Skills UK Skills Competitions

f

12.20-12.50

Seabass/Trout Preparation

Heat 3

World Skills UK Skills Competitions

f

13.10-13.40

Forest Fruits Terrarium.  
A demonstration to showcase skills and techniques taught by the team at Le Cordon Bleu London Culinary School to create mouth-watering patisserie creations.

 

Chef Ian Winton,  Le Cordon Bleu London 
w

14.00-14.20

Classical Sauces

Heat 1

Major International

d

14.40-15.20

Complex Salad Starter

Heat 1

World Skills UK Skills Competitions

f

15.30-16.00

Avocado Starter

Heat 1

World Skills UK Skills Competitions

f

16.20-16.50

Flan Decoration

Heat 1

Major International

d

 

Thursday 3rd March

 

 

09.10-09.40

Avocado Starter

Heat 2

World Skills UK Skills Competitions

f

10.00-10.30

Lemon Sole Filleting

Heat 4

World Skills UK Skills Competitions

f

10.50-11.20

Tea Pastries/Live Gateau

Heat 1

Le Cordon Bleu London

w

11.40-12.10

Shrimp Starter

Heat 2

World Skills UK Skills Competitions

f

12.30-13.00

Forest Fruits Terrarium.
A demonstration to showcase skills and techniques taught by the team at Le Cordon Bleu London Culinary School to create mouth-watering patisserie creations.

 

Chef Julie Walsh, Le Cordon Bleu London 
w

13.20-13.50

Whole Duck Butchery

Heat 2

Fairfax Meadow

f

14.10-14.40

Amuse Bouche

Heat 3

Le Cordon Bleu London

w

potatos