NCOTY Entry Guidelines
Competitors are required to produce a three (3) course menu for four (4) covers within three (3) hours based on the overarching theme of ‘ Our Sustainable Future ’
NOTE:
- Menus should reflect the season in which they will be cooked.
- Successful candidates will be required to cook their original menus in October 2026
- Chefs are encouraged to use their own interpretation and innovation within the menu guidelines.
- Seasonal and technical changes and amendments will be allowed once finalists are announced.
Focus on:
- Excellent skills, knowledge and culinary techniques
- Simplicity and use of ingredients to demonstrate waste reduction (eg utilising whole items)
- Focus on sustainability, seasonality, innovation, marriage and balance of flavours.
- Dishes should use ingredients that are naturally harmonious and belong together.
- Focus on complexity of flavours.
Note: (relevant once finalists are announced)
- Full details and information on any further sponsored product provided will be shared once the 10 successful finalists are announced later in the process.
- Successful finalists will have the opportunity to adapt dishes and garnishes accordingly.
Competitors should pay particular attention to:
- Technical skills, taste and flavour – a strong focus for judges
- Seasonality (successful finalists will be able to adapt for seasonal changes)
- Sourcing and 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 3 HOUR TIMEFRAME
Mise en Place allowed:
Unless stated in the criteria for each dish,
no
preparation is permitted other than:
- Weighed ingredients
- Peeled, not prepared fruit and vegetables
- Basic stocks and sauces
- Puff pastry, filo pastry
- Egg custards (not set) and batters
- Marinated meats or fish (where appropriate)
- Marinated, preserved, dehydrated or fermented fruit or vegetable garnishes
Sponsor Ingredients:
Note where sponsors are supporting food and non-food items, this will become clear once finalists are announced and at the mentor day.
Please Note:
Dish Photography: seasonal variations will be allowed for the purposes of photographs accompanying competition entries.
40 semi-finalists will be selected from the initial entry stage. These will be announced Wednesday 27th May .
Semi-Finalist Cookoff:
Chefs will be invited to a cookoff - a separate 2 course menu criteria will be shared with successful semi-finalists. Details will be given to all semi-finalists by
Friday 29th May
.
10 highest ranked chefs will be selected as finalists and will be required to cook their original entry on Tuesday 6th October at Le Cordon Bleu.
Full Details of the cookoff facilities will be shared in due course.
Unless otherwise stated, competitors are required to supply
all food
and
specialist equipment
. Competitors should be aware that cook off for finals will be on
Tuesday 6th October
and should consider seasonal changes accordingly. Successful finalists will be permitted to make seasonal changes closer to the final in accordance to the rules.
Dates to note:
- Closing date for receipt of preliminary entries - Tuesday 7th April 2026.
- Announcement of semi-finalists - Wednesday 27th May 2026.
- Live Semi-final North @ The Sheffield College - Wednesday 24th June 2026.
- Live Semi- final South @ Capital City College - Wednesday 1st July 2026.
- Announcement of Finalists - mid July 2026.
- Finalists Mentor Day - Tuesday 8th September 2026.
- Grand Final - Tuesday 6th October 2025 @ Le Cordon Bleu, London.
- Premiere Awards Celebration - Tuesday 6th October 2026 @ Central London Location.
Wishing you all the very best of luck with your application! Results of the semi-finalists will be announced on Wednesday 27th May 2026.
Don't forget to follow National Chef of the Year Competition on X @craft_guild and on Instagram @craftguildofchefs #NCOTY
Wishing you the very best of luck with your application.