Sunday May 4th

The second day will be the “Chefs Challenge” day and will include high class restaurants from the city and surrounds competing for top prizes and for of course the honour and title of winning such sought after culinary recognition. Truly a weekend for the culinary enthusiast. National BBQ Cook-Off and Chef’s Challenge Advisor: Master Chef Pat O’Sullivan of Masterchef Hospitality.

The Ethos of the evening is the Best of Chefs representing Hotels & Restaurants throughout Ireland, competing for the honour of being National Grand Champion BBQ Chef.

COMPETITION DETAILS

TIMETABLE

8.00am
9.30am
12.30pm - 2.15pm
3.00pm

Registration & Team Setup
Contest Begins
Entries will be accepted by the judges
Prize Giving Ceremony

• Teams will have four hours in which to prepare their dishes for presentation and judging
• Each team will prepare three individual portions of each dish for judging
• Dishes do not have to be presented in any particular order
• Teams will be expected to dress in their whites
• The teams (maximum 4 persons) will bring all their own food entry, which must include pork, lamb, chicken & fish of their choice.

TIMETABLE OF COMPETITION

12.30pm - 12.45pm
1pm - 1.15pm
1.30pm - 1.45pm
2pm - 2.15pm

1st Dish
2nd Dish
3rd Dish
4th Dish

POINT ALLOCATION

FOOD CATAGORIES

20% Innovation
30% Flavor
20% Texture
30% Presentation

WHAT WE PROVIDE

Marquees, BBQ & Charcoal

PRIZES

1st Prize for Pork, Lamb, Fish and Chicken
Grand Champion Overall Prize - Perpetual O’Briens Off Licence Trophy for Overall Excellence

N.B.

Marinating of meats/fish is allowed prior to commencement of the competition, but all food must be raw at commencement of competition.