Following school and local finals, a round of regional finals will produce twelve young chefs aged 12-16 who will go on to compete at the national final at Westminster Kingsway College, London on March 17.

Throughout the four stages of the competition entrants are given assistance and advice by professional chefs and gain valuable experience in restaurant kitchens with the national final taking place in London with many of the hospitality industry’s key decision makers in attendance.

Competitors also benefit from working alongside some of the industry’s leading chefs, and this year’s winner will be invited to spend a week being mentored by David Everitt-Matthias at his two Michelin starred restaurant Le Champignon Sauvage.