The 20th edition of the competition, held in association with Essential Cuisine, Sous Vide Tools, CHR Equipment and hospitality training provider CPL Online, was due to stage three semi-finals between 25 March and 1 April as well as the final on 13 May 2020.

Brian Mellor, chairman of the judging panel, said: "This decision has been taken jointly and was made in the interests of the health and safety of everyone involved.

"We know this will come as a blow to our young contestants – 2020 was a record-breaking year for entries – but we feel it’s the absolute right thing to do. I want to reassure each semi-finalist that, once we are in a position to go again, your place stands and will be honoured.

"We will see you shine in the bright spotlight of this competition very soon. I very much look forward to that day, and would like to thank everyone – chefs, judges, sponsors, mentors – for their support at this difficult and unprecedented time.”  

The North West Young Chef of the Year invites chefs under the age of 25 to produce a three-course menu for two that features local and seasonal produce, using a budget of £25.