The choice of seafood will be restricted to the specific species listed in the table below. It is hoped that this will encourage creativity and imagination through craft skills, rather than the use of exotic species and, in addition, raise awareness of sustainability issues amongst entrants to the catering profession.
Each team has to present three courses for six people using the seafood in each category.
Whole fresh herring, not gutted, Danish or fresh whole plaice, size 300-5009, British & Icelandic
Fresh Scottish salmon fillets or Fresh monkfish tail, clean cut, skin on, boneless, British
Main Course –
Hake fillets skin on, size 250-1000g, size 500-1000g tail, skinless, British
- A total food cost of £15 per person is allowed using market values at the time of entry. All other items needed, including garnishes, should be calculated within the £90 available.
- Each team will be allowed three hours to prepare and present their dishes.
- Each team should produce six copies of their written menu (one for the judging table, to be scored, one for the viewing table and four for the customer table). Marks will be awarded this year by the judges for any educational and informative content relating to the description of dishes, student chefs, allergen awareness and presentation of the menus. Costing lists are to highlight weights and costs of species and this is to be provided when submitting the entry.
- Any fish bones that are required are to be used from the waste of the species used (this can be highlighted as of no cost within your menu costing’s).
- The seafood stated for each course is the species to use for the nominated course and cannot be used for any other course (excluding the fish bones or shells).
- Entrants must be under 25 on enrolment to their course and studying toward either a full-time course or be a college based modern apprentices.
- Teams must use a minimum of two Koppert Cress products within either the starter or main course, you can use a product in both dishes if you choose or you can even use more than one cress/product on the same dish.
- As this competition is fundamentally based upon the judging of craft skills, NO prior preparation, portioning or weighing out of any ingredient is allowed. Students may be disqualified for pre prep or pre portioning.
- Prior to commencing the competition each team will be allowed 30 minutes in order to familiarise themselves with the kitchen, the support staff allocated to them and to get organised. To reiterate, this 30 minutes DOES NOT include the prior preparation of any ingredient.
- Prior to the start of the competition the judges will visit each work station to ensure that no prior preparation has taken place.
- The language of the dishes is not at stake, but translation must be supplied for those menus entered in a foreign language. Marks will be awarded to teams that can show the judges that they have a basic knowledge and understanding of the MSC and sustainability of species.
Each team will prepare, cook and present each of their three dishes as follows:
- One finished plate to a panel of judges, for scoring and tasting.
- One finished plate to be reserved for competing teams , judges and media, to view at the end of the competition, and to remain in place after the competition for feedback purposes.
- The remaining four finished plates to invited guests, for dining and comments.
- All dishes to be presented as if they were to be served in a restaurant.
- Plates and flats for service should be brought to the competition together with 6 copies of menu for the guest and viewing tables (6 copies of your menu are required in preparation of the regional heat).
Following the judging of paper entries by the competition’s review 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 15th June 2018.
All finalists will be invited to a masterclass with a guest Chef on Thursday 14th June in the afternoon starting at 2pm.
14th June to then attend and dine at the Competition Gala Dinner on the evening at the Brackenborough Hotel in Louth, prior to the competition final the following day. After spending the day competing the winner of the 2018 Young Seafood Chef of the Year will be announced within the award ceremony.
The regional menus are based on the original paper entry submission for both the regional and the Grand Final.