Young Master Chef of the Year 2015

The Master Chefs of Great Britain Young Master Chef of the Year competition is open to all chefs aged 23 years and under working in a restaurant/hotel kitchen or training at a recognized college of further education.

The competition is designed to allow young chefs to produce a three-course meal using a number of set ingredients to produce classic dishes whilst testing their skills and giving them the opportunity to put their own flair and imagination into the dishes.

Master chef of the Year Competition

Competitors will be required to produce within the time-scale of 2 ½ hours:

  1. a scallop starter (finalists will be provided with scallops to prepare and use on the day)
  2. a rack of lamb with accompaniments (finalists will be provided with a rack of lamb to prepare and use on the day)
  3. a dessert of their choice.

Competitors are asked to submit their recipes and working methods no later than Friday, 6th March 2015. Entrants will be subject to paper judging on Monday, 9th March 2015 and the top six competitors will be notified that they are in the cook-off by Wednesday, 11th March 2015.


The cook-off will take place at Westminster Kingsway College on Tuesday, 5th May 2015 and will be followed by the MCGB’s Young Chefs Awards Dinner at the college in the evening.

All those entering the competition will receive free Junior Membership of The Master Chefs of Great Britain for one year which opens up a variety of training opportunities.

Each finalist will receive a chef’s jacket, a commemorative certificate, a great prize donated by Villeroy & Boch. The winner and runner-up will receive two complimentary tickets to the MCGB’s Annual Luncheon in October 2015.

The winner will travel to Luxembourg courtesy of Villeroy & Boch to visit their factory, take part in a butchery master class with Aubrey Allen and spend a day at Andreas Antona’s award winning restaurant at Simpsons. The runner-up will receive dinner for two at an MCGB establishment of their choice.

Young Master Chef


Master Chef of the Year Rules

  1. A maximum time of 2 ½ hours is allowed to produce a three course meal for two (scallop starter, lamb main and dessert) from the recipes and working methods supplied by the competitor.
  2. Competitors should provide their own ingredients (scallops and rack of lamb will be provided), knives, kitchen equipment and presentation plates.
  3. Menus should be typed and recipe and methods included in the presentation package including timings and costings.
  4. The required content should be produced and presented to the judges at the discretion of the competitor and the judge’s decision is final.
  5. It is recognised that some items of mis en place may need to be brought in. Competitors may bring is such items as puff pastry/sponge etc but MUST however be able to demonstrate within the 2½ hours the making of the product and present the product with their presentation to the judges.
  6. No coaching of competitors from mentors is permitted although mentors are allowed to help their candidate set up and clear down.
  7. During the set-up period no cooking is allowed and there will be a 20 minute break between set-up and the start of the competition to allow competitors to collect their thoughts and the judges to brief the competitors


The judges will be looking at the following marking criteria:


  • Flavour 25%
  • Presentation 20%
  • Innovation 10%
  • Hygiene 10%
  • Workmanship/confidence/professionalism 10%
  • Working method 10%
  • Originality 5%
  • Timing 10%


Points will be deducted for wastage.

  • By entering this competition all entrants agree that The Master Chefs of Great Britain reserves the right to use any material submitted, including but not limited to photographs, for any purpose connected with the competition.
  • Only judges and competitors are allowed to taste the competitor’s presentation products.
  • Evidence of age i.e. birth certificate/passport needs to be made available to the judges in the final to verify that the competitor is aged 23 years and under.
  • Health & Safety and Hygiene Procedures must be adhered to during the competition.


Entries to Young Master Chef Competition 2015: