In response to valuable feedback from previous competitors, the Craft Guild of Chefs has extended the deadline for its most prestigious competition the National Chef of the Year to Monday 19th May 2025.

In recent weeks, the Guild has reached out to past National Chef of the Year competitors to ensure that chefs are aware of the brief and to answer any questions about the entry process. The response to the brief created by Matt Abé has been incredibly positive but there have been several requests for more time for the chefs to complete their menus.

As the UK’s most prestigious culinary competition, National Chef of the Year has shaped the careers of some of the industry’s finest chefs. Chefs eager to take on this prestigious challenge can register at www.nationalchefoftheyear.co.uk By creating an account, they can refine their entry over time before submitting their final menu.

Earlier today, during a live session on the Craft Guild of Chefs’ Instagram, David Mulcahy announced the deadline extension and addressed key questions raised by competitors. This covered subjects such as the judging process, how to get feedback on entries and a reminder of the brief.

The competition’s first challenge requires chefs to showcase their technical mastery with a classically inspired lobster dish, paired with an elegant sauce.

This year’s main course challenges chefs to create an outstanding beef dish featuring two distinct cuts of beef, accompanied by a potato and onion element. Entrants are encouraged to draw inspiration from both national and international cuisines, while highlighting the quality and technical aspects of chosen cuts of the beef.

For the dessert, competitors must present a beautifully executed tart or tartlet that highlights the rich flavours of Valrhona chocolate. While based on a classic dessert, chefs are encouraged to personalise the dish, demonstrating their innovation and creativity.

David Mulcahy, vice-president of the Craft Guild of Chefs and competition director, said: “Listening to chefs, and the needs of the industry, is really important to the National Chef of the Year team and we know that the next month is a busy time with Easter and multiple Bank Holidays approaching.

“It’s important that we give chefs enough time to execute the highest level of entry to enable competitors to have the highest chance possible of getting through to the next stage. We urge all chefs to maximise the opportunity that this extension gives them and look forward to seeing who will be getting through each stage over the coming months.”

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

The Craft Guild of Chefs is the largest UK chefs’ association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions.