NCOTY Rules

To ensure fairness and clarity, the National Chef of the Year competition follows a detailed set of rules and entry requirements. These guidelines help every chef understand what’s expected at each stage, from menu submission through to the live final, so the judging process remains consistent and transparent.

Below, you’ll find everything you need to know before entering. If you have a question that isn’t covered, our team is always happy to help via the Contact Us page.

ENTRY GUIDELINES​

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)
  • Sustainable 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
  • 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

Additional information

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

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

The next stage
40 semi-finalists will be selected from the initial entry stage, announced Wednesday 27th May.

The Cook-offs

Semi-Finalist Cook-off:

Chefs will be invited to a cook-off (a separate 2 course menu criteria will be shared with successful semi-finalists). Details will be given to all semi-finalists by Friday 29th May.

Finalist Cook-off

10 highest ranked chefs will be selected as finalists and will be required to cook their original entry on Tuesday 6th October at Le Cordon Bleu. Full details of the cook-off facilities will be shared in due course.

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

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