Competition Invite
You’re invited to the National Seafood Chef of the Year Competition!
Introduction
The competition exists to promote the fantastic range of seafood available to us within the UK and showcase the skills of trainee chefs who are at the early stages of their career.
The competition is open to your full-time and college based modern apprentice chefs. It has previously been supported by some of the best chefs in the UK, including Rick Stein, Nathan Outlaw, Daniel Clifford, Galton Blackiston, Mark Hix, Mitch Tonks, Cyrus Todiwala, Aiden Byrne, Jean-Christophe Novelli, and Tom Aitkens, who have all been head judges at the final held annually in Grimsby.
This year’s head judge is yet to be revealed, so watch out on our socials for updates!
Entry Application Form
Seafood Registration
Here’s all you need to know about the competition rules, entry, accommodation, and travel costs.
This year, all entries are to be submitted digitally using the online application form.
Each entry must include a starter, an intermediate, and a main course – all using fish species specified. A summary of ingredient costs for each dish, including the method of production for each dish, must also be included. Along with an allergens list, and a presentation menu.
Throughout the competition, the chefs will demonstrate their filleting, cookery, and plating skills in the hope of becoming this year’s winning team. Following the judging of initial 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.
The regional menus are based on the original entry submission for both the regional heats and the grand final. At each of the heats, two teams will be chosen to go forward to the grand final, which will be held on Friday 12th June 2026, at the Grimsby Institute.
After spending the day competing, the winner of the 2026 National Seafood Chef of the Year will be announced during the award ceremony at approximately 3pm immediately afterwards. The grand final competition finishes at approximately 4pm.
Round one: entries
A panel of industry-appointed judges will assess the initial entry judging. Using the species named on the entry forms and with the support of the competition rules, teams can submit their menus online in preparation for the paper judging.
Entries must be in by Monday 20th April 2026. Please ensure that entries highlight the required species amount your team requires as a total, for ease of ordering in preparation for the heats.
Judging will take place in 20th April 2026, and those teams selected for the regional heats will be notified by telephone and email.
Round two: regional heats
The successful teams will then proceed to the culinary skills judging, which will be held at one of four appointed UK regional hosting colleges.
Regional heats will take place in May 2026; the two highest-scoring teams will be chosen from each regional heat to go on to compete at the grand final.
Friday 1st May 2026: Regional Heat to be held at City College Norwich, England
Friday 8th May 2026: Regional Heat to be held at Forth Valley College, Stirling, Scotland
Friday 15th May 2026: Regional Heat to be held at Coleg Llandrillo, Wales
Friday 22nd May 2026: Regional Heat to be held at Exeter College, England
The first 30 minutes of the competition will focus on filleting and preparation (seafood mise en place) before your team creates the menu submitted in round one.
Teams are required to bring all their own commodities with them to the heats, excluding the specific seafood species for each course, as our sponsors provide this. All named products will be provided at each heat and the final.
As an incentive to inspire our competing chefs, we have also created three additional certificates per heat. Certificates will be allocated for the best starter, intermediate, and main courses presented on the day.
Round three: grand final
The grand final will be held on Friday 12th June 2026 at the Grimsby Institute in North East Lincolnshire. Two teams from each Regional Heat will be awarded a place in the Final, meaning eight teams will compete in June 2026.
Teams going to Grimsby’s finals will be given an ‘invention test’.
All successful teams will receive a list of ingredients and a brief the evening before the final, including the named species they must use. They will be asked to create a dish to replace their original intermediate course that was presented at the regional heats.
Creativity is encouraged in its production and presentation. Again, all named products will be provided at the final, as well as the invention test plates.
Premier Seafoods will provide this year’s species.
No other seafood products besides the species provided or fish bones or shells for stock may be used in the competition. The specified seafood can only be used on the course it is named for (excluding bones or shells). For example, you may only be able to use Whole Guilt Head Bream or Whole Plaice or Whole Red Bream on the main course.
The challenge is to prepare, cook and present your submitted menu for six covers. Of the six covers:
– One will be presented to the panel of judges on time for tasting and scoring;
– Four are served to our invited VIP guests for comments;
– One will be displayed for photography, guests, and all teams to view.
Teams are scored on teamwork, hygiene, preparation, and cooking (see guidelines for an example of filleting criteria). Teams must also use the timings provided for the competition found within the pack.
Lecturers’ treat
For the past few years, at the June final, we have successfully introduced a study tour for the competing teams’ college lecturers. From the time the student teams enter the kitchen (10am – 2pm) to compete, their lecturers are no longer allowed to assist, watch, or support their students.
So, we treat them to a bit of fun instead!
For example, we have previously taken the lecturers to visit seafood businesses, followed by lunch at various Michelin-star restaurants, including The Pipe and Glass, and Winteringham Fields, along with 2-Rosette Healing Manor, and Michelin Guide, The Auction House (location changes annually). This is an opportunity for visiting mentors to be rewarded for entering and gaining a place in the final, while it also provides excellent CPD and builds links for you and your department.
| Teams: | |
|---|---|
| 09.00 | The draw of team numbers and assignment of helpers (one chef and two front of house). |
| 09.10 | Meet the judges, then proceed to kitchens. |
| 09.20 | Teams allowed access to a kitchen for setting up. |
| 09.30 | Teams 1 – 4 start 30-minute seafood mise en place then commence on judges command. |
| 10.00 | Teams 5 – 8 start 30-minute seafood mise en place then commence on judges command. |
| Teams 1 – 4 | Teams 5 – 8 | |
|---|---|---|
| Enter the kitchen | 09.20 | 09.50 |
| Seafood Mise En Place | 09:30 | 10:00 |
| Present starter | 12.00 | 12.30 |
| Present intermediate | 12.20 | 12.50 |
| Present main course | 12.40 | 13.10 |
| Leave kitchen | 13.10 | 13.40 |
| 14.30 | Awards announced in the restaurant |
|---|---|
| 14.55 | Competition closes |
| 15.30 | Judges feedback to competitors |
As a finalist, each team will receive various prizes for getting to the final! Each team member will receive a chef’s jacket, apron, and hat the evening before the final on Thursday 11th June 2026, which must be worn the following day at the final. Further, each finalist college gains medals and certificates for participation, with a matching certificate for each team member and also the team college, regardless of the place gained.
Prize hampers are presented to first, second, and third place! The hampers last year included a fabulous array of prizes, such as:
- Flint and Flame knives,
- A Youngs/Sofina new product development experience day,
- A regional seafood experience day with Seafood Grimsby & Humber Alliance,
- Seafood from Norway exploration box
- Seafood from Norway cookbooks
- Signed Rick Stein cookbooks
- Signed Nathan Outlaw cookbooks
- Mitch Tonks Rockfish cookbooks
- Ben Barlett cookbooks
- Josh Niland cookbooks
- CJ Jackson cookbooks
- Russums vouchers
- The Burnt Chef Project merchandise and plating sets
- High-quality chef tools
- National Seafood Chef of the Year merchandise.
- Made in Great Grimsby hoodies and merchandise
- UK Seafood Federation merchandise
Additional prizes and trophies are also awarded for first, second and third place. This has previously included knives, equipment for industry, and various cookbooks.
Finally, placement opportunities are available for those who place first, second, and third. Previous such placements have been for Simon Hulstone, Nathan Outlaw, Mitch Tonks, and Rick Stein. Watch this space; our placements for this year are yet to be announced!
Specified species
The choice of seafood will be restricted to the specific species listed 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.
Starter: Cornish Sardines (approx 100g each) and/or Wild Black Tiger Prawns (approx 60-100g each)
Intermediate: Monkfish Tail (unprepared) approx 1-2kg each and/or Whole Red Mullet approx 300g-400g
Main course: Whole Guilt Head Bream approx 400-600g, Whole Plaice approx 400-600g, Whole Red Bream approx 1kg
Please note:
- Any fish bones from the required species can be used to make stocks (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.
Menu and costings
Each team has to present three courses for six people using the seafood in each category.
- A total food cost of £18.50 per person is allowed using market values at the time of entry. All other items needed, including garnishes, should be calculated within the £111 available.
- Teams must present their dishes as per the set times. Please see the Heat Itinerary.
- Each team should produce six hard copies of their written menu:
- one for the judging table to be scored out of 10
- one for the presentation table
- four for the customer’s table
The judges will award marks this year for any educational and informative content relating to dish descriptions, competing student chefs, allergen awareness, design, creativity, and presentation of the menus. The language of the dishes is not at stake, but the translation must be supplied for those menus entered in a foreign language.
Costing lists highlight the weights and costs of species, and this information must be provided when submitting the entry.
Live judging
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 the start of the competition, the judges will visit each workstation 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 these 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 the 30-minute mise en place time is up, the judges will call teams to start the competition (preparation, cooking, finishing, and presenting).
Each team will prepare, cook and present each of their three courses 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 and photography purposes.
- The remaining four finished plates to invited guests, for dining and comments.
- All dishes are to be presented as if they were to be served in a restaurant.
- Plates and flats for service should be brought to the competition, along with six hard copies of the menu for the guests and viewing tables (six copies of your menu are required in preparation for the regional heat).
Filleting (Example of scoring and judging)
| Excellent | V.Good | Good | Average | Poor | |
|---|---|---|---|---|---|
| Filleting precision | 25 | 20 | 15 | 10 | 5 |
| Trimming Skills | 25 | 20 | 15 | 10 | 5 |
| Quality of produce | 25 | 20 | 15 | 10 | 5 |
| Preparation speed | 25 | 20 | 15 | 10 | 5 |
| Waste on bones | 25 | 20 | 15 | 10 | 5 |
| Overall Filleting competence | 25 | 20 | 15 | 10 | 5 |
The Grimsby Institute will arrange accommodation and a pre-final dinner for successful teams travelling to the grand final in Grimsby. The team is responsible for drinks consumed at dinner or at the hotel.
Furthermore, if, for any reason, the hotel where the team is staying has a justifiable complaint against a team, that team will be disqualified from the competition’s final and charged the full price of their accommodation and food.
Travel costs are the responsibility of each entrant. Many college teams competing in competitions around the UK are now raising their own funds through sponsorship to assist in travel and accommodation costs.
Ideas for raising funds for travel costs
You may have a local supplier that may want to sponsor your college team.
Another idea is to hold a fundraiser event at your college. Why not hold an event to try out your menus with guests, such as students’ parents and local sponsors attending? Try a raffle in the evening, where prizes are auctioned instead of selling tickets; it can raise more money for your team.
- Entrants must be enrolled onto either a full-time college course or be a college-based modern apprentice within hospitality and catering.
- Entry forms are to be submitted by Monday 20th April 2026.
- Entry pack to include the following:
- Jacket sizes
- Weights of species
- Recipes (to include method and ingredients)
- Menu
- Allergen sheet
- Costings (break down per dish)
- One copy of the presentation menu (if successful in round one, then six hard copies must be provided at the heat)
- Colleges are limited to entering a maximum of two teams per college.
- The organisers will not accept responsibility for entries arriving later than the closing date.
- The decision of the selection and judging panels will be final.
- No prior correspondence with the judging panel can take place. To do so will result in that team’s withdrawal from the competition.
- Food costs will remain within the maximum amount allowed of £111.
- The dishes submitted will be the ones produced on the day of the competition.
- Successful teams that reach the final may change the presentation but not the ingredients of their dishes.
- The organisers reserve the right to use recipes and other material for promotional purposes.
- Travel costs to regional heats and the grand final are the responsibility of each entering team.
- The Grimsby Institute will arrange accommodation for the grand final; however, if, for any reason, the hotel where the team is staying has a justifiable complaint against a team, that team will be disqualified from the competition’s final and charged the full price of their accommodation and food.