Churchill continues to play a role in supporting the future of British gastronomy as a long-standing sponsor of both the National Chef of the Year (NCOTY) and Young National Chef of the Year (YNCOTY) competitions. As part of the semi-final brief, competing chefs are required to present their dishes using Churchill crockery and were sent a brochure packed with stunning products to choose from.

This Christmas, Allan Reeder is giving the whole team a ‘gift with a difference’ for the festive season to recognise the dedicated staff and talent it has within the business. The company has signed up to Hospitality Action’s Employee Assistance Programme (EAP) reinforcing their commitment to staff wellbeing and mental health. Hospitality Action’s EAP is designed specifically for the hospitality industry, offering confidential, 24/7 support to employees.

Sustainability in the hospitality industry starts with responsible sourcing and National Chef of the Year sponsor, Aussie Beef & Lamb is doing some incredible work. Representing Australian producers who are deeply committed to environmental stewardship, animal welfare, and carbon reduction, the brand supports chefs and restaurateurs with high-quality red meat.

From sourcing ingredients to designing packaging, every decision made in the kitchen and beyond has an impact on the planet. At Les vergers Boiron, sustainability is central to the business. They are helping shape a more sustainable future. As we are proud to work with them on the Young National Chef of the Year competition, we spoke to the team to learn more about their work on sustainability.

In an industry built on passion, precision, and people, nurturing talent is more than a business priority, it’s a commitment to the future of hospitality. Young National Chef of the Year sponsor, HIT Training, believes that education and development are vital for a thriving workforce. They share more on how they are shaping the next generation of hospitality professionals.