The competition, in association with the Craft Guild of Chefs, is open to young chefs aged between 18 and 23, who will be tasked with creating a gourmet menu that can be prepared and served in two hours. The starter has to include British seafood, the main course to use loin of New Zealand venison, and the dessert has to include Comvita New Zealand manuka honey. Eight chefs will be chosen to go forward to the cook off on Monday, October 24, at Westminster Kingsway College in London, where a distinguished panel of judges including competition founder Peter Gordon, chef proprietor of Providores and Tapa Restaurant, and Kopapa, will decide who takes the prize. The winner will be announced at an official awards ceremony in the Penthouse Suite of New Zealand House in London later that evening. Restaurants or colleges of each of the eight finalists will receive a complimentary case of wine from sponsor Trinity Hill. Last year's winner was Ben Murphy, commis chef at Koffmann's Restaurant at The Berkeley in London. His prize included working at Peter Gordon's award winning Auckland restaurant Dine, world renowned luxury property Huka Lodge, Trinity Hill Vineyard, well known New Zealand chef Martin Bosley's Yacht Club Restaurant and Wellington's popular Boulcott Street Bistro and Logan Brown. Murphy commented: "Being the winner of the UK-NZ Culinary Challenge has been the most exciting experience I have ever had. Having the opportunity to go to New Zealand for a month was amazing, learning about new types of food and the way they're produced, especially to such high standards. "Not only did this competition help me with my culinary skills, it also helped my confidence to become more independent as a person – a fantastic learning experience on all levels." The competition run in parallel in New Zealand saw young New Zealander Regnar Christensen win last year. His prize was a visit to the UK to work in equally prestigious establishments including London's Le Gavroche, St John and Marcus Wareing. • Entries for the competition need to be submitted by October 1 2011. Click below for further information and an entry form.