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:

• Unless otherwise stated, competitors are required to supply all food and specialist equipment. Semi-finalists will be advised on all other equipment prior to the cook-off. 
• Competitors should be aware that cook off for semi-finals will be in June and should consider seasonal changes accordingly.

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

Dates to note:

Closing date for receipt of preliminary entries:

• Friday 3rd April 2020

Announcement of the semi-finalists: 

• Friday 15th May 2020

Semi Finals: 

• Tuesday 15th June 2020, Sheffield College, Sheffield 
• Tuesday 22nd June 2020, Westminster Kingsway College, London

Finalist Mentor Day:

• 7th September, London based venue

Grand Final and Awards: 

• Tuesday 29th September 2020 at The Restaurant Show, Olympia, London.