The choice of seafood will be restricted to the specific species listed in the table below. It is hoped 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 MSC Plaice, 300g to 600g, North Sea/Atlantic
Whole MSC Lemon Sole, 300g t 600g, North Sea/Atlantic
Whole Hake, 1-2kg, Scottish
Main Course –
Whole fresh head on Haddock, Icelandic, average 1kg fish
Whole fresh head on Cod, Icelandic, average 1kg fish
- 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.
- Teams must provide their dishes as per the set times. Please see the Heat Itinerary.
- Each team should produce SIX copies of their written menu (one for the judging table to be scored out of 10; one for the gallery 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, competing student chefs, allergen awareness, and design and presentation of the menus. Costing lists are to highlight weights and costs of the 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 (this can be highlighted as of no cost within your menu costings).
- 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).
- No additional seafood products can be used, other than the ones stipulated in the species list.
- 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 the selection of cress within the ‘English mix and Baby Sakura Mix’ as a minimum of Koppert Cress products, used 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. The mix holds the following selection: Atsina Cress Rock Chive, Sakura Cress, Borage Cress, Tahoon Cress, Brocco Cress, Vene Cress, and Shiso Purple. In addition to this, the team will also be given Salty Fingers and Zallotti Blossum to use.
- Note: Blenders used in the competition heat and final MUST be of Robot Coupe brand
- Note: Cress products used as only the varieties stipulated by Koppert Cress. NO other cress producer can be used.
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.
Students may be disqualified for pre-prep or pre-portioning. Prior to the start of the competition the judges will visit each work station to ensure that no prior preparation has taken place.
Prior to commencing the competition, each team will be allowed 30 minutes in order to complete seafood mise en place. If this time is exceeded no further judging will take place against these skills. If the competitors use the 30 minutes and complete all seafood mise en place, then they can use this time to familiarise themselves with the kitchen and/or finish further mise en place.
Once all the 30 minutes mise en place time is up, judges will call teams to start the competition (preparation, cooking, finishing and presenting).
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 they have a basic knowledge and understanding of the Marine Stewardship Council (MSC), and sustainability of species used in the competition.
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 six copies of menu for the guest and viewing tables (Six 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 7th June 2019 at the Grimsby Institute.
All finalists will be invited to a masterclass with a guest Chef on Thursday 6th June starting at 2pm, followed in the evening by the Competition Gala Dinner at the Brackenborough Hotel near Louth, Lincolnshire.
After spending the day competing the winner of the 2019 UK Young Seafood Chef of the Year will be announced within the award ceremony at approximately 3pm.
The regional menus are based on the original paper entry submission for both the regional and the Grand Final. The competition finishes at approximately 4pm.