The organisers now want to hear from student chefs, working chefs and waiters aged 25 or under by August 1, who think they can rustle up the best teatime spread.

The competition named after Winnie Myers, a Craft Guild member and former head chef at the House of Lords, is split into two categories: student chef and student waiter, and industry chef and industry waiter.

The afternoon tea must comprise four traditional finger sandwiches – cucumber, smoked salmon, egg and cress, plus one of their own choice; a sweet or savoury pastry where the pastry can be made in advance; a sweet or savoury choux pastry; a sweet scone; and two cakes of their own choice.

Set to take place at London’s Westminster Kingsway College (WKC) in October, chefs will have two hours to prepare three covers, while the waiters in each group will have one hour to set up the spread and will be interviewed by a front of house judging panel.

One hour will be allowed for service, with two covers served at the table and one displayed and tasted by the judges. The college will supply tables, tablecloths and a station per competitor, but competitors must supply all ingredients, front of house equipment and linen.

Last year’s Winnie Myers’ challenge was won by WKC students Jack Cordery and Sarah Collis, with Eran Shina and Imran Khan from The Savoy winning the industry category.

The Artur Voggenberger Open Cake Challenge, launched last year, offers amateur bakers of any age the opportunity to produce one large cake or six mini cakes with recipes.

The competition is named after patissier Artur Voggenberger, who worked at the Queen’s royal appointed bakery, Madame Floris in Soho. Later, while working at Fortnum & Mason’s, he baked for state dinners at Buckingham Palace. After leaving Fortnum’s he started a new career at Lewisham College.

Last year’s open cake winner was Emma Symonds from West Anglia College, who created a raspberry layer cake decorated with an intricate floral design.

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