Everything you need to know about your Dish It Up & Dine experience

What is Dish It Up & Dine?

This is a unique ‘two part’ event.  Part one is a competitive experience in a professional kitchen, where you get to test your culinary skills against other amateur cooks.  Part two is a fantastic three course meal cooked for you by the Langham Hotel’s Executive Chef, Mike Titherington.

When does it take place?

There will be five heats that will take place every Wednesday from 23rd January to 20th February, between 2pm and 4pm.

The final dinner will take place on the evening of Wednesday 27th February.

For the winners of the heats, the final part of the competition will take place during the afternoon of the 27th.

What happens at each of the heats?

You will be invited to be a part of one of the heats on a Wednesday afternoon at the Langham Hotel, Eastbourne.  Each heat will last about two hours and consist of:

  • a welcome briefing with the Langham’s Executive Chef, Mike Titherington
  • an introduction to the kitchen and equipment and a brief health and safety discussion
  • an invention-style cooking experience
  • refreshments to finish. 

All participants will be presented with a chef’s apron. 

Dishes cooked by participants will be judged by Mike Titherington, Neil Kirby (owner of the Langham Hotel) and Simon Cosham (Corporate Fundraiser at St Wilfrid’s).  The winner will be invited to cook again in the final to take place on Wednesday 27th February. 

What happens at the final dinner?

This is a chance to sit down and enjoy a fabulous three course meal specially designed and cooked for you by The Langham Hotel’s Executive Chef, Mike Titherington.  During the meal you will see video footage of the Dish It Up & Dine finalists competing for the winner’s trophy.  Also joining us for dinner will be Peter Bayless, Masterchef Champion; Neil Kirby, owner of The Langham Hotel and Keith Mitchell, Executive Chef at The Grand Hotel. 

There will be also be a raffle.

The evening will conclude with the presentation of the Dish It Up & Dine Trophy to the overall winner.

Your entry fee includes the final dinner but you are able to purchase additional tickets for the meal at a cost of £35 per head.  These are available by contacting the hotel on 01323 731451 or emailing [email protected].

What do I need to bring to a heat?

Absolutely nothing apart from your enthusiasm and passion for food and cooking!  Everything you need will be provided, including a range of fresh and store cupboard ingredients from which you will create your dish. 

What do I wear in the kitchen?

Whatever you are comfortable in.  Bear in mind that it will get very warm though, and if you have long hair you will need to tie it back.  You will be given a chef’s apron to wear so you’ll look every inch the professional chef while you’re taking part!

Can I bring someone with me to the heat?

You are welcome to bring someone along to support you but unfortunately they won’t be allowed in the kitchens to watch the competition.  There is a very comfortable lounge at the hotel where they are welcome to enjoy a drink, or perhaps enjoy a fabulous afternoon tea while they wait for you but the judging will take place in a private dining room downstairs and will not be open to the public on the day. 

What happens if I win my heat?

If you win your heat then you will be invited to cook again in the final, which will take place on Wednesday 27th February, between 2pm and 4pm, again in the Langham’s kitchens.  This precedes the final dinner which will take place in the evening of the same day, beginning at 7.30pm.

What happens at the final?

The format will be basically the same as the heats except that this time your culinary creations will be judged by Masterchef Champion, Peter Bayless, Mike Titherington, Executive Chef at The Langham Hotel and Keith Mitchell, Executive Chef at The Grand Hotel.

Please note that the final will be filmed by a St Wilfrid’s team.  This will be edited for showing at the final dinner in the evening.

Can I bring someone with me to the final?

Just like the heats, you are welcome to bring someone with you to support you but they won’t be able to join you in the kitchen while you are cooking or in the area where filming takes place.

While you are cooking your guests are welcome to enjoy the comfortable surroundings of the hotel, enjoy a drink or take a walk along the seafront.

Can I get additional tickets to the final dinner on 27th February?

Yes.  These are available at a cost of £35 per person for the three course meal and can be booked by calling The Langham Hotel on 01323 731451 or emailing [email protected]

Can I stay at the hotel?

For anyone who takes part in Dish It Up & Dine, the Langham Hotel is offering a special overnight room rate of £35 per person which includes full English breakfast.  This special rate is available on any of the heat dates and on the night of the final.  To book please contact the hotel directly on 01323 731451 or email [email protected] and quote Dish It Up & Dine to secure the special event rate.

What are the prizes?

The overall winner of Dish It Up & Dine 2018 will receive a trophy to mark their achievement.  In addition, they will receive a voucher for an overnight stay with dinner and breakfast for two people, courtesy of the Langham Hotel.

The runner up will receive a voucher for dinner for two at the Langham Hotel.

All other finalists will receive a voucher for afternoon tea for two at the Langham Hotel.

What’s included in the £60 entry fee?

  • Entry into one of 5 heats of the competition (between 23rd Jan and 20th Feb)
  • An opportunity to create and prepare your own dish in a professional kitchen
  • A chef’s apron as a memento of your experience
  • A three course meal prepared by Mike Titherington, Executive Chef at The Langham Hotel (27th Feb)
  • The chance to be crowned Dish It Up & Dine Champion 2018
  • The final dinner with Peter Bayless, Masterchef Champion 2006

How much of the £60 entry will go to St Wilfrid’s Hospice?

We are delighted to tell you that The Langham Hotel are donating  this entire event to the charity – every pound will go directly to St Wilfrid’s.  We would like to thank Neil Kirby, owner of The Langham Hotel, for his amazing generosity in providing the venue, the kitchens, the ingredients, the dinner and his Executive Chef to make this event possible. 

Still got some questions?

To enter or for more information please call Simon Cosham at St Wilfrid's on 01323 434230 or email [email protected]