Entries are still being accepted for the UK Young Seafood Chef of the Year competition, the hunt to find the next generation of top culinary talent.
The competition, which first launched in 1996, is open to full-time, college-based modern apprentice chefs across the UK under the age of 25.
The judges will be looking for chefs capable of demonstrating flair, skill, ability and understanding when it comes to preparing and cooking with seafood from sustainable sources.
This year's judging panel includes chef Cyrus Todiwala, barbecue chef Ben Bartlett, Italian food chef Valentina Harris, and private chef and food consultant for Koppert Kress Franck Pontais. Serge Nollent, executive development chef at Young's, and Nikki Hawkins, events manager at Seafish, will also be putting the contestants through their paces.
There is a host of fantastic prizes for the winner, including a four-day culinary experience with Koppert Cress, including two days in two different starred restaurants, alongside a full tour of the Koppert Cress facilities and growing gardens in the Netherlands and one day discovering food pairing with your very own CressCoach.
Each winning team member will also receive £500, a Thermomix TM31 food processor and a £1,000 voucher for the winning college to spend on Russums catering equipment.
The deadline for entries is 30 March. For more information and to download the entry form, click here.
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