Our first confirmed judges are Raymond Blanc, Chef Patron, Le Manoir aux Quat' Saisons and Restaurateur Chef, Mark Hix. They and their fellow judges will be looking for chefs who demonstrate a sympathy and understanding towards precise preparation, inventive presentation, astounding taste and a defined acknowledgement towards using sustainable ingredients with great provenance . . . the “Best of British” produce. Indeed, the philosophy and a reflection of the values that we’ve applied to our own business since 1933 that makes it right for Aubrey Allen to champion this fine competition and emerging UK culinary talent.
Competitors are asked to prepare, cook and present a 3-course meal for two covers in 2 hours highlighting the Best of British produce.
Starter to include fish;
Main Course must include British pork;
Sweet to competitor’s choice.
Successful entrants will cook their chosen menu in the semi-finals at University College Birmingham on Monday 23 January 2012.
The ten highest scorers will then compete in the Final at Hotelympia on the afternoon of Monday 27 February 2012.
Competitors to provide all ingredients.
Competitors will be allowed a commis chef to help fetch, carry and wash up. The commis must be 23 years of age or under at 1st January 2012.
Total prize money £4,000
First prize £2,500 as well as medals, framed certificates and commemorative award plate.
All finalists will be invited to attend a one-day Butchery Workshop at Aubrey Allen. All semifinalists will win a one-day Chefs’ Butchers Academy Day at Aubrey Allen.
NB: Entry fee not applicable for this class.
