To enter, teams of two must submit a three-course meal using sustainably sourced seafood, paying particular attention to their creativity and flavour pairing. The menu must adhere to the rules attached.
Trade events manager at organiser Seafish, Nikki Hawkins, said: “The UK Young Seafood Chef of the Year is an important event for the industry. It encourages future chefs to think about innovative ways to cook and present seafood.
“It also encourages them to develop their knowledge on sustainability and sourcing of seafood, which is a vital when planning a menu today.”
Successful applicants will compete in one of three regional heats taking place across the country in May, with nine teams going on to the grand final (7 June, The Grimsby Institute).
The winner will receive a ‘Cressperience’ trip to Holland with Koppert Cress as well as £500 each, £1,000 worth of Russum’s catering equipment for their college and more.
While this year’s final judges are yet to be confirmed, the regional heats will be led by Ben Bartlett, Seafish chef ambassador, master Craft Guild of Chefs and BBQ champ.
Current winners Jamie Cracknell and Sagar Massey (West College Scotland) commented: “We weren’t expecting (to win) at all. We had really good insight from lecturers over the year, who really helped us get onto the right path.
“The competition is a great way to progress your career and open your eyes to innovative ways of cooking seafood.”
Entries must be submitted by 1 April. For more information, visit: https://ukseafood.co.uk/.