The Zest Quest Asia 2027cooking competition is now open for entries, with a prize of a culinary trip to Asia on offer for the college team that can best demonstrate their knowledge and skill in Asian cuisine.
The contest, founded by Cyrus and Pervin Todiwala, is now in its 14 year, having first launched in 2013 to raise the profile of Asian food among culinary students in Britain.
Prospective 2027 competitors have until 30th October 2026 to register their interest.
The final date for entries will be 4th December and, following a semi-final round, finalists will be announced on 24th February 2027. The Zest Quest Asia Gala Dinner and Awards Night will be held on 23 April 2027 at the Hilton London Wembley.
This year’s champions were the Sheffield College, who spent seven days on a cultural and culinary trip to Hong Kong. They experienced some of Hong Kong’s legendary Chinese dishes as well as visiting headline sponsors Lee Kum Kee Europe flagship green production plant in Mainland China, learning first-hand about the food manufacturing industry.
Previous Zest Quest Asia champions have enjoyed educational trips to Mumbai, Sri Lanka, Thailand, the Philippines, Japan and Vietnam.
More than 230 students have taken part in Zest Quest Asia so far. The pursuit of careers in Asian food by a number of former competitors is among its strongest legacies, with some participating colleges also reporting an uptick in student interest in Asian cookery and cuisine.
Cyrus Todiwala said: “Thanks to the ongoing support of our sponsors we get to run this competition year after year. Pervin and I were fortunate enough to join the Sheffield College this year on the Lee Kum Kee winners’ trip and boy, was it an eye opener! It was one that was packed with culinary and cultural learning, and food. Lots of food!
“All we desire from Zest Quest Asia is that we can spread the knowledge of the various Asian cuisines to budding chefs in college across the UK and leave them with everlasting memories, a desire and hunger for more and above all, to raise the profile of Asian cuisine in the UK.”
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.