For the first course, chefs will have to create a ‘twisted scotch broth’ – a modern vegetarian or vegan version of a classic scotch broth. Following that will be a twist on a classic British fish and chips using haddock or cod from Seafood from Norway with chefs having to prepare their own interpretation of the classic crumble using seasonal fruits for dessert.
Eighteen young chefs will take part in the first stage. Once menus have been judged, 10 chefs will be selected to go on and compete in the final at Le Cordon Bleu with the winner being revealed live alongside a VIP premiere style screening of the cook-off in October.
Three chefs - Nathan Lane, junior sous chef at The Greenhouse, Daniel Cornish, senior chef de partie at Le Manoir aux Quat'Saisons and Stephen Naylor, senior chef de partie at Restaurant Story are automatically seeded into the final. A further 15 chefs will compete for the remaining seven places:
- James Greenwood-Penny, chef de partie, The Fire Engine Inn
- Jamaar Semper-House, junior sous chef, Lucknam Park
- Harry Osborne, sous chef, Quay Hotel & Spa, Conwy
- Owen Connell, chef de partie, Hillgate Quays
- Ethan Lawson-Earley, senior chef de partie, The Atlantic Hotel
- Robert McCreerybreen, chef de partie, Paul Ainsworth @No6
- Kieran Bradley, chef de partie, Vineyard Hotel and Spa
- Ieuan Andrew Davies, chef de partie, Castle Inn, Castle Combe
- Eden Allsworth, demi chef de partie, Cliveden House
- Sagar Massey, sous chef, Mar Hall Hotel
- Jacob Gosselin, chef de partie, Longueville Manor Hotel and Restaurant
- Joshua Rooney, chef de partie, Paul Ainsworth at No.6
- Henry Macleod, junior sous chef, The Hardwick
- Keaton Cooper, commis chef, The Angel at Hetton
- Bethany Disley-Jones, junior sous pastry, The Art School Restaurant
“This year I am even more excited about the competition which will showcase British classics with a twist,” says chair of judges, Hrishikesh Desai, who is executive chef at The Gilpin Hotel and Lake House.
“I cannot wait to see how the young chefs interpret the brief but as they plan their menus, I want them all to remember the 'sky is the limit' with their ideas, but to keep the Britishness in the dishes. This is going to make one hell of a competition to judge, bring it on young guns!”