Graduate Awards entry deadline extended and mentor trip details confirmed

Finalists in the Kitchen and Pastry award in the Craft Guild of Chefs' Graduate Awards are being offered the chance to go on a supplier study trip.

Mark Hill, executive chef at the House of Commons, will host the chefs on a culinary tour and overnight stay at the De Vere Horsley Estate in Surrey, with a visit to Trenchmore wagyu beef farm and a factory tour and tasting of Silly Moo cider in Horsham.

In the evening, the chefs will enjoy a barbecue at the Barn along with a series of demos and talks from industry suppliers such as Big Smoke Brew Co, Simon Taylor of Surrey Hills Butchers and captain of Team GB Butchery, Reynolds Catering Supplies, Chalk Stream Foods and Growing Underground.

Day two of the trip will see the chefs explore Albury Vineyard, Norbury Blue Cheesemakers and Dorking Gin Kitchen before returning to London.

Steve Munkley, vice-president of the Craft Guild of Chefs, said: “This will be the 20th anniversary of the Graduate Awards and it's fantastic to be able to hold this mentoring trip once again. It’s always a real highlight for us as organisers to see the young chefs being inspired by local produce as well as being so keen to learn from suppliers and our Graduate Award committee.

“Many of our former achievers still talk about the impact the Graduate Awards have had on their career and so I’m appealing to chefs right across the industry to help us spread the word and encourage others to enter.”

The Graduate Awards offer chefs the chance to improve their culinary skills, build confidence and network with industry peers. Achievers have gone on to win competitions such as Young National Chef of the Year, secure promotions and gain Michelin stars.

Chefs aged under 25 now have until 6 May to enter by completing an online form via the Craft Guild of Chefs' website.