Sea and Land Student Chef of the Year 2027 competition launched

Level 3 culinary students aged 21 and under are being invited to compete for national recognition, prestigious prizes and an unforgettable seafood experience in the Sea and Land Student Chef of the Year 2027 competition.

Delivered by University College Birmingham in partnership with the British Culinary Federation (BCF), Caterfish, A.M. Bailey, Hobart, Russums and Seafish, the competition will give aspiring chefs the opportunity to showcase their creativity, technical ability and passion for the industry.

The national competition will take place on Wednesday 17 February 2027 at University College Birmingham's renowned Competition Kitchen, where eight finalist teams will compete in a professional environment.

Competitors will have two hours to prepare and present two plated courses, with each dish required to showcase a specified fish and an under-utilised vegetable.

The starter brief will feature squid and salsify, while the main course will showcase lemon sole and leeks. Competitors will be judged on innovation, flavour, technical skills, presentation, working methodology and overall culinary excellence.

The judging panel will feature leading figures from the hospitality and foodservice industry, including a Michelin-starred chef, who will be announced at a later date.

All eight finalist teams will receive a complimentary overnight stay at a prominent city-centre hotel on 16 February, including a three-course dinner and breakfast on competition day. Finalist students will also receive a branded competition chef's jacket and apron.

Lecturers will benefit from a dedicated enrichment programme offering industry insight and professional development opportunities.

The winner and their lecturer will receive an all-expenses-paid Seafood Odyssey, including visits to shellfish producers, fish farms and seafood auctions, a fishing trip, two overnight stays and dinners at critically acclaimed restaurants. The winner will also receive a BCF-endorsed certificate and medal, with their college presented with the competition trophy.

The second-place student and lecturer will receive a one-night Seafood Odyssey experience, alongside a Hobart professional mixer and BCF-endorsed awards, while third place will receive a professional chef's gift basket and BCF-endorsed certificate and medal.

All finalists will receive BCF-endorsed finalist certificates.

Colleges must submit a two-course menu and a student-written account explaining the inspiration behind their dishes, why they have chosen a career in hospitality and where they see their future in gastronomy.

The entry deadline is Friday 5 December 2026.

For competition information and enquiries, contact Rob at Caterfish at Rob@caterfish.com.