Competitors are required to submit a menu for a 3 course meal for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitorswill be selected from these menus.

2 Hours will be allowed to prepare, cook and present a 3 course meal for two covers. Competitors may have one assistant for cleaning and organisational purposes and menu compilation only. Assistants must be 23 years or under on 1 April 2008. No cooking or preparation will be allowed by the assistant. Assistants will receive a certificate of participation.

The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Stocks and glazes may be used. Competitors will be judged on skills, flavour, taste, butchery techniques, preparation and technical skills, menu balance, presentation and hygiene. All equipment to be supplied by the competitors.

Duration: 2 hrs

REQUIREMENTS: starter, main course, sweet for two covers, to be served in course order. It is recommended that the starter course be served after 45 minutes.

A brief restaurant style typed menu must be displayed on the workstation at all times. Competitors are asked to show as many craft skills as possible in front of the judges.