Chef Team of the Year Award

Award Format:  This award is judged as part of The Stadium Events & Hospitality Awards 2026, and will be a live kitchen competition organised by The British Culinary Federation, in conjunction with Stadium Experience.  The competition will take place on Tuesday 17^th March 2026 at Xcelerate with Edgbaston, a regional community skills and learning centre, centrally located at Edgbaston Stadium in Birmingham.  View a snapshot of the 2025 competition.

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 chefs from across industry.

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 for a few months after the awards evening has been held in July.

Competition Timings: The live kitchen competition has been confirmed for Tuesday 17^th March 2026 – Timings will be confirmed in due course.  The competition may run in two heats, subject to the number of entries and space requirements.  Competitors must be onsite at least one hour prior to the pre-competition briefing.  Please allow time after the event to clean down stations and wash up.  The competition will have a duration of 90 minutes, to allow chefs the opportunity to showcase their talents further. 

Who Can Enter:  Chef teams (of two) from UK stadium venues that are members of Stadium Experience.  This category opened for entry in July 2025.  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 suitable for a vegetarian, Starter to include fish and or shellfish, Main Course and Dessert of competitors choice.  Competitors are to provide all ingredients, and a menu in advance.  Plates and crockery for presentation will be kindly sponsored by Ariane Porcelain – Full details will be provided in advance of the competition.

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.  Plates and crockery for presentation will be kindly sponsored by Ariane Porcelain – Full details will be provided in advance of the competition.

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.