Task to invent, prepare and/or cook a dish that expresses the flavours of cookery and produce in Wales
The dish can be any kind ie a starter, soup, main course, sweet, snack etc.
The dishes chosen to reach the final stages will be published on this site along with the name of the entrant.
Rules:
- Competition entry is open to anyone resident in Wales
- Recipes should be for two portions with a total maximum food cost of £15.00
- Written entries only accepted on authorised form available on this site, in the leaflet and in the press
- Sources of main products should be identified, wherever possible products should be from local sources
- No more than two people can be involved in the heats and finals for each entry, one of these must be the entrant. Hospitality professionals and students can only be involved in the respective category
- Participants must observe proper safety and hygiene practices when preparing and cooking food
- Participants must provide their own ingredients for the heats and finals
- Peeled
vegetables and prepared stocks are allowed in all categories
- In the Profesional and Student categories finished sauces and chopped vegetables are not permitted. Fish filleting and/or meat butchery must be done during the allotted time.
- A
maximum of two hours is allocated to the preparation and cooking of
the dish in the heats and final
- The Judges decision is final
CRITERIA THE JUDGES WILL CONSIDER
Imagination and inventiveness
Use of local ingredients
Represents cookery in Wales
Flavour balance and/or contrast
Appearance
Stage: 1
Postal or email entries describing the dish with recipe from all categories must be received by March 31st 2001
Semifinalists for heats will be announced in April 2001
Stage: 2
Heats for Open and School Categories held in Colleges by May 2001 and finalists announced
Stage: 3
Finals Take place at UWIC - Date to be announced
- Amateur - 6 finalist
- Professional - 6 finalists
- Schools - 6 finalist
- College - 6 finalists