Page 9 - Essentially Catering Issue 87
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Essentially Catering Magazine - March 2019



        Industry News




        NCOTY ready for entries





        The annual search for the UK’s most up and coming
        chef is underway as the Craft Guild of Chefs has
        opened its entries for The National Chef of the Year
        (NCOTY).
          Competitors are required to produce a creative
        summer lunch menu for two guests, cooked within
        two hours. The menu must consist of the ‘Perfect Egg
        Dish’ starter served hot, of the competitor’s choice. This
        must be suitable for a spring/summer menu and be
        perfectly balanced. Judges are looking for a beef main
        course to include two cuts and two cooking methods.
          For dessert, chefs must create a chocolate tart
        incorporating or garnished with seasonal fruits. Chefs
        are advised to focus on skills, creating the perfect
        pastry, filling, texture and overall execution of dessert.
          Deadline for entries is 22 March 2019. For further
        information, click here.





                                                          Flapjack Mix



            Gluten Free                                     Free from gluten but not from taste!










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                                                        and information



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                                  Email: editor@essentiallycatering.co.uk • www.essentiallycatering.co.uk     9
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