In previous years each region had its own local cook-off from which a single representative was chosen to compete in a grand finale. The format will now comprise just two semi-finals, held at Warrington College (Wednesday 5th April) and Kendal College (Tuesday 11th April), respectively, with chefs from multiple regions taking part in cook-offs.
Two chefs from each semi will be sent through on merit, with judges choosing two further wildcard picks to compete in a six person final, held at Manchester College in May 2017.
Essential Cuisine senior business development chef and NWYC judge, Jonathan Harvey-Barnes, said: “The changes will add a new, even more vibrant dimension to an already tough competition, and reflects of the breadth of talent we have been lucky to have experienced in the past few years.
“Such is the spread of skill coming through, we wanted to bring everyone together to compete in two showcase semi-finals, rather than separating them into local heats.”
Entries are now open to the contest, now in its fifteenth year, which invites young chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Shropshire, to compete for the title.