Speaking about the competition, Matt said: “After seeing the exceptional standard of dishes during last year’s extended cooking time, I wanted to retain the three-hour time limit to allow chefs the opportunity to fully showcase their skills.

“During the first round of judging, we’ll be looking for chefs who demonstrate excellent technical ability, culinary knowledge, and an enticing menu that leaves us eager to taste their dishes.

“Innovation, seasonality, and the reduction of waste will also be key considerations. I’m honoured to chair this competition for a second year running and to help the Guild develop it further bringing new ideas and initiatives.”

David Mulcahy, vice-president of the Craft Guild of Chefs and competition director, added: “This competition celebrates everything that makes the hospitality industry so special with passion, determination and incredible personal development along the way.

“Winning this title is within reach for every ambitious chef, as we use a rigorous judging process that begins with a blind evaluation of the initial menus. At every stage, different judges provide balanced and varied opinions to ensure everyone is judged fairly.

“This competition has produced incredible winners who have gone on to become true heroes of the hospitality industry. Whether it’s your first time entering or you’re a seasoned competitor, we’re excited to see what you create.”

The criteria this year invite chefs to showcase their creativity, culinary skills, and talent in line with this year’s theme: Classic Meets Contemporary.

Competitors will be challenged to prepare a three-course menu for two covers within three hours, with menus reflecting the season in which the final will take place in October.

For the starter, chefs must deliver a classically inspired lobster dish accompanied by an elegant sauce. Technical skill, attention to detail, and exceptional flavour will be key to creating a stunning opening course.

The main course will require chefs to present a beef dish using two cuts of beef, accompanied by one potato and one onion element. The Craft Guild of Chefs encourages entrants to draw on national and international cuisines while highlighting the quality and technical aspects of chosen cuts of the beef.

For the dessert, competitors are tasked with creating a tart or tartlet that showcases the rich flavours of Valrhona chocolate. While based on a classic dessert, chefs are encouraged to personalise the dish, demonstrating their innovation and creativity.

The deadline for preliminary entries is April 14th, after which 40 semi-finalists will be selected. The semi-finalists will be announced on June 2nd, with ten finalists cooking their original menus on October 7th at the University of West London.

National Chef of the Year is sponsored by Essential Cuisine and supported by Churchill, Classic Fine Foods, Hallgarten & Novum Wines, St Ewe, Valrhona, Evolve Hospitality Recruitment and Worshipful Company of Cooks.

The Guild recommends registering early so that chefs who are interested receive any important email updates over the next few months.

Chefs can register from today (February 20th) and start working on entries at www.nationalchefoftheyear.co.uk.