Quality Standard beef mince Young Chef Challenge 2007
The English Beef & Lamb Executive (EBLEX) is on the look out for some Young Chefs to take part in an exciting competition to win fantastic prizes - can you help?
EBLEX launched a Quality Standard beef mince Young Chef Challenge on May 14th 2007, for all cooks in Key Stage 3 & 4 (age 11-16) to inspire them to get cooking!
The free competition is open to all secondary schools in England - so whether you have budding young chefs about to take their Food & Technology/Catering GCSEs, or students who are just passionate about cooking, they want to hear from you.
They've teamed up with top celebrity chef James Martin who will be judging the entries and joining them around the country for a special culinary cook-off competition tour between 29th-31st October 2007.
There are lots of fabulous prizes on offer for each of the regional winners including framed photographs of the winning recipes taken by a professional photographer, and signed by James Martin, ?200 worth of school kitchen equipment vouchers, professional chef whites and signed James Martin books.
EBLEX launched the Quality Standard label in 2005 to help shoppers identify
beef and lamb that has been specially selected for its eating quality. 
The striking patchwork fields logo can be found on Quality Standard beef mince
in supermarkets and independent butchers and indicates that it is made from farm
assured beef that is processed in accordance with strict quality assurance standards
that are above the legal minimum and independently audited at every stage.
The label, also assures shoppers that the mince they are buying is 100% beef with no added water, additives or fillers. The Quality Standard label can be found on standard, lean and extra lean mince but not on any mince with a fat content over 20%.
They're looking for students to submit an original recipe and photograph of their favourite beef mince dish, to demonstrate the ease and versatility of cooking with beef mince.
Whether it's adding a new twist to an old classic or creating something new, all recipes must be developed and cooked from scratch.
The best entries will be invited to regional cook-off finals judged by our top panel of experts.
The launch date for the competition was May 14th 2007, so if you'd like to know more, then download a welcome pack, or you can write to Quality Standard beef mince Young Chef Challenge, 26 Southampton Buildings, London, WC2A 1PQ and a welcome pack will be sent out to you.
The registration deadline for the competition is July 20th 2007, and all recipe entries must be received by September 28th 2007.