Chef Team of the Year Award

Award Format:  This award is judged as part of The Stadium Events & Hospitality Awards 2025, and will be a live kitchen competition organised by The British Culinary Federation, in conjunction with Stadium Experience.  The competition will take place on Wednesday 5^th March 2025 at Xcelerate with Edgbaston, a regional community skills and learning centre, centrally located at Edgbaston Stadium in Birmingham. 

Independent Judging:  The British Culinary Federation (BCF) will fully co-ordinate the competition and judging process.  The BCF is a National Member of World Chefs and the home of England’s National Culinary Team.  BCF President Peter Griffiths MBE (and also previously Head Judge for the Matchday Hospitality Awards) will be the Chair of Judges for the competition. The judging team will represent a number of chef bodies including British Culinary Federation, Craft Guild of Chefs and more.

Judges will be marking on Presentation, Portion Size, Flavours, Textures, Temperature, Timing, Working Practices and Methods.  Competitors will need to provide a printed menu to display for the judges.  Judges will not reveal the results on the day.  Feedback will be available on request after the awards evening has been held in July.

Changes for 2025:  With this new competition format, there will now be space for up to 12 competing teams (previously 8), and will be held in Birmingham to be more accessible to venues across the UK.  The event will be held around lunchtime, enabling the teams to travel on the day of the competition (minimising accommodation requirements).  Following feedback, the competition time has increased by an additional 30 minutes to a total of 90 minutes, and the brief made more flexible to further showcase your creativity and skills.  Preparation in advance will be minimal as outlined in the brief below. View the competition announcement.

Competition Timings: The live kitchen competition has been confirmed for 1pm on Wednesday 5^th March 2025.  Competitors must be onsite at least one hour prior to the pre-competition briefing at 12.30pm.  Please allow time after the event to wipe down stations and wash up.  The competition will have a duration of 90 minutes, to allow chefs the opportunity to showcase their talents further.  Depending on the number of entries, it may be necessary to have a staggered start.  Details will follow, should this be necessary.

Who Can Enter:  Chef teams (of two) from UK stadium venues that are members of Stadium Experience.  This category opened for entry in July 2024.  Please enter early to avoid disappointment.  

The Competition Brief: Teams of two chefs will have 90 minutes to prepare, cook and present a four-course menu for 2 covers suitable for their Club Chairperson to entertain the Head of the FA, RFU or the Cricket ECB to a business luncheon.  The menu must include: Amuse Bouche, Starter suitable for a Vegan, Main Course of competitors’ choice and Dessert of competitors’ choice.  Competitors are to provide all ingredients and plates for presentation.

Mise-en-place allowed:

• Washed and peeled vegetables and fruit but not cut or shaped.
• Stocks not totally reduced.
• Base sauces, unfinished.
• Ingredients weighed.
• Pre-prepared pastry, not cooked.

Please Note: Full mise-en-place allowed for Amuse Bouche only.

Equipment:  The competition kitchens are fully equipped – View the Kitchen Equipment List.  Competitors are free to bring any small and/or specialist equipment of their own.  Please note, cooking hobs are Induction, and pans are provided.  Missing kitchen items post competition must be returned, or reimbursed by the club competing in that kitchen space.

Access & Parking:  The competition will be held at the Xcelerate Centre at Edgbaston Stadium in Birmingham (B5 7QU).  Ample parking is available onsite (vehicle details will be required in advance).  Drop-off area available at the kitchen entrance.

To Enter:  Please complete the entry form below.  The places are allocated on a first come, first served basis, with a waiting list operating once full.