Terms and Conditions
Game Chef of the Year 2018 Terms and Conditions

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.

  1. To enter this competition you must be a UK resident and be 18 years old or over at time of entry.
  2. Only one entry per person.
  3. No purchase necessary.
  4. Applications can be made at www.braeheadfoods.co.uk from 12th August 2017.
  5. Entries can be made via the website, by emailing allison@braeheadfoods.co.uk 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 0FE.
  6. No responsibility can be accepted for entries that are lost or delayed, or which are not received for any reason.
  7. 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. 
  8. 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.                                                              
  9. 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.
  10. Only complete applications will be judged.
  11. 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.
  12. By entering the competition the winner agrees to participate in such promotional activity and material as Braehead Foods may require.
  13. 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 alternative available.
  14. No part of a prize is exchangeable for cash or any other prize.
  15. Incorrectly completed entries will be disqualified.
  16. 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 KA2 0FE

  1. 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).
  2. Finalists will be allocated a number and their own workstation, corresponding numbers will be placed on the table for the finished dishes.
  3. The Competition will begin at 10.00am and each competitor's start will be staggered by 5 minutes to facilitate judging of hot dishes.
  4. Finalists should prepare 2 starter portions and 2 main course portion dishes, 1 for judging panel and 1 for photography.
  5. Total preparation and cooking time will be 2 hours.
  6. 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.

  1. Braehead Foods will provide the game, however the finalist must bring all other ingredients to the competition.
  2. 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.
  3. 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.  
  4. 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.