Entry Guidelines

Competitors should pay particular attention to:

• Technical skills, Taste & Flavour – a strong focus for judges
• Seasonality (successful finalists will be able to adapt for seasonal changes)
• Sustainable sourcing & provenance (global and local)
• Overall Menu Balance
• Wastage – (avoid unnecessary waste, utilise whole ingredient)
• Adherence to criteria
• Mise en place allowed

Timing – menu must be capable of being prepared, cooked and served within a 2 HOUR TIMEFRAME

Mise en Place allowed

• Weighed, peeled but not prepared fruits and vegetables.
• Basic stocks – only those supplied by Bonemasters will be permitted
• Custards (not set), sorbets bases, sweet stock syrups.
• Puff pastry, sweet pastry, shortcrust pastry or any basic pastry
• Marinated, preserved, dehydrated or fermented fruit or vegetable garnishes

NOTE: unless stated, any other pre-prep will not be allowed and may result in penalty points.

Important points:

1. The criteria is designed for chefs to demonstrate a thorough understanding of core skills to create a delicious menu suitable for an elegant lunch.
2. Each dish requires a specific focus according to the criteria.
3. Open to interpretation – judges are keen to see the competitor’s personal approach.
4. Photography: seasonal variations will be allowed for the purposes of photographs accompanying competition entries.
5. Candidates should show as many skills and techniques as possible to create a balanced three course meal.
6. Each dish created must be well executed, be appealing to the eye, must have finesse and packed full of flavour.
7. Timings - Candidates must complete within the time to avoid penalties.
8. Cook off - Last minute changes may be allowed subject to approval of the YNCOTY Chair of Judges.

Dates to note:

Wishing you the very best of luck with your application.