Salon Display

Our 2020 Headline Partner

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SEE BELOW THE 2020 SALON DISPLAY TIMETABLE OF CLASSES

The 2021 timetable will be announced in Autumn 2020. 

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.

Additional Info FINAL TIMETABLE

 

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

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

 

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

 

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

Additional InfoFINAL TIMETABLE

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

Additional InfoFINAL TIMETABLE

 

 

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

 

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

 

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
Additional InfoFINAL TIMETABLE

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
Additional InfoFINAL TIMETABLE

 

 

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
Additional InfoFINAL TIMETABLE

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
Additional InfoFINAL TIMETABLE

 

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE

 

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.

Additional InfoFINAL TIMETABLE

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.

Additional InfoFINAL TIMETABLE