Competition Rules 2025
Competition Rules 2025
Gold Sponsors 2024
Gold Sponsors 2023
Headline Sponsor
Gold Sponsors 2025
Gold Sponsors 2025
Website Sponsor
“We are developing a pipeline of young home grown cooks who truly understand and have the ability to prepare food in an authentic Asian style. They are the future of our industry.”
Cyrus Todiwala OBE DL
Founder of Zest Quest Asia
Zest Quest Asia is a team competition designed to demonstrate the student competitor’s technical expertise, creativity, knowledge, understanding and appreciation of Asian cuisine. The winning team will win the opportunity of a lifetime to embark on a culinary study tour to an Asian destination.
Who can enter?
Please read this section carefully as the prize will be arranged from the UK on specific dates. These dates cannot be amended.
This competition is open to college students enrolled on a full-time, recognised catering course, and who are permanent residents of the United Kingdom. Students who are in the UK short-term or under a student visa are excluded from entering the competition.
However, we appreciate that many of the students will not, or may not, have passports as proof of British domicile, and we are happy for the Colleges to confirm that all students that apply, are domiciled in the United Kingdom. We will therefore not be needing passport copies or driving licence copies as proof of residency when colleges submit their entry. However, since every student wishes to be in the winning team, it is advisable to make a passport application, once they are selected into the Finals. This is essential as only British Passport Holders will be allowed to travel abroad.
There is NO age limit.
Zest Quest Asia is a team competition designed to demonstrate the student competitor’s technical expertise, creativity, knowledge, understanding and appreciation of Asian cuisine. The winning team will win the opportunity of a lifetime to embark on a culinary study tour to an Asian destination.
Who can enter?
Please read this section carefully as the prize will be arranged from the UK on specific dates. These dates cannot be amended.
This competition is open to college students enrolled on a full-time, recognised catering course, and who are permanent residents of the United Kingdom. Students who are in the UK short-term or under a student visa are excluded from entering the competition.
However, we appreciate that many of the students will not, or may not, have passports as proof of British domicile, and we are happy for the Colleges to confirm that all students that apply, are domiciled in the United Kingdom. We will therefore not be needing passport copies or driving licence copies as proof of residency when colleges submit their entry. However, since every student wishes to be in the winning team, it is advisable to make a passport application, once they are selected into the Finals. This is essential as only British Passport Holders will be allowed to travel abroad.
There is NO age limit.
Entry Rules
Zest Quest Asia is a team competition designed to demonstrate the student competitor’s technical expertise, creativity, knowledge, understanding and appreciation of Asian cuisine. The winning team will win the opportunity of a lifetime to embark on a culinary study tour to an Asian destination.
Who can enter?
Please read this section carefully as the prize will be arranged from the UK on specific dates. These dates cannot be amended.
This competition is open to college students enrolled on a full-time, recognised catering course, and who are permanent residents of the United Kingdom. Students who are in the UK short-term or under a student visa are excluded from entering the competition.
However, we appreciate that many of the students will not, or may not, have passports as proof of British domicile, and we are happy for the Colleges to confirm that all students that apply, are domiciled in the United Kingdom. We will therefore not be needing passport copies or driving licence copies as proof of residency when colleges submit their entry. However, since every student wishes to be in the winning team, it is advisable to make a passport application, once they are selected into the Finals. This is essential as only British Passport Holders will be allowed to travel abroad.
There is NO age limit.
Entry rules
- Teams are to be made up of three students and one lecturer/mentor. There are no limits to the number of teams any one institution can enter.
- Each team should produce a four course (see below), authentic meal from the chosen Asian Cuisine for four covers. It can be developed to have a modern twist or presentation. Efforts to be made to use the main ingredient in each course sourced and produced in the United Kingdom.
Please note:
- Your menu can comprise more than one Asian country’s cuisine.
- That ‘Asian cuisine’ includes a wide geographical spread that covers Chinese, Japanese, Singaporean, Indonesian, Malaysian, Korean and much more!
- Amuse Bouche
- Starter
- Main Course
- Dessert
The presentation of the dishes can be modernised, but the essence of the dishes must remain authentic with a focus on traditional cooking techniques and ingredients.
3. SPONSOR PRODUCTS – The following sponsors’ products will need to be incorporated in the menu as stated. A template will be provided to supply the information of how and where these products meet the criteria. Additional information and links to tutorials will be sent once interest is registered with details on how to obtain samples.
Lee Kum Kee: Colleges must use Lee Kum Kee Oyster Sauce in at least one course – amuse bouche, starter or main (not the dessert) – plus, Lee Kum Kee Premium Mushroom Seasoning Powder in either the starter or the main. Although not compulsory, colleges may also choose to use additional products from this list – a. Oyster Sauce (1.85L gluten-free version & Premium Oyster Sauce), b. Mushroom Powder (1kg pack & 200g pack), c. Chilli Garlic (0.89L pack & retail jar 190g), d. Plum Sauce (1.95L & retail jar 220g).
Tilda Rice: Students should use their imagination and creativity and use the any of the following varieties of the Tilda dry rice ambient range – Easy Cook Basmati Rice, Brown Basmati Rice, Easy Cook Basmati & Wild Rice, Pure Basmati Rice, Easy Cook Long Grain Rice, Jasmine Rice, Arborio Rice, Brown n White Rice. The Basmati rice needs to be used in its natural form (no rice flours, noodles, pasta etc.) and can be used in any course except the Amuse Bouche. If used in the main course the Tilda rice must be the hero on the plate, but must not be used as a biryani.
Panasonic NE-C1275BPQ Speed Cooking Combination Microwave Oven
With fast preheat times, six microwave power levels, four combi options and a 100°C-250°C convection oven setting, the Panasonic NE-C1275BPQ delivers traditionally browned results, quicker; and its high-speed performance perfectly cooks a plethora of recipes, fast. Three cooking combinations will need to be used during the process of producing your menu, this can be for one dish or for multiple courses. Finalist will be sent an oven to practise with. A tutorial will be sent to all colleges who register their interest
Any cream used within any part of the menu should be from the Kerrymaid range of products in the link below – https://www.kerrymaid.com/recipe-category/cream-alternatives/
4. No drinks are required unless we ask you to pair a dish with a sponsor’s beverage OR the tradition of your dish includes a beverage. No additional marks will be given for drinks presented that do not fall under the above criteria.
5. Each team will be able to appoint a lecturer to work with them to assist with their research and paper entry, and if the team is selected, be present at the cook off – but will not be able to coach on the day.
Competition stages
STAGE ONE is to register your interest with Cora Strachan at [email protected]
You will then be sent advice and information about how to use and get the best from sponsors’ products. This could include online tutorials which you will be notified about in due course. This is the time to start researching, planning and practising your menu.
Deadline to register interest 1st November 2024.
STAGE TWO all college lecturers from colleges who have registered will be invited to attend an online forum with Cyrus Todiwala, Founder of Zest Quest Asia and Steve Munkley, Chairman of Judges, where they will guide you through how to complete your entry form to maximum effect, and to help you understand what the judges will be looking for. The tutorial will be recorded and will be available for any colleges unable to join on the day.
Date of Tutorial 8th November 2024 about 2.30/3pm
STAGE THREE will require each team to fill in the entry form and send to Cora Strachan at [email protected] along with:
- Menu
- Recipe and method for each element – sub recipes are not required at this stage
- Timings
- Costings (including cost price AND selling price) and the type of dining establishment your menu represents e.g., fine dining, family, brasserie etc. A reference to where you acquired the cost prices of ingredients is also required.
- Confirmation of where / how you have used the compulsory sponsors’ products.
- Photographs of dishes (if selected as a finalist, the presentation of the dishes in these photos is not binding; it is merely to give the judges an indication of your intentions and how your dish looks)
- Details of team members and background information such as course being studied, why the interest in food, aspirations for the future. A reminder here that only full-time students that are permanent residents of the United Kingdom are eligible to enter.
- Please forward a photo of the team (students only) in chef whites as all finalists will be featured in the brochure for the Gala Dinner where the winners will be announced. The photo to be “landscape” and with a plain background ideally.
*Please use the templates provided with your entry form for points 1-5, and refer to the example entry which you have been sent as this is how the judges would like each entry to be presented.
Last date for entries: Friday 6th December 2024. Please note there WILL NOT be an extension to this deadline
STAGE FOUR
Paper Judging will take place over the Christmas period, and up to twelve semi-finalists will be announced on Friday 3rd Jan 2025. Confirmation of the colleges in the semi-final will be announced on social media and by email. All unsuccessful colleges will also be advised by email at the same time.
STAGE FIVE
Each semi-finalist will be required to submit a five-minute video where they will outline why they have chosen their particular country /countries cuisine for the menu, and give a brief overview of each of the dishes. Each student is required to present within the video. Students may show each of the dishes in their menu in the video if they wish, but no other props should be used. Marks will be allocated on the knowledge that the students demonstrate they have acquired on their chosen cuisine since entering Zest Quest Asia, and for creating a delicious, well-balanced menu.
Deadline to submit videos Wednesday 12th February 2025.
Marks in the semi-final will be awarded as follows -:
Original entry with details of the menu 75%, Video 25%.
The six colleges who have reached the final will be announced on Wednesday 19th February 2025. Confirmation of the colleges in the final will be announced on social media and also by email. All unsuccessful colleges will also be advised by email at the same time.
STAGE SIX
Team Presentation and Q&A Session
On Thursday 3rd April (the day before the final cook-off), each team will take part in a 15 – 20-minute presentation delivering the learnings they have developed during the research part of the competition about their chosen Asian Cuisine/Cuisines.
The presentation is to possibly cover the following points but not exclusively. If you feel that other facts you have established are more important to your presentation, please share these with us.
- Why you chose the Country/Countries and Cuisine/Cuisines, and what you like about it
- How culture/religion may have influenced the dishes in the chosen menu
- How the chosen dishes have been influenced by past gastronomy and the emerging culinary trends, as well as the rationale behind the choice of dishes and beverages
- The type of restaurant/style of service that would suit the chosen menu and price structure
- Sustainability of the key ingredients in the menu and what impact these may have on the environment, economy, lifestyle, etc
*Please remember that this stage carries 25% of the total marks*
Note: There is no requirement to use visual aids but if you wish to, then you may – no marks are awarded for the use of technology. Teams are not required to bring printed laminated packs for the judges. It is best that they demonstrate all that they wish to either by way of AV presentation or verbal and spoken.
Teams will each be allocated a table outside of the presentation room, on which to create a display to complement their menu – the tables may be brought in for the duration of the presentation. The displays will be left in situ until after the Gala Dinner the following night for guests to view, and will be photographed plus filmed with the video being shown to guests during the dinner
The presentations will take place at the Hilton, Wembley, who will also host the Gala Dinner where the winners of ZQA will be announced the following evening. (Accommodation will be provided for all teams at the Hilton Wembley on the Thursday 3th April and Friday 4th April, where appropriate this will be on a shared basis).
STAGE SEVEN
The Cook-Off
The Cook-Off will take place at University West London (UWL) on Friday 4th April 2025.
- A maximum of 2 hours is allowed to produce the four-course meal for four covers from the recipes and working methods supplied by the colleges. Recipes, costings and working methods for the finalists can be updated prior to the final cook off but must reach Cora Strachan by Tuesday 25th March 2025. This is because the marks for costings and menu balance will be completed prior to the competition by the judges.
- All basic equipment will be provided by UWL who have very well-equipped kitchens. Colleges to bring only knives and any specialist equipment needed to prepare their menu. All ingredients to be provided by the colleges. In some circumstances, teams will be required to use sponsors’ products but if so, teams will be informed accordingly, and samples will be provided for practice.
- Four portions per dish are required to be prepared and this should be reflected in the amount of food brought to the cook-off itself. (See note 6)
- Presentation copies of competitors’ menus should be typed and presented with the dishes, with basic explanations as in a restaurant menu, including allergens.
- It is recognised that some items of mise en place may need to be brought to the cook-off. These items must be documented in the recipe. Ingredients may be marinated in advance, but no pre-cooking is allowed. You must be able to demonstrate on the day, if requested, any elements of your mise en place – i.e. all ingredients used in the mise en place should be brought with you, and the method demonstrated during the cook-off. Failure to meet these rules has led to teams being disqualified in the past. Please ensure that the selected menu that can be prepared in 2 hours.
- Each competitor will be provided with a food waste bin, which must be used. By minimising the waste generated, you can achieve a maximum mark of 5% of the total in this category. Points will be deducted for excessive wastage. This represents food waste, blue rolls, energy wastage, cling wrap etc. There is also a prize for minimum use of waste.
- During the cook-off from the lecturer is not permitted to cook or coach from the side-line, simply observe. However, they are allowed to aid with set up and clear down.
- During the set-up period, no cooking is allowed and there will be a 10-minute break between set up and the start of the competition to allow competitors to collect their thoughts and the judges to brief the competitors.
- The judges will be looking at the following marking criteria and points allocated to performance:
Costing 5%
Wastage 5%
Use of the Sponsors’ products 5%
Workmanship, hygiene, timings 15%
Authenticity of the dishes 10%
Presentation of the dishes 10%
Taste and Flavour of the dishes 15%
Teamwork 10%
Final team presentation on Asian menu 25%
10. Only judges, sponsors and competitors are allowed to taste the competitors’ presented plates
11. Health and Safety procedures must be strictly observed during the competition
12. Teams must adhere to the timed itinerary
13. The team can start serving their first course after 1 hour of the competition commencing
NEW FOR 2025- FUNDING TOWARDS COSTS
We are delighted to confirm that we have received funding from The Savoy Educational Trust, The Antonio Carluccio Foundation and the Worshipful Company of Cooks of London, and colleges may apply for up to £1,000 towards their costs – e.g., ingredients, vehicle hire, transport costs, additional accommodation etc – for participating in Zest Quest Asia once they have been confirmed as finalists. Colleges should submit their request with details of the expense together with supporting evidence (invoices, receipts etc), and bank account details to Cora Strachan at [email protected] After scrutiny and any necessary clarification has been completed, payment will be made by BACS to the college’s account.
Please ensure that you have also read the full terms and conditions for the competition. These are also available at www.zestquestasia.co.uk
Competition Rules
-
Zest Quest Asia is a team competition designed to demonstrate the student competitor’s technical expertise, creativity, knowledge, understanding and appreciation of Asian cuisine. The winning team will win the opportunity of a lifetime to embark on a culinary study tour to an Asian destination.
Who can enter?
Please read this section carefully as the prize will be arranged from the UK on specific dates. These dates cannot be amended.
This competition is open to college students enrolled on a full-time, recognised catering course, and who are permanent residents of the United Kingdom. Students who are in the UK short-term or under a student visa are excluded from entering the competition.
However, we appreciate that many of the students will not, or may not, have passports as proof of British domicile, and we are happy for the Colleges to confirm that all students that apply, are domiciled in the United Kingdom. We will therefore not be needing passport copies or driving licence copies as proof of residency when colleges submit their entry. However, since every student wishes to be in the winning team, it is advisable to make a passport application, once they are selected into the Finals. This is essential as only British Passport Holders will be allowed to travel abroad.
There is NO age limit.
Entry rules
- Teams are to be made up of three students and one lecturer/mentor. There are no limits to the number of teams any one institution can enter.
- Each team should produce a four course (see below), authentic meal from the chosen Asian Cuisine for four covers. It can be developed to have a modern twist or presentation. Efforts to be made to use the main ingredient in each course sourced and produced in the United Kingdom.
Please note:
- Your menu can comprise more than one Asian country’s cuisine.
- That ‘Asia’ includes countries from Turkey, through to Japan
- Amuse Bouche
- Starter
- Main Course
- Dessert
The presentation of the dishes can be modernised, but the essence of the dishes must remain authentic with a focus on traditional cooking techniques and ingredients.
3. SPONSOR PRODUCTS – The following sponsors’ products will need to be incorporated in the menu as stated. A template will be provided to supply the information of how and where these products meet the criteria. Additional information and links to tutorials will be sent once interest is registered with details on how to obtain samples.
Lee Kum Kee: Colleges must use Lee Kum Kee Oyster Sauce in at least one course – amuse bouche, starter or main (not the dessert) – plus, Lee Kum Kee Premium Mushroom Seasoning Powder in either the starter or the main. Although not compulsory, colleges may also choose to use additional products from this list – a. Oyster Sauce (1.85L gluten-free version & Premium Oyster Sauce), b. Mushroom Powder (1kg pack & 200g pack), c. Chilli Garlic (0.89L pack & retail jar 190g), d. Plum Sauce (1.95L & retail jar 220g).
Tilda Rice: Students should use their imagination and creativity and use the any of the following varieties of the Tilda dry rice ambient range – Easy Cook Basmati Rice, Brown Basmati Rice, Easy Cook Basmati & Wild Rice, Pure Basmati Rice, Easy Cook Long Grain Rice, Jasmine Rice, Arborio Rice, Brown n White Rice. The Basmati rice needs to be used in its natural form (no rice flours, noodles, pasta etc.) and can be used in any course except the Amuse Bouche. If used in the main course the Tilda rice must be the hero on the plate, but must not be used as a biryani.
Panasonic NE-C1275BPQ Speed Cooking Combination Microwave OvenWith fast preheat times, six microwave power levels, four combi options and a 100°C-250°C convection oven setting, the Panasonic NE-C1275BPQ delivers traditionally browned results, quicker; and its high-speed performance perfectly cooks a plethora of recipes, fast. Three cooking combinations will need to be used during the process of producing your menu, this can be for one dish or for multiple courses. Finalist will be sent an oven to practise with. A tutorial will be sent to all colleges who register their interest
Any cream used within any part of the menu should be from the Kerrymaid range of products in the link below – https://www.kerrymaid.com/recipe-category/cream-alternatives/4. No drinks are required unless we ask you to pair a dish with a sponsor’s beverage OR the tradition of your dish includes a beverage. No additional marks will be given for drinks presented that do not fall under the above criteria.
5. Each team will be able to appoint a lecturer to work with them to assist with their research and paper entry, and if the team is selected, be present at the cook off – but will not be able to coach on the day.
Competition stages
STAGE ONE is to register your interest with Cora Strachan at [email protected]
You will then be sent advice and information about how to use and get the best from sponsors’ products. This could include online tutorials which you will be notified about in due course. This is the time to start researching, planning and practising your menu.
Deadline to register interest 1st November 2024.
STAGE TWO all college lecturers from colleges who have registered will be invited to attend an online forum with Cyrus Todiwala, Founder of Zest Quest Asia and Steve Munkley, Chairman of Judges, where they will guide you through how to complete your entry form to maximum effect, and to help you understand what the judges will be looking for. The tutorial will be recorded and will be available for any colleges unable to join on the day.
Date of Tutorial 8th November 2024 about 2.30/3pm
STAGE THREE will require each team to fill in the entry form and send to Cora Strachan at [email protected] along with:
- Menu
- Recipe and method for each element – sub recipes are not required at this stage
- Timings
- Costings (including cost price AND selling price) and the type of dining establishment your menu represents e.g., fine dining, family, brasserie etc. A reference to where you acquired the cost prices of ingredients is also required.
- Confirmation of where / how you have used the compulsory sponsors’ products.
- Photographs of dishes (if selected as a finalist, the presentation of the dishes in these photos is not binding; it is merely to give the judges an indication of your intentions and how your dish looks)
- Details of team members and background information such as course being studied, why the interest in food, aspirations for the future. A reminder here that only full-time students that are permanent residents of the United Kingdom are eligible to enter.
- Please forward a photo of the team (students only) in chef whites as all finalists will be featured in the brochure for the Gala Dinner where the winners will be announced. The photo to be “landscape” and with a plain background ideally.
*Please use the templates provided with your entry form for points 1-5, and refer to the example entry which you have been sent as this is how the judges would like each entry to be presented.
Last date for entries: Friday 6th December 2024. Please note there WILL NOT be an extension to this deadline
STAGE FOUR
Paper Judging will take place over the Christmas period, and up to twelve semi-finalists will be announced on Friday 3rd Jan 2025. Confirmation of the colleges in the semi-final will be announced on social media and by email. All unsuccessful colleges will also be advised by email at the same time.
STAGE FIVE
Each semi-finalist will be required to submit a five-minute video where they will outline why they have chosen their particular country /countries cuisine for the menu, and give a brief overview of each of the dishes. Each student is required to present within the video. Students may show each of the dishes in their menu in the video if they wish, but no other props should be used. Marks will be allocated on the knowledge that the students demonstrate they have acquired on their chosen cuisine since entering Zest Quest Asia, and for creating a delicious, well-balanced menu.
Deadline to submit videos Wednesday 12th February 2025.
Marks in the semi-final will be awarded as follows -:
Original entry with details of the menu 75%, Video 25%.
The six colleges who have reached the final will be announced on Wednesday 19th February 2025. Confirmation of the colleges in the final will be announced on social media and also by email. All unsuccessful colleges will also be advised by email at the same time.
STAGE SIX
Team Presentation and Q&A Session
On Thursday 3rd April (the day before the final cook-off), each team will take part in a 15 – 20-minute presentation delivering the learnings they have developed during the research part of the competition about their chosen Asian Cuisine/Cuisines.
The presentation is to possibly cover the following points but not exclusively. If you feel that other facts you have established are more important to your presentation, please share these with us.
- Why you chose the Country/Countries and Cuisine/Cuisines, and what you like about it
- How culture/religion may have influenced the dishes in the chosen menu
- How the chosen dishes have been influenced by past gastronomy and the emerging culinary trends, as well as the rationale behind the choice of dishes and beverages
- The type of restaurant/style of service that would suit the chosen menu and price structure
- Sustainability of the key ingredients in the menu and what impact these may have on the environment, economy, lifestyle, etc
*Please remember that this stage carries 25% of the total marks*
Note: There is no requirement to use visual aids but if you wish to, then you may – no marks are awarded for the use of technology. Teams are not required to bring printed laminated packs for the judges. It is best that they demonstrate all that they wish to either by way of AV presentation or verbal and spoken.
Teams will each be allocated a table outside of the presentation room, on which to create a display to complement their menu – the tables may be brought in for the duration of the presentation. The displays will be left in situ until after the Gala Dinner the following night for guests to view, and will be photographed plus filmed with the video being shown to guests during the dinner
The presentations will take place at the Hilton, Wembley, who will also host the Gala Dinner where the winners of ZQA will be announced the following evening. (Accommodation will be provided for all teams at the Hilton Wembley on the Thursday 3th April and Friday 4th April, where appropriate this will be on a shared basis).
STAGE SEVEN
The Cook-Off
The Cook-Off will take place at University West London (UWL) on Friday 4th April 2025.
- A maximum of 2 hours is allowed to produce the four-course meal for four covers from the recipes and working methods supplied by the colleges. Recipes, costings and working methods for the finalists can be updated prior to the final cook off but must reach Cora Strachan by Tuesday 25th March 2025. This is because the marks for costings and menu balance will be completed prior to the competition by the judges.
- All basic equipment will be provided by UWL who have very well-equipped kitchens. Colleges to bring only knives and any specialist equipment needed to prepare their menu. All ingredients to be provided by the colleges. In some circumstances, teams will be required to use sponsors’ products but if so, teams will be informed accordingly, and samples will be provided for practice.
- Four portions per dish are required to be prepared and this should be reflected in the amount of food brought to the cook-off itself. (See note 6)
- Presentation copies of competitors’ menus should be typed and presented with the dishes, with basic explanations as in a restaurant menu, including allergens.
- It is recognised that some items of mise en place may need to be brought to the cook-off. These items must be documented in the recipe. Ingredients may be marinated in advance, but no pre-cooking is allowed. You must be able to demonstrate on the day, if requested, any elements of your mise en place – i.e. all ingredients used in the mise en place should be brought with you, and the method demonstrated during the cook-off. Failure to meet these rules has led to teams being disqualified in the past. Please ensure that the selected menu that can be prepared in 2 hours.
- Each competitor will be provided with a food waste bin, which must be used. By minimising the waste generated, you can achieve a maximum mark of 5% of the total in this category. Points will be deducted for excessive wastage. This represents food waste, blue rolls, energy wastage, cling wrap etc. There is also a prize for minimum use of waste.
- During the cook-off from the lecturer is not permitted to cook or coach from the side-line, simply observe. However, they are allowed to aid with set up and clear down.
- During the set-up period, no cooking is allowed and there will be a 10-minute break between set up and the start of the competition to allow competitors to collect their thoughts and the judges to brief the competitors.
- The judges will be looking at the following marking criteria and points allocated to performance:
Costing 5%
Wastage 5%
Use of the Sponsors’ products 5%
Workmanship, hygiene, timings 15%
Authenticity of the dishes 10%
Presentation of the dishes 10%
Taste and Flavour of the dishes 15%
Teamwork 10%
Final team presentation on Asian menu 25%
10. Only judges, sponsors and competitors are allowed to taste the competitors’ presented plates11. Health and Safety procedures must be strictly observed during the competition
12. Teams must adhere to the timed itinerary
13. The team can start serving their first course after 1 hour of the competition commencing
NEW FOR 2025- FUNDING TOWARDS COSTS
We are delighted to confirm that we have received funding from The Savoy Educational Trust, The Antonio Carluccio Foundation and the Worshipful Company of Cooks of London, and colleges may apply for up to £1,000 towards their costs – e.g., ingredients, vehicle hire, transport costs, additional accommodation etc – for participating in Zest Quest Asia once they have been confirmed as finalists. Colleges should submit their request with details of the expense together with supporting evidence (invoices, receipts etc), and bank account details to Cora Strachan at [email protected] After scrutiny and any necessary clarification has been completed, payment will be made by BACS to the college’s account.
Please ensure that you have also read the full terms and conditions for the competition. These are also available at www.zestquestasia.co.uk
Zest Quest Asia's Sponsors
Invaluable sponsorship in cash and kind have come from great friends, both individuals
and companies, who share Zest Quest Asia’s mission to make a difference.
and companies, who share Zest Quest Asia’s mission to make a difference.
Zest Quest Asia's Sponsors
Invaluable sponsorship in cash and kind have come from great friends, both individuals and companies, who share Zest Quest Asia’s mission to make a difference.