The competition, which includes a FaB College Challenge for students, is now taking entries from chef and a front-of-house teams either working in hospitality, or attending college. The teams are required to devise, cook and present a two-course menu with suitable accompanying beverages under the theme Best of British.
AFWS executive director Sophie Roberts Brown said: “The FaB College Challenge aims to support learning and development and reward talent and creativity. This year we have expanded the range of permitted ingredients so that both menu and beverage elements represent the Best of British.
“Contestants can choose key products that represent the qualities of British food to create the ultimate menu combination.”
Judging will be based on presentation, use and choice of ingredients and the matching of suitable drinks.
“We are looking for a two-course menu that works together as a complete meal and one that uses a degree of regional products,” added Roberts Brown. “The menu must be creative and thoughtfully executed.”
The winning FaB Challenge team will receive a bursary of £1,000 towards a training or educational visit of their choice, while the winning FaB college Challenge team will get a stage at a top hotel or restaurant. Both winning teams will also receive a case of champagne and dinner at a top restaurant.
The five best FaB Challenge entries will attend a cook and serve final in London in November while the top five entries to the FaB College Challenge will receive a visit from the judges in October, when they will cook and serve their two-course menu.
The deadline for entries is 30 September 2011.Entry forms can be downloaded from the Academy’s website at www.afws.co.uk.