BCF Young Chef of the Year 2026 now open for entries

The BCF Young Chef of the Year 2026 is now open for entries to all chefs aged 25 years old and under.

The competition will take place on Monday 9 November 2026 at University College Birmingham's competition kitchen and the winner announced at the dinner and prizegiving evening.

Competitors will be required to produce a three-course meal of your choice for two covers in two hours.

The menu must consist of: a classical fish dish with your own modern interpretation, the main course using rib-eye of dry-aged Grass Fed Irish Beef provided by Bord Bia The Irish Food Board and supplied by Aubrey Allen) followed by a dessert of your choice which must include pastry.

Competitors to provide all their own small and specialist equipment.

Please note at least one MAJOR product must be used in your menu. Major products will be supplied on the day

Mise-en-place allowed:

• Prepared pastry, not cooked.

• Washed and peeled vegetables and fruit but not cut.

• Fish filleted and portioned.

• Stocks not manufactured other than Major.

• No finished sauces.

• Weighed ingredients.

• Marinated, preserved, dehydrated or fermented fruit or vegetable garnishes.

Wrapmaster will provide dispensers as a gift.

Chosen dishes, listed ingredients and a brief method must be included with your entry, along with name, home address, place of work, mobile number, age and jacket size.

How to enter

Entries will be paper judged and finalists then notified. All entries need to be sent to the competition organiser, Peter Griffiths at peter@salonculinaire.co.uk.

For non-BCF members, entry fee is £30 which includes one year’s membership. Payment by credit/debit card or bank transfer by emailing the Secretary on secretary@britishculinaryfederation.com or 07859 950858.

The closing date is Monday 5 October.

The winner is awarded a gold medal, inspired Irish Beef Chefs Trip to Ireland with Bord Bia and Aubrey Allen. Cheque for £500, winners commemorative plate and certificate and seeded

entry into National Young Chef of the Year 2027.

Second place wins silver medal, cheque for £300, commemorative plate and certificate, while third place wins a bronze medal, cheque for £200, commemorative plate and certificate.

Awards will also be presented for Best Starter, Best Main Course, Best Dessert.

All finalists will receive a personalised chefs jacket, certificate and a commemorative plate sponsored by Steelite Utopia and two tickets to the Awards Dinner at University College Birmingham.

Sponsored in partnership with: Bord Bia Irish Food Board, Major, Wrapmaster, Steelite Utopia, Bidfood