Chef of the Year

Sponsored by Allstaff Employment

This prestigious award is open to chefs who are working within the Essex food and drink industry. Competitors may come from all areas of the hospitality business, including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. This will recognise the close link of fine food with using the best of local produce.

Readers and businesses are requested to make nominations; chefs will then be invited to make a formal submission towards a live cook-off at Wivenhoe House Hotel.

The Challenge

Competitors are required to produce a creative menu that could be used for a special occasion to be held in the county. The menu must reflect local produce and seasonal availability; chefs will be asked to provide a brief reasoning behind the selection of main ingredients and the supplier they use to purchase these.

An allowance per cover of £12.00 food cost is set for the menu which should consist of starter, main and dessert. Chefs will be asked to include costs of ingredients as part of the submission. Chefs should also provide the relevant allergen information for their suggested menu.

Competitors will be expected to provide the following as part of their final submission:

– A current menu from their place of work, with relevant dietary information

– A resume of their chef career to date.

From this entry there will follow a live cooking competition to decide the Essex Chef of the Year, each shortlisted chefs will produce two covers of their menu to present to the judges. The date for the Chef of the Year cook is Tuesday 15th August at Wivenhoe House Hotel. Further details will be provided upon shortlisting.

Please download this form to start the entry process and attach it to your entry form. If you are nominating a chef, the events team will contact them directly and ask them to complete and submit this form.

If you are nominating a chef – The Events Team will contact the chef directly to request the relevant information.