How To Enter
Entries for the Great British Pub Food Awards are now closed
For information on the 2011 awards please contact Rikki Mudie on 01293 610396 or email rikki.mudie@william-reed.co.uk
Categories for 2010 included
Young Pub Chef
Ths category celebrates the skill of young pub chefs who creates a main-course dish within 75 minutes. Entrants must be age 20 and under on 30th October 2009.
Game
Wild British pheasant or partridge as a main course dish. The source of the game will be required and birds may be prepared before the cook-off. 75 minutes cooking time is allowed.
Seafood
Chefs must create a main course dish within 75 minutes using seafood of their choice. Fish may be filleted in advance.
Team
A head chef and second chef must prepare a three-course menu in 130 minutes. The menue should be devised by both chefs and demonstrate the effectiveness and skills of the chefs as a team.
Desserts
Chefs will be challenged to create a dessert of their choice. Sharing desserts may also be entered. 75 minutes cooking time is allowed.
Meat
Beef, lamb, pork or offal can be used to create a main course dish. 210 minutes cooking time to enable chefs to enter slow cooked dishes if desired.
Poultry
Using chicken, turkey, duck or goose, chefs will have 75 minutes to create a main course dish.
Pie
Chefs should enter savoury pies such as steak and ale and chicken and mushroom. 75 minutes cooking time allowed.
Roast
Finalists can enter rost lamb, beef or pork in this category. They must also enter a started and dessert offered as part of a set Sunday lunch offer or featured on the Sunday menu. Finalists must prepare all three courses within 130 minutes.
Fish and Chips
Finalists have 75 minutes to cook-up pub classic fish and chips.
Curry
Chefs must enter a curry dish with accompaniments. Cooking time allowed is 75 minutes.
Judging
A shortlist of finalists are selected following a paper judging by a panel of industry experts. The succesful finalists are invited to battle it out at category cook-offs which will take place in January.
Finalists must provide all of thier own ingredients and equipment necessary to serve and prepare their entered dish. No pre-prepared ingredients are allowed, with the exception of stocks, pre-marinated meat and frozen peas.
ENTRIES FOR THE 2010 AWARDS ARE NOW CLOSED. For more information on the awards and the entry process please contact Rikki Mudie on: rikki.mudie@william-reed.co.uk or call 01293 610396.
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