Teams have been asked to design a three course fine dining menu that includes lemon sole from Scotland, British lamb and a seasonal dessert using rhubarb.

Vicky Enderson, chair of judges and director of MSK Ingredients, commented: “The overall theme is the evolution of the modern British restaurant and all entries must showcase our excellent British produce.”

After paper judging, selected teams will be invited to a live semi-final to cook and serve their dishes to guests, then the national finalists will be announced. Selected teams will receive travel grants, accommodation and meals.

The overall prize will be a spectacular study trip to a European destination. The deadline for submission of entries is 16th January 2025 and to register your interest visit: www.restaurantcompetition.co.uk.