The British Culinary Federation, alongside its sponsors, is now inviting entries for the prestigious BCF Chef of the Year 2025 competition. This year’s event promises to challenge chefs to showcase their culinary prowess while also embracing sustainable practices.
Competitors will be tasked with preparing, cooking, and presenting a three-course meal for two covers in just two hours.
The menu will feature:
Starter: The competitor’s choice, featuring fish and/or shellfish.
Main Course: Sirloin of Dry-Aged Grass Fed Irish Beef, paired with either beef sweetbreads (not veal), beef heart, or beef kidney. The Sirloin will be larder trimmed and split lengthways, with all meat and offal provided by Aubrey Allen. Chefs are encouraged to use offal to promote more sustainable cooking practices and help reduce the carbon footprint associated with the export of offal to Africa and the Far East.
Dessert: The competitor’s choice, completing the three-course meal.
Competitors must adhere to specific guidelines for mise-en-place, with vegetables and fruits washed and peeled but not cut, stocks not fully reduced, and all ingredients weighed in advance. Pre-cooked food is prohibited to ensure fresh preparation during the competition.
In addition to showcasing their skills, the winner of the BCF Chef of the Year 2025 will receive an incredible prize: £2,000 and an Inspired Irish Beef Chefs’ Trip to Ireland. This special trip, sponsored by Aubrey Allen and Bord Bia, offers the winner an opportunity to witness sustainable generational farming practices that produce top-quality Irish beef and experience some of the finest produce Ireland has to offer.
Entries must include the competitor’s chosen menu, a list of ingredients, and a brief method of preparation. All ingredients, except for the beef and offal, must be provided by the competitor. Commis chefs from UCB will be available to assist with fetching and carrying items on the day, but will not aid in the cooking process.
The closing date for entries is Monday, 28 April and all entries should be sent to peter@salonculinaire.co.uk.
Each entry should include the competitor’s name, age, home address, place of work, and jacket size.
This year’s competition presents a unique opportunity for chefs to demonstrate their creativity, technical skills, and commitment to sustainability—while vying for the title of BCF Chef of the Year 2025.
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