1. 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.

 

2. 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 (teams in the final will be asked to prepare 2 additional portions for tasting only, these do not need to be plated)
• 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.

 

SPONSOR PRODUCTS

3. 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.

 

Colleges must use Lee Kum Kee Oyster Sauce or Gluten-Free Oyster Sauce or Vegetarian Stir-Fry Sauce with Mushroom 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. Char Siu Sauce; b. Plum Sauce; c. Chiu Chow Chilli Oil; d. Light Soy Sauce

 

 

As rice plays a central role in so many Asian cuisines, this is the perfect opportunity to incorporate Tilda rice into your Zest Quest menus.

Students should use their imagination and creativity to showcase one or more varieties from 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

All rice must be used in its natural form, not as rice flour, noodles, pasta, or any other derivative.

Tilda rice can be used in any course except the amuse bouche and the more varieties and more courses you use rice the better as it will showcase its versatility. Rice must be the hero of the dish, with its quality and character brought to the forefront and students should ensure the rice is cooked to perfection, showcasing excellent technique and attention to detail.

 

 

The Panasonic NE-C1275 combines rapid preheat, six microwave power levels, four combi modes, and a 100°C–250°C convection range to deliver traditional browning in a fraction of the time. Its high-speed performance ensures perfectly cooked results for a wide variety of dishes.

An integrated grill crisps and browns, while combi settings allow you to cook, bake, and steam – removing the need for a traditional oven.

For the competition, you’ll need to use three different cooking combinations – either within one dish or across multiple courses. Finalists will receive an oven to practice with and be invited to a live seminar to master its features. All registered colleges will also receive a full tutorial.

 

4. 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.

Stage One –

Register your interest with Cora Strachan at cmsevents@btinternet.com

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 31st October 2025.

 

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 forms 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 w/c 3rd November 2025 about 2.30/3pm, date TBC in due course.  

 

Stage Three –

We will require each team to complete the appropriate forms with the information required at this stage and send to Cora Strachan at cmsevents@btinternet.com this will include:

1. Entry form with students’ names and college.

2. Menu with brief outline of each dish. Your outline should include confirmation of which cuisine/cuisines you have selected, the name and a brief description of each dish. See forms “example of menu” and “example of main course description and intro” that you have been sent.

3. Confirmation of where / how you have used the compulsory sponsors’ products in your menu, please ensure you use the form “Use of Sponsors’ Products” provided for this.

4. 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)

5. 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 note that full recipes and costings are not required at this stage

Last date for entries: Friday 5th December 2025.
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 Monday 5^th January 2026.  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 –

1. 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.

2. Recipe (method and timings) for each dish, please be as concise as possible, no sub recipes are required for minor elements of the menu (eg dressings). Please see form “example of method and timings” form that you have been sent

3. Costings for each dish. Please list the ingredients with costs against each one for all courses. Please see form, “example of costing” that you have been sent.

Please use the templates provided with your entry form for points 2 and 3, and refer to the example entry which you have been sent as this is how the judges would like each entry to be presented and you could forfeit marks if this is not adhered to.

 

Deadline to submit videos Wednesday 11th February 2026.

 

Marks in the semi-final will be awarded as follows: Menu creation and recipes 75%, Video 25%

The eight colleges who have reached the final will be announced on Wednesday 18^th February 2026. 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.

All lecturers from the colleges in the final will be invited to join an online forum with Cyrus Todiwala, Founder of Zest Quest Asia and Steve Munkley, Chairman of Judges, where they will talk through the schedule for the final and answer any questions.

 

Stage Six –

Team Presentation and Q&A Session

On Thursday 9th 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 9th April and Friday 10th April, where appropriate this will be on a shared basis).

At the end of their presentation colleges will be asked to draw stations and will be allocated their start time in the cook-off the following day.

 

Stage Seven –

The Cook-Off

The Cook-Off will take place at University West London (UWL) on Friday 10^th April 2025.

1. 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. Plus, all finalists are also requested to send three (3) copies of their final menu with allergens for display in the judging room, and for photography, these can have motifs on but will be printed with Zest Quest Asia header. All final documentation to be sent to Cora by Friday 20^th March 2026

2. 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.

3. 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). A reminder that teams in the final will be asked to prepare 2 additional portions for tasting only, these do not need to be plated.

4. 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 – 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.

5. 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.

6. 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.

7. During the set-up period, no cooking is allowed and there will be a short break between set up and the start of the competition to allow competitors to collect their thoughts and the judges to brief the competitors. Teams will commence cooking in staggered starts 20 minutes apart. More details will be given prior to the final.

8. 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%

9. Only judges, sponsors and competitors are allowed to taste the competitors presented plates

10. Health and Safety procedures must be strictly observed during the competition

11. Teams must adhere to the timed itinerary

12. The team can start serving their amuse bouche at any point, followed by all subsequent dishes in course order.

 

Funding Towards Costs –

We are delighted to confirm funding from The Worshipful Company of Cooks of London and the Savoy Educational Trust, enabling colleges to apply for help with costs of competing in the Zest Quest Asia final.

What can be claimed:

Colleges outside Greater London: reasonable travel (and, if needed, accommodation) and ingredient costs directly related to the competition/ final if the participating college is unable to fund directly

Colleges within Greater London: ingredients costs only related to the competition/ final if the participating college is unable to fund directly (travel within London is not eligible)

 

Full guidance will be sent to finalists when they are announced. Please retain invoices/receipts for all eligible costs. Reimbursement will be made on receipt of supporting evidence.

 

Please ensure that you have also read the full terms and conditions for the competition.