What happens at the campsite?

When a team arrives at the campsite they will be allocated an area  approximately 5 metres square to camp in. They also be given a team number to mark it as their site. Also when they arrive they will be given their check out time for the next morning. The first team to arrive at the campsite is given a checkout time of 7am the next morning. The next team is given a checkout time of 7.03 am and so on.

What is marked at the campsite?

At the campsite there are many marks to gain so it is important that the judges see teams doing their best. The judges wear high visibility vests so they can be easily identified by the teams.

Campcraft - 15 points

You will be marked on your camping standard. This will include

  • how well you pitch your tent.
  • is it facing the right way in the wind.
  • have you used all the guys.
  • is everything stored in your tent or survival bags overnight.
  • is there rubbish left out overnight.
  • are you working well as a team whilst camping.

Cooking - 35 points

You will need to get a cooking judge to mark all the food that you cook and eat at the campsite. The cooking judges will be around but you must call one over to make sure your cooking is marked.

The judges will be looking at taste and presentation of your food, the cooking techniques you are using, are you using your stoves safely and how well you work as a team.

Inspection - 20 points

The points for inspection are awarded for both how the team members and the camping area looks when you leave on the Sunday morning. You must make sure that there is no litter left on your allocated area.

Menu - 30 points

Teams hand their menus in a the start. These are passed to the judges at the campsite. When writing your menus you need to remember the following points.

  • The food should have a total of at least 3600 calories per person per day. Teams will need to show in their menu how many calories they are consuming. This should include those in hot drinks, and the packed lunches for both days.
  • The menu should also cover the main food groups including carbohydrates, proteins, sugar and minerals.
  • The menu should include hot drinks with both dinner and breakfast.
  • The food you will be eating will need to be suitable for cooking on a lightweight stove such as a trangia.
  • The food needs to be lightweight. You will need to show that you have taken this into account when planning the menu.
  • The menu should show the costings for the food.
  • There are no marks awarded for the presentation of the menu, only the content.