The National Seafood Chef of the Year Competition in association with The Grimsby Institute is in its 25th year.
It 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.
Teams of two are tasked with creating a three-course menu using specially selected seafood species.
Regional heats take place across the UK in May 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.
Winners of the National Seafood Chef of the Year Competition will gain a mystery prize for themselves which will be announced at the final and prize certificates will be awarded to the college and team members as well as the overall winners claiming the competition trophy; competition medal.
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