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Visionary chefs invited to compete in the prestigious Lumina Challenge 2023

Eight lucky finalists will be invited to compete in a one-hour live final at Hotel, Restaurant & Catering

(HRC) 2023 for a chance to win an all-expenses paid trip to New Zealand

London, 1 November 2022: Returning for its fifth year, the Lumina Challenge, run by Alliance – New

Zealand’s only 100% farmer-owned red meat co-operative – has announced the launch of its 2023 competition.

From 1 December 2022 – 16 January 2023, chefs from across the UK and Ireland are invited to submit

their most exciting lamb recipes, for a chance to scoop the top accolade and an all-expenses paid trip

to New Zealand.

For a chance to reach the professional pinnacle to which many aspire, chefs of all levels can enter their

award-worthy recipes via the Lumina website. Images of the chosen dish are also required to be shared

on Instagram, using the hashtags #LuminaChallenge2023, #LuminaLamb and #PinnacleofTaste, for a

chance to win.

Helping to pick the top 20 recipes will be a panel of industry-renowned experts, including head judge

Matt Owens, Chairman of the Craft Guild of Chefs and development chef for Alliance; Mark Reynolds,

Executive Head Chef at Tottenham Hotspur FC and Vice-chair of Craft Guild of Chefs; Ioannis

Grammenos, Executive Chef at Heliot Steakhouse and the world’s first meatologist; and Kerth Gumbs,

previous banquet finalist on Great British Menu and newest judge/co-host of MasterChef Juniors.

The judging panel will consider the presentation, innovation and creativity of each recipe, as well as the

use of ingredients, taste, flavour and texture. And, the judges will be looking for chefs to highlight the

outstanding quality of Lumina’s 100% free-range New Zealand grass-fed Lamb.

A two-stage semi-final will see finalists join the judges at a champagne and canapes networking event

at Alliance HQ in February 2023 where they will receive samples of the Lumina product, learn more

about the brand and speak directly with a Lumina farmer in New Zealand. Semi-finalists will then be

asked to submit a short video about what makes Lumina Lamb stand out from the competition, their

recipe and what makes their dish so special.

The judges will then select just eight chefs to move on to the live final which will take place at Hotel,

Restaurant & Catering (HRC) on 20 March 2023. An exhilarating one-hour live final will see contestants

produce four dishes, with the winner announced in an Award Ceremony hosted exclusively at Chef HQ,

the exciting HRC hub for Chef’s Magazine.

Revealing what the judges will be looking for from entries, head judge Matt Owens, Chairman, Craft

Guild of Chefs, and development chef for Alliance, said: “Lumina is recognised globally for the world’s

best and most succulent lamb – carefully curating the highest standard of excellence and care

throughout the entire journey from farm to plate. This year’s challenge will invite chefs of all levels to

match these high standards, let their creative juices flow and showcase their culinary skills and creativity

to produce something both delicious and surprising. We’re excited to take the final to HRC 2023 for the

first time, creating an exciting live final that will put our finalists through their paces, and treat attendees

to an exciting display of culinary excellence.”

The winner of the Lumina Challenge 2023 will win an all-expenses paid trip to New Zealand in 2023,

and be inducted into the Lumina Ambassador programme, joining the likes of Andrianos Poulis, Lee

Ladislav Poustevnik, John Skotidas, and the illustrious Lumina Challenge judging panel. Their exciting

adventure to New Zealand will include a visit to Lumina Farms, a chance to try the product on premium

menus in the country’s best restaurants, a chance to cook alongside the best Lumina chefs from around

the world, and an opportunity to experience the local culture and lifestyle.

The Lumina Challenge will open for entries from 1 December until 16 January 2023. For more

information, visit the Lumina website at

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