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SCHEDULE OF CLASSES Tuesday 17th May and Wednesday

18th May 2016Central Bedfordshire College, Ibcuba

Campus.

DEADLINE FOR ENTRIES1st May 2016

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INTRODUCTIONWessex Salon Culinaire, one of the UK’s largest live culinary competitions, will take place at Central Bedfordshire College, Incuba Campus on Tuesday 17th and Wednesday 18th May 2016.

The popular event, which is held in association with The Craft Guild of Chefs, has grown in stature over the years and is a fantastic platform for all chefs but especially student chefs to get a first taste of competition experience.

Contact details for Central Bedfordshire College:Address: Central Bedfordshire College, The Incuba, 1 Brewers Hill Road, Dunstable, LU6 1AATel: 01582 477 776Website: www.centralbeds.ac.uk

Travel:By Car Leave the M1 Junction 9 and follow the signs for Dunstable along the A5. You will pass the Harvester restaurant on your left, continue along the A5 and through Dunstable town until you reach the INCUBA (large white building) on the left hand side. 

Parking is at the rear of the INCUBA. To access take a left at the cross road traffic lights opposite the INCUBA on to Brewers Hill road and take the next left into the car park. 

The INCUBA has 56 marked car parking spaces and are available on a first come first serve basis. Please buzz reception at the barrier to enter the car park. There are also sheltered cycle parking spaces available.

By Rail Unfortunately there is no railway station in Dunstable. The closest is Luton Station interchange (estimated 15 minute bus journey from The INCUBA) which is half an hour train journey from London St. Pancras. Alternatively Leighton Buzzard train Station (30 minute car journey from The INCUBA) is 40 minute train journey from Euston. For train times and further information visit www.nationalrail.co.uk   .

Luton Station interchange: Taxi charge (approximate - one way): £20.00. Time to travel in a taxi: 15 minutes est.  - We recommend the use of the new Luton and Dunstable bus way from Luton station interchange to Dunstable High Street North which requires less than a 5 minute walk from the stop to The INCUBA. Grant palmer Busyway C.

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GENERAL COMPETITION RULES AND REGULATIONS 1. All competitors must carefully read the rules, conditions, and

specifications for those classes in which they wish to compete.

2. Categories: The competition is split into 4 categories:a. Live Hot (LH)b. Live Cold (LC)c. Restaurant (R)d. Display (D)

3. Entry Forms: The enclose entry form must be fully completed and submitted by post to reach the Craft Guild of Chefs by the closing date. Each entry must be accompanied by the appropriate fee, payable by cheque or debit/credit card. Each entry costs £9. Cheques to be made payable to The Craft Guild of Chefs (Sterling only please) and sent to The Craft Guild of Chefs, 1 Victoria Parade, by 331 Sandycombe Road, Richmond, Surrey. TW9 3NB.

4. Discounted membership to the Craft Guild of Chefs: Student competitors also have the opportunity to join the Craft Guild of Chefs at a discounted rate of £10. Those wishing to take advantage of this offer are to complete the attached form and forward it with payment details or cheque which is to be made payable to The Craft Guild of Chefs (Sterling only please) and sent to The Craft Guild of Chefs, 1 Victoria Parade, by 331 Sandycombe Road, Richmond, Surrey. TW9 3NB.

5. Closing Date: The closing date for all entries is Friday 1st May 2016 but entries should be submitted as soon as possible. Entries into some classes may be limited, and it is in the competitor’s best interest to apply early.

6. Registration: Competitors for Live Classes must register their attendance at the college at least one hour prior to the timed start for the class. All equipment and ingredients must be in the place allocated as quickly as possible and cleared when instructed.

7. Professional Integrity: It is the responsibility of competitors to assure the judges that their work is unaided and is completed within the spirit of fair competition.

8. Timings: All exhibits must be presented at the time stated, on the day specified. Competitors must arrange for their entries to be placed for judging in the position allocated.

9. Dress: Standards of dress for competitors in all live hot, cold or restaurant classes should be professional and adhere to health and safety standards.

10.Judging: All judges are qualified and experienced and will mark independently on merit and without bias. Competitors are encouraged to seek feedback from judges once results are known.

11.Contact Details: will be supplied to sponsors post event to enable them to contact you to maximise future PR opportunities.

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12.Results: Results will be displayed on an electronic notice board as soon as possible after judging is completed and on the award cards in Display alongside exhibits.

a. All competitors who reach the required standard will be presented with a Wessex Salon Culinaire medal and certificate.

b. Awards will be made to the standard achieved. Where a standard is not reached, no award will be made.

i. Gold Award - 90% or moreii. Silver Award - 75% or moreiii. Bronze Award - 65% or moreiv. Certificate of Merit - 55% or more

SPECIFIC RULES FOR CLASSES IN THE LH AND LC CATEGORIES 13.Live Classes:

a. All competitors must bring a description of the dish to be displayed on the work station during the competition.

b. All competitors are to be dressed in a clean chefs jacket and chefs trousers. Chefs’ hats / caps must be worn whilst competing.

c. Other than what is provided, as detailed in the class schedule, competitors must supply all the equipment necessary to complete the tasks. This includes all ingredients (except where there are relevant sponsors’ products to be included).

SPECIFIC RULES FOR CLASSES IN THE R CATEGORY 14. Restaurant Classes:

a. Competitors must be in appropriate restaurant service uniform.b. Other than what is provided, as detailed in the class schedule,

competitors must supply all the equipment necessary to complete the tasks. This includes all ingredients (except where there are relevant sponsors’ products to be included).

SPECIFIC RULES FOR CLASSES IN THE D CATEGORY 15.Display Classes:

a. Competitors Reference Salon Display Exhibits: - 2 labels will be issued 1 to be attached to the top, visual side of each entry, and 1 to the underneath.

b. Security of Dishes: Whilst all reasonable care will be taken for the security of dishes and equipment, the Management Team will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the individual’s responsibility to cover this personal risk.

c. Removal of Dishes: Exhibits cannot be removed before 4.30pm on the day of competing. The Management Team have the right to remove and destroy exhibits remaining after such time. The Management Team may remove any exhibit deemed to be unhygienic or below standard.

d. Tasted Classes: Competitors should note that class references D8, D9, D10 & D11 are tasted.

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CATEGORY LH (LIVE HOT) CLASS REF LH1: MAJOR SOUP CHALLENGE - 20 minutes to produce2 soups, 2 portions of each. Each soup should be made from a different Major Stock Base

CLASS REF LH2: GOURMET CLASSIC FINE DINING CHALLENGE - 30 minutes to produce 2 covers of a meat or fish dish that is suitable for a fine dining restaurant, using any of the range of Gourmet Classic Cooking Wines or Spirits

CLASS REF LH3: GAME - 30 minutes to produce 2 portions of a British game main course to include a starch and vegetable garnish

CLASS REF LH4: CHEESE STARTER SPONSORED BY LACTALISFOODSERVICE

- 30 minutes to produce 2 portions of a starter using Somerset Brie as main ingredient. For further information log onto: www.LactalisOutOfHome.co.uk

CLASS REF LH5: THE TILDA RISOTTO CHALLENGE – 25 minutes to produce 2 portions of a risotto dish using Tilda’s highly prized Arborio Risotto Rice

CLASS REF LH6: ORIGINAL HOT DESSERT SPONSORED BY BADGERS HOLTRESIDENTIAL CARE - 25 minutes to produce a hot dessert that is suitable for a fine dining restaurant

CLASS REF LH7: SAUCE THE PROTEIN SPONSORED BY MAJOR INTERNATIONAL- You are supplied with a cooked chicken breast and a salmon supreme for which you are to produce 2 separate sauces with garnish in 20 minutes using Major products. Starch and vegetables are not part of the task

CLASS REF LH8: REGIONAL DISH SPONSORED BY HOBART COOKING SOLUTIONS- 30 minutes to produce 2 portions of a regional main course suitable for a Gastro Pub lunch service

CLASS REF LH9: INDUCTION TWO PAN CHALLENGE SPONSORED BY MCS TECHINCALPRODUCTS - 20 minutes to produce 2 portions of a stir fry dish suitable for a main course using only 2 pans and no more than 10 ingredients excluding salt, pepper and oil.

CLASS REF LH10: WESSEX PHILADELPHIA YOUNG CHEF - 30 minutes to produce 2 portions of a main course using Philadelphia soft white cheese as an integral ingredient

CLASS REF LH11: TURKEY - 30 minutes to produce 2 portions of a turkey main course using turkey escalope’s to include a starch and vegetable garnish

CLASS REF LH12 COASTLINE NEW FOREST CHEF OF THE YEAR (BY INVITE ONLY) - 45 minutes to reflect a signature dish of your establishment

CLASS REF LH13: THE COELIAC UK GLUTEN FREE CHALLENGE – SPONSORED BYCOELIAC UK– 30 minutes to produce 2 portions of restaurant standard gluten-free main course. Competitors must ensure that they are using gluten-free or no gluten-

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containing ingredients in their recipe. To find out more about cooking gluten-free food visit www.coeliac.org.uk/cateringtraining

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CLASS REF LH14: PASTA DISH SPONSORED BY AAK FOODSERVICE- 20 minutes to produce 2 portions of a vegetarian pasta dish using manufactured pasta (not supplied) and an AAK Prep Premium Oil

CLASS REF LH15: THE CATERER, LICENSEE & HOTELIER STUDENT CHEF OF THE YEAR- 40 minutes to prepare and cook 2 portions of a chicken dish, using a 2kg chicken (supplied on the day), with appropriate starch and seasonal vegetables. For this competition a recipe and working method must also be supplied by 1st March 2013

CLASS REF LH16: OMELETTE CLASS SPONSORED BY MCS TECHNICAL PRODUCTS- 15 minutes to produce 1 flat and 1 folded omelette - one portion of each using 3 eggs per omelette. Competitors must use induction hobs to cook the omelettes.

CLASS REF LH17: LAMB MAIN COURSE SPONSORED BY ESSENTIAL CUISINE- 30 minutes to produce 2 portions of a lamb main course, suitable for restaurant service, to include a starch and vegetable garnish

CLASS REF LH18: SCALLOP DISH SPONSORED BY CHRISTCHURCH HARBOUR HOTEL- 20 minutes to produce 2 portions of a scallop starter dish which must include asparagus as one of the components

CLASS REF LH19: VEGAN MAIN COURSE SPONSORED BY THE VEGAN SOCIETY- Vegan food is about creating flavour without animal-derived ingredients. 30 minutes to prepare and present 2 portions of a vegan main course suitable for service in a restaurant. Need help? Visit www.vegansociety.com or email: education@vegansociety.com

CLASS REF LH20: FULLERS CHEF SCHOLARSHIP (BY INVITE ONLY) - 40minutes to prepare, cook and serve a main course for 2

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CATEGORY LC (LIVE COLD) - Open to all chefs - NO COOKING FACILITIES -

HEADLINE SPONSOR: VILLAGE VEG

CLASS REF LC1: PATISSERIE SKILLS - 20 minutes to line a 9” flan ring, ready for baking and produce 2 portions of an innovative fruit salad

CLASS REF LC2: EMULSION & MAKE-OVER - 30 minutes to produce 500ml of Mayonnaise by hand (no blenders) and then produce 2 portions of each of the classic dishes of Prawn Cocktail & Egg Mayonnaise in your own style

CLASS REF LC3: POTATO CUTS SPONSORED BY VILLAGE VEG - 15 minutes to produce thefollowing: 2 classic fondant, 6 pont-neuf, 50gms allumettes, 2 pommes marquise. Bring mashed potato ready prepared

CLASS REF LC4: MARZIPAN MODELLING - 20 minutes to produce an edible marzipan model or models suitable to decorate an Easter cake

CLASS REF LC5: VEGETABLE CUTS SPONSORED BY VILLAGE VEG - 15 minutes to produce50gms each of Brunoise-Julienne-Paysanne and chop one onion half into fine dice and the other half in Lyonnaise Style

CLASS REF LC6: VEGAN STARTER SPONSORED BY MAJOR INTERNATIONAL - 20 minutesto produce 2 plates of a vegan starter, suitable for restaurant service, which must include some kind of vegan protein i.e. beans, nuts etc and either Major Mushroom Paste Stock, Major Light Vegetable paste or the Mediterranean Vegetable Paste Stock (all are suitable for Vegans)

CLASS REF LC7: COLD CHICKEN PREPARATION SPONSORED BY THE MALTHOUSE INN -20 minutes to cut a 1.5 kilo chicken for sauté (Reference: Practical Cookery)

CLASS REF LC8: FISH FILLETING SPONSORED BY MEON VALLEY, A MARRIOTT HOTEL& COUNTRY CLUB- 20 minutes to fillet any flat fish under 1 kilo in weight to display délice, goujons and

paupiette

CLASS REF LC9: BAKERY SKILLS – 20 minutes to shape 8 x 40 gms rolls (four varieties, two of each) and one 400gms loaf, ready for baking (basic dough will be supplied)

CLASSS REF LC10: VEGAN DESSERT SPONSORED BY THE VEGAN SOCIETY - 20 minutes

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to produce two portions of a vegan style fruit dessert to include English soft fruit as part of the dish. Need help? Visit www.vegansociety.com or email: education@vegansociety.com

CLASS REF LC11: GATEAU CHALLENGE SPONSORED BY LIME WOOD - 20 minutes todecorate a classic gateau mocca in your own style. Cake base, flavoured buttercream and garnishes should be taken to the competition already made and the gateau assembled and finished on stage

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CATEGORY LIVE RESTAURANT (R) - WEDNESDAY AND THURSDAYCLASS REF R1: COCKTAILS & COFFEE SPONSORED BY CAPTAINS CLUB HOTEL - 15minutes to produce 2 alcoholic cocktails from list and 1 liqueur coffee of your choice. Cocktail List– Manhattan, John Collins, Whisky Sour, Brandy Alexander, Singapore Sling, Dry Martini, Cosmopolitan, Margarita and B52Guidance Notes:

The requirement is for two different cocktails and one portion of each. A Liqueur Coffee is, for example, an Irish Coffee

Competitors will be provided with a clothed table as a workstation and to present their finished drinks on

Ice for the cocktails and fresh filter coffee will be available Candidates may set up their workstation in advance but no pre-measuring of

ingredients before the competition starts Candidates should provide a simple menu card giving details of the drinks being

made Key reference source for cocktails is International Bartenders Association

website at: http://www.iba-world.com

CLASS REF R2: TABLE LAY UP SPONSORED BY RED HERRING - 15 minutes to prepare atable lay up for 2 covers. The table to be suitable for a themed prize giving award ceremony, with menu and wine choices for a three-course dinner (starter, main, dessert) plus coffee. Table provided - size 70cm squareGuidance Notes:

Competitors will be provided with an un-clothed table to present the lay-up on There will be a separate worktop area to be used as a workstation There will not be restaurant chairs Candidates may set up their workstation in advance but all the lay-up must be

completed within the time allowed, including napkin folds

CLASS REF R3: NAPKIN FOLDING SPONSORED BY THE CLOUD HOTEL - 10 minutes toproduce 3 napkin folds, 1 suitable for a fine dining, 1 for banqueting and 1 for a room service trayGuidance Notes:

Competitors must prepare 2 examples of each of the 3 different napkin folds Competitors will be provided with a clothed table as a workstation and to

present their finished napkins on Folded napkins must all be free standing (i.e. no use of supports, ribbons, foil or

clips) Candidates may set up their workstation in advance but all napkin folding

must be completed within the time allowed Candidates should provide a simple card for each of the napkins with names of

the napkin fold and what it is intended for: fine dining, banqueting or room service tray

CLASS REF R4: STEAK DIANE SPONSORED BY PRITCHITTS FOODSERVICE (MILLACGOLD) - 15 minutes to produce 2 portions of Steak Diane using Millac Gold. Serve as per restaurant serviceGuidance Notes:

Competitors will be provided with a clothed table as a workstation and to

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present the finished dishes on Candidates should provide their own flambé lamp, pan and matches The two portions of the dish should be served on separate dining plates A table lay-up is not required Candidates should provide a simple menu card with details of the dish being

made Recipes and method provided in ‘Food and Beverage Service’ eighth edition,

Dennis Lillicrap and John Cousins, Hodder Education, 2010

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CLASS REF R5: FLAMBÉ15 minutes to produce 2 portions of either Banana Flambé or Crêpes Suzette.

Serve as per restaurant serviceGuidance Notes:

Competitors will be provided with a clothed table as a workstation and to present the finished dishes on

Candidates should provide their own flambé lamp, pan and matches The two portions of the flambé dish should be served on separate dining plates A table lay-up is not required Candidates should provide a simple menu card with details of the dish Recipes and method provided in ‘Food and Beverage Service’ eighth edition,

Dennis Lillicrap and John Cousins, Hodder Education, 2010

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CATEGORY DISPLAY (D ) - COLD STATIC CLASSES –

HEADLINE SPONSOR: CHEWTON GLEN

CLASS REF D1: DECORATIVE DISPLAY PIECE - A decorative piece suitable for a buffet table using any of the following - chocolate, pastillage, marzipan, pulled sugar or fat. Internal supports are allowed but must be covered by an edible medium. Maximum display area of 60cm square

CLASS REF D2: WIRED SPRAY OF SUGAR FLOWERS - A wired spray of sugar flowers suitable for the top of a single tier wedding cake (maximum spray size 30cm). The spray to be displayed on a suitably covered cake board

CLASS REF D3: DECORATIVE CAKE - A single tier celebration or novelty cake of any shape using royal icing or sugar paste. Maximum display area is 45cm square. Dummies are permitted. Decorated work may include royal icing, sugar paste, rolled fondant, pastillage, or moulded flowers. Wire stems, artificial stamens, ribbons or tulle may be used

CLASS REF D4: ROYAL ICING WEDDING CAKE - Two tiers to fit within an area of 50cm square. Edible coating of the competitors choice, dummies are allowed but must be treated as if real cake. Wires, tape, stamen, ribbon and tulle permitted

CLASS REF D5: PATISSERIE SKILLS - Display a classic flan Normandie 9” round. (Reference: Practical Cookery)

CLASS REF D6: BAKERY SKILLS - Display 2 loaves of 800gms each and 12 assorted rolls

CLASS REF D7: COCKTAIL CANAPÉS - Display 6 varieties of cocktail canapés, 4 pieces of each

CLASS REF D8: AFTERNOON TEA PASTRIES & SMALL CAKES SPONSORED BY MAJORINTERNATIONAL – Tasted - Display 3 varieties, 6 pieces of each, for afternoon tea service. 1 variety with Sponge/Biscuit Joconde/Dacquoise, etc being the main part, 1 variety with chocolate being the main part, 1 variety with fresh fruit being the main part – 18 pieces in total. One of each variety must be on a separate plate for tasting whilst the remainder must be displayed suitably for service. At least one of these must include one or more Major Fruit Bases

CLASS REF D9: DECORATED FRUIT TART - Tasted - An eight portion fruit tart filled with suitable pastry cream and decorated with a selection of fresh fruit and glazed with appropriate glazing agent. One portion to be plated for restaurant service & for tasting

CLASS REF D10: PETIT FOURS SPONSORED BY MAJOR INTERNATIONAL – Tasted – Display aplatter of 6 varieties (4 pieces of each) at least 3 of which MUST include a Major Fruit Base. A centre piece maybe used, but will not be judged

CLASS REF D11: COLD CHOCOLATE DESSERTS SPONSORED BY PRITCHITTS FOODSERVICE– Tasted - 2 portions of an individual chocolate dessert to be produced with Pritchitts Creative Base and be suitable for restaurant lunch service

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CLASS REF D12: HOT & COLD SWEET PLATES - Display 4 different desserts - 2 cold, 2 cold intended hot (1 plate of each required). A suitable light jelly maybe used to enhance display

CLASS REF D13: STARTERS - 2 different plated starters (no soup) for restaurant service, using meat, fish or vegetable (1 plate of each required)

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CLASS REF D14: TERRINE OR PATÉ - Display a whole pâté or terrine (meat, fish or game) with a slice cut and displayed plated for restaurant service

CLASS REF D15: FRUIT & VEGETABLE CARVING - Display a fruit or vegetable carving of your choice

CLASS REF D16: MEAT/POULTRY/FISH/SHELLFISH MAIN COURSE - LUNCH SERVICE - 2individual, identical plates to be displayed, suitable for restaurant lunch service to include starch and vegetables. Items to be glazed to enhance presentation

CLASS REF D17: VEGETARIAN MAIN COURSE - LUNCH SERVICE - 2 individual, identical plates to be displayed, suitable for restaurant lunch service. Items to be glazed to enhance presentation

CLASS REF D18: RESTAURANT PLAT DU JOUR SPONSORED BY CHEWTON GLEN - Produce 3portions of a Plat Du Jour – 2 portions in a serving dish and 1 to be plated ready for service. Should include appropriate starch and vegetable garnish. Items to be glazed to enhance presentation

CLASS REF D19: PLATED 3 COURSE GOURMET MEAL SPONSORED BY CHEWTON GLEN(STARTER, MAIN COURSE AND DESSERT) - 1 plate of each course (no soup) to include starch and vegetable garnish. Items to be glazed to enhance presentation

CLASS REF D20: SET SHOW PLATTER - Display a show platter of meat, poultry, game, fish or crustacean for 8 portions, decorated and glazed (7 portions on the platter and 1 plated for service)

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ENTRY FORM (TO BE COMPLETED IN BLOCK CAPITALS)

Name

Contact Address

Contact Telephone Number

Contact Email

Place of Work / Study

Date of Birth

Classes you would like to enter Cost of classes: All classes £9 each

Class Ref Class Name Day of Entry Wed or Thu

Cost

Total cost

Name On Card: Card Number:Expiry Date: CCS Number:

Closing date for entries: 1st May 2016. Completed entry form to be sent with a debit/credit card details or cheque made payable to The Craft Guild of Chefs to The Craft Guild of Chefs, 1 Victoria Parade, by 331 Sandycombe Road, Richmond, Surrey TW9 3NB

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WESSEX MEMBERSHIP FORM (ONE TO BE COMPLETED PER INTERESTED ENTRANT)[ ] Member Craftsman £52.88 £42.00 [ ] Master Craftsman £52.88 £42.00[ ] Student/Trainee £19.98 £10.00

Title: First Name: Surname:

Date of birth: / _/ Nationality:

Job title: Work Email:

Company Name & Address:

Post Code:

Tel: Work: Work Mobile:

Business Type: (e.g. Hotel, Restaurant, B&I)

Home Address:

Post Code: Home Email:

Tel: Home: Mobile:

Correspondence to be sent to: HOME [ ] WORK [ ]Please tick your preferred method of contact from / with The Guild: Post [ ] e-mail [ ]

Name On Card: Card Number:Expiry Date: CCS Number:

Please return this completed form and payment to The Craft Guild of Chefs Stand at The Wessex Salon on the 17th or 18th May or post to arrive with your Salon Entry before 1 s t M a y 2 0 1 6 to: The Craft Guild of Chefs, Dept. WSC13, 1 Victoria Parade, by 331 Sandycombe Road, Richmond, Surrey TW9 3NB.

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WESSEX SALON CULINAIRE TIMINGSCORRECT AT TIME OF GOING TO PRINT BUT SUBJECT TO CHANGE DEPENDENT ON ENTRIES)

HOT CLASSESTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

LH6: ORIGINAL HOT DESSERT SPONSORED BY BADGERS HOLT RESIDENTIAL CARE

LH2: GOURMET CLASSIC FINE DINING CHALLENGELH1: MAJOR SOUP CHALLENGELH4: CHEESE STARTER SPONSORED BY LACTALIS FOODSERVICELH20: FULLERS CHEF SCHOLARSHIP (BY INVITE ONLY)LH20: FULLERS CHEF SCHOLARSHIP (BY INVITE ONLY)LH3: GAMELH17: LAMB MAIN COURSE SPONSORED BY ESSENTIAL CUISINELH5: THE TILDA RISOTTO CHALLENGELH18: SCALLOP DISH SPONSORED BY CHRISTCHURCH HARBOUR LH12: COASTLINE NEW FOREST CHEF OF THE YEAR (BY INVITE ONLY)MAJOR MINI SERIES

COLD LIVE CLASSES – HEADLINE SPONSOR – VILLAGE VEGTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

LC1: PATISSERIE SKILLSLC3: POTATO CUTS SPONSORED BY VILLAGE VEGLC2: EMULSION & MAKE-OVERLC5: VEGETABLE CUTS SPONSORED BY VILLAGE VEGLC4: MARZIPAN MODELLINGLC7: COLD CHICKEN PREPARATION SPONSORED BY THE MALTHOUSE LC11: GATEAU CHALLENGE SPONSORED BY LIME WOODLC6: VEGAN STARTER SPONSORED BY MAJOR INTERNATIONALLC10: VEGAN DESSERT SPONSORED BY THE VEGAN SOCIETYLC8: FISH FILLETING SPONSORED BY MEON VALLEY, A MARRIOTT HOTEL & COUNTRY CLUB

LC9: BAKERY SKILLS

RESTAURANT CLASSESTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

R3: NAPKIN FOLDING SPONSORED BY THE CLOUD HOTELR1: COCKTAILS & COFFEE SPONSORED BY CAPTAINS CLUB HOTELR2: TABLE LAY UP SPONSORED BY RED HERRINGR4: STEAK DIANE SPONSORED BY PRITCHITTS FOODSERVICE (MILLAC R5: FLAMBE DISH

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HOT CLASSESTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

LH5: THE TILDA RISOTTO CHALLENGELH8: REGIONAL DISH SPONSORED BY HOBART COOKING SOLUTIONSLH7: SAUCE THE PROTEIN SPONSORED BY MAJOR INTERNATIONALLH16: OMELETTE CLASS SPONSORED BY MCS TECHNICAL PRODUCTSLH9: INDUCTION TWO PAN CHALLENGE SPONSORED BY MCS TECHNICAL PRODUCTS

LH10: WESSEX PHILADELPHIA YOUNG CHEFLH15: THE CATERER, LICENSEE & HOTELIER STUDENT CHEF OF THE YEARLH16: OMELETTE CLASS SPONSORED BY MCS TECHNICAL PRODUCTSLH14: PASTA DISH SPONSORED BY AAK FOODSERVICELH 11:TURKEY LH16: OMELETTE CLASS SPONSORED BY MCS TECHNICAL PRODUCTSLH13:THE COELIAC UK GLUTEN FREE CHALLENGE – SPONSORED BY COELIAC UK

LH19: VEGAN MAIN COURSE SPONSORED BY THE VEGAN SOCIETY

COLD LIVE CLASSES - HEADLINE SPONSOR – VILLAGE VEGTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

LC1: PATISSERIE SKILLSLC3: POTATO CUTS SPONSORED BY VILLAGE VEGLC2: EMULSION & MAKE-OVERLC5: VEGETABLE CUTS SPONSORED BY VILLAGE VEGLC4: MARZIPAN MODELLINGLC7: COLD CHICKEN PREPARATION SPONSORED BY THE MALTHOUSE LC11: GATEAU CHALLENGE SPONSORED BY LIME WOODLC6: VEGAN STARTER SPONSORED BY MAJOR INTERNATIONALLC10: VEGAN DESSERT SPONSORED BY THE VEGAN SOCIETYLC8: FISH FILLETING SPONSORED BY MEON VALLEY, A MARRIOTT HOTEL & COUNTRY CLUB

LC9: BAKERY SKILLS

RESTAURANT CLASSESTIMES TBC CLASS AND SPONSOR (WHERE APPLICABLE)

R3: NAPKIN FOLDING SPONSORED BY THE CLOUD HOTELR1: COCKTAILS & COFFEE SPONSORED BY CAPTAINS CLUB HOTELR2: TABLE LAY UP SPONSORED BY RED HERRINGR4: STEAK DIANE SPONSORED BY PRITCHITTS FOODSERVICE (MILLAC R5: FLAMBE DISH

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ESIDENTIAL CAR

THANK YOU TO ALL OUR SUPPORTERS

BADGERS HOLT

R E

The Malthouse Inn

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