Regional Finals

Two Regional Heats

The heats take place at Birmingham College of Food and Thames Valley University, Ealing.

In addition to preparing the recipe (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. 

The judges will look for practical and imaginative use of the ingredients provided.

Entrants will be assessed continually while in the kitchen, by two or more judges. Marks will be awarded for culinary skills, organisation, hygiene etc.

18 Regional Finalists receive (2012 details to be confirmed):

• £100 Russams voucher courtesy of the Savoy Educational Trust
• Mocca coffee pot plus coffee courtesy of L'Unico Caffé Musetti
• A single anniversary knife courtesy of Global Knives
• A visit to the Fairfax Meadow Factory in London where the skilled butchers will present ameat demonstration courtesy of Fairfax Meadow
• A commemorative certificate, signed by the judges
  

Andrew Fairlie "For those that are chosen to cook at the regional finals, we look to see if they present what they submitted in the written paper, are they organized, do they work methodically, how do they react under pressure and most of all can they cook. Is the seasoning correct and with this years task in particular, seafood, timing is everything. Seconds can make the difference between a perfectly cooked scallop or clam that is delicious to eat, or a hard piece of muscle that is inedible. That's why this is one of the most coveted competitions in Europe today’.