Open to aspiring chefs under the age of 21, entries must be submitted by 30 November as the live final takes place 23 January 2019 at Salon Culinare, the Foodservice Show (NEC Birmingham).

Hoping to show “how innovative rice can be, and help chefs cater for a wide range of food trends,” Tilda UK head of foodservice, Annette Coggins, said: “Tilda Young Chef of the Year is about supporting and celebrating our next generation of talent, and helping them to understand the role rice can play on menus.

“From vegan and gluten-free to global cuisine, its flexibility and ability to carry any flavour makes it a star ingredient in the kitchen, which is why we are looking to commend those who really understand the art of rice.”

Contestants will need to prepare, cook and present two portions of a dish that uses rice as the main ingredient in just 30 minutes.

Previous winner Sean Cleveland “impressed” judges with his coconut milk and smoked haddock kedgeree, commenting: “(Young Chef of the Year) is a great experience.

“The pressure of a live competition gives you confidence to take back into the kitchen.

“I would advise all chefs to enter, as it’s a fantastic learning curve and valuable experience – not only having the opportunity to compete in the Salon Culinaire but to see what other chefs are doing and creating. It is very inspirational.”