The regional finals take place simultaneously at:

University of West London

School of Hospitality & Tourism, St Mary’s Road Ealing, W5 5RF

University College Birmingham

Summer Row, Birmingham, B3 1JB

A maximum of two and a half hours cooking time is allowed at the regional final for chefs to prepare and serve both their recipe and the dessert.

In addition to preparing your recipe, exactly as submitted on your entry form, you will be given a ‘mystery box’ of ingredients to prepare a dessert to serve four people. One ingredient can be omitted but you must use at least 50% of each of the rest of the ingredients.

Books are allowed for reference purposes on the day to help you plan your dessert, but cannot be taken into the kitchen. You will have half an hour to write out your recipe and work plan before you start cooking. 

The judges will look for practical and imaginative use of the ingredients provided.

Entrants will be assessed continually while in the kitchen, by two or more judges. Marks will be awarded for culinary skills, organisation, hygiene etc.

Message from the judges: it’s very important to make your dish and practice it a number of times before the regional final – see top tips.

Andrew-Fairlie“For those that are chosen to cook at the regional finals, we look to see if they present what they submitted in the written paper, are they organized, do they work methodically, how do they react under pressure and most of all can they cook. That’s why this is one of the most coveted competitions in Europe today.” Andrew Fairlie