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 -

Les vergers Boiron, fruit purees -

Sodiaal, “Douceur de France” butter -

St Ewe, eggs -

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...

YNCOTY Title Holders

  • 2024 Sam Dixon
  • 2023 Mae Dionio
  • 2022 Daniel Cornish
  • 2021 Edwin Kuk
  • 2020 William Keeble
  • 2019 Henry Wadsworth
  • 2018 Danny Young
  • 2017 Ruth Hansom
  • 2013 Ben Champkin
  • 2012 Charles Smith
  • 2016 Danny Hoang
  • 2014 Luke Selby