Rounding off the panel of judges is Amanda Afiya, Editor at The Caterer, Mark Flanagan, Head Chef to the Royal Household, Clare Clarke, International Pastry Chef and Elior's Food Development Director Peter Joyner.
Contestants were whittled done from almost 80 entries initially, where entrants submitted a menu for two consisting of one starter and one main course. Selected semi-finalists then cooked their menus, using a minimum of six items from a mystery ingredients list, in various evening cook-offs before the final six won their place in the final.
The finalists will have two hours to cook three courses from a shopping bag of ingredients which will be revealed to them later this week.
They’ll be judged on five different categories: working practices, skill level, innovation, flavour and use of ingredients and presentation.
By Stuart Armstrong
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
