Competitors will have 4½ hours overall to complete all tasks.

Task one: Competitors will prepare, design and cook 2 portions of each dish using the following ingredients; Beef based consommé with a garnish of your choice. Belly pork (boned), stuffed, rolled and hand tied (no elastic bands), with garnish, stuffing and sauce of your choice. Lemon based dessert of your choice.

Task two: Competitors will be given a Mystery Box to create an amousé bouché, 2 portions of each, of their own choice using only the ingredients that will be given to them on the day of the competition.

Maximum of 2 per location and a maximum of 3 per organisation.

On this page you will find a copy of the competition brief. You should refer to this document for further information relating to the content of the competition and a guide to the marking scheme, entry criteria and competition rules. Joining instructions can also be found here, along with the locations of the competitions.

Should you require further information please contact the competition organiser, details for whom will be within the competition brief.

Registrations close on Friday 25 October 2019.

This competition is not currently open to registration.