The BCF advises that the standard of entries has been exceptionally high, with more received this year than in previous years. The 18 below have been paper judged for the semi-final and from these, eight go through to the final being held on 7 April at UCB, followed by Dinner and the Awards evening.
First prize is £2,500 and the opportunity to join the English National Culinary Team squad at the Culinary World Cup in Luxembourg in November.
The competition criteria is: 2 hours to cook a three course meal, highlighting the best of British produce. Main course must include British pork.
Competition sponsors are Aubrey Allen and EBLEX. Judges for the final will include Alain Roux, Ashley Palmer Watts, Brian Turner CBE, Simon Hulstone and Simon Webb (2012 winner), plus a representative of Les Toques Blanches Lyonnaises. (awaiting confirmation of name of chef judge)
Semi final cook off at University College Birmingham on Monday 10 February:
| Suree Coates | King and Thai Restaurant, Shropshire |
| Shaun Reason | Royal Military Academy, Sandhurst |
| Mathew Shropshall | University College Birmingham |
| James Buckley | The Genuine Dining Company |
| Dez Turland | Saunton Sands Hotel, Devon |
| Nick Evans | Middlethorpe Hall, York |
| Matthew Warburton | Menzies Welcombe Hotel, Stratford-upon-Avon |
| Byron Franklin | Clare College, Cambridge |
| Keiron Stevens | Michael Wignall at The Latymer, Pennyhill Park |
| James Circuit | Corpus Christi College, Cambridge |
| Dean Crews | Charing Cross Hotel, London |
| Carlos Martinez | The Stafford Kempinski, London |
| Andras Katona | Corinthia Hotel, London |
| Gary Kilminster | School of Hospitality & Food, Bournemouth & Poole College |
| Adam Handling | St Ermin’s Hotel, London |
| Imthiaz Kader | Wyndham Grand Chelsea Harbour, London |
| Alex Dome | Petersham Nurseries, Surrey |
| Keith Hooker | Restaurant Associates, Compass Group |
