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Frequently Asked Questions

• Question: the rules say that one of the main course dishes should be classified as an innovative dish. What does this mean?
• Answer: the term innovative dish refers to a dish that is unique, contemporary, a completely new dish or a dish that is referred to as groundbreaking.

• Question: What does “the judge’s decision is final” refer to?
• Answer: The chair of judges, together with the judging team will make the final decision on all aspects of the competition.

• Question: Can I bring my own ingredients prepared on the day, to save me time during the competition?
• Answer: All ingredients including marinades, wet sauces and masalas must be prepared during the competition. Pre-prepared mixes will not be allowed.

• Question: when will I receive the £35 towards the cost of my ingredients?
• Answer: All competitors will receive a cheque for £35 towards the cost of ingredients on the day of the competition.

• Question: Is the competition only open to Indian or Pakistani Chefs?
• Answer: The competition is open to all cultures able to cook and produce South Asian Cuisine. This can include Chinese, Thai, Japanese, Indonesian, Malaysian etc.

• Question: How will the competition raise the profile of my Restaurant?
• Answer: Through the major publicity generated by our PR & Marketing team.

• Question: Must I provide recipes with my application?
• Answer: All recipes must be received by the closing date of the competition, to enable the desktop judging to take place for the regional final short listing.

• Question: How can I get an application form for the competition?
• Answer: Go to the website www.saccuk.com and download by pressing the blue button.

• Question: How many portions of each course have to be served to the judges?
• Answer: Each dish will consist of two portions, one portion for judging and one portion to be photographed.

• Question: If I spend more than the £35 on ingredients can I claim the extra back?
• Answer: The cheque for £35 will be the maximum amount paid for ingredients regardless.

• Question: The rules ask that my recipes and C.V. are typed, can I hand write them because I don’t have a computer
• Answer: Yes we will accept handwritten recipes and C.Vs. However the writing must be clear and in the judge’s opinion, legible.

• Question: How long does the competition last?
• Answer: The regional heat lasts for four hours, including judging. Regional winners will be notified on the day and will also receive their prize, trophy and certificate. The winners of the regional heat then go through to the competition final on Mon 12th October 2009. The final heat lasts for four hours, with the winner being announced later that evening at the Annual Aagrah Charity Dinner & SACC Awards Final. Prizes, trophies and certificates will be awarded to the winners at the dinner. Further information on the national final can be found on the website.

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