Hayden Groves is the reigning and defending National Chef of the Year after winning the crown in 2013.

Hayden has won a number of prestigious accolades in culinary competitions such as the Parade Des Chefs where he is a four time Gold medallist. He was named the Craft Guild of Chefs Contract Cateri ng Chef of the Year in 2006 and is the current executive chef at BaxterStorey.

In 2011 he gained a 3rd place in the National Chef of the Year and was a finalist again in 2012. In October 2013 he finally completed a long term goal and was proudly crowned National Chef of the Year.

Here are his top five tips on how to approach the National Chef of the Year competition which is now open for entries again:

1 - For the paper entry, make sure you’re following the criteria. If it says, for example, ‘a dessert featuring soft fruits’ make sure soft fruits feature strongly in that dish rather than a chocolate dessert with a couple of soft fruits as garnish.

2 - Ensure your paper entry is clear enough so that the judge can visualise the dish and your methodology. Submit a quality photo with it. Also try to get your passion across as it could be one of over 150 entries so you’ve got to sell it to make it to the semi finals.

3 - Cook within your comfort zone and stick to what’s true to your heart because that will be your best food.

4 - Flavour, flavour, flavour. Presentation is important but if it doesn’t deliver on taste there’s no point. Does each ingredient deserve its place on the plate or is it just there for a bit of colour?

5 - It’s a real challenge, rather than practice until you get it right, practice until you can’t get it wrong!  Overall it’s a fantastic experience so enjoy yourself.  "The best food comes from the heart” get that entry in and good luck ….

>>> See tips from 2012 winner Alyn Williams and 2008 victor Simon Hulstone.

>>> Read more on National Chef of the Year here