Please read these competition rules carefully. If you enter this
competition, we will assume that you have read these rules and that
you agree to them.
- To enter this competition you must be a UK resident and be 18
years old or over at time of entry.
- Only one entry per person.
- No purchase necessary.
- Applications can be made at www.braeheadfoods.co.uk from 12th
- Entries can be made via the website, by emailing
firstname.lastname@example.org or by calling for a postal
application on 01563 550008. Applications can be posted to Game
Chef of the Year, Braehead Foods, 7 Moorfield Park, Kilmarnock, KA2
- No responsibility can be accepted for entries that are lost or
delayed, or which are not received for any reason.
- The winner will be the entrant whose two game (feathered and
furred) based dishes (one starter and one main course) are deemed
to be the best by the panel of judges.
- Game meats which can be used are as follows: Pheasant,
Partridge, Grouse, Snipe, Woodcock, Wild Mallard, Teal, Wigeon, Roe
Deer, Red Deer, Wood pigeon, Rabbit and Hare.
- The closing date is for applications is Friday 16th November
2017, and Braehead Foods Ltd reserves the right to amend the
competition end date at any time.
- Only complete applications will be judged.
- The winner will be announced on the day of the final (Monday
29th January 2018). The judges' decision will be
final, and no correspondence will be entered into.
- By entering the competition the winner agrees to participate in
such promotional activity and material as Braehead Foods may
- Prize available only on dates stipulated by Braehead Foods
which will be mid August 2018. If winner is not available on chosen
date the prize will fall to second place, then third place. No
- No part of a prize is exchangeable for cash or any other
- Incorrectly completed entries will be disqualified.
- This competition is not open to employees of Braehead Foods Ltd
or the Cook School Scotland.
The Final - Terms and Conditions
DATE - Mon 29th Jan 2018
TIME - 9.00am Start
VENUE- The Cook School Scotland, 7 Moorfield Park, Kilmarnock
- Finalists should all arrive at the Cook School by 9.00am and
should bring with them their passport. (Required for identification
and travel arrangement confirmation for the winning prizes).
- Finalists will be allocated a number and their own workstation,
corresponding numbers will be placed on the table for the finished
- The Competition will begin at 10.00am and each competitor's
start will be staggered by 5 minutes to facilitate judging of hot
- Finalists should prepare 2 starter portions and 2 main course
portion dishes, 1 for judging panel and 1 for photography.
- Total preparation and cooking time will be 2 hours.
- Chefs must bring their own cooking utensils and equipment.
Please note that the Cook School is equipped with induction hobs
therefore pots and pans will be made available - all requests for
this must be submitted by Jan 15th 2016.
Please check with the organisers at the Cook School if you have
any queries regarding equipment.
- Braehead Foods will provide the game, however the finalist must
bring all other ingredients to the competition.
- ONLY washed vegetables, basic stocks and basic dough/pastes
will be allowed, excessive mise-en-place will lose marks. No other
advance preparation of any food is allowed. Entrants will be
penalised for over preparation.
- A menu, recipe method and photographs must accompany all
entries for the Competition when competing, menus must be displayed
on the workbench for judges' perusal. All menus and recipes become
the property of Braehead Foods.
- It remains the responsibility of competitors to assure the
judging panel that their work is unaided, bona-fide and is
presented within the spirit of fair competition.