National Chef of the Year 2024

The Search for the UK’s Top Young Chef Talent is on!

The Search for the UK’s Top Young Chef Talent Young National Chef of the Year surpasses all other young chef contests, bringing together those identified as the best young chefs in the industry and giving them a platform on which to build their future careers. Winning YNCOTY firmly establishes a chef as a rising star of the culinary world both in the UK and beyond. Being crowned as Young National Chef of the Year is a highly sought after prize, but as well as going home with this prestigious accolade, the winner will also receive some incredible stagiaires and PR opportunities that will truly raise their profile in the industry.

Entry into Young National Chef of the Year is by invitation only and this year’s semi-final line-up consisted of 27 chefs who earned their place in the competition by already having proven themselves in the competition arena, or who had been nominated by one of our YNCOTY Ambassador Chef group consisting of some of the UK’s leading chefs. Competitors were required to create a three-course meal which could be cooked and served within 2 hours which is suitable for a pescatarian.

Chefs needed to start their menu with a filled vegetarian agnolotti pasta dish, suitably garnished, which contained one ingredient that has been foraged or sourced locally. For the main course, the chefs created a dish using fresh Norwegian halibut served with a Douceur de France butter-based sauce. To finish, candidates created their own interpretation of a filled choux dessert. This dish should have incorporated fresh fruit with a complementary seasonal Boiron puree of their choice.

There were some incredibly innovative entries received from all the semi-finalists, but eventually after much discussion and deliberation the judges whittled it down to just 12 who competed in the final.

The full line-up of young chefs who battled it out in the final was:

Callum Barbour, senior chef de partie, The Star Inn, Harome
Henry Pratt, senior chef de partie, Northcote
Jacob Gosselin, junior sous chef, The Longueville Manor Hotel, Jersey
Jonny Smith, junior sous chef, Gravetye Manor, Sussex
Keaton Cooper, chef de partie, The Angel at Hetton
Keira Carolan, demi chef de partie, Henrock, Windermere
Lewis Nicholas, junior sous chef, Lympstone Manor, Devon
Matt Robinson, sous chef, Eleanore, Edinburgh
Nathan Cooper, senior chef de partie, Goldman Sachs, BaxterStorey
Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath
Reuben Flatman, demi chef de partie, Le Manoir aux Quat' Saisons
Rosie Welch, chef de partie, L'Enclume, Cartmel

The next stage for the finalists was the mentor day at the Waitrose Innovation Studio, Bracknell, where the chefs met all the sponsors to sample and gain a better understanding of their products, hear from their chair of judges, and pick up valuable hints and tips to help them with their preparations for the final.

The grand final took place at University of West London on 8th October when the finalists cooked their three-course menu for our team of highly regarded judges, who selected this year’s winner.

Jonny Smith from Gravetye Manor wowed the judges and achieved the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year after serving up three stunning plates of food for the judges. He created a starter of golden cross goats cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince.

Taking the runner-up spot was Rosie Welch from L’Enclume with Keira Carolan who works at Henrock in third place.

Judging this year’s hotly anticipated final was Chair of Judges Russell Bateman alongside Ali Howard, Chantelle Nicholson, Alex Angelogiannis, Phil Howard, Ollie Dabbous, Ruth Hansom-Rigby, Denis Drame, Graham Hornigold, George Blogg and Paul Mannering. Finalists had to serve up a three-course menu in two hours following an innovative criteria set by Russell.

Sustainability has always been at the heart of this competition but this year the Guild introduced a new element in association with HIT Training. National Hospitality & Culinary Lead at HIT, Paul Mannering was given the specific task of observing food waste throughout the menu planning and cooking process. He awarded the new food waste award to Keira Carolan.

The Young National Chef of the Year competition is supported by Seafood from Norway, Les Vergers Boiron, Douceur de France, Churchill and HIT Training.

Hear what our winners had to say...

“Winning the title of Young National Chef of the Year means the world to me and I put my heart and soul into the competition. I had such an amazing team behind me from Le Manoir, supporting me all the way to help me achieve it. This level of support makes such a difference to a young chef and I’m so proud to join such an impressive list of former winners. I didn’t expect to enjoy the final cook-off as much as I did but the minute I stepped into the kitchen I just got my head down as I wanted this title so much.”

Mae Dionio Junior sous chef Le Manoir aux Quat’Saisons

"Winning Young National Chef of the Year felt unbelievable. It was amazing to compete against other great professionals from across the country. It proves that hard work pays off and I would encourage any aspiring chefs to take part in this fantastic competition. The experience of developing dishes using sustainable ingredients was a great challenge and one which was both exciting and relevant."

Daniel Cornish 2022 YNCOTY Titleholder Senior Chef de Partie, Le Manoir aux Quat'Saisons, Oxford

I still can't believe that I have won YNCOTY - I really didn't expect it! It's a huge honour, particularly given the standard of the other chefs in the final and being such a prestigious competition this can only benefit my career. I can't thank the Craft Guild, judges and sponsors enough. I am excited to see what will happen in the next stage of my career.

Edwin Kuk 2021 YNCOTY Titleholder Junior Sous Chef at The Art School Restaurant

“Winning Young National Chef of the Year was the best feeling in the world. It proves that if you work hard and dedicate yourself to the challenge, anything is possible. I feel incredible honoured and look at this as a stepping stone to hopefully even greater achievements.”

William Keeble 2020 YNCOTY Titleholder Demi Chef de Partie, Whatley Manor

“It is the greatest honour to be named YNCOTY and to be recognised by the judges and my peers. All of the contestants work incredibly hard to get to this level and to have won, among such strong competition, was amazing. I recommend to any ambitious chef to enter such competitions - the hard work really pays off, whether your win or lose - its a great experience.”

Henry Wadsworth 2019 YNCOTY Titleholder Chef de Partie, Belmond Le Manoir Aux Quat’Saisons

“It is great to be able to bring the title of National Young Chef of the Year not only to Northcote but to my home county of Lancashire. I am so proud and grateful to have achieved this award for not only myself but for Northcote as well. As many will know I started my career at Northcote as an apprentice and I want to ensure that this award encourages the current and next generation of apprentices to see that hard work, determination and passion go a long way in achieving your own personal goals within the industry. The award has already brought a buzz and excitement to my personal career with the opportunities, contacts and experience that I have gained from it”

Danny Young 2018 YNCOTY Titleholder Junior Sous Chef from Northcote Manor

“I can’t put into words how amazing it feels. I’m so happy to have won. I’ve come second in the past and knew that I really wanted to win this year.”

Ruth Hansom 2017 YNCOTY Titleholder Commis Chef, The Ritz London

“Being seeded into the live final of the Young National Chef of the Year competition was an honour in itself but to go on to win it was more than I could ever have hoped. I loved every part of this competition and have had some incredible opportunities since winning but there’s still plenty more to come. If you are looking to get your name seen and heard, this is definitely a competition to be part of.”

Danny Hoang 2015 YNCOTY Titleholder Line Cook at Momofuku Ko, New York

“Taking part in the competition was both challenging and rewarding and winning Young National Chef of the Year was the icing on the cake. I’ve learnt a lot and it certainly helped me grow in confidence as a chef. I’d definitely encourage my peers to take part.”

Luke Selby 2014 YNCOTY Titleholder Sous Chef at Dabbous

“Winning Young National Chef of the Year was a career highlight, the experience of taking part is something that I’ll never forget and I’d recommend it to any chef serious about competitive cooking. It’s both a stepping stone to senior competitions and a great confidence boost.”