The competition has three classes that teams can enter to showcase their culinary skills, creativity and innovation. The competition aims to leave ‘long-term legacies and inspiration for all’. The classes include:
- Class One: Produce a traditional afternoon tea consisting of sandwiches, scones and cakes. They all must be made using British products only. At least one sandwich and cake must be suitable for vegan diets.
- Class Two: Produce a traditional afternoon tea consisting of sandwiches, scones, and cake. They all must be to The International Dysphagia Diet Standardisation Initiative (IDDSI) stage 4.
- Class Three: Produce an allergen free traditional afternoon tea consisting of sandwiches, scones and cakes.
Andy Jones, co-founder of Nutrition & Hydration Week, said: “The Wednesday is a global focus through afternoon tea, this appears to grab our colleagues overseas to join us in sharing and promoting good nutrition and hydration in health and social care around the globe, whilst having a bit of fun and providing a novel experience for the people they care for.
“The competition will in class one show the commitment to our great British farmers and producers. The other classes show that everyone can enjoy an afternoon regardless of what their dietary requirements are.
“My aim is for the teams to have fun, with a serious message that afternoon tea is great way of improving nutrition and hydration without barriers. My wish is for tea rooms, hotels, cafes to take the lead from healthcare and social care and offer them on their menus so family and friends can all enjoy themselves.”
The judges will give marks for compliance to each class requirements, balanced and costed recipes, a budget of £4 per head (or other countries currency equivalent) as well as innovative ideas and food presentation.
Alexia Robinson, founder of Love British Food, added: “Andy Jones is one of Love British Food’s most passionate supporters. Including a focus on the ingredients of a traditional afternoon tea is a superb way of celebrating British food in this year’s Nutrition & Hydration Week.
“The flour to make the scones, the butter and the cream, jams made with fruit that is in season, even the milk in the tea…I hope NHS catering teams across the country will embrace the opportunity to highlight the British farmers and producers who supply them; and be creative in telling patients about where their delicious tea comes from.”