The finalists are: • Michael Lipscombe from London – mentored by Tom Aikens of the Michelin-starred Tom Aikens restaurant in Chelsea. • David Sims from London – mentored by Simon Rogan from the Michelin-starred L'Enclume at Cartmel in Cumbria. • Andrew Postlethwaite from Kendal - mentored by Chris Holland of the 3-AA rosette Alderley Restaurant at Alderley Edge, Cheshire. • Tom Lawson from Baslow – mentored by Rupert Rowley from the 4-AA rosette Fischer's at Baslow in Derbyshire. • Nick Evans from York – mentored by Michael Wignall of the Michelin-starred Latymer restaurant at the Pennyhill Park Hotel at Bagshot in Surrey • Gareth Bevan from Clitheroe – mentored by Michelin-starred Kenny Atkinson of Rockliffe Hall Hotel at Darlington. • Rohan Nevins from Bath – mentored by Aiden Byrne of the 3-AA rosette Church Green at Lymm in Cheshire. • A finalist, yet to be named, will be mentored by Steve Smith from the Freemasons at Wiswell, Clitheroe. • John Killington from London – mentored by André Garrett from the Michelin-starred Galvins at Windows in London's Mayfair. • Derek Donaldson from Glasgow – mentored by Alan Irwin from Lujon in Keston, Kent. • And … Chris and Nick Hill from the Aldwark Arms at Aldwark near York. The industry judges are: • Peter Birnie – the AA's former Chief Restaurant Inspector. • Monica Galetti – senior sous chef at the renowned 2-star restaurant Le Gavroche. • Dr Tony Blake - world renowned expert on flavours at Firmenich, the Swiss flavouring and perfume company. • Vicky Endersen – former Michelin-star pastry chef and now a cutting edge development chef and flavour specialist at food ingredient specialist MSK. The final will take place at the Lakes Hotel School at Kendal, on 20 October. The winner will be awarded an air flight and meal at any restaurant in the world. Michelin-starred master chef Gordon Cartwright, managing director of Visionary Dining and former AA restaurant inspector, said: "Our chef of the year will be someone who shows a natural culinary vision. "We are looking for the use of clear natural vibrant flavours, flawless textures and high levels of intuitive skill. And the winning dish will provide an ultimately memorable 'wow' factor." To reach the Chef of the Year final, each candidate has shown an understanding of world class ingredients to cook outstanding menus from their mentor chefs' restaurants, without any preparation, using unfamiliar techniques and equipment. The event is being staged in support of Hospitality Action – the UK restaurant and hospitality industry's own charity - which helps all workers and past workers who find themselves in crisis.