Now into its fourth year, the competition provides chefs with practical experience, mentoring and peer networking. The competition is focused on chef duos demonstrating a healthy and nutritious menu which is low in carbon within a budget of £6-£8 for three courses and three covers.
The eight finalists are from:
- East London Mental Health Trust
- Stepping Hill Hospital
- Northampton Healthcare
- Royal Surrey Hospital
- St Richards Hospital, Chichester
- The Royal Hampshire County Hospital
- Greater Manchester Mental Health Trust
- University Hospital Southampton
Competition requirements include: one course must be allergen free, the starter should be plant-based, competitors are not allowed to use nuts, the main course must have 26g of protein minimum and the dessert should be based on 50% fruit.
There will be a mentoring event to be held in Cannock from 3-5th September and the national final will be held in York from 13-18th October. The exact format of the final will be shared at the mentoring event when the teams are assigned a mentor.
Finals week begins on Monday 14th October and reaches its climax on Friday 18th October. Each day starts about 9.30am and will finish at around 4.30pm, apart from Friday which will finish at around 2.00pm. Michelin starred chef Lisa Goodwin-Allen from Northcote Restaurant will be the guest judge on the final day.
Phil Shelley, senior operational & policy manager for NHS England, said: “Catering teams, continue to face enormous challenges throughout healthcare, however, our NHS Chefs remain determined to be creative and focussed within the financial constraints. This year’s competition will focus on a range of challenges, that our NHS Chefs repeatedly face every day. All menus will be shared across the NHS and form part of the wider national NHS Menu Bank.”