SEASIDE chefs are being urged to enter what could be the only competition in Britain to exclusively support chefs in coastal locations.

Organisers of the Seaside Chef of the Year competition, Aspect Bar and Bistro, have announced that entries for this contest have been extended until Monday, September 21, after receiving a flurry of enquiries from seaside chefs struggling to get entries completed.

Aspect Bar and Bistro’s owner, Paul Bury, said: "It’s great that we’ve generated so much interest in this contest and that eateries have come to us, to ask if we could extend the deadline. We are happy to do so, if it means we can showcase more great seaside eateries and passionate chefs."

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.

To enter, an eatery or chef needs to submit a menu under three headings: First Fathom (starter); Full Tide (main course) and Ocean’s Heaven (dessert). 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.

They need to also submit up to 200 words to say why they deserve the title.

Entries need to be submitted to Aspect Bar and Bistro Seaside Chef of the Year competition, c/o The Lothersdale Hotel, 320-323 Marine Road, Morecambe, LA4 5AA, by September 21.

Two finalists will then be invited to a cook-off and gala dinner at Aspect in October.

The entry form can be downloaded via aspectbar.com/chefofyear/seaside-chef-of-year-2015-rules.pdf