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Senior Display Classes

TBH1

Table of Honour
Mon  2nd March 1500hrs or Tues 3rd March 0700hrs - 0900hrs to Tues 3rd March 0700hrs - 0900hrs

Past winning Competitors who have gained 3 Gold Awards or more in a static class are invited to exhibit a piece of their work as past masters of their craft and to highlight excellence in Culinary Skills and to encourage further participation into the Salon. A certificate and Medal will be bestowed to all entries exhibited to the Table of Honour.

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Kitchen Larder Section

K1

Works in fat
Mon 2nd March 1500hrs or Tues 3rd March 0700hrs - 0900hrs to Tues 3rd March 0700hrs - 0900hrs

A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece

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K2

Show or Presentation platter   
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

A cold show platter using meat, poultry game or fish for a maximum of 6 portions on the platter. A further portion to be served plated to show portion size and balance. The platter should consist of 3 main items with one garnish for each main item. The end pieces to be placed on the platter close to the representing slices. The platter should be served with a salad and at least two saucesor chutneys on the side. Salad is not a main garnish and should be served separately in a suitable serving dish or vessel to enhance the overall presentation. No bowls small plates or vessels are permitted on the platter. A suitable glaze should be used to enhance the presentation.

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Restaurant Plates

R1

Starter Plates
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation.

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R2

Restaurant Fish
Thurs  5th March 0700hrs - 0900hrs to 1530hrs

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

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R3

Main Course Plates
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To present three different individual main course plates to competitors choice. Competitors should consider balance composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

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R4

3 Course Vegetarian or Plant Based Menu
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation.

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R5

Dessert Plates 
Thurs  5th March 0700hrs - 0900hrs to 1530hrs

To present 3 individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert.

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Pastry Section

P1

Tea Pastries
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each variety. Contrast in variety and methods of preparation is important and care should be taken over size, repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted and the use of tea stands are permitted.

Sponsored by

APC

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P2

Petit Fours
Weds 4th March 0700hrs - 0900hrs to 1630hrs

A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use of mixed ingredients including chocolate is welcomed. An additional piece of each variety should be presented and plated for tasting to the judges.

Sponsored by

APC

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Junior Display Classes

Competitors must be 23 years of age or under on 3rd March 2020

 

Kitchen/Larder Section

JK1

Junior Works in Fat
Mon 2nd March 1500hrs or Tues 3rd March 0700hrs - 0900hrs to Tues 3rd March 0700hrs - 0900hrs

A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece.

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JK2

Junior Terrine
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse, pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitor’s choice with three slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a further portion to be presented accompanied with a salad garnish and dressing, chutney or relish with a baked crisp toasted element.

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Restaurant Plates

JR1

Junior Starter Plates
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To present Three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation.

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JR2

Junior Restaurant Fish Course
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

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

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JR3

Junior Main Course Plates
Thurs 5th March 0700hrs - 0900hrs to 1530hrs

To present three different individual main course plates to competitors choice. Competitors should consider balance composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

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JR4

Junior 3 Course Vegetarian or Plant Based Menu
Thurs 5th March 0700hrs - 0900hrs to 1530hrs

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation.

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JR5

Junior Dessert Plates
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To present 3 individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert.

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Pastry Section

JP1

Junior Tea Pastries
Thurs 5th March 0700hrs - 0900hrs to 1530hrs

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each variety. Contrast in variety and methods of preparation is important and care should be taken over size, repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted.

Sponsored by

WORSHIPFUL 2016
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JP2

Junior Petit Fours
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use of mixed ingredients including chocolate is welcomed. An additional piece of each variety should be presented and plated for tasting to the judges.

Sponsored by

WORSHIPFUL 2016
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STUDENT DISPLAY CLASSES

Open to full/part time college students only

 

Kitchen/Larder Section

S1

Student Bread Rolls and Loaf
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To present a bread display of 10 rolls, 5 different varieties 2 of each (one variety to contain a British cheese of competitors choice) plus one loaf of your choice. Exhibit will be tasted, and competitors are required to provide a menu card depicting the breads on display.

Sponsored by

WORSHIPFUL 2016
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S2

Student Terrine Display
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse, pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitors choice with three slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a further portion to be presented accompanied with a salad garnish and dressing., chutney or relish with a baked crisp toasted element.

Sponsored by

WORSHIPFUL 2016
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Restaurant Plates

SR1

Student Starter Plates
Thurs 5th March 0700hrs - 0900hrs to 1530hrs

To present Three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation.

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SR2

Student Restaurant Fish Course
Weds 4th March 0700hrs - 0900hrs to 1630hrs

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

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SR3

Student Main Course Plates
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

To present three different individual main course plates to competitors choice. Competitors should consider balance composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation.

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SR4

Student 3 Course Vegetarian or Plant Based Menu
Weds 4th March 0700hrs - 0900hrs to 1630hrs

To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used to enhance the presentation.

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SR5

Student Dessert Plates
Tues 3rd March 0700hrs - 0900hrs to 1630hrs

To present 3 individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye practical in execution as a dessert.

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SR6

Student Amuse Bouche
Thurs  5th March 0700hrs - 0900hrs to 1530hrs

Compose and create 3 individual amuse bouche, snacks or pre starter dishes. These should consist of one meat/fish/vegetarian offers. These can be either hot or cold to competitor’s choice and is intended as a small offering to start a meal, appetiser. A suitable glaze may be used to enhance the presentation.

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Pastry Section

SP1

Student Tea Pastries
Weds 4th March 0700hrs - 0900hrs to 1630hrs

A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each variety. Contrast in variety and methods of preparation is important and care should be taken over size, repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted.

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SP2

Student Petit Fours
Thurs  5th March 0700hrs - 0900hrs to 1530hrs

A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use of mixed ingredients including chocolate is welcomed. An additional piece of each variety should be presented and plated for tasting to the judges.

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Sugarcraft

All sugarcraft exhibits will be displayed for the entire 3 days of the show.

You can deliver your exhibit on:

Mon 2nd March between 1500hrs and 1700hrs, or on Tues 3rd March 0730hrs – 0845hrs.

You will collect your exhibit on Thursday 5th March at 1530hrs.

 

Senior Sugarcraft Classes

SC1

Table Centre Piece

A decorative exhibit to competitors choice using any of the following chocolate, cooked sugar or salt dough. Minimum size 40cm x 40cm. Small amount of royal icing or pastillage may be used to enhance exhibit.  No visible external supports or non-edible decoration Permitted.

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SC2

Sugarcraft Showpiece

A decorative exhibit to competitor’s choice using any of the following edible mediums cake, sugar paste, pastillage, marzipan royal icing etc. Minimum size of exhibit 40 cm x 40 cm. Small amounts of chocolate or cooked sugar may be used to enhance exhibit. No visible external supports or non-edible decoration permitted.

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SC3

A Small Decorative Exhibit

A small decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports permitted but no visible external supports or non-edible decoration.  Maximum display area 40cm x 40cm.

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SC4

Miniature Exhibit

A miniature decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports permitted no visible external supports or artificial decoration.  Maximum display area including base 152mm cube.

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SC5

Decorated Celebration Cake

A single celebration cake of any shape coated with sugar paste or royal icing. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake.
Decorative work to competitor’s choice/theme.  Maximum display area 40cm x 40cm.

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SC6

Wedding Cake

A wedding cake of two or more tiers. Decorative work to competitor’s choice/theme. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake. Stands and pillars permitted. Maximum display area 60cm x 60cm.

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SC7

Novelty or Themed Cake (not carved)

A regular shaped cake decorated to a novelty theme. The cake can be coated and decorated using any suitable edible medium. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake. Include a short-written description indicating the theme/ story. Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.

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SC8

Sculpted Novelty Cake

A sculpted or carved cake or cakes coated and decorated using edible medium. No dummy cakes or visible artificial decoration. The cake may be cut to ensure it complies with the criteria; internal supports are permitted.
Maximum display area 60cm x 60cm.

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SC9

Decorated Cup Cakes

Display twelve decorated cupcakes in total.  Design and decoration of competitor’s choice, decoration must be edible, marks will be awarded on eating quality of the cake, creativity of display, coating and decoration. One cupcake will be tasted at random.  Maximum display area 40cm x 40cm.

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SC10

Plant or Arrangement

A sugar floral arrangement, plant or planted display, Including flowers and foliage. The exhibit should be presented on a suitable background which may be a container, board or vase, stamens, wires and artificial display material permitted. Maximum display area 40cm x 40cm.

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SC11

Floral Bouquet

A bridal bouquet or posy of sugar flowers, suitable for a bride/bridesmaid to hold. Exhibit to include sugar flowers and foliage. Wires stamens and artificial decoration or stands may be used to presented exhibit. Maximum display area 40cm.

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SC12

Floral Sugarcraft on a Hat

A sugarcraft hat made from any edible medium, cake, chocolate, marzipan, sugar etc. Decoration to competitor’s choice artificial decoration permitted, including display head, stand, dummy cake, internal supports, floral wires.
Maximum display area 40cm x 40cm

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Junior Sugarcraft Classes

JSC1

Junior Table Centre Piece

A decorative exhibit to competitor’s choice using any of the following mediums: pastillage, chocolate, marzipan, cooked sugar, salt paste. Minimum size 40cm x 40cm. Small amount of royal icing permitted may be used to enhance exhibit.

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JSC2

Junior Special Occasion Cake

A celebration cake of any shape coated with sugar paste or royal icing Decorative work to competitor’s choice. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake. Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.

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JSC3

Junior Wedding Cake

A wedding cake of two or more tiers. Decorative work to competitor’s choice/theme. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake. Maximum display area 60cm x 60cm.

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JSC4

Junior Novelty Cake

A cake decorated to a novelty theme. The cake can be any shape coated and decorated using any suitable edible medium. A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake. Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.

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JSC5

Junior Floral Sugarcraft (sugar flowers)

A display of sugar flowers, which may be a corsage, plant, arrangement or bouquet.  Maximum display area 40cm x 40cm.

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Student Sugarcraft Classes

For full/part time students only

SSC1

Decorated Birthday Cake

A single Celebration cake for a birthday any shape, coated with sugar paste or royal icing.  A Dummy Cake is permitted. Exhibit must be displayed as if it was an edible cake.
Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.

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