Young Seafood Chef of the Year

The Young Seafood Chef of the Year competition is open to all full-time and college based modern apprentice chefs. Highly regarded across the seafood industry for the valuable experience it gives to contestants, the competition provides young chefs with a platform to demonstrate their flair, understanding, skill and ability using seafood from sustainable sources.

Launched in November 2017, teams of two are tasked with creating a three-course menu using specially selected seafood species.

Regional heats will take place across the UK in May 2018 where the young chefs will need to cook their menu, with the three highest scoring teams from each heat going on to compete at the Grand Final on Friday 15 June 2018.

The prize for the winning team includes £500 for each team member, a Robot Coupe food processor and a £1,000 voucher for their college to spend on Russums catering equipment.

The deadline for entries is Thursday 12 April 2018.

Following the judging of paper entries by the competition judges, teams will be invited to compete at the regional heats which are held at various venues across the UK. At each of the heats three teams will be chosen to go forward to the Grand Final which will be held on Friday 15 June 2018.

Key dates for 2018:

12 April 2018:            Deadline for entries

04 May 2018:             Regional heat 1 at Coleg Llandrillo Cymru

18 May 2018:             Regional heat 2 at Sunderland College

25 May 2018:             Regional heat 3 at City College Norwich

15 June 2018:            Grand final: The Grimsby Institute of Further and Higher Education


The Young Seafood Chef of the Year Competition was founded in 1996 by the Grimsby Institute of Further & Higher Education's Hospitality Department. At that time, the tutors and industry specialists who worked in the department training young chefs recognised that there were no existing seafood specific competitions, aimed at colleges to showcase the skills of their students.


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