NCOTY 2025 Round-Up
Seen as the UK’s most prestigious and respected culinary content, the NCOTY competition has a long heritage, having helped to launch careers and opportunities for some of the biggest names in the UK’s chef world. The passion, the emotion and the pure blood, sweat and tears you see in a cook-off, shows how much these competitions mean to a chef. It tests more than culinary skills; it tests character, resilience and raw emotion and only the best will take that top spot.
The search for this year’s National Chef of the Year began in March when chefs from across the industry were invited to create a three-course menu, consisting of a classically inspired lobster dish with accompanying sauce, appropriately garnished, a main beef dish using 2 cuts of beef suitably garnished and a chocolate tart or tartlet dessert served either warm or cold showcasing the flavours of Valrhona chocolate.
All entries were judged ‘blind’ and the top 40 chefs then went forward to the semi-final where they were tasked with creating a ‘showstopper’ pre-dessert using their choice of seasonal fruit or vegetables and having a sweet or savoury twist.
The chefs were asked to use their own culinary journey and personality as inspiration behind the dish and then asked to bring this to life with a short video explaining how it all linked together.
A new group of judges marked this second-round and were hugely impressed with the standard of all the entries received this year and found it incredibly difficult to select the ten finalists as the quality was so high.
But after a lengthy deliberation the ten chefs who competed in this year’s final were:
- Callum Leslie, Executive Chef, The Black Swan at Oldstead
- Carl Cleghorn, Chef Owner, Tyme by Carl Cleghorn
- Cleverson Cordeiro, Chef Proprietor, Frog by Adam Handling
- Craig Edgell, Head Chef, Buoy and Oyster
- Danny Young, Head Chef, The Torridon
- Jaden Dunn, Private Chef, Northwick Estate - Upton Wold
- Jethro Lawrence, Development Chef, Apetito
- Katie Morgan, Demi Chef de Partie, Le Manoir aux Quat'Saisons
- Ruth Hansom-Rigby, Chef Owner, Hansom Restaurant
- Shaurya Kapur, Chef de Partie, Rosewood
The next stage for the finalists was two packed days of culinary insight, inspiration, useful information and hints and tips to help them on their way to the final.
The 10 finalists enjoyed A VIP evening at The Odney Club, Cookham including ‘culinary conversations’ with past National Chef of the Year winners, followed by the mentor day at the Waitrose Innovation Studio, Bracknell, where the finalists met all our sponsors to sample and gain a better understanding of their products, hear from their chair of judges’ and have the opportunity to network with the other finalists.
Then it was onto the grand final that took place at University of West London on 7th October.
Ten talented chefs battled it out in the kitchen to serve up three dishes that would impress some of the biggest stars of the culinary world. This included Matt Abé, Lisa Goodwin-Allen, Hrishikesh Desai, James Petrie, Peter Joyner, James Sommerin, April Lily Partridge, Cherish Finden, Mark Perkins and Gary Hunter.
Danny Young from The Torridon took the top spot with his delicious menu that included a starter of Native Lobster, Yuzu Beurre Blanc, N25 Caviar, a main course of Dry Aged Beef Fillet, Glazed Tongue, Beef Fat Onion, Potato, Truffle with a Valrhona Fruit & Nut “Tart”, Mascarpone, Pedro Ximénez for dessert. These dishes were served up on a Super Vitrified Isla wide rim bowl, Super Vitrified walled plate and Alchemy Ambience wide rimmed plate from Churchill in a bid to create not only delicious but beautifully presented plates of food.
Achieving runner-up this year was Katie Morgan from Le Manoir aux Quat’Saisons with Ruth Hansom-Rigby of Hansom Restaurant taking third place.
Back for a second year was the wine pairing competition hosted by Hallgarten & Novum Wines who asked the finalists to select a wine from their extensive range to pair with their main course. The winner of this element of the competition was Katie Morgan.
Churchill crowned the winner of their best presentation award to Craig Edgell from Buoy and Oyster.
David Mulcahy, competition director, said: “This competition continues to be a launchpad for culinary talent. The energy, passion and precision we saw today was inspiring for everyone involved. Congratulations to Danny for taking the title which he can now add to his Young National Chef of the Year win. This is a chef who truly embodies the spirit of National Chef of the Year, and I know he is going to be an important ambassador for the industry over the next year and beyond.”
Dates For Your Diary
The Catering Innovation Show Demo (Exclusively for the Winner of NCOTY): Tuesday 28th October 2025 @ The Business Design Centre, London
NCOTY Title Holders
- 2026 Danny Young
- 2025 Orry Shand
- 2024 Alex Angelogiannis
- 2023 Ben Murphy
- 2022 Thomas Swaby
- 2021 Nick Smith
- 2020 Steve Groves
- 2019 Kuba Winkowski
- 2018 Luke Selby
- 2017 James Devine
- 2016 Larry Jayasekara
- 2014 Russell Bateman
- 2013 Hayden Groves
- 2012 Alyn Williams
- 2011 Frederick Forster
- 2010 Hrishikesh Desai
- 2008 Simon Hulstone
- 2006 Eyck Zimmer
- 1986 David Pitchford
- 1984 Robert Mabey
- 1982 William Stafford
- 1980 Ken Whibley
- 1978 Paul Brady
- 1976 Eddie van Meille
- 1974 Brian Price
- 1972 Pierre Jacquemin
- 2004 Steve Love
- 2002 Mark Sargeant
- 2000 Bruce Sangster
- 1998 Kevin Viner
- 1996 David Everitt-Matthias
- 1994 Lou Jones
- 1992 Gordon Ramsay
- 1990 Roger Narbett
- 1988 Mark Gregory




