The Search is BACK for the UK’s National Chef of the Year
Seen as the UK’s most prestigious and respected culinary contest, 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, raw emotion and only the best will take that top spot.
With the prestigious panel of judges, led by Matt Abé, there’s never been a more important time for chefs to push themselves out of their comfort zone and into the NCOTY spotlight.
Semi-Finalists Announced
Congratulations to the 40 chefs who have made it to the semi-final stage of National Chef of the Year, this year’s semi-final line up is:
Asen Ibrov | Chef | Potato Junction |
Barry Gamble | Head Chef | Aramark uk @ Aegon Edinburgh |
Callum Leslie | Executive Chef | The Black Swan at Oldstead |
Cameron Reynolds | Head Chef | HIDE |
Carl Cleghorn | Chef Owner | Tyme by Carl Cleghorn |
Chris Loye | Chef / Owner | Flavour |
Christopher Beavis | Combined Services Culinary Team Captain | RAF Benson |
Cleverson Cordeiro | Head Chef | Frog by Adam Handling |
Craig Edgell | Head Chef | Buoy and Oyster |
Danny Young | Head Chef | The Torridon |
David Millar | Head Chef | Carlowrie Castle |
David Neilson | Head Chef | Dakota Hotel |
Elliot Mullins | Chef | Restaurant Concorde |
George Boarer | Head Chef | Etch by Steven Edwards |
George Fisher | Head Chef | Baxter Storey at UBS |
Grahame Wickham | Head Chef | Claridge's |
Iain Gourlay | Head Chef | Dalhousie Castle Hotel |
Ian Wilson | LCS - Leading Catering Services | Royal Navy, Catering Training Wing, Worthy Down |
Jaden Dunn | Private Chef | Northwick Estate - Upton Wold |
Jethro Lawrence | Development chef | Apetito |
Josh Hughes | Head Chef | Hide & Fox |
Joshua Morris | Sous Chef | Tyddyn Llan |
Kacper Walor | Development Chef | Bubblefood |
Katie Morgan | Demi-Chef de Partie | Le Manoir aux Quat'Saisons, a Belmond Hotel |
Luciano Lucioli | Chef Director | Lucioli Catering Services |
Marcus Ashton-Simpson | Head Chef | Dn1 |
Matthew Blowing | Head Chef | Purslane Restaurant |
MD Shisir | Chef | Cornus Restaurant |
Neil Yule | Executive Chef | Sodexo, Astra Zeneca Discovery Centre |
Robert Donnelly | RAF Sergeant Chef | Royal Air Force |
Russell Plowman | Senior Sous Chef | Restaurant Andrew Fairlie |
Ruth Hansom-Rigby | Chef Owner | Hansom Restaurant |
Sam Rust | Head Chef | Parc le Breos |
Sean Parkes | Sous Chef | Station Road Restaurant @ The Lovat Hotel |
Sergio Cinotti | Chef | Gem42 |
Shaurya Kapur | Chef De Partie | Rosewood |
Stephen Andrews | Chef Patron | Fish and Forest |
Thomas James | Development Chef | Tesco |
Tom Bennetts | Head Chef | Driftwood Spars |
Yann Florio | Director | Haute Cuisine Ltd |
To reach the semi-final chefs were tasked with creating a three (3) course menu for 2 covers within three (3) hours based on the overarching theme of ‘Classic meets Contemporary’.
The starter should comprise a classically inspired lobster dish with accompanying sauce, followed by a main course using 2 cuts of beef (1 prime, 1 secondary cut) suitably garnished and capable of being cooked within the 3-hour period. To finish chefs were required to create a tart or tartlet as a warm or cold Chocolate Dessert that showcases the nuances and flavours of the grand crus.
For the next stage chefs will be required to create a small innovative dish, suitable as a summertime pre-dessert which should use seasonal fruit or vegetables and may be sweet or have a savoury twist. The dish should reflect the chef’s personality and be inspired by their culinary journey.
All semi-finalists are required to produce a video no more than 1 minute 20 seconds long explaining what the dish is and how it links to the semi-final brief.
Judging of the semi-final will commence on Wednesday 16th July and the 10 chefs who will compete in this year’s final where they will cook their original three course menu will be announced on Thursday 31st July.
Dates For Your Diary
Announcement of the semi-finalists: Monday 30th June 2025.
Stage 2 (video + supplementary information): Tuesday 1st July 2025 - Tuesday 15th July 2025 (deadline).
Semi-Finalist event by Meat and Live Stock Australia hosted by Classic Fine Foods: 21st July 2025
Announcement of Finalists: Thursday 31st July 2025
Finalists Networking Evening: Monday 1st September 2025
Finalist Mentor Day: Tuesday 2nd September 2025.
Grand Final: Tuesday 7th October 2025 @ University of West London (UWL).
Premiere Awards Celebration: Tuesday 7th October 2025 @ Central London Location.
NCOTY Title Holders
- 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