National Chef of the Year - Entry Guidelines

Competitors should pay particular attention to:

  • Skills – a strong focus for judges
  • Taste & Flavour
  • Seasonality – (as the semi-finals take place in the month of June)
  • Sourcing & Provenance
  • Menu Balance
  • Wastage
  • Adherence to criteria
  • Mise en place allowed
  • Timing – menu must be capable of being prepared, cooked and served within a 2 HOUR TIMEFRAME

Mise en Place allowed

  • Unless stated in the criteria, no preparation is permitted other than:
  • Weighed ingredients 
  • Peeled, not prepared fruit and vegetables 
  • Basic stocks
  • Puff pastry, filo pastry 
  • Egg custards (not set) and batters
  • Marinated meats or fish (where appropriate)

Please Note:

  • 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, announced 8th July. 
  • Semi-Finalists are then required to create a short video describing your passion and inspiration behind their menu – details will be given to all semi finalists on 8th July 2022. 
  • 10 finalists are then selected (announced Friday 12th August) and will be required to cook their original entry on X
    • Details for the final will be send to all finalists on 12th August. 
    • Unless otherwise stated, competitors are required to supply all food and specialist equipment. 
    • Competitors should be aware that cook off for finals will be in September and should consider seasonal changes accordingly.

Dates to note:

Closing date for receipt of preliminary entries:

  • Friday 31st May 2022

Announcement of the semi-finalists: 

  • Friday 8th July 2022

Stage 2:

  • Deadline Thursday 21st July 2022

Finalist Mentor Day:

  • 7th September 2022, London based venue

Grand Final

  • 7th September 2022, London based venue

Premiere Awards Celebration:

  • Monday 26th September 2022,  London based venue