ENTER A CLASS HERE

Restricted Live Theatre Classes

RC4 Table d'Honneur

Previous winners of gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur. At the discretion of the Chairman of Judges, the best Gold Exhibits from this years’ Salon Culinaire will be selected and promoted to the Table d’Honneur.

Any previously exhibited showpiece from other Competitions and which has won a gold award may be entered in this class.

The overall winner will receive The Table d’Honneur Trophy.

Open Culinary Art Classes

No age or other restrictions apply - open to all chefs to enter.

OC14 Floral Sugar Craft (a)

A sugar floral arrangement or plant. Exhibit to include flowers and foliage and should be presented on a suitable background which may be a vase, container, plaque or board.

Artificial stamens, ribbons and wires are permitted.

OC16 Works in Sugar

To display a work of competitors own choice in poured, pulled, blown or souffled sugar or any combination of these techniques.

OC18 Chocolate Showpiece

To exhibit a showpiece made from chocolate to competitor’s choice. Any method of suitable technique can be used. Varnish is not permitted.

OC20 Afternoon Tea Selection (Tasted)

A display of 24 assorted individual confectionery goods.

Six varieties suitable for afternoon tea service. Care should be taken over the size, and contrast is very important.

OC22 Works in Fat

To display a model of competitor’s own choice. Invisible internal structural supports are permitted, but no external supports are allowed.

The use of colouring is permitted. No size restriction on the exhibit.

OC24 Decorated Celebration Cake

(Sugar Paste/Rolled Fondant). A celebration cake, any shape coated with sugar paste or rolled fondant. Dummies permitted.

Decorative work may include sugar paste, rolled fondant, pastillage or moulded flowers and royal icing. Wired stems and artificial stamens, ribbon and tuille may also be used.

OC26 Finger Food

The following elements are required:

Finger food for six (6) persons x four (4) sorts = 24 pieces
Weight should be 10 g - 20 g each
To be eaten in one (1) bite
Should be served on china, glass, cups, spoons, or any other appropriate service ware. No extra cutlery is allowed
Can be served with dipping sauce
Two (2) x different kinds prepared cold, served cold for six (6) persons
Two (2) x different kinds prepared hot, served cold for six (6) persons
One (1) required to be vegan
One (1) separate plate with one (1) piece of each for presentation

OC28 Restaurant Plates | Starter

Three (3) individual plated starters, glazed. These should reflect the current restaurant demands, ie fish, vegetarian, vegan, decorated, glazed, and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish.

OC30 Food Photography

This competition is open to anyone with an interest in food as an art, competitors are required to submit a brief portfolio containing three (3) colour photographs displaying food, each photograph should be of a different subject and be a minimum A4 in size.

Judging of this category will be undertaken by specialist judges from within the photography industry.

OC15 Floral Sugar Craft (B)

A wired sugar floral spray display, bouquet or corsage. Flowers should be presented on a suitable background, which may be a stand, plaque or board.

Artificial stamens, ribbons and wires are permitted.

OC17 Works in Chocolate (Tasted)

To exhibit a selection of six (6) x six (6) varieties of moulded and dipped, handmade chocolate using white, dark and milk chocolate.

OC19 Petits Fours (Tasted)

A selection of petits fours, six (6) varieties x four (4) pieces of each (24 in total) to be displayed. A further one piece of each variety, plated for tasting by the judges.

Attention should be given to contrast in variety, flavours and textures.

All varieties must be edible.

OC21 Student Bread Rolls & Loaf Display (Tasted)

To display three (3) varieties of different breads suitable for a restaurant service, four (4) portions of each which will be tasted by the judges. Also, one (1) whole loaf of choice. Names and recipes to be displayed.

OC23 Works in Marzipan

To display a model of competitor’s own choice. External supports are not permitted. Quality of the marzipan surface is important; colours may be carefully blended.

Paintwork is only permitted to highlight and must not be predominant. No varnish is permitted.

OC25 Decorated Cup Cakes

Display 12 cup cakes decorated to the competitor’s own choice (minimum three (3) flavours). Decoration must all be edible. Marks will be awarded for creativity, eating quality, coating and decoration.

One (1) cake will be tasted at random.
Maximum display area 40cm x 40cm.

OC27 Menu 5 Course

Five (5) course fine dining gastronomic menu for one (1) person, dessert included. The menu should reflect a proper progression of flavours and appropriate style of preparation and must include one (1) vegan course and a sweet.

The menu is to be five (5) plated courses within 600-700gms for the entire meal, suitably decorated, glazed and garnished. Menu and recipes are required and must reflect a balance in preparation and textures. Menu and recipes must be displayed.

OC29 Restaurant Plates | Dessert

Four (4) different individual plated desserts, one of which is intended hot but displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish.

Junior Culinary Art Classes

Open to chefs aged 25 or under on 28^th February 2025.

JC4 Works in Fat

To display a model of the competitor’s own choice. Internal structural supports are permitted (no external supports are allowed). Edible colouring of fats is permitted. No height restriction on display.

JC6 Novelty Cake

To display a novelty cake of the competitor’s own choice. An imaginative creation in shape and design but predominately a cake in appearance. Artistry only judged; all decoration must be edible.

Maximum size 46cms x 46cms