To enter young chefs must produce two portions of any signature dish using local fish or seafood that also includes two local items of dairy produce. Entrants must photograph the dish, write a ten point recipe and email both to: [email protected] by midnight on Tuesday June 13th.

The top four entries will then need to recreate their dishes for a judging panel at Highlands College. The winner will earn a place representing Jersey in the semi-final stage of Young National Chef of the Year. The Craft Guild of Chefs will provide a subsidy for up to £250 for travel costs to the semi-finals. The finalists will each win free Craft Guild of Chefs memberships for a year.