Celebrating the best of Cornish produce!

Over the years, the Cornish Challenge has become the focal point of culinary expertise for the region. Since its inception, standards of cookery and the expectations of the judging teams have increased immensely and as a consequence this event has become the pinnacle of local gastronomic potential.

After the fantastic success with the change of format for 2008 we have decided to follow the same for 2010. We would like you to produce a menu which you believe will allow you to demonstrate the skills of you and your team.  We’re  particularly looking for menus which are a real showcase of dishes, prepared in February  that use the very best of fresh local produce – popular menu choices that you are confident of cooking and that celebrate the quality and diversity of Cornish produce.

It is our intention to continue with the food service element which will allow teams to offer a cook and serve “package” for the judges involved.

If this event excites you, you will need to:

• To submit a 4 course menu, to consist off a Pre-Starter, A Starter, Main Course and a Dessert,  using Cornish seasonal ingredients – (organic would be interesting).
• Ensure that the menu will have a Cornish theme and it will include a lamb dish of your choice and a fish and/or shellfish dish. Provide a vegetarian choice to complement your menu.
• Your requirements need to be based on producing 22 meals and you will have a budget of £200 to do so. Teams do not have to supply costing – they will be given a cheque for £200 following the competition after the kitchen has been inspected for cleanliness.
• Field a team of four chefs (the College will supply a commis/runner) and up to two food service staff who will be required to co-ordinate a team of Cornwall College student waiting staff on the evening. The Front of House team will be judged alongside the chefs for their organisational abilities and their customer service skills. The Front of House team will be supplied with two tables and chairs sufficient for 20 covers and will be allowed to hire cutlery and crockery of their choice from a nominated supplier. Menus and table decorations will be the responsibility of the competing team and £50 will be allocated to cover those expenses and will be reimbursed along with the chef’s budget.
• You will be responsible for hiring all the crockery, cutlery and anything else you require from Abbott’s Event Hire and will be responsible for paying for it along with any breakages or any items not returned. Cornwall Catering Excellence will reimburse you up to £150 plus VAT for equipment hire on presentation of your receipted bill.

 

Be assured that the competition will be judged on the skills and expertise of the team members themselves – mistakes made by the students who support the event will NOT be taken into account. However, each team will be asked to nominate a student who has shown particular skills/enthusiasm on the night.

Menus must be submitted no later than Monday 30th November 2009 when they will be judged by 4 independent judges on Monday 7th December 2009. Please do not state your name on the menu forms but do ensure a covering sheet is sent with the menus (these will be removed before judging).FULL competition details will be issued to the finalists. There will be a meeting arranged, prior to the event, with the judges and an opportunity to familiarise yourself with the kitchens and restaurant at the College.

The six winning teams will then be notified by Monday 21st December 2009.

We look forward to receiving your entry.  If you have any queries, please do not hesitate to contact Lindsay Opie on 01726 627254 or email lindsay.opie@staustellbrewery.co.uk .

Good Luck

 

For competition guidelines please click here

for sample menus please click here