The theme for this year’s edition of the high-profile cooking competition is ‘classic meets contemporary’, with competitors set to be challenged to prepare a three-course menu for two covers within three hours, with menus reflecting the season in which the final will take place (October).
For the starter, chefs must deliver a classically inspired lobster dish accompanied by an elegant sauce.
The main course will require chefs to present a beef dish using two cuts of beef, accompanied by one potato and one onion element.
For the dessert, competitors are tasked with creating a tart or tartlet that ‘showcases the rich flavours of Valrhona chocolate’.
“After seeing the exceptional standard of dishes during last year’s extended cooking time, I wanted to retain the three-hour time limit to allow chefs the opportunity to fully showcase their skills,” says Abé, who became chair of judges last year.
“During the first round of judging, we’ll be looking for chefs who demonstrate excellent technical ability, culinary knowledge, and an enticing menu that leaves us eager to taste their dishes. Innovation, seasonality, and the reduction of waste will also be key considerations. I’m honoured to chair this competition for a second year running and to help the Guild develop it further bringing new ideas and initiatives.”
David Mulcahy, vice president of the Craft Guild of Chefs and competition director, added: “This competition celebrates everything that makes the hospitality industry so special with passion, determination and incredible personal development along the way.”
“Winning this title is within reach for every ambitious chef, as we use a rigorous judging process that begins with a blind evaluation of the initial menus. At every stage, different judges provide balanced and varied opinions to ensure everyone is judged fairly.”
Past winners of the competition include David Everitt-Matthias, Simon Hulstone, Luke Selby and Gordon Ramsay.
Last year, the competition was won by Orry Shand, executive chef at Entier Ltd, Scotland’s largest independent catering company.
The deadline for preliminary entries is 14 April, after which 40 semi-finalists will be selected. The semi-finalists will be announced on 2 June, with 10 finalists cooking their original menus on 7 October at the University of West London.
Chefs can register and submit their entries here.
