Sorry but this years Competition has been postponed due to ill-health.

There were two categories planned: professional and student

Professional Chef v Chef 2018

Open to all chefs working within a 50-mile radius of city of Bath (no age restriction).  For competition details and how to enter, please see details towards the bottom of this page.

Student Chef v Chef 2018

Open to Bath College catering and hospitality students.  There are several categories to enter:


  • Level 1 - Knife skills
  • Level 2 - Cut and prepare a 1 .25 kg Chicken for Chicken Saute Chasseur. One portion of the dish to be presented for judging. 90 minutes each heat. (2 heats)


  • Level 1 - Napkin folding
  • Level 2 - Table laying


  • Level 2 & 3 - Team event - (One FOH, 2 CHEFS) team of 3 will work together to design a 2-course lunch menu  for six guests. Menu to be served by FOH to 4 invited diners. the main course will be served alongside a paired complimentary wine chosen by the team.


Closing date: Friday 26 January 2018

Event date: Thursday 8 February 2018

Chef v Chef map of eligibility showing a 50-mile radius around Bath.

Competition format

Professional Chef v Chef 2018

Venue: The Shrubbery Restaurant, Bath College

Closing date: Friday 26 January 2018

Event date: Thursday 8 February 2018

Open to chefs working in the industry within a 50-mile radius of Bath City (no age restriction).

Competitors will be required to compile a 3-course signature menu. Seasonal winter produce should be reflected in your menu. You must include a full description of the main course and dessert, complete with recipes, cooking methods and diagrams outlining the proposed presentation of both dishes. The starter will be created from a box of mystery ingredients provided on the day and you will have 30 minutes to plan your dish prior to cooking. You will submit your named starter to the judges on the day.

It is important that you are able to submit a good visual impression of your dishes, as the finalists will be selected from this process.

Successful competitors shall be invited to the cook off final, where you will have 2½ hours to prepare your menu which will include two portions of each dish (one for judging/tasting and one for display purposes). We will only provide the mystery ingredients for the starter complete with seasoning, oils and a small selection of dry goods such as flour, sugar, etc.  Please remember your whites, knives and any specialist equipment and service plates required.


1st:        £250.00 - Chef V Chef trophy - Estage at a renowned hotel/ restaurant (TBC) - Champagne

2nd:       £50.00 - Dinner for two at Lucknam Park - Champagne - Certificate

3rd:        £25.00 - Champagne - Certificate

How to Apply

Email the following information and submit with your attachments to

  1. Name
  2. Date of Birth
  3. Email address
  4. Mobile phone number
  5. Place of work
  6. Two plate designs for main course and dessert (drawing or photo), clearly labelling the dish components, with a title for each dish.

You will need to have your employer email with your name and place of work to confirm your eligibility.


By sending your description and sketches by email, you hereby agree to abide by the rules and conditions governing the competition and accept the judges’ decision to be final.

Please note: Entries received without the above essential information will not be accepted.


  1. Entrants should be working in a commercial kitchen whether it be full-time or part-time within a 50 mile radius of Bath or attending a full or part time hospitality course at Bath college.
  2. Restaurants may submit up to a maximum of two individual entries per venue.
  3. Entries must be returned to Chef v Chef, Bath College, Hospitality Dept, Avon Street, Bath BA1 1UP or by email to by the closing date.
  4. Judges decision is final at any stage of the competition and will be adhered to.
  5. Prize winners and recipes including photos will feature on this web site and may be used for publicity purposes.