Teams of two will be required to produce eight portions of four distinct small bowl dishes. These dishes should be suitable for a stand-up reception for 20+ guests, with enough variety and substance to constitute an evening meal.

There must be one meat dish, one fish dish, one vegetarian or vegan dish and one dessert dish. Sponsor British Premium Meats will supply on the day a 1.5kg joint of Whole Premium Aged Striploin to use on their ‘meat ‘ dish.

Each portion guideline weight approximately 60-75g. Dishes may be served hot or cold in individual bowls/appetiser plates and can be presented in any order after the first 15 minutes of the competition, except the dessert which should be presented last. The competition will take place over 60 minutes.

Teams are encouraged to develop a cohesive theme that ties all four dishes together. Judges will assess:

• Presentation and ease of service
• Menu balance and content
• Culinary skills and techniques
• Flavours and taste
• Creative and effective use of the sponsor’s meat product

To enter visit here.