- Competition Rules - Grampian Restaurant of the Year 2011
In the first instance you are asked to complete and submit the online application form and then forward a copy of your menu, wine list, and any other marketing material you would like to include to Hospitality Training. The additional information will be accepted via email or postal mail but must reach us by the 25th of April. Your menu will be judged on your use and knowledge of locally sourced, in season, produce, the balance of dishes available, and how well your dishes appear to be complimented by your wine list.
The entry fee of £150.00 must be paid in full before the closing date of the competition.
The details of the suppliers that you use are to be included in your entry.
From the initial entries 4 finalist restaurants will be selected.
Each finalist restaurant will be independently judged by an assessor from outwith Grampian Region. The judging will be unannounced and carried out by the assessor and guest who will dine over lunch or dinner service at the finalist’s restaurant prior to the 23rd of May 2011. On presentation of the bill the assessor will announce that they have judged the meal. No feedback will be given at this time. The cost of the meal will be borne by the restaurant finalist.
The assessor will evaluate:
- Quality and Friendliness of Service
- Ingredients, Flavours, Balance, and Skills
- Ambience
- Knowledge of Wines and quality of service
The winning restaurant will be announced at the Grampian Chef of the Year Awards dinner at Ardoe House Hotel on Monday the 23rd of May. All restaurant finalists must attend the dinner. The winning restaurant must be available for photographs at the end of the awards ceremony.
Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.
Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk
