Latest update March 21st, 2025 7:03 AM
Aug 01, 2018 News
Sengaali Red Ants is favourite
Four teams will take to the start line for the second annual Penalty Spot Sports Pub Cook Up competition to be held at the corner of Sixth and Albert Streets in Alberttown, this morning. The other participating teams are Selective Cuts and Cuisine, Powerhouse Cooking Ultra Graphix and favourite Sengaali Red Ants.
The competition, which is being held to celebrate Emancipation Day, will see each team being given two hours to prepare and cook the dish. Upon completion, a panel of four will judge on execution, appearance and taste.
According to coordinator of the event, Mark `Very’ Young, each team has been furnished with rules of the competition one of which is the use of a coal pot.
Young explained that there has been a 100 percent increase in participating teams from last year.
“Everything will be done right in front of the Penalty Spot Sports Pub at the corner of Sixth and Albert Streets in Alberttown and each team will have two hours. Matches time is 11 am all are required to down tools at 1 pm sharp,” Young said.
The Trophy Stall has donated the first place trophy, Party Plus Party Store the second place trophy while Khalsan PR Inc. provided the trophy for the team placing third.
Mar 21, 2025
Kaieteur Sports– In a proactive move to foster a safer and more responsible sporting environment, the National Sports Commission (NSC), in collaboration with the Office of the Director of...Kaieteur News- The notion that “One Guyana” is a partisan slogan is pure poppycock. It is a desperate fiction... more
Antigua and Barbuda’s Ambassador to the US and the OAS, Ronald Sanders By Sir Ronald Sanders Kaieteur News- In the latest... more
Freedom of speech is our core value at Kaieteur News. If the letter/e-mail you sent was not published, and you believe that its contents were not libellous, let us know, please contact us by phone or email.
Feel free to send us your comments and/or criticisms.
Contact: 624-6456; 225-8452; 225-8458; 225-8463; 225-8465; 225-8473 or 225-8491.
Or by Email: [email protected] / [email protected]