GLOUUCESTERSHIRE SCOUTS COOKING COMPETITION 2014
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Sunday 2nd March 2014. 10 am – mid afternoon
Shurdington Community Centre*
A three course meal is to be prepared for 4 people with a budget not exceeding a total of £17.00.
Any items* including meat, fish, vegetables and fruit may be used so long as the budget is not
exceeded. The meal and table setting should reflect this year’s theme – “food for everyone”
(all courses to be either gluten-free or dairy-free)
*NB - this freedom of choice is to allow the teams to cook a meal they will enjoy eating.
The meal is to be prepared using equipment which may be found in an average camp kitchen, i.e.
with limited portable equipment, see the equipment list below, if in doubt ask the organiser.
Teams should consist of 4 Scouts and should be prepared to arrive in full uniform by 10am ready to
start cooking at 10.30am. Every team will have at least two hours to prepare and serve their meal,
and a 15 minute ‘service’ time during which the final judging will take place. (It is likely there will be a
staggered start, with some teams not needing to arrive until 11:00 - please let me know if you would rather be one
of these)
A menu and costing with receipts should be handed to the judges on arrival. (Menus will be returned
before the table setting is judged).The method of cooking, table setting, service and the appearance
of the meal will be judged according to the attached criteria. After final judging and tasting, the team
will eat their meal.
The trophies for the winners will be presented at the end of the competition after all the clearing up
has been completed. There is a trophy for the main competition as well as a best dessert trophy for
the best dessert which is judged separately from the main competition.
Each District may enter up to two teams. (a third entry will only be possible if another District does not
take up both their places)
Closing date for entries is 2nd February. It would be very helpful to receive entries earlier than
this so that we can confirm overall start and finish times of the competition. (If team names are
dependent on a district event, please give a district contact for advance details and submit the final
details as soon as possible and certainly by 22nd February at the latest, so that score sheets and
tables can be organised).
There is an entry fee of £17 for each team. Please make cheques payable to “Gloucestershire
Scouts” to be sent in with your registration form.
We look forward to seeing teams from all Districts; please ring me if you have any queries.
Districts should, whenever possible, have their own competition prior to this event. It is recommended
that a similar menu format be used in order to give the teams some practice.
Jean Buxton
Organiser, Gloucestershire Scout Cooking competition 2014
Tel: 01453 883461
Email: jeanabuxton@hotmail.co.uk.
2 Brickhouses, Bussage,
Stroud GL6 8BA
Directions to Shurdington Community Centre:
From M5: Turn off at Junction 11a for Cheltenham/Cirencester (A417). From A417 take first slip road on to
A46 for Cheltenham and Shurdington. First turn off roundabout onto A46 towards Cheltenham.
Entering Shurdington village (30mph zone), pass Cheeserollers PH on right and continue
through first set of pedestrian lights.
Turn left off the A46 into Church Lane just after second set of pedestrian lights. (If you get
to the Bell PH, you have overshot!)
Take 2nd left into Bishop Road then immediate left into car park.
GLOUUCESTERSHIRE SCOUTS COOKING COMPETITION 2014
i COOK
Theme
This year’s theme is “food for everyone”.
The complete meal should be either gluten-free OR dairy-free. The table setting and menu
should refer to this. All ingredients should be listed (including brand names, eg knorr), either as part
of the menu or an additional sheet, to allow the allergy free requirement to be checked).
Menu Requirements
Cook and serve a 3 course meal: Starter, Main Course and Dessert. Four portions should be
prepared, plus a small ‘tasting’ portion for judging.
Every team will have at least two hours to prepare and serve their meal, and a 15 minute ‘service’
time during which the final judging will take place.
There are NO set ingredients. (Points will not be lost, but it is disappointing to see one team member not eating
because they do not like the food chosen) Teams should take care with stock cubes and sauces as they often include gluten
or dairy items.
The ‘Difficulty’ bonus only applies to food prepared during the competition, not to items such as bread
rolls made at home.
Costing
There is a £17 budget for the meal - points are lost for exceeding this. Any food ‘donated’ to the team
should be listed at normal supermarket prices.
At the judges’ discretion, any team exceeding the budget by over £5 may not be eligible for
the trophy.
Drinks to be served during the meal do not need to be included in the cost. Any wine should be
alcohol-free, in accordance with POR.
Small quantities of normal pantry items don't need to be included (e.g. flour, herbs, spices, oil,
vinegar, sugar and butter). Any item that can be considered an essential or main ingredient for a dish
needs to be included in costs. e.g. if you are making dumplings or pancakes, flour needs to be costed.
Equipment
The meal is to be prepared using equipment which may be found in an average camp kitchen, i.e.
with limited portable equipment.
The following items are allowed:
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Gas cooker with two rings, grill and a
gas bottle. No oven! No blow torch!.
1 set of billies or saucepans (large,
medium and small)
1x1 gallon dixie
2 mixing bowls
2 washing up bowls/buckets and tea
towels
Cutlery, crockery and glassware
No electrical equipment to be used!
Cool box (no fridge)
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2 tables approx 60cm x 180cm will be
provided – teams should not bring
extra tables (there is not enough
space.)
1 frying pan or wok
1 water container
Cooking utensils (peeler, knives,
grater, whisk, etc).
Table decorations, linen, cruet, etc.
Chopping boards
FIRST AID KIT
GLOUUCESTERSHIRE SCOUTS COOKING COMPETITION 2014
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Marking Schedule:
Menu Presentation
Menu content
Meets dietary
needs
Within budget
MENU AND COSTINGS
Spelling, size, style, explanation of dishes.
Balanced courses,
10
5
Menu is completely dairy OR gluten free
10
Full marks (10 points) if within budget.
10
2 points deducted per £1 over £17,
eg £18 spent = 8 points, £22+ spent = 0 points
Judges discretion - if budget exceeded by over £5 teams may
not be eligible for the trophy.
Team dress
Team work
Food preparation
Cleanliness
‘Difficulty’
Total
TEAM WORK, HYGIENE AND COOKING
Smart appearance, hygienic. (Wear aprons to cook!)
Leadership, work allocation, planning, organisation and
methods.
Safe hygienic practice.
Work station kept clean and tidy during cooking, washing
up, i.e. spills mopped up,
Extra points at judges’ discretion for amount of work
needed to prepare menu This bonus only applies to food
35
10
10
10
10
20
prepared during the competition.
Table setting
Theme
Timing
Service
Chef’s Palate Starter
TABLE LAYOUT
Table layout and visual appearance.
Use of theme in table setting and food
FOOD AND TIMINGS
All courses served together, on time, served at correct
temperature.
Does food look tempting, as described on menu, courses
complement each other.
Seasoning, texture, flavour, colour.
20
10
20
20
20
Chef’s Palate Main
Seasoning, texture, flavour, colour.
30
Chef’s Palate Sweet
Seasoning, texture, flavour, colour.
20
GLOUUCESTERSHIRE SCOUTS COOKING COMPETITION 2014
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REGISTRATION FORM 2014
Please complete all the following details and return by 2nd February*, enclosing the
entry fee of £17 (cheques payable to “Gloucestershire Scouts”).
*If team names are still dependent on a District event, please give a District contact for
advance details and submit the final team details at least a week before the event.
District:
Troop:
Would you prefer to arrive at 10:00 or 11:00? (it may not be possible to accommodate all
requests)
Advance Contact details:
Name:
Address:
Post Code:
Phone:
E mail:
Details of adult accompanying team:
Name:
Appointment:
Mobile:
Signature of SL or ADC
I am aware of this entry and will notify the home DC
Date:
Return to:
Mrs Jean Buxton,
2 Brickhouses, Bussage,
Stroud GL6 8BA
Email: jeanbuxton@talktalk.net