Designed to highlight the importance of a good working relationship between kitchen and front-of-house staff, the AFWS Gastronomy Team of the Year competition invites entries from chef/waiter teams from restaurants of any size and style. They will be asked to impress a panel of judges with the planning and serving of a two-course meal with accompanying wines, demonstrating careful consideration of ingredients, seasonality, balance of flavours, and a choice of wines that perfectly complement the food.
Entries will initially be judged on answers to a questionnaire. Successful teams will then send in written menu submissions with the chef required to outline the ingredients and preparation method for the dishes, and the wine waiter to explain the choice of wines. Entries will also be assessed on presentation and the theory and reasoning behind the food and wine combination.
The best team from each of the five regions – The South, London, Wales & The Midlands, The North, and Scotland – will then be invited to compete for the top accolade during a practical cook and serve final. In the past prizes have included extensive international educational tours.
About the sponsors: to be announced
2010 Laurent Richet, Neil Cooper – Hotel TerraVina, Hampshire
2009 Alan Holmes, Nick Hewitt – Chewton Glen, Hampshire
How to enter: Entry forms not yet available. Further news on this competition will be announced soon.