Venues of Excellence hosts its annual culinary competition ‘The Cook and Serve Challenge’ in October, and the heat is on with a record entry of 15 teams from within the venue consortium.
Now in its 18th year, the competition previously known as the Chefs’ Challenge, has been renamed to reflect the addition of the team element to include a chef and waiter or waitress. This format reflects the team ethos in member venues, where the production and delivery of the finest cuisine is one of the most fundamental and distinguishing features of the consortium’s members.
Taking place on October 29th at the Cambridge Regional College, the competition asks each team to prepare and serve to two invited diners a three course meal, suitable for an end of conference banquet, accompanied by cocktails, appropriate wines and coffee.
Judged on the day by a panel of industry experts, the event continues into the evening with a celebratory gala awards dinner to be held at Wyboston Lakes. The event is a fitting celebration of the skills of all the team, and has traditionally proved to be a very successful networking event for the membership group.
“Our food and beverage offering is a fundamental element of our service and it is therefore no surprise that this event is one of the key dates in our year”, Barry V Stonham OBE, Cook and Serve Chairman. “It’s an invaluable experience for young and talented F&B teams and they more than rise to the challenge, with standards being exceptionally high year after year. We rely on the extremely generous support of our sponsors, judges and host venues without whom this longstanding event could not take place. We wish every team the very best of luck and look forward to a great competition.
Follow the competition and awards announcements on social media using #VenExCookandServe