Our new contemporary designed Live Theatre will comprise 10 x adjacent workstations equipped with state-of-the-art cooking equipment and which will incorporate a series of back to back hot live classes each day. There is a wide variety of classes to choose from for chefs of all levels, including themed competitions incorporating current food trends and competitions using specialist ingredients and, in some cases, using specially selected products from our partners to create innovative and inspiring dishes.

Places are limited so please apply early, and your place will be confirmed after the deadline for entries has passed.

Further information on each of the competitions is available at here where you will find also full entry information.

If you have any questions about your entry please contact Andrew Pantelli This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 020 7886 3074.

Deadline for entries - Friday 31st January 2020

 

Our Specialist Ingredients partners MSK will be providing a range of products that will be available to use in any of the competitions should competitors wish to do so. These include:

  • Ultratex - is a high performance, gluten free, corn based instant thickening starch which gives you complete control over viscosity.
  • Lecithin - gives a very light texture, ideal for creating foams or airs, use hot or cold.
  • Agar agar - is a versatile vegetarian gelling agent used in place of gelatine, completely soluble in boiling water and is odourless, flavourless and can create gels at low concentrations.
  • Vanilla extract - is macerated vanilla beans soaked in alcohol for several months.
  • Glucose
  • Panella sugar – Produced in Colombia. Its unique method of production gives a mild but naturally toffee flavour.
  • Isomalt - Maintains a workable temperature for longer than normal sugar and is stronger. Has half the calories of sugar.
  • Xanthum gum - Thicken stocks, sauces, gives more structure to foams and mousses.
  • Malic acid – A natural substance found in fruits and vegetables. Offers a smooth and persistent sourness.
  • Pectin – Slow setting and perfect for pate de fruit.

 

JUNIOR LIVE THEATRE CLASSES

JLT1 Junior Lamb

45 Minute Competition

Wednesday 4th March 0930hrs – 1015hrs

The competitor has 45 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by competitor.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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JLT3 Perfect Pasta – Junior

30 Minute Competition

Wednesday 4th March 0845hrs – 0915hrs

The competitor is required to create a pasta dish for 2 covers using either fresh or dried pasta and can be aimed at either a sweet or savoury dish. Please note it will need to be served in a bowl to be provided by our sponsor Denby and as a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta at any stage of preparation but work load and skill element of their chosen dish will be taken in to consideration by the judges.  Sponsor Denby will provide a pasta bowl to enhance your presentation. For details of the tableware and a picture please visit the Salon Culinaire pages of the HRC website or call Denby on (0)1773 74878 to request a sample or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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OPEN LIVE THEATRE CLASSES

LT1 Perfect Pasta – Senior

30 Minute Competition

Tuesday 3rd March 1000hrs – 1030hrs

Competitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Please note it will need to be served in a bowl to be provided by our sponsor Denby and as a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta at any stage of preparation but work load and skill element of their chosen dish will be taken in to consideration by the judges. Sponsor Denby will provide a pasta bowl to enhance your presentation. For details of the china and a picture please visit the Salon Culinaire pages of the HRC website or call Denby on (0)1773 740700 to request a sample or email This email address is being protected from spambots. You need JavaScript enabled to view it..

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT2 The Association of Pastry Chefs Dessert Of The Year 2020

1hour 45 Minute Competition

Thursday 5th March 1000hrs – 1145hrs

Competitors will be allowed 1hr 45 minutes to prepare, cook and present 2 plates of an original dessert suitable for fine dining to the competitor’s choice.  All entries will be paper judged to determine 10 finalists. Candidates to incorporate at least one raw material from the Barry Callebaut range.

Allowable mis-en-place includes prepared, uncooked paste/biscuit mixes, cooked sheet sponge, sorbet/ice-cream mixture, syrup, coulis/fruit puree, pre weighed ingredients, cooked sugar ( not finished product ), prepared but uncooked dough.

All applications must be accompanied by a description & photograph of the dish, and details of sponsors’ products to be used, or will not be considered.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT3 The Custom Culinary Vegetarian Challenge

30 Minute Competition

Wednesday 4th March 1505hrs – 1535hrs

Competitors will be allowed 30 minutes to produce 2 plated portions of a hot vegetarian dish suitable for service in either a casual dining environment or in a fine dining restaurant.

{Vegetarian stipulating No meat, poultry, fish or seafood but eggs and dairy are allowed}

Entrants will need to submit a written recipe and picture incorporating a vegetable/mushroom liquid fond concentrate in the recipe from which judges will select the finalists.

Judges will be looking for a balance of flavours and tastes, most creative usage of the products and level of skills used in the competition.

Interested applicants can request a set of samples of CUSTOM CULINARY GOLD LABEL Vegetable and Mushroom Liquid fond concentrates from which to choose and practice with, by contacting This email address is being protected from spambots. You need JavaScript enabled to view it. these will be sent out in January. All finalists will be automatically be sent samples. A detailed description of the products can be found at www.customculinary.com . Products will also be available at the event on the day of the competition.

Further details can be found on the competitor’s zone.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT4 Open Lamb

45 Minute Competition

Tuesday 3rd March 0900hrs - 0945hrs

The competitor has 45 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by competitor.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT5 Cheese Starter

30 Minute Competition

Thursday 5th March 0915hrs – 0945hrs

Competitors will have 30 minutes to produce 2 plated portions of a goat’s cheese-based starter, served either hot or cold. Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be looked for. Competitors will be required to provide a typed recipe for the judges to review. All ingredients are the responsibility of the competitor.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT6 Master Chefs of Great Britain Challenge

30 Minute Competition

Tuesday 3rd March 1550hr – 1620hrs

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 – The best in class winner will win a three-day foodie trip taking in Master Chef of Great Britain establishments within the British Isles. Location of the trip will be dependent on the location of the winner. In addition, they will win a £250 cash prize, Trophy and medal.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT8 Plated Dessert

30 Minute Competition

Tuesday 3rd March 1350rs – 1420hrs

LT8 Plated Dessert

30 Minute Competition

Tuesday 3rd March 1350rs – 1420hrs

The competitor is required to create a hot or cold plated dessert for 2 covers. Competitors may bring pre-made elements to the dish, but workload and skill element of their chosen dish will be taken into consideration by the judges.  The competitors are required to use at least 1 product from Reach Food’s pastry ingredients range as part of their dish. The list of products available can be found at www.hrc.co.uk/live-theatre. Samples can be requested by contacting David Baroi-Silvey (Commercial Manager) This email address is being protected from spambots. You need JavaScript enabled to view it. 07471 997 473 or Thomas Harwood (Head of Category - Fine Foods) This email address is being protected from spambots. You need JavaScript enabled to view it. 07384 894 894

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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TEAM LIVE THEATRE CLASSES

LT7 The Bidfood Mystery Basket Grand Prix

60 Minute Competition

Thursday 5th March 1300hrs – 1400hrs

A team of 2 chefs will be given 60 minutes to produce 2 portions of a two-course meal consisting of a main and dessert from a mystery basket of ingredients. The ingredient list will be given to the competitors 90 minutes before commencement of the competition. It will consist of a set protein and a choice of primary ingredients for the accompaniments to the main course and dessert. There will also be a larder table where chefs can choose additional ingredients. Once competitors have submitted their 2-dish descriptions to the judges, they can commence with weighing out their ingredients and will be allowed onto station 15 minutes prior to the start of their competition. All small equipment [including a set of weighing scales] and containers for the ingredients is the responsibility of the competitor.

Service of the dishes may commence after 30 minutes and be completed after the 60 minutes.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT9 Tilda Chef Team of the Year 2020

45 Minute Competition

Wednesday 4th March 1030hrs – 1115hrs

We are looking for ten pairs of chefs to battle it out to be crowned Tilda Chef Team of the Year 2020.

Run in conjunction with the Craft Guild of Chefs, this competition is for teams of 2 x chefs, who will be given 45 minutes to prepare, cook and present four portions of a main course dish and dessert using Tilda speciality rice as the base ingredient in both recipes.

The Prize - The Tilda Chef Team of the Year prize will include:

  • Tilda Italy Tour – a 2 night all expenses paid trip to Vercelli and Piedmont region, the must have Tilda Chef Team Trophy, Commemorative plate & framed certificates. Three runners up teams will win a VIP Tilda Innovation Day and go behind the scenes to discover the art of rice at the Tilda mill in Rainham, Essex.

The Rice - Tilda rice MUST be used in the competition and should make up at least 50% of this dish. The Tilda competition is there to see rice as an integral part of the dish, not plain rice on the side.

Teams can choose any of the Tilda Rice range, although bonus points will be given for including Tilda’s speciality range including aromatic Tilda Basmati & Wild, naturally fragrant Jasmine Rice, creamy Arborio Rice, nutty Brown Basmati Rice and the champagne of their range, Pure Basmati.

Using more than one Tilda Speciality rice in your main will earn bonus points from the judges.

Check out Tilda’s foodservice range at https://www.tilda.com/professionals/professional-range/

Your Menu - Chefs are asked to take inspiration from today’s food trends influencing the dishes we eat. Think street food, small plates and plant-based cuisine. You will earn bonus points. The rice people are encouraging chefs to explore the endless culinary possibilities of using Tilda speciality rice and naming the rice on their menu. A brief description of the chosen dishes, listing the Tilda rice being used must be provided along with the entry.

To learn more visit https://www.tilda.com/professionals/article/make-menu-work/.

Prep - Tilda rice will be supplied to each team prior to the event. If you have any questions or want to talk about which Tilda speciality rice to use for your menu, the rice people are here to help. Email Jo Witchell - This email address is being protected from spambots. You need JavaScript enabled to view it..

Chefs must provide their chosen Tilda rice for the competition; rice will not be supplied on the day to minimise food waste.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Sponsored by

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In Association With

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LT10 Churchill Chef & Potter Grand Prix

45 Minute Competition

Thursday 5th March 1200hrs – 1245hrs

Teams of 2 chefs will be invited to create 2 portions of a plated main course and dessert of their choice using Churchill China chosen from the range supplied. The chefs not only need to produce exceptional food to win a gold medal but also need to take into consideration the presentation of the food on the Churchill china to win a further prize. The menu is completely the responsibility of the team and initial selection will be judged on the creativity of the 2 dishes, balance and consideration of food and china. Details of the china range to be used can be found on www.hrc.co.uk/international-salon-culinaire for initial planning stages. Successful teams who go through to the live final will be sent a set of china to practice with. Judges will be looking for an innovative use of the ingredients and the best presentation on the china. In conjunction with the live competition, a social media competition will take place asking people to “like” their best combination of food and china shown on the Churchill platform, results will then be given at the prize giving ceremony.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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LT11 Craft Guild of Chefs National Team of the Year 2020 in Association with MSK

90 Minute Competition

Wednesday 4th March 1320hrs – 1450hrs

Entries are sought for a 3-person team consisting of head chef, pastry chef and commis chef [commis must be 20 years or under in age on 1st March 2020]. The team will be expected to produce 4 portions of a three-course meal to include a, vegetarian risotto of your choice utilising British seasonal ingredients. A Venison dish using primal and non-primal cuts of meat [primal cut will be supplied on day of competition] of which the non-primal cuts can be prepared ahead of the competition, but an emphasis on the creativity, and the quality of the sauce will be paramount, dessert to be taken from a British Classic with a modern twist.

The use of at least 1 MSK product in any dish is compulsory and a list of the suggested products can be found below. Once your entry has been accepted a sample will be arranged and sent to you prior to the competition. 90 minutes will be allowed for the competition and the first course can be presented after 45 minutes. Please provide with your entry a short menu description and digital photographs from which the finalists will be chosen.

Products

Ultrasec, Tumaco 85%, Dorado, Ultratex, Ultra gel 2, Popping rinds crumble, Spray dried beetroot powder, Sour cherry compound, English toffee flavour drop, Truffle tapioca crackers

Visit http://msk-ingredients.com/ingredients for more product info.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Sponsored by

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RESTRICTED LIVE THEATRE CLASSES

RLT1 Sodexo Chef of the Year 2020

90 Minute Competition

Wednesday 4th March 1130hrs – 1300hrs

The focus will be on the creative use of sustainable ingredients which support the Sodexo Future 50 initiative. The menu should represent a more plant forward or plant-based approach.

Competitors are allowed 90 minutes to produce 2 plated portions of a 3-course meal. Where ingredients are specified to be used, they must be used. Quantities are at the competitor’s discretion. However, each ingredient should be used with consideration for balance of the dish and the overall menu.

  • Ingredients and recipes MUST BE IN ENGLISH.
  • Starter: Competitors are required to produce a seasonal plant-based starter dish to include any one or more of the following ingredients – Quinoa, Amaranth, Wild Rice, Lentils, Lotus Root, Soy Beas, Broad Beans (fava)
  • Main Course: Using a Whole British/Irish Free Range/Organic Chicken to the competitor’s choice and suitably garnished to include any one or more of the following ingredients – Watercress, Broccoli Rabe, Kale, Spinach (Note: Competitors must use a Knorr product in the starter and main course)
  • Dessert: A warm or cold dessert to the competitor’s choice using British or Irish Pears

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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RLT2 Stadium Events & Hospitality Awards Chef Team of the Year 2020

90 Minute Competition

Thursday 5th March 1415hrs – 1515hrs

Chef teams will have one hour to prepare, cook and present a three-course menu suitable for their Club Chairman to entertain the Head of the FA or RFU to dinner. The meal should include a lamb main course with seasonal ingredients. Feedback may be obtained from the judge immediately after the competition, but results will not be provided. The top 3 will be announced at The Stadium Events & Hospitality Awards in May/June 2020.

Category is open to Stadium Experience members only.

For further details and an entry form please contact Debbie Rigney This email address is being protected from spambots. You need JavaScript enabled to view it. or call 0345 226 5494.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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RLT3 Country Range Student Chef Team Challenge 2020

90 Minute Competition

Tuesday 3rd March 1200hrs – 1330hrs

Run in conjunction with Craft Guild of chefs, the Challenge aims to recognise the skills of student chefs, lecturers and colleges across the UK and Ireland and celebrate the exceptional culinary talents of the future of the UK hospitality industry. For 2019/2020, the challenge is focusing on essential core skills and techniques that will test the student’s knowledge of both classical cooking and the more modern methods of the last 25 years. Teams of three full time hospitality and catering college students must work together to create a delicious three course, four cover menu that showcases a different skill such as boning and filleting within each course as well as their understanding of flavours across the overall menu. Teams have a budget of £8 per cover.

For further competition details and updates please visit the Country Range Student chef challenge website at www.countryrangestudentchef.co.uk

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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RLT4 Major Series Final 2020

60 Minute Competition

Wednesday 4th March 1435hrs – 1535hrs

60 minutes will be allowed for the following elements:

1. To prepare, cook and present two portions of a chicken dish with a modern style of presentation; at least one Major product from any of the Major ranges must be used.

2. To prepare, cook and present two portions of a soup suitable for serving in the ever-growing pop-up restaurant environment; at least one of either Major Beef, Chicken or Vegetable Stock Base Paste must be used.

Two portions of the chicken dish must be presented, with suitable starch and vegetable accompaniments. Competitors are responsible for supplying all food and small equipment. Competitors are required to have a printed menu and description of their dishes on their workstations, stating which of the Major products have been used.

Any pre-marinated meats must be marinated with Major Mari Bases only.

Acceptable mise-en-place: peeled vegetables only, pre-marinated meats (Major), brioche and raw/uncooked fresh pastry (puff, filo, short). No pre-prepared sauces or stocks are allowed, only Major Bases are to be used.

For further information on this competition please contact: This email address is being protected from spambots. You need JavaScript enabled to view it.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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RLT5 UNCLE BEN’S® and DOLMIO PROFESSIONAL® Foodservice Student Catering Challenge

60 Minute Competition

Tuesday 3rd March 1045hrs – 1145hrs

Aimed exclusively at catering students, this year’s challenge invites students to design two dishes suitable for a Free-From World Menu. These dishes must meet the following criteria:

  • Students must stipulate which cuisine they have taken inspiration from when submitting their menu.
  • Students must stipulate which free-from diet(s) their menu is suitable for. (eg. A Mexican Vegetarian Menu, a Japanese Gluten Free Menu etc.)
  • Students must enter 2 dishes in total (A Starter OR Dessert AND a Main Course)
  • Students must include either a DOLMIO PROFESSIONAL® Foodservice Sauce, or an UNCLE BEN’S PROFESSIONAL® Foodservice Sauce or Rice, in both of their dishes.
  • Each menu (excluding UNCLE BEN’S PROFESSIONAL® and DOLMIO PROFESSIONAL® Products) should cost no more than £10 to produce
  • Dishes should be inventive, fun and exciting, and presentation should be taken into consideration when serving both menu items…so, please be as creative as you like when developing your entries! Feel free to take a classic or modern twist on the world food theme.
  • Please ensure that both your dishes can be prepared, cooked and served within 1 hour.

For an information pack and entry form please contact This email address is being protected from spambots. You need JavaScript enabled to view it.. Entries to be submitted by Friday 6th December 2019

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

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RLT6 Hospital Caterers Association Chef Team of the Year

60 Minute Competition

Thursday 5th March 08000hrs – 0900hrs

The team competition is open to teams of two Chefs who work in Healthcare or National Health Services premises and will be judged on the team’s ability to devise, prepare and present a two-course meal (main and dessert) with appropriate accompaniments for two covers within one hour. The meal must be suitable for generic NHS patient with emphasis on reduced saturated fats, sugars and salts and be nutritionally sound, Food cost must not exceed £2.60 per head, at least the main course must be hot, both courses must be suitable to produce 50 portions, main course to include sustainable fish with a strong British influence, dessert to be classic fruit based pudding made containing less than 10g of added sugar per portion. Competitors to provide all ingredients and must be taken into the theatre in their raw, unprepared state. No prior preparation or manufactured foods are acceptable, except for stocks. The meal will be served using the new blue coloured NHS crockery from Steelite; cutlery and tableware will be provided by Alliance on the day of the competition.

Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

For full information and an entry form please contact This email address is being protected from spambots. You need JavaScript enabled to view it.

Entries to be submitted by 30th December 2019

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