Initial Judging

Contestants are invited to create an innovative sandwich or food to go product using the sponsors ingredient as the key element, together with any other ingredients of their choice. They will then be asked to submit online written recipes no later than Wed 02/02 together with a photograph of their creation.

The recipes will be judged anonymously by the sponsors and the top recipes chosen will progress to the regional heats and the semi-finalists will be notified week commencing 21/02

The contestants will need to consider the judging criteria when creating their dish - taste, presentation, texture, commercial viability and innovative use of the sponsors product.

Semi-Finalists

The four regional heats will take place in March (dates below) and the successful contestants will be invited to make and present their creation to the judging panel and the winning recipe from each category will go through to the grand final in May. There will also be a wildcard opportunity and the best runner up in each category across all four heats will also progress to the final.

Regional Heats

Tue 08/03 – Holiday Inn Scotch Corner, Darlington. DL10 6NR

Wed 09/03 – Flexeserve, Orchard House, Dodwells Rd, Hinckley LE10 3BZ

Thu 10/03 – National Catering Equipment Centre, St Brendan's Way, Avonmouth, Bristol BS11 9HA

W/C: 14/03 – South East Venue TBC

The Final

The final will take place at the Royal Lancaster, London on Thursday 5th May ahead of the Sammies awards later that evening.