UK-NZ Culinary Challenge cook off rescheduled for spring 2012

Entries will therefore be accepted after the October 10 2011 deadline, and new cut off dates for applications and the cook off will be announced shortly. Those who have already entered will be emailed directly with the new date as soon as it is confirmed. "It is unfortunate but, due to unforeseen circumstances, it's best to delay the cook off so that everyone who is involved can attend," said David Mulcahy, vice president of the Craft Guild of Chefs. "We've already had a significant number of entries but it gives others a fantastic opportunity to be added to the list." The competition, in association with the Craft Guild of Chefs, is open to young chefs aged between 18 and 23, who will have to create an outstanding gourmet menu that can be prepared and served in two hours. The starter has to include British seafood, the main course to use loin of New Zealand venison, and the dessert to include Comvita New Zealand manuka honey. Eight chefs will be chosen to go forward to the cook off, where a distinguished panel of judges headed by competition founder Peter Gordon, chef proprietor of Providores & Tapa Room and Kopapa, will decide who takes the prize. One lucky UK chef will get the chance to win an all expenses paid three week tour of New Zealand, flying courtesy of sponsor Air New Zealand to work in the country's best restaurants and lodges, and visiting food producers and wineries. Restaurants or colleges of each of the eight finalists will receive a complimentary case of Trinity Hill Wines. • Entries for the competition can be made by nominating and entering a candidate(s) or by entering directly. For further information and an entry form, visit www.craftguildofchefs.org/competitions/uk-nz-culinary-challenge-2011/1