Arriving in the UK from Slovakia for a summer break, Vladimir didn’t originally plan on being a chef. Teaching runs through his family and he had been studying special educational needs, but he quickly discovered a love of life in the kitchen while working as a kitchen porter in Cambridge. 

After starting off in his local pub at age 15 and studying catering, Tom gained plenty of experience in kitchens around the country, including The Cottage in the Wood and The Pheasant Inn, Harome. He went on to develop his culinary identity as head chef at The Rattle Owl for three years, before eventually stepping out as an independent chef-owner in 2023. He now has a new venture, Pignut & The Hare.

Having originally planned on a different career, Scott pivoted into professional kitchens at age 26, after discovering he loved the pace, the pressure and the feeling that every day you could get a little bit better. He rose to become executive head chef at Michelin-starred Solstice in Newcastle, which has retained its star during his time there.

Having made history as the first female to take the Young National Chef of the Year title in 2016, Ruth has continuously pushed boundaries, from training at Westminster Kingsway College and The Ritz to navigating the commercial and culinary balance of opening her own successful restaurant.  

After gaining his professional chef diploma at Westminster Kingsway College, Nathan expanded his culinary horizons at a private member’s club in Florida. Eager to learn how different kitchens and cultures operate, he says he couldn’t say no to the chance to head to the States and develop his skills.  

Starting out making match-day pies for Morecambe Football Club, while studying at College, Matthew soon took on a role at one of Nigel Howarth’s pubs, The Highwayman in the Lake District. Following this he steadily rose through the ranks over seven years at Northcote under mentor, Lisa Goodwin-Allen. 

After earning a Diplôme de Cuisine at Le Cordon Bleu London, Marnix gained valuable experience as a commis chef at Hide under chefs like Ollie Dabbous, Josh Angus, Yiannis Mexis and Martin Carabott. 

A spark ignited during childhood holidays at his family’s Lake District B&B led Daniel to his love for food and hospitality. He looks back fondly at how he would spend time as a child helping wherever he could from cleaning plates and setting tables to baking desserts with his aunt. 

Trained at Cambridge Regional College, Byron built a versatile foundation across some of Cambridge’s historic university colleges and top dining spots, including Alimentum. He is currently executive chef for Mark Poynton at Ancient Shepherds, where he continues to develop his own style while learning from those around him. 

From starting his career at The Dorchester under Anton Mosimann to cooking alongside Gary Rhodes, Andy brings decades of varied experience, spanning fine dining, private estates and contract catering to this year’s final. 

The Craft Guild of Chefs has officially opened entries for the National Chef of the Year 2026, the UK’s most prestigious and career-defining culinary competition. Building on its reputation for inspiring excellence and shaping the future of British gastronomy, the Craft Guild of Chefs has revealed its new brief for 2026.

The wait is over as the finalists for the Craft Guild of Chefs National Chef of the Year 2025 have been revealed, marking a key moment in the UK’s most prestigious culinary competition. The competition has once again proven why it remains the title every ambitious chef aspires to win. From creativity and technical skill to sustainability and flavour, the calibre of dishes on display has been incredible.

The excitement is evident across the UK culinary scene today as the semi-finalists for the prestigious National Chef of the Year competition have been officially revealed. Throughout the day, talented chefs have been receiving their coveted semi-finalist chef jackets as well as gifts from Churchill and Essential Cuisine, marking their place in the top 40.