Simple, click here and fill in the application form by the deadline.

You will need to submit an application that includes an ingredients list and method.

For the 11-13 age category you will be required to submit a dessert recipe.

For the 14-16 age category you will be required to submit a vegetarian main course recipe.

For the 16-18 age category you will be required to submit a game meat main course recipe.

You can submit using the form here. You can check out our full terms and conditions here.

The final will be held at Bournemouth & Poole College, Landsdowne Campus, Meyrick Road, Bournemouth, BH1 3JJ – on Friday 26th January 2024.

The 11-13 and 14-16 age category winners receive:

• A cash prize of £200

• £100 worth of cookware

• Certificate and award

The 16-18 age category winner receives:

• A place on Bournemouth & Poole’s prestigious three year Specialised Chefs Scholarship with the Royal Academy of Culinary Arts

• A cash prize of £500

• Up to £250 worth of cooking equipment

• Certificate and award

More information can be found here

The Specialised Chefs Scholarship is the top prize for the 16-18 category of Aspiring Student Chefs, therefore we advise that you enter the competition, only if you have the desire to take on the scholarship. This is an incredible opportunity to get your foot in the door in the culinary world, with tutoring from the absolute best!

Please bear in mind, to be eligible for the Specialised Chefs course, contestants can't have completed a level 2 or level 3 apprenticeship. If you have any queries on this, please don't hesitate to get in touch.

Yes, there is complimentary onsite car parking.

You will be required to bring your own ingredients on the day of the finals. There will be a general stock of your basic items to include things like butter, milk, eggs, olive oil, flour etc. The competition will also provide a contribution towards the cost of ingredients - details will be confirmed in due course. There will be a facility to store ingredients at the college from the evening before if required with prior approval.

The college kitchens are fully equipped, keeping in mind this is professional grade equipment, so may differ from what you use at home. Students may bring some of their own equipment if preferred, but do so at their own risk. Equipment queries will be dealt with in advance to the event, and students are required to send a full list of equipment needed in advance, including what they are bringing themselves, so we can prepare for this in advance and save time on the day.

We provide a light lunch on the day that parents, teachers and students are welcome to enjoy.

Aspiring Student Chefs will be able to expense up to £25 for their travel/accommodation for the ICG competition. You will need to send receipts to us post-event along with bank details, so we can process your request. The expense is applicable for students only, and is strictly £25 per student.

Yes, you will need a teacher or guardian with you on the day. We allow a maximum of 1 guest per person.

Parents and teachers will need to remain in the waiting area whilst you are cooking.

Just wear something comfy. You will be provided with any relevant clothing and aprons on the day. You will be asked for sizing as part of the entry process.

You can expect commercial grade equipment as you would expect to find in a hotel and restaurant. The ovens have electric solid tops.

Yes, we will have a waiting area for guests. We will direct you to the relevant space on the day.

The exact date for judging is yet to be confirmed, but the finalists are usually announced in November/ December time.

Head to the ‘Judges’ section of our website to find out all you need to know.

Yes, you can re-enter.

Find more about it on our website here.

You will need to make two of your dish – 1 for judging, and 1 for photography purposes.