Albert Roux's Young Highland Chef of the Year competition is now open for entries, offering the winner a week's work experience at his son Michel Roux Jnr's two-Michelin-starred restaurant, Le Gavroche in London.
Chefs from the Scottish Highlands and Islands are being invited to submit a three-course dinner menu for two people that must contain salmon in the starter, game in the main course and apple in the dessert, with a budget cost of £15 per cover.
The menus will initially be judged on paper, with eight chefs competing in the final on 29 October at Burghfield House, which is run as a training hotel by North Highland College UHI, part of the University of the Highlands and Islands. The final will be judged by Albert Roux, Glen Watson, Andrew Fairlie, Steven Doherty, Brian Maule, Derek Johnstone and Philip Corrick, as well as last year's winner, Euan Walker from the New Drumossie Hotel.
The winner will receive prizes worth £500 plus a week's work experience at Le Gavroche and the RAC Club in London.
Commenting on the 2012 Young Highland Chef of the Year competition, Albert Roux said: "At the Roux Consultancy we are committed to educating youngsters and taking an active involvement in the development of our chefs of the future.
"This competition provides budding professionals with a chance of a lifetime. The standard of entries gets higher every year and I look forward to working closely with the judges to find our next chef extraordinare."
The 2012 Young Highland Chef competition is held in association with Caterer and Hotelkeeper and sponsored by the North Highland Initiative.
The closing date for applications is 29 June and chefs should either e-mail their recipes to Glen Watson at Le Gavroche, email@example.com, or post them to: Burghfield House Hotel, Cnoc-an-Lobht, Dornoch IV25 3HW.
By Kerstin Kühn
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