The candidate should be working in a hotel or restaurant kitchen, banqueting, college student or within any corporate or event catering environment. To enter chefs have to submit a plated dessert for four covers with pictures.

If you are successful and reach the final on 18th June 2024 at University College Birmingham – you will be asked to create these additional challenges:  

• Plated restaurant dessert (four Portions)
• Produce All butter Puff Pastry
• Moulded Praline/ Bon Bon
• Create a dessert using poached fruit & Tilda Jasmin Rice

The judges include Claire Clark, Thomas Leatherbarrow, Matt Owens, Michelle Gilliot, Stuart McLeod, Barry Johnson and Daniel Ayton. The judging criteria is: flavour 30%, presentation 25%, innovation 15%, hygiene 10%, working method 20% and a maximum of ten points for each will be deducted for wastage and timings.

All entries must be sent to Murray Chapman before 26th March, 2024 and the finalists will be notified on the 24th  April, 2024 - any queries contact [email protected] a panel of industry experts will select the eight finalists.

For more information or to enter, view the documents below.