BASC and Highland Game colleges cookery competition
Can you create the ultimate venison starter, suitable for a gala dinner?
BASC has joined forces with Highland Game for the third year to run the Game On Cookery Competition.
This year student chefs, from across the UK, are challenged to create a starter for a banquet menu, using either venison loin or shoulder.
The competition runs from 1 November to 31 December, 2023. The overall winner will be chosen by a select panel of judges and their starter will be served at the Burnt Chef Project’s Love Hospitality Gala at Excel London in March.They will also receive a set of Flint & Flame knives.
Our top 10 entries will come together to enjoy a special day in London. A venison butchery masterclass with Jose Souto and delicious lunch will precede the cook off, before the starters are judged by a select group of judges.
How to enter
Students have until 31 December 2023 to get their entry in, with the top 10 finalists invited to a final round cook off at Westminster Kingsway College, on 21 February 2024.
For your initial entry you will need to include the following information on our online form below:
- A photo of your dish.
- A description of your dish.
- An ingredients list with quantities for two portions.
- A step-by-step method.
- All allergens present in your dish.
- Any specialist kit used.
For the finals
- You will have two hours to prepare and present two portions of your dish to our expert judges from BASC, The Burnt Chef Project and Highland Game.
- The making of pastry, stocks and any marinating is allowed to be done ahead of the final.
- All other preparation should take place on the day of the final.
- The venison will be provided for you on the day of the final but you will need to bring your other ingredients with you.
**Please note to enter this competition you must be a catering student either at college, or through an apprenticeship. Any and all levels are welcome.**
- The promotor of the competition is BASC with the sponsor Highland Game.
- You must be a catering college student within the UK to enter, one entry is allowed per student.
- Entries only accepted via the BASC website entry form
- Only fully completed entry forms will be accepted including a photo and recipe of canape and all contact information.
- Recipes to yield two portions of your dish, there is no limit on other ingredients but must contain venison loin or shoulder and be suitable to be served as a starter.
- Opening date for entries is 1 November 2023.
- Closing date for entries is 31 December 2023.
- Judges’ decision will be final with all successful entrants contacted via email.
- Top 10 entries will be invited to cook their dishes for an experienced judging panels early 2023 to determine an overall winner.
- One overall winner to be chosen- their prize will be their starter served at the Burnt Chef Project’s Love Hospitality Gala and a set of flint and flame knives.
- All entries to be scored and pick a top 10 based on points system (10 points per category) of:
- -Creativity
- -Recipe clarity and precision
- -Appearance/ presentation of dish
- -Ideas/ inspiration for dish
- -Suitability for event
- All prizes are non-transferable and there is no cash alternative.
- We have rights to use photos of your dish for publicity of this and future competitions run by BASC.
- We are collecting data in order to process the entries and contact them on completion of the competition. All data will be safely stored and destroyed upon completion of the competition.
- Late, illegible, or defaced entries will not be accepted.
- By submitting their entry, Competition entrants will be deemed to have agreed to be bound by these Terms.
- Please retain a copy of these rules for your reference.
