Cubs’ “Ready, Steady, Cook!”

4 Cubs per team plus an adult to help. Cost £3 per Cub.

Only 1 team per Group.

Due to the size of the Cyril Allen Hut I have to restrict the number of teams to 8, so it will be “first come, first served” basis.

Teams should each bring the following:

• 2 burner cooker and gas
• Frying pan and/or wok
• Small nest of billies
• Colander
• Chopping board
• Sharp knives
• Cooking utensils e.g. wooden spoon, spatula, fish slice, straining spoon, tin opener, potato
  peeler
• Place setting equipment: table cloth, napkins, etc
• Washing up bowl
• Tea towel(s)

District will provide:

• 1 table for both preparation and cooking
• The same ingredients per team
• A table on which there will be shared ingredients for all teams: spices, herbs, etc
• Plates, knives, forks, spoons

Rules:

• Each team will consist of up to 4 Cubs and a Leader/Young Leader or adult who are in a supervisory capacity only.
• Each team will be given the same core ingredients as well as access to shared ingredients such as salt, pepper, herbs and spices.
• Once they have their core ingredients teams will have 2 minutes to decide what they are going to cook/create as a starter, a main course and a dessert.
• Each team will have up to 1 hour in which to create a 3 course meal and lay a table for 2 settings.
• Teams will have to clear down and wash up whilst judging takes place.
• Judges’ decisions are final and cannot be disputed.