The competition will be held at HRC on Tuesday 22 March between 14.00–15.30pm and seeks entries from teams consisting of three chefs including a head chef, pastry chef and a commis chef, (commis must be 20 years or under in age on 22 March 2022).

Each team will be expected to produce four portions of a three-course meal which must include the following:

• A plant-based soup with innovative garnish, showcasing the very best of seasonal British produce - dairy products are allowed
• A creative main course using a whole British chicken, highlighting provenance and fully garnished with seasonal ingredients
• A modern twist on rhubarb and custard

Craft Guild of Chefs National Chef of the Year 2021 Nick Smith has crafted this year’s criteria for the competition and will be chair of the judges at the final.

Steve Munkley, salon director for HRC, commented. “This is a great opportunity to showcase British produce and for chefs to be creative whilst working in a supportive team environment. The competition takes a holistic approach, and we will be judging not just the final dish but also how the team interacts, and their approach within their workspace.”

The use of at least one MSK product in any dish is compulsory. Once your entry has been accepted, a sample will be arranged to be sent to you prior to the competition. Teams will have 90 minutes for the competition and the first course can be presented after 45 minutes.

Entrants must supply a short menu description and digital photography from which the finalists will be chosen. Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.

Entries for the Craft Guild of Chefs Team of the Year will close on 21 February 2022. Enter here: https://www.tickettailor.com/events/montgomerygroup/580710.