Entrants must be enrolled at a catering college or an apprenticeship to enter the competition. Competitors must submit two dishes using wild meat:

• Dish 1: Your favourite chicken dish, but using pheasant or partridge

• Dish 2: A brunch dish using venison, pigeon or mallard

One of the dishes must include a product from Unilever Knorr Professional Garde D’Or range. Each entrant must give a brief description of each dish, provide a photograph and a description of the working methods as well as highlighting where the specified ingredients are used.

Competitors must consider seasonality, menu balance, portion size and allergens. The closing date for entries is Friday 31st July. A maximum of six chefs will be selected for the final, which will take place on 4th November  at Unilever House in London. Finalists will have 120 minutes to cook two dishes (mis en place allowed).

The winner will receive a day in the kitchen with Mark Kempson at Kitchen W8 during game season, a dinner for four at Kitchen W8 and a clay shooting lesson with a top instructor.

Finalists will also receive three-years membership to the Craft Guild of Chefs, a tour of the Oakland Park game processing plant followed by a wild meat lunch and a chef jacket and Eat Wild apron.

Ian Page, Young Chef Ambassador of the Craft Guild of Chefs, said: “This is a fantastic opportunity for young chefs to gain exposure, work with incredible produce and connect with the industry.”

Entries should be sent to: [email protected]