Programme of Classes and Sponsors

International Salon Culinaire at Hotelympia will comprise a wide range of classes for competitors of all levels to participate in, plus will provide an entertaining and inspirational programme of chef competitions for the show attendees to enjoy.

Thank you to all of our sponsors for your support, the full programme is listed below, anyone interested in entering a competition should visit the competitors zone where full information plus entry facilities can be found.

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ClassDescriptionPeriod of Display      Date of Display Sponsor

Senior Salon Display

Kitchen/Larder Section
K1 Works in Fat 4 days Monday 5th March to Thursday 8th March

                                                          

K2 Restaurant Platter for Two 1 day Monday 5th March     
K3 Show or Presentation Platter 1 day Tuesday 6th March  
Restaurant Plates
R1
Starter Plates 1 day Thursday 8th March
R2 Restaurant Fish Course 1 day Tuesday 6th March  
R3 Main Course Plates 1 day Wednesday 7th March
R4 Innovative 4 Course Menu 1 day Wednesday 7th March
R5 Innovative Dessert Plates 1 day Thursday 8th March
Team Section
T1 Contract Caterers Challenge 1 day Monday 5th March
T2 Cold Buffet Table 1 day Teams to be advised of day of display and timings  
T3 Event Catering 1 day  Wednesday 7th March
Restricted Class
SR1 School Caterers Social Services 1 day Thursday 8th March

Pastry Section
P1 Tea Pastries  1 day  Tuesday 6th March
P2 Petits Fours  1 day  Wednesday 7th March

 

ClassDescriptionPeriod of DisplayDate of Display    Sponsor

Junior Salon Display

Kitchen/Larder Section
JK1 Works in Fat 4 days Monday 5th March to Thursday 8th March
                                                                              
JK2 Vegetarian or Vegan Platter 1 day Thursday 8th March
JK3 Innovative Plated Terrines 1 day Wednesday 7th March 
Restaurant Plates 

JR1

Starter Plates

1 day 

Tuesday 6th March 

   

JR2

Restaurant Fish Course

1 day

Monday 5th March  

 

JR3

Main Course Plates

1 day

Thursday 8th March 

JR4

Innovative Dessert Plates

1 day

Wednesday 7th March

                           

Pastry Section

JP1

Tea Pastries

1 day

Monday 5th March

JP2

Petits Fours

1 day

Tuesday 6th March

Student Restricted Classes

S1

Bread Rolls and Loaf

1 day

Monday 5th March

S2

Canape Challenge

1 day

Wednesday 7th March

S3

Terrine Display

1 day

Tuesday 6th March

S4

Amuse Bouche, Snacks

1 day

Thursday 8th March

S5

4 Course Fine Dining Meal

1 day

Monday 5th March

S6

Dessert Challenge

1 day

Tuesday 6th March

 

ClassDescriptionPeriod of DisplaDate of DisplaySponsor

Sugarcraft Classes

Senior Sugarcraft Classes
SC1 Table Centre Piece 4 days Monday 5th March to Thursday 8th March                                                      
SC2 Sugarcraft Showpiece

4 days

Monday 5th March to Thursday 8th March
SC3 A Small Decorative Exhibit 4 days Monday 5th March to Thursday 8th March 
SC4 Miniature Exhibit 4 days  Monday 5th March to Thursday 8th March 
SC5 Decorated Celebration Cake 4 days Monday 5th March to Thursday 8th March 
SC6 Wedding Cake 4 days Monday 5th March to Thursday 8th March 
SC7 Novelty or Themed Cake (not carved) 4 days Monday 5th March to Thursday 8th March
SC8 Sculpted Novelty Cake 4 days Monday 5th March to Thursday 8th March
SC9 Decorated Easter Egg 4 days Monday 5th March to Thursday 8th March 

SC10

Decorated Cup Cakes 4 days  Monday 5th March to Thursday 8th March
SC11 Plant or Arrangement 4 days Monday 5th March to Thursday 8th March 
SC12 Floral Bouquet 4 days Monday 5th March to Thursday 8th March 
SC13 Floral Sugarcraft on a Hat 4 days Monday 5th March to Thursday 8th March 
Senior Sugarcraft Daily Classes
SCD1 A Cake for a Special Occasion 1 day  Monday 5th March  
SCD2 Novelty Cake 1 day  Tuesday 6th March 
SCD3 Floral Sugarcraft 1 day  Wednesday 7th March 
SCD4 A Small Decorative Exhibit 1 day  Thursday 8th March 
Junior Sugarcraft Classes
JSC1 Table Centre Piece 4 days  Monday 5th March to Thursday 8th March 
JSC2 Special Occasion Cake 4 days  Monday 5th March to Thursday 8th March 
JSC3 Wedding Cake 4 days  Monday 5th March to Thursday 8th March 
JSC4 Novelty Cake 4 days Monday 5th March to Thursday 8th March 
JSC5 Floral Sugarcraft (sugar flowers) 4 days Monday 5th March to Thursday 8th March 
Junior Sugarcraft Daily Classes
JSCD1 Table Centre Piece 1 day Wednesday 7th March 
JSCD2 Special Occasion Cake 1 day Tuesday 6th March 
Team Class
TSC1 Sugarcraft Collaboration 4 days  Monday 5th March to Thursday 8th March 
Student Restricted Class
SCR1 Decorated Celebration Cake 4 days  Monday 5th March to Thursday 8th March

 

Description                                           Time                                      Sponsor                                                      

Skills Theatre

Monday 5th March
Prepare a Best End of Lamb 0900hrs - 0930hrs
Lemon Sole Filleting 0950hrs - 1020hrs   
Shrimp Starter 1040hrs - 1110hrs 
Le Cordon Bleu London Demonstration 1130hrs - 1200hrs   
Live Gateau 1220hrs - 1250hrs 
Amuse Bouche 1310hrs - 1340hrs 
Sponsor Demonstration 1400hrs - 1430hrs   
Sea Bass/Trout Preparation 1450hrs - 1520hrs   
Complex Salad Starter 1540hrs - 1610hrs 
Butcher a Whole Chicken for Saute 1630hrs - 1700hrs   
Tuesday 6th March
Roll Shaping 0800hrs - 0820hrs 
Table Laying 0840hrs - 0900hrs 
Amuse Bouche 0920hrs - 0950hrs 
Flambe Work 1010hrs - 1040hrs 
Sponsor Demonstration 1100hrs - 1130hrs   
Caesar's Salad Challenge 1150hrs - 1210hrs 
Le Cordon Bleu London Demonstration 1230hrs - 1300hrs   
Butcher a Whole Chicken for Saute 1320hrs - 1350hrs   
Lemon Sole Filleting 1410hrs - 1440hrs   
Renshaw Demonstration 1500hrs - 1530hrs   
Cocktail Mixology 1550hrs - 1610hrs 
Table Laying 1630hrs - 1650hrs 
Wednesday 7th March
Butcher a Whole Chicken for Saute 0800hrs - 0830hrs   
Flan Decoration 0850hrs - 0920hrs 
Lemon Sole Filleting 0940hrs - 1010hrs   
Tea Pastries Decoration 1030hrs - 1100hrs 
Renshaw Demonstration 1120hrs - 1150hrs   
Sea Bass/Trout Preparation 1210hrs - 1240hrs   
Amuse Bouche 1300hrs - 1330hrs 
Le Cordon Bleu London Demonstration 1350hrs - 1420hrs   
Prepare a Best End of Lamb 1440hrs - 1510hrs  
Shrimp Starter 1530hrs - 1600hrs 
Sponsor Demonstration 1620hrs - 1850hrs   
Thursday 8th March
Avocado Starter 0800hrs - 0830hrs 
Amuse Bouche  0850hrs - 0920hrs 
Knife Skills  0940hrs - 1000hrs 
Sea Bass/Trout Preparation  1020hrs - 1050hrs   
Lemon Sole Filleting  1110hrs - 1140hrs   
Le Cordon Bleu London Demonstration 1200hrs - 1230hrs  
Prepare a Best End of Lamb 1250hrs - 1320hrs  
Butcher a Whole Chicken for Saute 1340hrs - 1410hrs
Sponsor Demonstration 1430hrs - 1500hrs  
Roll Shaping 1520hrs - 1540hrs                                 

 

Description                                            Time                                     Sponsor                                                      

Live Theatre

Monday 5th March
Open Lamb Heat 1                                   0915 - 0945                                                                                 
The DOLMIO & UNCLE BEN'S Foodservice
Student Catering Challenge 
1005 -1105  
Churchill Chef & Potter Grand Prix 1125 - 1210
TUCO Cook & Serve Challenge 1230 - 1400
Awards 1400 - 1420  
Open Lamb Heat 2 1420 - 1450     
Major Series Final 2018 1510 - 1610  
Master Chefs of Great Britain Challenge  1630 - 1700  
 
Awards 1700  
Tuesday 6th March
Junior Lamb 0910 - 0940
Sodexo Chef of the Year 2018 1000 -1130

supported by


                                   

Tilda Chef Team of the Year 1200 - 1245

in association with

 

Pan Artisan Street Food Dough Ball
Challenge
1305 - 1350
Awards 1350 -1410  
Tabasco Pub Menu Challenge 2018 1410 - 1510
Duo of Duck Dishes 1530 - 1615
Cheese Starter 1635 - 1705
Awards 1705  
Wednesday 7th March
Perfect Pasta -Junior 0920 -0940
Quorn Vegan Challenge 1000 - 1030 Quorn
Country Range Student Chef Team
Challenge
1100 -1230
The Autograph Street Food
Culinary Competition Final
1300 -1400
Awards 1400 - 1420  
Craft Guild of Chefs National Chef
Team of the Year
1420 - 1550
Stadium Events and Hospitality
Awards Chef Team of the Year
1610 - 1710
Awards 1720  
Thursday 8th March 
Association of Pastry Chefs Dessert
of the Year 2018
0955 -1140
Perfect Pasta -Open 1200 - 1220   
British Culinary Federation Young
Chefs' Challenge
1240 - 1310
Awards    
LT7
potatos