To enter the contest competitors must submit a three course menu where the starter must include langoustine, the main must include beef, and the dessert must include apple. The menu is judged on paper first, then eight applicants will be chosen to compete in a live cooking final on 27 October in Dornoch.
The competition’s judging panel is led by well-known chef Albert Roux OBE, and also includes Andrew Fairlie from Gleneagles Hotel and Glen Watson from The Belfry in Sutton Coldfield.
The winning chef will get £500 and be invited to undertake a week’s work experience at two Michelin starred restaurant Le Gavroche in London. Second place will get £250 and a week’s work experience at The RAC Club in London, while third place will get £100. All eight finalists will receive a trophy and certificate from Roux.
“It’s always gratifying to come to the Highlands to judge the young talent who will cook for us at the Burghfield Hotel,” said Roux. “Our line-up of judges this year is again second to none and I know I speak for all of them in saying we are there not only to judge, but to encourage the young talent that is waiting to be discovered. Seasonal, local, well cooked dishes; these are the main criteria we are looking for and that we are looking forward to tasting in the final in October.”