Entries now open for the British Culinary Federation Chef of the Year 2018

British Culinary Federation

British Culinary Federation (BCF)

Standard Supplier 1st December 2017
British Culinary Federation

Entries now open for the British Culinary Federation Chef of the Year 2018

The British Culinary Federation and sponsors invite entries for the BCF Chef of the Year 2018

Are you up for the challenge?


As well as receiving a cash Prize of £2,500 the winner will also have the opportunity to join the squad of England’s National Culinary Team who will be representing the country at the Culinary World Cup in Luxembourg in November 2018.

* First Prize: £2,500
plus the opportunity to join England’s National Culinary Team squad at the Culinary World Cup
in Luxembourg, November 2018.
* Second Prize: £500
* Third Prize: £250
All finalists will receive framed certificates and commemorative jackets.

Closing date for entries: Monday 19th February 2018
Please get your entry in as early as possible.

Semi final cook-off: Monday 26th March University College Birmingham.

Butchery Masterclass: Monday 9th April Aubrey Allen Coventry.

Final cook-off and Awards Dinner: Monday 23rd April University College Birmingham.

Judges to include: Ashley Palmer-Watts, Dinner at Heston Blumenthal; Raymond Blanc obe,Belmond Le Manoir aux Quat’ Saisons; Sat Bains, Restaurant Sat Bains; Pierre Koffmann; Brian Turner CBE; Roger Narbett MCA.

Competitors are asked to prepare, cook and present a 3-course meal for two covers in 2 hours.

Starter to competitor’s choice.

MAIN COURSE must include any cut of Irish beef excluding fillet, sirloin or rib.

SWEET to competitor’s choice.

Mise -en-place allowed: vegetables/fruit washed and peeled but not cut, stocks but not totally reduced,ingredients weighed, uncooked pastry. Pre-cooked food not allowed.

Entry to include chosen menu and brief method.

Entries will be paper judged by members of the organising committee.

Closing date for entries, Monday 19th February 2018.

Successful entrants will cook their chosen menu in the semi-finals at University College Birmingham on Monday 26th March 2018.

The eight highest scorers will then be invited to a Butchery Masterclass on Monday 9th April at Aubrey Allen where the meat element for the final will be anounced.

They will then compete in the Final at UCB on Monday 23rd April 2018.

For the final , Irish beef must be used for the main course, which will be supplied. Competitors to provide all other ingredients. Competitors will be allowed a commis chef to help fetch, carry and wash up. The commis must be 23 years of age or under.

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