Calling all student chefs to enter Mutton Renaissance Challenge

Chefs are being urged to get creative and show the nation that Renaissance Mutton is an ideal ingredient for modern menus, whether served in a pub, or fine dining restaurant. To enter, all chefs have to do is design a main course dish for four covers using Renaissance Mutton as the main course ingredient. Their dish should be accompanied by at least one carbohydrate based garnish and at least two vegetable based dishes. When designing their dish, chefs must bear in mind the following points: • Mutton generally requires slow, gentle cooking methods • You should be able to produce your dish, from scratch, within three hours • All ingredients should be British and seasonal (bearing in mind the cook-off final will take place in January). The winner will be awarded £1,000 worth of prizes (£500 for first prize, £300 for second prize and £200 for third prize). The closing date for entry is Tuesday 30 November 2010. After this date, all recipes entered will be assessed by a panel of judges, including members of the Academy of Culinary Arts (ACA). Student chefs who submit the best recipes will then be invited to attend a cook-off final taking place at Westminster Kingsway College in London on 18 January 2011. Renaissance Mutton is produced from a traceable, farm assured sheep that is at least two years of age, has been finished on a forage based diet and matured for at least two weeks after slaughter. Entry forms can be downloaded from www.muttonrenaissance.org.uk or they can be ordered by calling 01372 824763 or e-mailing claire.bradley@hdcommunications.co.uk.