Entry Guidelines Competitors should pay particular attention to:

Competitors should pay particular attention to:

• Technical skills, Taste & Flavour – a strong focus for judges
• Seasonality (successful finalists will be able to adapt for seasonal changes)
• Sourcing & Provenance (global and local)
• Overall Menu Balance
• Wastage – (avoid unnecessary waste, utilise whole ingredient)
• Adherence to criteria
• Mise en Place allowed

Timing – menu must be capable of being prepared, cooked and served within a 3 HOUR TIMEFRAME

Mise en Place allowed.  Unless stated in the criteria for each dish, no preparation is permitted other than:

• Weighed ingredients
• Peeled, not prepared fruit and vegetables
• Basic stocks and sauces (any prepared stocks or jus should be from Essential Cuisine’s range – please see link here to view product range)
  
• Puff pastry, filo pastry 
• Egg custards (not set) and batters
• Marinated meats or fish (where appropriate)
• Marinated, preserved, dehydrated or fermented fruit or vegetable garnishes

Sponsor Ingredients: Please note where sponsors are supporting food and non-food items, this will become clear once finalists are announced and at the mentor day.

Please Note:

Dish Photography: seasonal variations will be allowed for the purposes of photographs accompanying competition entries.

40 semi-finalists will be selected from the initial entry stage. These will be announced Monday 2nd June 2025.

Successful paper entries - Semi-Finalists are then required to create a short video describing your passion and inspiration behind your menu – details will be given to all semi-finalists on Monday 2nd June 2025 .

10 finalists are then selected (announced Monday 30th June 2025 ) and will be required to cook their original entry on Tuesday 7th October 2025.

For details of the equipment in the UWL kitchen click here .

Details for the final will be sent to all finalists on Monday 30th June 2025.

Unless otherwise stated, competitors are required to supply all food and specialist equipment .

Competitors should be aware that cook off for finals will be on Tuesday 7th October 2025 and should consider seasonal changes accordingly. Successful finalists will be permitted to make seasonal changes closer to the final in accordance to the rules.

Dates to note:

Closing date for receipt of preliminary entries: Monday 14th April 2025.

Announcement of the semi-finalists: Monday 2nd June 2025.

Stage 2 (video + supplementary information): Wednesday 4th June 2025 - Wednesday 18th June 2025 (deadline).

Announcement of Finalists: Monday 30th June 2025

Finalists Networking Evening:  Monday 1st September 2025

Finalist Mentor Day: Tuesday 2 September 2025.

Grand Final: Tuesday 7 October 2025 @ University of West London (UWL).

Premiere Awards Celebration: Tuesday 7 October 2025 @ Central London Location.

Wishing you the very best of luck with your application. Results of the preliminary entries will be announced on Monday 2nd June 2025.

Don’t forget to follow The National Chef of the Year on Instagram @craftguildofchefs #ncoty