Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30 on 1st February 2014. They have until midnight on Monday 27th January 2014 to submit a recipe to serve four people.
The recipe must use the following: one saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg - 1.6 kg untrimmed, to be served plated and accompanied by two garnishes. One garnish must include Jerusalem artichoke and the other to be a garnish of your choice. A sauce must accompany the dish.
Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat or vegetable dish, and none will be provided.
Michel Roux Jr said: “You have to be a talented and experienced chef to get the best out of venison, I am looking forward to tasting some classic and some not so classic combinations to go with this beautiful meat.”
Alain Roux explained: “The main reason for choosing venison is simply because we love it! The meat is fantastic, it yields well and the flavour is delicate. It is also a super food since it has virtually no saturated fat, a higher iron content than any other red meat and has one of the best carbon footprints of any food product.”
The judges will select the best 18 recipes from those submitted. These contestants will be invited to cook their dish, along with a mystery box dessert challenge at regional finals to be held in Birmingham and London on Thursday 20th March 2014.
The winner receives a career changing opportunity; an all expenses paid three-month stage at a three Michelin starred restaurant anywhere in the world, plus a number of unique prizes all related to food and hospitality.
The final will be held in London on Monday 14th April 2014 and the winner will be announced at a special award ceremony at The Mandarin Oriental Hotel, Hyde Park the same evening.