Entries are now open for the 21st annual Young Chef Young Waiter competition.

Open to all chefs and waiters aged 25 or under and who are working full time in the UK, the event is widely recognised as providing a platform for up-and-coming talent in the hospitality industry to compete with their peers and boost their profile.

This year the event is being organised by the Restaurant Association and Springboard UK in partnership with the Savoy Educational Trust and American Express, and supported by Louis Roederer, HSBC, the Barbados Tourist Authority and the British Hospitality Association.

David Baldwin, chair of the Restaurant Association, said: “We at the Restaurant Association are very proud of our Young Chef Young Waiter competition.

“It is a great format and many long lasting friendships have been born through the camaraderie created at this great competition, which has been won by many of today’s leaders in the industry.”

Anne Pierce, chief executive of Springboard said: “Springboard is delighted to have been asked to organise Young Chef Young Waiter.

“The competition is an exceptionally important event for young chefs and waiters, giving them the opportunity to test their strengths against their peers and gaining practical tips and advice from the experienced judging team.

“Springboard is keen to see entrants from the length and breadth of the country enter this year’s competition to demonstrate their skills.”

Initial chef entries will be judged by a panel headed by Phil Howard, chef-patron of the two-Michelin starred restaurant The Square in London, and the waiters’ entries by a panel headed by Jeremy Rata, general manager of the Devonshire Arms in Yorkshire.

Both panels will whittle the entrants down to 32 chefs and 32 waiters to take part in three regional heats to be held at Glasgow Metropolitan College, Thomas Danby College and Thames Valley University in September.

At the regional finals, chefs will be tested on basic cooking skills including butchery, theoretical knowledge and the ability to create a dish from surprise ingredients.

Waiters will be tested on their service and interpersonal skills and undertake a written paper to assess their overall knowledge.

The 16 regional finalists will enjoy a trip to visit Louis Roederer Champagne in Reims in late September. The Grand Final is to be held at Westminster Kingsway College in early October, followed by a prestigious presentation at the House of Commons that evening.

The winning chef and waiter will each receive £2,000 and a week-long trip to Barbados, courtesy of Barbados Tourism.

Second prize winners will each receive £1,000 and a weekend break for two at Pennyhill Park Hotel, Surrey. Third prize winners will receive £500 and catering equipment from Hansens Kitchen Equipment worth £500.

Entries close on Friday 22nd July. To obtain an entry form or for further information please contact: Marlyn Howitt, national operations manager, Springboard UK, c/o Glasgow Metropolitan College, 230 Cathedral Street, Glasgow, G1 2TG. Details: +44 (0)141 552 5554, email: [email protected] web: www.springboarduk.org.uk/ycyw