Young North West Chef of the Year –
Competition Rules & Regulations

The competition is open to all chefs who will be aged 25 or younger on 29th September 2026; therefore, all competitors date of birth should be 30th September 1999 or later. It is open to chefs who are currently studying or working in Hospitality establishments throughout the North West or have their fixed abode within the North West region.

1. The competition is aimed at recognising the ability to plan, prepare and present a menu based on your knowledge of seasonal and regional produce from the North West.
2. Our definition of North West produce is “goods that are grown, reared, caught, brewed, pickled, baked, smoked or processed in the North West region” (which encompasses Cumbria, Cheshire, Lancashire, Greater Manchester, Merseyside)
3. However, from a sustainability perspective consideration will be given to produce from outside of the region. For example, if you are based in the North of Cumbria, it may be more viable to source something from Dumfriesshire as opposed to South Cheshire.
4. All entrants must prepare a 3-course meal for 2 people at a total cost of £30. You should include the costing in your entry.
5. All entrants must work in one of the listed counties or have a fixed address within the North West region.
6. Water baths are permitted to be used for the competition.
7. The total cook off time is 2.5 hours at the semi finals, and you’ll be expected to serve all three courses in order (starter, main, dessert) within the final 45 minutes of the allowed time (please note the finals cook off time is 2 hours).
8. All entries will be paper judged and the entries with the highest paper scores will be invited to one of the semi-finals.
9. Judging at the paper stage will give highest marks to those who show excellent knowledge of regional produce, a variety of preparation & cooking methods, flavours and menu balance.
10. All semi-finalists must be prepared to take part in the final (date TBC).
11. Finalists should bring all necessary food ingredients with them. Prior preparation is discouraged, as marks will be awarded for the ability to work methodically & demonstrate technical skill.
12. All entries are presumed to be the work of the competitor, and the judges expect professional honesty at all stages of the competition.
13. All fixed equipment will be supplied by the venues. You are required to bring your own light equipment such as pans, utensils, knives, trays and bowls. Crockery will be available; however, it is strongly recommended that you bring your own so that you can achieve the overall presentation you desire.
14. A maximum of 2 hours will be allowed for cooking at the final, plenty of unpacking and setting up time will be given beforehand (please note cook off time at semi finals is 2.5 hours).
15. You should be properly attired and dressed in chefs’ uniform when competing.
16. Whilst flavour is key, marks will of course consider food safety, preparation, working methods, cooking and presentation skills. Therefore, as much of the preparation and cooking as possible should be done on the day.
17. You should prepare and present 2 portions of each dish – one for presentation and one for tasting. Consistency of presentation is expected.
18. Dishes for tasting need to be presented in menu sequence. These times will be advised on the day.
19. The judges’ decision is final.
20. The competition reserves the right to publish all recipes and images from the event.

Should you have any questions at all, please do not hesitate to contact us for clarification.