The competition aims to encourage more people to cook and eat fish as well as promoting seafood on menus of more eateries throughout the UK. The competition is open to young chefs aged up to 23-years-old and prizes worth £500 are up for grabs.

The judges include Master Chefs of Great Britain chairman George McIvor and sustainable seafood advocate with the Marine Conservation Society Jack Clarke. This year’s competition is dedicated to long-time member of the Master Chefs of Great Britain Bill Bryce who passed away in 2021.

McIvor said: “Seafood is extremely popular in the UK and it will be interesting to see just how creative the chefs can be in this competition. In the last few years, young chefs in the UK have really got to grips with seafood. They know what they are doing and know how to really impress the judges.

“Last year the event was held online due to Covid restrictions and we are delighted that this year’s final will be held with chefs cooking live at Bristol City College. It is also a fitting tribute to Bill, a much-loved colleague who is missed by many in the industry.”

Entries are open for the competition from 1-31 March 2022. Shortlisted finalists will be announced on Friday 9 April and the final will be held on 24 May at Bristol City College. The main ingredient of each dish must be sustainably caught mussels and hake. Visit here for the full details.