Dedicated specifically to chefs at the very beginning of the their career, the Skills Theatre offers a wide range of cold live competitions that will enable chefs to practise some of the essential skills that will form a crucial part of their role as their career progresses, and (in many cases) introduce them to the competition arena. The Skills Theatre is open to student, trainee or apprentice chefs undergoing a recognised catering qualification.

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

All places and heats with dates and times will be confirmed after the deadline for entries has passed on 31st January 2020

Our Headline Partner

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Butchery

ST1

Prepare a best end of Lamb
45 minute competition - Daily

Butcher a pair of best ends of lamb which will be provided by the sponsor on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end to be French trimmed to a six-bone rack, the other to be presented as removed from chime bone.

Sponsored by

WORSHIPFUL 2016
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ST2

Butcher a Whole Chicken for Sauté 
30 minute competition – Daily

Butcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available can be found in the competitor’s area on the website.

Sponsored by

WORSHIPFUL 2016
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Fishmongery

ST3

Lemon Sole Filleting
30 minute competition - Daily

Prepare 2 each lemon soles to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.

Sponsored by

WORSHIPFUL 2016
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ST4

Seabass/Trout Preparation
30 minute competition - Daily

1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and Ciseler.
1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, trimmed and pin boned.

Sponsored by

WORSHIPFUL 2016
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Knife Skills

ST5

Knife Skills
20 minute competition - Daily

Using pre peeled vegetables where applicable for preparation of the following-:
2 fondant potatoes with flat top and bottom oval ends approx. 80gms each
2 chateau potatoes 8 sides approx. 80gms each
4 turned carrots approx. 25 gms each
50gms Jardinere of swede, carrot and celeriac combined
50gms julienne, leek and celery combined.

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Cold Starters

ST6

Avocado Starter
30 minute competition - Daily

Preparation of 2 different plated starter portions [one portion of each] using avocado as the main part of the dish, description of dish required.

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ST7

Shrimp Starter
30 minute competition – Tuesday 3rd only

Preparation of 2 different plated starter portions [one portion of each] using cold water shrimps as the main part of the dish, description of dish required. Cold dishes only to be prepared and presented.

Sponsored by

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Amuse Bouche

ST8

Amuse Bouche
30 minute competition - Daily

Preparation of 2 different amuse bouche for the service in a fine dining restaurant, two portions of each.  Choice of ingredients is entirely at the discretion of the competitor but judges will look for a balance in flavours textures, preparation/cooking methods and presentation. Cold dishes only to be prepared and presented.

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Pastry

ST9

Tea Pastries Decoration
30 minute competition - Wednesday 4th only

Decorating of 4 different pieces of afternoon tea pastries, 1 piece of each, marks will be considered on amount of work completed on site.

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ST10

Roll Shaping
20 minute competition  - Wednesday 4th only

From a 500gm piece of bread dough provided by the candidate shape 6 different varieties of roll 2 pieces of each, toppings allowed.

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ST11

Flan Decoration
30 minute competition - Tuesday 3rd only

Filling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work completed on site with consideration taken on seasonal produce used.

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Service

ST12

Flambé Work
30 minute competition - Thursday 5th only

Candidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients and equipment required to complete the task. A written recipe will also be required to be displayed for the judges and this will be tasted.

Sponsored by

world skills uk
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ST13

Table Laying
20 minute competition - Daily

The laying of a Table for 4 covers from a menu presented to the student 5 minutes before start of competition with 4 different Napkin folds. Recommendations for wine will be required and correct glass wear presented on the table.

Sponsored by

world skills uk
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ST14

Cocktail Mixology
20 minute competition - Daily

Competitor needs to make 2 Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. Judges will taste these.

Sponsored by

world skills uk
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ST15

Caesar’s Salad Challenge
20 minute competition - Daily

Preparation of a traditional Caesar’s salad to the competitor’s choice of recipe, dressing and salad to be prepared in front of the judges this will be a tasted class.

Sponsored by

world skills uk
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