The House of Tides chef and chair of judges for The Craft Guild of Chefs-run cooking competition says he wants to see how culinary skills along with sustainable, local and global produce are used to demonstrate an excellent understanding of ingredients.
But judges are chefs should continue to celebrate and support food producers and farmers as well as small businesses through their competition entry.
The starter can be a fish, seafood or vegetarian dish with a focus on zero waste. It should have a strong emphasis on vegetables, pulses and/or grains within dishes. Chefs must demonstrate techniques that show waste reduction, whilst using ingredients which are harmonious and belong together.
For the main course, chefs should create a lamb dish using two cuts of lamb ‘suitably garnished’. The choice of primary and secondary cuts is down to the chef, but the dish must make use of ingredients, techniques and cooking styles that bring the very best from this main ingredient.
The final dessert must be chocolate-based and also include a savoury aspect which may be a vegetable or vegetable derivative to ‘balance and marry the dessert’.
“This year I really want chefs to focus on how they use ingredients and showcase their creativity and skills. With the cost-of-living crisis, everyone is having to think outside the box and look for ways to reduce costs and waste, not only to ensure a more sustainable business but also to meet the demands of consumers," Atkinson says.
"National Chef of the Year is one of the most anticipated culinary events in the UK so it’s great we can use this platform to shine a light on issues which are so important to both businesses and consumers right now.”
Chefs have until 10 May to complete their menus and these are to be submitted online here.
It is recommended that chefs register their details now and then they can keep working on recipes over the coming weeks.
By registering early, chefs will receive any updates from the Craft Guild of Chefs including answers to any FAQs.
Organiser of the competition, David Mulcahy who is food innovation and sustainability director at Sodexo UK and Ireland added: “Each year, when planning the brief, we try and address the key challenges or big issues that are affecting the hospitality industry. Food waste, sustainability and money saving are so important for chefs to think about as the world tries to find new ways to overcome the current financial crisis."
"Chefs are mindful of these issues every time they create a new dish and so we hope entrants relish the opportunity to show us how innovative, creative and skilful they can be. As always with this competition, we want to see professional chefs from all ethnic and gender backgrounds get involved as whatever stage you get to it’s a fantastic way to push yourself into the limelight, test your skills against other chefs and potentially open new doors.”
National Chef of the Year is among the UK's most high profile cooking competitions with previous winners including Gordon Ramsay, Simon Hulstone, Steve Groves, Alyn Williams and Luke Selby.
Last year's winner was Launceston Place chef patron Ben Murphy.
