45 mins will be allowed to prepare, cook and present two same plated portions of a fish / shellfish dish of the competitors’ choice. The mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. No shells on plate. All equipment and ingredients must be provided by the competitors. Judging will favour competitors who use sustainable Irish Sea fish.

A brief restaurant style typed menu must be displayed on the workstation.

45 mins will be allowed to prepare, cook and present two same plated portions of a Duck dish of the competitors’ choice a 1.5kg duck. The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitors. Competitors must use leg and breast.

A brief restaurant style typed menu must be displayed on the workstation.

45 mins will be allowed to prepare, cook and present two same plated portions of a lamb dish of the competitors’ choice. Using 1.5kg non-lardered lamb rack which must be supplied by the competitor. The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stock may be used. Competitors should show as many skills as possible. All equipment and ingredients must be provided by the competitors.

A brief restaurant style typed menu must be displayed on the workstation.