North West Young Chef 2017 Launches with Revised Format to Inspire Even Tougher Competition

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 1st February 2017

North West Young Chef 2017 Launches with Revised Format to Inspire Even Tougher Competition

The North West Young Chef competition, Essential Cuisine’s search for the region’s finest young cooks, has undergone a radical format change, brought about by the surge in gifted chefs from the area and the growing recognition of the region’s importance to the talent pipeline.
The contest, now in its fifteenth year, invites young chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Shropshire, to compete for the coveted title.

In previous years each region had its own local cook-off from which a single representative was chosen to compete in a grand finale. The format will now comprise just two semi-finals, held at Warrington College (Wednesday 5th April) and Kendal College (Tuesday 11th April), respectively, with chefs from multiple regions squaring off in dual high pressure cook-offs.

Two talented chefs – one winner and one runner-up – from each semi will be sent through on merit, with judges choosing two further wildcard picks to compete in a six person final, held at Manchester College in May 2017.

Alongside the title and £500 prize money, the win also brings with it an automatic seed into the semi-finals of The Craft Guild of Chef’s Young National Chef of the Year competition.

This year, three (two previous and one current) North West Young Chef winners cooked their way into the Young National Chef of the Year Competition, making up almost two thirds of the field and demonstrating the weight of talent in the region.

danniiBusiness Development Chef and North West Young Chef judge, Jonathan Harvey-Barnes, comments: “The changes will add a new, even more vibrant dimension to an already tough competition, and reflects of the breadth of talent we have been lucky to have experienced in the past few years. Such is the spread of skill coming through, we wanted to bring everyone together to compete in two showcase semi-finals, rather than separating them into local heats. This has two important outcomes: firstly we get to see more talented chefs square off in one place at one time – while the competitors have more opportunities to benchmark themselves and their skills. Secondly, the heightened spectacle will give these young chefs an even better idea of what it’s like to exist in the bright spotlight of competitive cooking – the rewards, the nerves, the new surroundings and the spectacular food.”

Essential Cuisine’s North West Young Chef competition calls on chefs, aged 23 or under, to produce a restaurant quality, three-course meal for two with an emphasis on the very best of local and seasonal produce.

To find the entry form and full details, visit

If you have a more detailed query, please contact the Brand Manager [email protected]

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you