In its 19th year, the competition aims to provide entrants with “valuable experience” while demonstrating their flair, skill, ability and understanding of preparing and cooking with sustainable seafood.
To enter, the two-man teams must each be under the age of 25 and studying full-time in a UK-based catering college. They must also abide this year’s seafood restrictions and use: a whole fresh herring (not gutted), or Danish or fresh whole plaice (300-500g) for the starter; fresh Scottish salmon fillets for intermediate, and skin-on hake fillets (250-1,000g) or fresh monkfish tail (500-1,000g) for the main course.
Along with their three-course menu, each submission must specify the choice of fish, ingredient costs and method of production for each dish.
Co-organised by Seafish and Grimsby Institute (where the final will take place 15 June), curriculum manager Paul Robinson said: “Chefs from around the country have supported this competition due to its underlying message to the industry regarding the importance of using and understanding sustainable seafood practices.
“Previous winners, college tutors and competitors have described this competition as an essential date on the hospitality calendar, which provides all young chefs with a platform to demonstrate their flair, understanding, skill and ability using seafood from sustainable sources.”
Prizes include a Koppert Cress study experience, Robot Cook heating food processor, £500 Russums voucher for each student and £1,000 for their college.
For more information or to enter, visit: https://ukseafood.co.uk/competition-and-rules/.