The competition is open to all full-time and college-based modern apprentice chefs under the age of 25. It gives them a chance to demonstrate their talent and gain industry experience as well as a platform to demonstrate their flair, understanding and ability.

Previous years have seen Nathan Outlaw, Rick Stein, Jean-Christophe Novelli, Mitch Tonks, Mark Hix, Cyrus Todiwala and Aiden Byrne amongst the judging panel.

The young chefs will compete in one of three regional heats to be held at Sunderland College on 3rd May, City College Norwich on 10th May and Coleg Llandrillo on 17th May. Teams of two will work to produce a three-course seafood menu, where they will choose from a variety of sustainably sourced seafood:

• Starter: Rainbow Trout and/or Mackerel
• Intermediate: Scallops and/or Clams
• Main: Whole Seabass, Whole Whiting or Whole Lemon Sole

The successful nine teams from the heats will progress to the Grand Final at the Grimsby Institute on Friday 7th June, where they will cook a three-course menu which will include an innovation test. 

Carrie Vaughan, Grimsby Institute skills & employability coordinator, said: “We are honoured to be hosting this phenomenal competition in its 27th year. This competition provides an exquisite platform for trainee chefs to showcase their culinary talent with seafood being at the forefront.

“We’re delighted to be collaborating with prestigious judges and sponsors to elevate the competition. This competition allows competitors to create networks with great chefs and professionals, in turn assisting with career success for competitors. We’re looking forward to see what creations the talented chefs bring to the table this year.”

Colleges have until Thursday, 28th March 2024 to submit their entries. All entries should be submitted via email to [email protected] or via post to Carrie Vaughan, National Seafood Chef of the Year, Competition Director, The Grimsby Institute, Nuns Corner, Grimsby, N E Lincs, DN34 5BQ.