Entrants are being invited to put Skegness on the culinary map in the Seaside Chef of the Year Award.
The competition has been organised by the award winning Aspect Bar and Bistro, based in the Lancashire resort of Morecambe.
It aims to help change the public perception of food served by the seaside, to the benefit of quality eateries in all resorts.
The competition is open for entry to any seaside chef, other than celebrity and TV chefs, and those working in restaurant or hotel chains who do not have control over their menus.
All an eatery or chef needs to do to enter, is to initially submit a menu, on paper, under three headings: First Fathom (starter); Full Tide (main course) and Ocean’s Heaven (dessert).
The menu does not need to be based on seafood, but should have a distinctly local flavour.
The menu submission should include details of how the dishes would be presented and priced and show a commitment to quality dining. Chefs should also highlight which local produce is used and can enclose photos of their dishes.
The eatery or chef submitting the entry, then needs to write up to 200 words to say why they deserve the Seaside Chef of the Year title.
Entries need to be submitted to: Aspect Bar & Bistro ‘Seaside Chef of the Year’ Competition, c/o The Lothersdale Hotel, 320-323 Marine Road, Morecambe, LA4 5AA, by September 1.
Two finalists will then be invited to a cook-off and gala dinner at Aspect in October. T
The winner will be chosen, by a team of guest judges, on the night, after diners have been able to see and sample the dishes.
Apart from the kudos of winning, the prize on offer is a specially commissioned glass trophy, which highlights Britain’s coastline, plus a special certificate. The two finalists will also be provided with one-night’s accommodation at the Lothersdale Hotel and breakfast the following morning. Certificates will also be awarded to ‘highly commended’ winners in different regions of Britain.
Aspect Bar and Bistro’s owner, Paul Bury, said: “Diners who have a favourite chef in a seaside resort need to urge them to enter this contest. We are trying to shift perceptions and stop seaside food in Britain being viewed as constituting nothing more than soggy fish and chips, burgers and hot dogs.
“While diners are happy to drive to country inns as destination venues serving great food, there is still a reticence to do the same when an eatery is in a seaside resort.
He added: “This competition will allow us to showcase some of the passionate chefs working in seaside resorts – like our own Gavin Riley - who are creating quality dishes that incorporate local produce, inventive twists and first-class presentation.”