The 18 finalists have been announced for the British Culinary Federation's Young Chef of the Year competition.
The final will take place on 5 November at University College Birmingham, where competitors will have two hours to produce a three-course meal for two in two hours. The meal should highlight British produce and the starter should be suitable for a vegetarian. There will be two heats followed by a dinner and awards evening.
This year's top prize is the David Bache Trophy, a cheque for £500, an invitation to the winner's lunch with Villeroy & Boch, a commemorative plate, a framed certificate and seeded entry into the National Young Chef of the Year final.
The finalists are:
• Louis O'Hara, Cliveden House, Taplow, Berkshire
• Amrita Phull, Buckland Manor, Broadway, Worcestershire
• Jacob Major, the Manor House Hotel and Golf Club, Chippenham, Wiltshire
• Ben Cowley, Simpson's restaurant, Edgbaston
• Megan Connor, the Red Lion, Bradley, Staffordshire
• Harvey Perttola, Swinfen Hall, Lichfield, Staffordshire
• Adam Shohet, Portland Restaurant, London
• Monty Stonehewer, Hampton Manor, Warwickshire
• Theo Hadjitofi, De Banke Group, Solihull
• Matthew Nicholls, Cheal's of Henley, Warwickshire
• Rhys McCausland, Houses of Parliament, London
• James Prout, the Wild Rabbit, Chipping Norton, Oxfordshire
• Millie Tibbins, University College Birmingham
• Callum Wood, North Warwickshire and Hinckley College
• Sam King, the Ritz London
• Fraser Cooper, the Devonshire Arms hotel, Bolton Abbey, North Yorkshire
• Katie Cooper, Carters of Moseley, Birmingham
• Enrique Diez, the Frog Hoxton, London