The David Lyell Scholarship is now open for pastry chefs aged 21 years and under, working in a hotel kitchen, a restaurant kitchen or training at college.

Applicants are asked to submit two plated dessert recipes, one for a classic hot soufflé and another of their choice using Cacoa Barry chocolate, one of Gourmet Classic’s Patisserie Glaze products and one of Koppert Cress’s range of micro herbs.

Paper judging will take place on Monday, October 17, 2016 and the top six competitors will be notified that they are in the cook-off by Wednesday, October 19, 2016. Entries should be submitted by email with a hard copy by post.

The successful finalists will be required to prepare and present their dishes at a cook-off at Sheffield City College on Monday, November 7, 2016. They will be given two hours to prepare their dish and must supply all their own ingredients, equipment and presentation plates.

All those entering the competition will receive free Junior Membership of The Master Chefs of Great Britain for one year.

Each finalist will receive a chef’s jacket, a commemorative certificate and some great prizes donated by Cacoa Barry, Villeroy & Boch and the MCGB.  All finalists and their mentors will attend the Young Pastry Chef dinner held on the evening of the competition. The winner will also receive two complimentary tickets to the MCGB’s 2017 Annual Luncheon and the runner-up and guests will be able to dine at an MCGB restaurant of their choice.

The winner will be presented with The David Lyell Scholarship Trophy by Town & Country Fine Foods and receive a silver platter to commemorate the occasion and a week’s stage with one of Britain’s top pastry chefs.

Visit the website for more details: www.youngpastrychef.co.uk