This year’s brief is to produce a creative lunch menu for four guests within two hours, and the menu must reflect one of the following three categories: Asian/Oriental, Modern British/Modern European and Rest of the World/Other.

In addition, the menu must consist of:
• A vegetable focused starter
• A main course using locally sourced fresh fish, with appropriate accompaniments
• A dessert using summer fruit, served hot or cold

David Mulcahy, the competition’s organiser and vice president of the Craft Guild of Chefs, said: “We’ve already received some strong entries but we know that there are chefs out there who should be in the running. Taking part in National Chef of the Year is a rewarding challenge for any chef and for those who reach the finals it can provide a huge career boost – just ask the previous winners!”

Key dates for the National Chef of the Year 2014 are as follows:
Monday, May 12 – paper judging
Friday, May 16 – semi-finalists announced
Tuesday, June 10 – semi-final heats at Sheffield College
Wednesday, June 25 – semi-final heats at Le Cordon Bleu, London
Tuesday, October 7 – National Chef of the Year final at The Restaurant Show, London

For more information visit http://craftguildofchefs.org