Run by Essential Cuisine in association with Sous Vide Tools and CHR Equipment, the competition aims to “uncover talented young chefs while helping (to) build the confidence and skill of every competitor.”

Chairman of judges chef Brian Mellor added: “Since its inception the competition has gone from strength to strength. The levels of skill, innovation and sheer professionalism shown by the young chefs is so encouraging.

“Every year it’s great to see very modest or shy young people come alive in the kitchen and thrive under the pressure of competitive cooking.

“I can’t wait to see what our 2019 crop will bring to the table.”

Those interested must submit a two-cover, three-course meal using local and seasonal produce by 1 March, via: www.essentialcuisine.com.

Successful applicants will then go head-to-head at two semi-finals before the winner is decided at the live final (15 May, Cheshire College South and West). He/she will automatically be seeded into the semi-finals of the Craft Guild of Chefs’ Young National Chef of the Year, as well as receiving £500 cash and a weekend for two at The Mere Golf Resort & Spa (Cheshire).

Current winner Cyril Gabriel (Carden Park Hotel) commented: “The whole experience (of North West Young Chef of the Year) has enabled me to progress as a professional chef. I have grown in confidence - not only behind the stove but as a person.

“Thanks to the organisers and judges for giving us the opportunity to showcase our talent and, most of all, our passion for the industry.”