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.

What's happening this year?

This year’s challenge has been put together by Russell Bateman, Chairman of Judges, and competitors will be tasked with creating a three course menu within two hours that demonstrates a thorough understanding of basic skills and using them to create a delicious menu suitable for an elegant lunch.

Candidates are required to create a starter of a filled vegetarian agnolotti pasta dish suitably garnished, which includes an ingredient in the dish which has been foraged or sourced locally and used as the competitor sees fit.

The main course will showcase Norwegian halibut which should be served with a butter-based sauce, the dish should include no more than two additional elements or garnishes. Competitors may use a classical approach or a global approach to their dish incorporating herbs, spices and cooking styles as they wish.

To finish the chefs are tasked with creating their own interpretation of a filled choux dessert, which should contain fresh fruit with a complementary seasonal fruit puree of their choice. The dessert should have no more than 2 additional elements/garnishes plus a sauce if using. Successful finalists will be required to undertake a skills test at the beginning of the cook-off in which they will prepare their choux pastry.

Throughout their menu all competitors should utilise ingredients wisely to ensure minimal food waste, as well as sourcing ingredients locally and seasonally. Russell and his team of judges will be looking for a delicious, well-balanced menu that demonstrates simplicity and restraint with excellent execution of ingredients.

Thank you to the following sponsors who are providing product for the competitors to use in their menu:

Seafood from Norway, halibut - https://www.seafoodfromnorway.co.uk/

Les vergers Boiron, fruit purees - https://www.my-vb.com/

Sodiaal, “Douceur de France” butter - https://sodiaal.co.uk/

St Ewe, eggs - https://steweeggs.com/

Entry into Young National Chef of the Year is by invitation only, this year’s line-up of chefs is:

Callum Barbour, Senior Chef de Partie, The Star Inn, Harome
Chloe Williamson, Sous Chef, Prestwold Hall, Leicestershire
Ciaran Tobin, Demi Chef de Partie, The Dorchester
Georgia Hackett, Chef de Partie, The Art School, Liverpool
Henry Pratt, Senior Chef de Partie, Northcote
Jack Edgar, Senior Chef de Partie, The Atlantic Hotel, Jersey
Jacob Gosselin, Junior Sous Chef, The Longueville Manor Hotel, Jersey
Jake Mills, Demi Chef de Partie, Dorian, Notting Hill
Johan De Sousa, Commis Chef, The Savoy
Johnny Smith, Senior Chef de Partie, Gravetye Manor, Sussex
Kameca Gayle, Sous Chef, Genuine Dining Company| Spotify
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
Maurizio Fra-Scionti, Chef De Partie, The Corinthia
Nathan Cooper, Senior Chef de Partie, Goldman Sachs, BaxterStorey
Nathan Cox, Senior Chef de Partie, Hand and Flowers, Marlow
Nathan Johnson, Junior Sous Chef, Royal Crescent Hotel & Spa, Bath
Nicole Watt, ABCS, RN Embassy Admiralty House
Oliver Porter, Apprentice Commis Chef, House of Commons
Oska Ready, Junior Sous Chef, DN1 Delicatessen and Dining Room, Doncaster
Patrick Leahy, Chef de Partie, Rogan & Co, Cartmel
Polly Norman, Demi Chef de Partie, The Savoy
Reuben Flatman, Demi Chef de Partie, Le Manoir aux Quat' Saisons
Rosie Welch, Chef de Partie, L'Enclume, Cartmel
Sam Everton, Hospitality and Catering Lecturer, Coleg Ceredigion, Cardigan
Simon Perkins, Commis Chef, Cardinal, Edinburgh

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.”