Simon Hulstone is the owner of The Elephant restaurant in Torquay, which holds a star in the Michelin Guide UK, and among many awards he won the Craft Guild of Chefs National Chef of the Year 2008.

Since the age of 16, Simon has been winning competitions all around the world, representing his country on more than 20 occasions and twice winning the world’s most prestigious culinary contest, the Bocuse d’Or.

The Elephant restaurant has held three rosettes in the AA Restaurant Guide since 2005 and in 2006, and Simon and his team won Torquay its first Michelin star, which it maintains today.

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

1 - Practice is the obvious tip, but practice possibly in a different kitchen so you are less familiar with the set up.

2 - I always prepare my dessert first as it’s the one that catches chefs out.

3 - Look at who the judges are and what they cook.

4 - Don't cook food you are uncomfortable with; you will make mistakes

5 - Read and read again the brief and then get someone else to read it; your interpretations may be different.

>>> Read more about National Chef of the Year 2014 here