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.



Hear what our winners had to say...

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