Entry into Young National Chef of the Year is by invitation only and this year’s semi-final line-up consisted of 21 chefs who earned their place in the competition by already having proven themselves in the competition arena, or who had been nominated by one of our YNCOTY Ambassador Chef group consisting of some of the UK’s leading chefs. Competitors were required to create a three-course meal which could be cooked and served within 2 hours.

Chefs needed to start their menu with a simple yet skilfully executed dish using fresh monkfish tail and Scottish mussels, suitably garnished and served, incorporating the mussel stock and use of the monkfish trimmings within the dish. This dish was about combining complementary ingredients to showcase the fish, maximising flavour, demonstrating excellent cooking techniques with a focus on simplicity of the final dish.

For the main course the dish needed to be centred around whole fresh Sutton Hoo chicken, demonstrating an innovative twist on a roast chicken. The chicken was to be roasted on the crown, with the legs removed and used separately. A stuffing of the chef’s choice (such as a farce, mousse, or traditional variation) must be included, alongside one potato garnish, two vegetable garnishes, and a sauce made using a Bonemasters stock.

Chefs then were tasked to create a seasonal egg-based mousse using a Boiron fruit purée for dessert. Which was accompanied by a pastry or biscuit and a fresh fruit garnish.

There were some incredibly innovative entries received from all the semi-finalists, but eventually after much discussion and deliberation the judges whittled it down to just 12 who competed in the final.

The full line-up of young chefs who battled it out in the final was:

• Alessio Sneider, Sous Chef, Soho House, 76 Dean Street
• Annabelle Hughes, Chef de Partie, BaxterStorey
• Hannah Sloane, Sous Chef, The Black Swan Oldstead
• Harry Van Lierop, Chef de Partie, The Ledbury
• Jake Goddard, Junior Sous Chef, Coworth Park
• Keira Carolan, Demi Chef de Partie, Henrock
• Max Sawangseang , Chef de Partie, The Belfry hotel and resort (Ryder Grill)
• Mitchell Collins, Commis Chef, L’Enclume
• Oliver Redgwell Welch, Chef Apprentice, Entier Limited
• Ollie Stonefrost, Demi Chef De Partie, Lucknam Park
• Paolo Marinosci, Chef de Partie, Mauro Colagreco at Raffles London at the OWO
• Rosie Welch, Chef Director, From the Woods

The 12 finalists enjoyed A VIP evening at The Odney Club, Cookham including ‘culinary conversations’ with past Young and 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.

The grand final took place at University of West London on 7th October when the finalists cooked their three-course menu for our team of highly regarded judges, who selected this year’s winner.

Keira Carolan from Henrock wowed the judges and achieved the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year after serving up three stunning plates of food for the judges. She created a starter of Monkfish, Mussels, Nasturtium & Preserved Tomato, Chicken, Foraged Mushrooms, Kales & Celeriac for main and a dessert of Preserved Strawberry, Apple Marigold, Sheep’s Yogurt & Honey.

Taking the runner-up spot was Oliver Redgwell Welch from Entier Limited also taking the winning prize of Churchill’s Best Presentation Award. Mitchell Collins who works at L’Enclume has taken third place.

Judging this year’s hotly anticipated final was Chair of Judges Russell Bateman alongside Daniel Galmiche, Orry Shand, Ben Murphy, Adam Smith, Paul Askew, Roberta Hall-McCarron, Graham Hornigold, Denis Drame, Sarah Frankland, Paul Mannering and Hayden Groves. Finalists had to serve up a three-course menu in two hours following an innovative criteria set by Russell.

With a focus on sustainability, food waste and technical skills, a special award sponsored by HIT Training was presented to Annabelle Hughes, BaxterStorey for demonstrating excellence throughout the menu planning and cooking process.