The competition, now in its 16th year, is open to all fill-time and college-based modern apprentice chefs.

Cyrus Todiwala will join the judging panel for the grand final on 10th June 2016 at the Grimsby Institute University Centre, Lincolnshire.

Teams must submit a menu using cod or salmon in an Indian style starter, shell on Wild Atlantic prawns (Pandalus Borealis - Northern Shrimp) for the intermediate course and hake or Dover Sole for the main course.

Regional heats for the for the competition will be held at University College Birmingham (6th May 2016), Coleg Llandrillo Cymru, North Wales (13th May 2016) and University of the west of Scotland, Paisley Campus (20th May 2016).

Chefs from around the country, including Aiden Byrne, Jean-Christophe Novelli, Tom Aitkens, Mitch Tonks, Franck Pontais, Valentina Harris and Ben Bartlett have supported the competition in recent year due to its underlying message of the important of sustainable seafood.

Attached below is the competition rules and entry form. For more information contact [email protected] or visit www.ukseafood.co.uk.