There is still time to enter the Riso Gallo Young Risotto Chef of the Year competition, where the winner will receive three days' work experience with Heston Blumenthal.
The competition is aimed at chefs aged 18-23 years and is open until 30 October 2020.
The winner will receive an all-expenses-paid, three-day work experience at Heston Blumenthal's Fat Duck restaurant in Bray, and the runner-up will have a three-day cooking experience with executive chef and MasterChef: The Professionals finalist Danilo Cortellini at the Italian Embassy in London.
Both winners will also visit the Riso Gallo rice mill in Italy, to understand more about how the rice is grown and produced.
Entrants are asked to produce and photograph their dish, and young chefs from each region – North, South, Midlands, Northern Ireland and Scotland – will be selected to compete in the final.
The final judging panel will include consultant chef Paul Gayler MBE; Danilo Cortellini, executive chef at the Italian Embassy; Adriano Cavagnini, executive chef at the Bulgari Hotel; Frances Atkins of the Yorke Arms; Fabio Pisani of Il Luogo di Aimo e Nadia in Milan and Davide Degiovanni, head chef at Gordon Ramsay's Union Street Café.
Jason Morrison, managing director at Riso Gallo UK, said: "For over 165 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion, and creativity into their own vibrant, exciting risotto dish. Our Young Risotto Chef of the Year has gone from strength to strength each year."
For full details on how to enter click here