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Three Course Menu for English Theme Event


Three Course Menu for English Theme Event

Culinary Team Great Britain, Starter, 2007 American Culinary Classic, National Restaurant Show

The World of MBI, Inc.

Six chefs from restaurants in Great Britain joined together as Team Great Britain to present their classic menu in an international competition against 11 other countries for top honors this year at the American Culinary Classic at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 19-22. Culinary Team Great Britain presented its menu which may be found in Britain restaurants.

Team menus were required to meet stringent chef guidelines, including a well-balanced main course with colors that harmonize and dishes that show practical application. Teams were given five hours of preparation time, and were comprised of six members: 4 chefs, 1 pastry chef and one team manager/captain.

Event planners can generate great ideas for their own English menus from this internationally-themed menu.


First Course

Lightly Smoked Maple Glazed Salmon, Creamed Avocado

Hot Potted Crayfish, Saffron Scallop, Apple Salsa

Main Course

Lamb Variations

Garlic Infused Cannon, Breast with Black Pudding & Artichoke, Crumbed Sweetbread Baked Veal Tail [ith Polenta

Dauphinoise Potato, Girolles with Broad Beans, Carrot Purée, Lamb Jus


Chocolate Mousse, Shortbread with Raspberries, Pistachio & Plum Cake

Vanilla Ice Cream, Raspberry Espuma

Teams included: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.

For the American Culinary Classic, international teams of chefs used their collaborative creativity to dazzle attendees and judges with innovative techniques, ingredients and presentations.

The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams' creations were reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.

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