The British Potato Council (BPC) is scouting for the UK’s best spud recipe as part of the Great Potato Challenge 2008 - with a £1,000 holiday up for grabs.
The humble potato - whether boiled, mashed, baked or roasted - must be the main focus of the dish, and the entry can be either a new recipe or an old favourite created by a pub or restaurant chef.
A category for student chefs will give those working part-time in a kitchen while studying for a catering qualification the opportunity to enter.
The closing date for entries is October 31.
A free guide that aims to help the catering sector tap into the growing consumer appetite for UK potatoes - put together with support from top chefs Pierre Koffman, Eric Chavot and Tom Aitkens - is available from the BPC.
The information includes best practice advice to help improve product quality, facts about potato varieties, with advice on which are floury or waxy, as well as tips for correct handling and storage, and tried-and-tested methods for baking, roasted and boiling.
For more information visit www.potatoesforcaterers.co.uk.
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