2014 Competition Recipe

Entrants must submit a recipe to serve four people using: One saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg - 1.6 kg untrimmed, to be served plated and accompanied by two garnishes. One garnish must include Jerusalem artichoke and the other to be a garnish of your choice. A sauce must accompany the dish.

Important note: Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat or vegetable dish, and none will be provided.

Please note should you reach the regional final you will be asked to prepare your recipe in early spring, on Thursday 20th March 2014.

The saddle of venison will be provided by the college, you must bring all the remaining ingredients. Please remember, the judges are looking for balance and simple combinations of flavours and textures. Try not to be over ambitious, and keep the dish clean and uncomplicated.

The judges only have your written entry before them, and this will be numbered so they don't know whose entry they are judging.

Please remember that the judges will be looking for:

  • a well thought out recipe
  • a clear description of your work method
  • an accurate costing of your recipe

You would be well advised to try out your recipe to make sure the recipe "works", i.e., that the type and amount of each ingredient is in balance, particularly with regard to taste, texture and appearance.

The method of preparation, cooking and service must also be clearly stated. The use of caviar, truffles or foie gras is not permitted.

No pre-prepared foods such as pasta, filo and puff pastry, stocks, garnishes or sauces will be allowed, as all food must be prepared in front of the judges. Any transgression of these rules will result in disqualification.

From the written recipes the judges will select the regional finalists. The judges will be looking for those recipes and methods, which demonstrate the best balance of creativity, taste and practicality.

Please check cooking times, quantities and cooking temperatures carefully and ensure that your method is a sufficiently full description of the work required to produce the dish. It is a good idea to ask your head chef or a colleague to double check these for you.

Dessert – Mystery Box. In addition to preparing the recipe at the Regional Final (exactly as submitted on the entry form), you will need to prepare a dessert for four persons from a selection of ingredients which will be given to you just before the start of the cook-off (books are allowed for reference purposes on the day to help you plan your dessert, but cannot be taken into the kitchen).

A maximum of two and a half hours cooking time is allocated at the Regional Final for your recipe and the dessert.

ENTRIES MUST ARRIVE BY not later than midnight on MONDAY 27 JANUARY 2014

Click here for the entry form.

IF POSTING PLEASE ADDRESS ENTRIES TO:

The Roux Scholarship c/o
Hospitality and Leisure Manpower
Wessex House
80 Park Street
Camberley
Surrey, GU15 3PT

Fax: 01276 23045


ABOUT THE RECIPE

Alain Roux saidVenison has always had the reputation for being a special occasion product but it is now widely available all year round. There are six different breeds of deer available in the UK but the two most popular eating varieties are red and fallow. We have chosen fallow buck variety since we think this has the best flavour.

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