Held at the Grimsby Institute’s Samphire Restaurant, the launch event brought together seafood businesses, suppliers, employers and education partners from across the industry, highlighting the competition’s role in strengthening skills, inspiring careers and promoting seafood excellence nationwide.

Guests were served a three-course lunch prepared and delivered by hospitality students, offering a practical demonstration of the emerging talent the competition is designed to develop.

Chris Wood, head of hospitality at the Grimsby Institute, said: “Through our work with employers and partners, we aim to ensure the next generation of chefs are confident working with seafood and understand its value to the industry. Competitions like this are critical in developing those skills and ambitions.”

The competition provides trainee chefs with the opportunity to develop and showcase advanced technical skills, creativity and product knowledge in a live and high pressure environment.

Competition director Carrieanne Vaughan added: “This competition goes far beyond the classroom. It gives young chefs real-world exposure to the standards and pressures of a professional kitchen, while connecting them directly with employers and industry leaders.

“By bringing together colleges, chefs, suppliers and processors from across the UK, we are not only developing talent but strengthening Grimsby’s reputation as a centre for seafood expertise, skills and innovation.”

With entries open to colleges nationwide, organisers are looking for industry partners to support the competition through sponsorship. Backing the initiative enables businesses to engage directly with emerging talent, support skills development, and help shape the future workforce.

As the seafood sector continues to address skills shortages and drive product innovation, the competition provides a proven platform for nurturing capability, raising standards, and championing seafood among the next generation of chefs.