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Cooking

BITE Sussex Young Chef of the Year 2027

Supported by Brighton Beach House, The Sussex Peasant & The Argus

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ENTRIES ARE NOW OPEN: Young professional chefs (aged 27 or younger on 31 May 2027) working in Sussex are invited to enter.

SPONSORSHIP & ADVANCE BANQUET TICKETS: Email nick@sharpmediagroup.co.uk.

 

The BITE Sussex Young Chef of the Year 2027 competition puts a spotlight on emerging culinary talent across the county, with coordination by BITE Sussex co-director and The Argus food and drink writer Nick Mosley.

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Judging Panel

Our judging panel includes independent restaurateurs, chefs and journalists all with a passion for Sussex food, drink

and hospitality. Brighton journalist and food-lover Andrew Kay is chair of the judging panel. A full list of judges will be released shortly.
 

Eligibility

  • Entrants must work in a professional kitchen in Sussex.

  • Entrants must be aged 27 or younger on 31 May 2027.

  • If selected by our judging panel as a finalist, entrants must be able available for interview and to attend the ‘Sussex One Pot Challenge’ and the grand finals banquet at Brighton Beach House.

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Stage 1: Entry Submissions

  • Competitors are invited to self-nominate.

  • Entrants to submit a savoury and a dessert tasting plate suitable for a commercial restaurant menu. There is a total budget of £15 per chef to be divided across both dishes.

  • Entry submissions must include the ingredient list, full recipes/techniques and a short statement of inspiration.

  • At least half of the produce used must be sourced from Sussex producers.

  • Deadline for entries to be submitted to the judging panel is Monday 30 November 2026. Email Nick Mosley: nick@sharpmediagroup.co.uk

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Stage 2: Sussex One Pot Challenge

  • Five finalists will be selected to move on to stages 2 and 3.

  • To test our finalists creativity we will be hosting a live ‘Sussex One Pot Challenge’ at The Sussex Peasant’s ‘Big Market’ at Preston Park, Brighton (early 2027 date TBC).

  • Each finalist must select all their ingredients from the Sussex producers exhibiting at the market that day.

  • They will have access to two induction hobs to create their one pot dish with a time limit of 30 minutes to prepare from scratch.

  • Judges will score on the day based on creativity, technique, presentation and taste with marks going towards their stage three finals score.

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Stage 3: Grand Finals Banquet

  • The five finalists will be invited to participate in a grand finals banquet at Brighton Beach House (early 2027 date TBC).

  • A site visit will be arranged prior to view the kitchen and serving ware.

  • Each finalist is required to present a savoury and a dessert tasting plate based on their initial entry.

  • At least half of the produce used must be sourced from Sussex producers.

  • Sussex One Pot Challenge scores will be carried over (10% of final scoring).

  • Diners will each vote for their favourite savoury and dessert dish (45% of final scoring).

  • Judges will score on the day based on creativity, technique, presentation and taste (45% of final scoring).

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Chefs - everything you need to know to enter is available to download here

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