NEW: Grab & Go Challenge
The Grab & Go Challenge is to deliver 2 plates of a hot savoury dish using a bread or dough based carrier along with 2 plates of an allergy free dessert.
Time allowed is 45-minutes. The dishes must be suitable for a university Grab n Go outlet, and competitors must use sustainable/disposable containers or wrappers.
The competition is open to all TUCO member universities and colleges.
Each competitor is required to produce a recipe for each dish for consideration.
16 finalists will be chosen from the entries to go forward to the live cook off on Tuesday 26 March at the University of Warwick.
Our suite of temporary kitchens created just for this event will be back for 2019. An audience will be able to watch as our eight kitchen stations cook the food in front of them.
Equipment provided in the kitchens include;
- electric four-ring hob and oven
- electric salamander grill
- preparation tables
Proudly sponsored by:
The essence of this competition is to provide easy to eat dishes from an outlet with minimum cooking facilities that may be supported by a CPU. Minimal equipment to be used.
The dishes need to be marketable and appetising, emphasis on the dessert being allergy free and can be hot or cold.
Cook and deliver 2 plates of a hot savoury dish using a bread or dough based carrier along with 2 plates of an allergy free dessert.
Time allowed is 45-minutes the dishes must be suitable for a university Grab n Go outlet, and competitors must use sustainable/disposable containers or wrappers.
No hard crockery or cutlery!
Medals will be presented to one winner and two runners up at the gala award evening.
Written and verbal feedback will be given after the competition.
Each finalist will be allowed 45-minutes to prepare their dishes.
Dishes can be served as soon as they are ready. Points will be deducted for dishes served after the allocated time of 45-minutes.
Two dishes should be presented; one will be used for audience viewing and photographic purposes and the other for judging. No other items of food may be presented.
Each entrant will be responsible for all food costs associated with their participation in the competition.
Costing of the menu will not be a judging criteria. However, excessive use of expensive ingredients may be considered and penalised. All ingredients will be checked and spare or extra ingredients must not be brought into the competition kitchen.
Spectators are welcome and encouraged to the competition.
For those arriving on the Monday, there is refrigerated storage available.
All electrical items brought by yourselves to be used in the competition must have a valid PAT tested sticker on them otherwise they may not be used.
Vegetables can be peeled but not cut or shaped. All ingredients will be checked before the competition starts for any items that do not conform to the rules as stated and will be removed before commencement of the cook off.
Key points to help you achieve better results
Show as many culinary skills as possible without over-complicating your food
- Food needs to be at the correct temperature
- Presentation needs to be pleasing to the eye
- Practice the dishes you plan to present to the judges
- Concentrate on ingredients that work together
- Cook food you are comfortable with, don't overstretch yourself and risk a poorly executed meal
- Work within timings for chosen dishes, cook to sensible levels
- Concentrate on flavour, portion size and presentation without losing sight of all aspects
- Show innovation
- Always adhere to the competition criteria
- Above all enjoy the day!
Each judge will mark each entrant's menu out of 100 points on each of the following criteria:
- Flavour, taste & temperature
- Culinary skills
- Portion size
The winner will be the finalist who has shown evidence that he/she has prepared dishes that can be served as a balanced easy to eat meal.
Please note elements of your entry may be printed in the magazine and other promotional materials.
We are now closed for entries.