The nationwide competition is offering entrants the opportunity to celebrate the multicultural influences within Britain and to showcase their culinary skills.

To enter, college lecturers have to submit a three-course menu for four covers. Menus should cost no more than £10 per head and be well balanced and prepared within one hour and 45 minutes.

Teams must consist of three full time catering college students, who will be judged on their interpretation of the theme. Judges will also be looking for dishes that display a high level of culinary skill, reflect current trends, demonstrate great technique and are presented with style.

If shortlisted from the first round of paper judging, the teams will be invited to compete in a live cook off at one of six regional heats. The winning team from each heat along with the overall best runner up will progress to the live competition final at ScotHot 2013 at the SECC Glasgow.

Prizes for the winners include a five-day work placement hosted by Craft Guild of Chefs vice chairman Christopher Basten and a six-piece Global knife set.

“For young chefs there is no substitute for experience and this competition is specifically designed to deliver that by recreating the exciting, high pressure environment of a typical professional kitchen,” said James Armitage, marketing director at the Brakes Group.

“We are proud to support the Student Chef Team Challenge; it has been running since 1993 and remains as relevant as ever by tapping into the latest culinary trends and providing vital experience and exposure for the next generation of young chefs.”

The competition is supported by a dedicated website where contestants can enter online. The deadline for entries is Friday, November 2. For full details on the Student Chef Team Challenge and how to enter, visit www.brakesstudentchef.co.uk