Competitors to provide their own ingredients for production of three (3) servings of their main course and three (3) servings of dessert all to be presented competition style.

Competitors to provide their own equipment for the production of their competition dishes, there will be a limited amount at the venue but please do not rely on this. All presentation plates should be brought by the competitor, remembering that the service of the dish is in a competition style, so you can be creative as you like. No under liners are required.

Basic preparation is allowed prior to the competition e.g. the peeling of vegetables but not shaping and basic stocks and sauces. If any ingredients need some pre-preparing due to marinating, curing or something that requires additional time, this item should be brought to the attention of the head judge and a demonstration of the preparation/making of marinade be made during the competition.

Feedback will be available to all competitors after the regional heats on the dishes prepared and to the finalists on their nutritional plan.

On arrival at the final you will be allocated 30-45 mins to set up your cooking station in preparation for the competition. Then when the competition starts you will have 90 minutes to prepare and cook your dishes, points will be deducted for any over run on the allocated time. Any amendment to the submitted recipe between the heats and the final must be logged with the organisers prior to the final event. Remembering these need to still stay within the competition cost parameters.

Hygiene and working practices will be part of the marking process, therefore competitors are advised to make sure during practicing they pay attention to these areas as points can be lost and gained here.

Competitor entries should take into account a balance of ingredients and nutrients in line with the NACC nutritional guidance sheet.

All menus submitted must include at least one product from the specified catering range of Unilever Food Solutions and have fully listed allergens for the dishes.

Maximum food cost of £4.50 net for both courses per head must not be exceeded. All competitors should provide a breakdown of the recipe cost on the sheet provided together with the supplier information, e.g. Brakes, Tesco, Waitrose.

Click here to download a template to use.

Competitors will be allocated a workstation upon arrival.

The use of a commis chef or kitchen assistant is not allowed.

All recipes become the property of the NACC and can be reproduced in publicity materials without prior consent.

The judges’ decision is final and no correspondence will be entered into.

A nominated judge will be solely reviewing the candidate’s sustainability credentials and monitoring the amount of wastage created by the chef to allocate the Sustainability & Waste Management Award. Some examples of what they will be looking for are local sourcing, use of trimmings, careful use of energy and non-excessive use of non-recyclable products.

Prizes may be subject to tax payable by the prize winner.

• First – £1000 plus trophy
• Second – £500 plus trophy
• Third-  £250 plus trophy
• Finalists - £75
• Highly Commended Main - £75
• Highly Commended Dessert - £75
• Health & Hygiene Award - £75
• Sustainability & Waste Management Award – £75 

Non-member entrants must be nominated by a member holding current membership of the NACC including group memberships. Alternatively, non-members are welcome to enter for a fee of £80+VAT, this will include a 12 month membership to the NACC. The entry fee is non-refundable.

Your nomination will not be accepted if this fee is not paid ahead of the paper judging.

Closing date for entries Friday 18th April 2025.

No late entries will be accepted.

Entries MUST be submitted using the online entry for via www.NACCCareChefoftheYear.co.uk 

If selected for the regional or final cook off all entrants will be notified in writing and MUST be available to take part on both days. Please note, the region upon which you enter is non-transferable.

All travel and accommodation expenses are the responsibility of the competitor.

By entering the competition you are agreeing for you and your organisation to participate in public relations activity.