At an event hosted by Angus Pure and Aussie Beef & Lamb, the Craft Guild of Chefs has unveiled the 10 finalists who will battle it out for the coveted National Chef of the Year title, following the competition’s highly anticipated return to live semi-finals. Led by chair of judges Mark Birchall and Chair of Pastry, Cherish Finden, the judging panel faced the challenging task of selecting this year’s finalists from an exceptional field of talent.
The journey to the final began with a demanding brief, challenging chefs to create a three-course menu inspired by the theme Our Sustainable Future. Following an intensive first-round judging process, 40 semi-finalists earned their place in the live cook-offs at Sheffield College and Capital City College, where they took on a new challenge and cooked in front of some of the industry’s most respected chefs.
The return of the live semi-finals marked a significant milestone for the competition. As well as assessing technical skill and creativity in the kitchen, judges were able to see how competitors performed under pressure before deciding who would progress to the final.
The finalists are:
- Andy Wright, relief head chef, Country House Weddings
- Byron Franklin, head chef, Mark Poynton at Caistor Hall
- Daniel Conlon, head chef, Rafters Restaurant
- Marnix Taghon , sous chef, Pyro
- Matthew Lees, chef, The Fat Duck
- Nathan Cooper, sous chef, BaxterStorey
- Ruth Hansom, chef owner, Hansom Restaurant
- Scott John-Hodgson, executive chef, Solstice & House of Tides by Kenny Atkinson
- Tom Heywood, head chef/restaurant owner, Pignut & The Hare
- Vladimir Hromek, development chef, Cambridge Dining Co.
These 10 chefs will now refine the menus they originally submitted at the entry stage before competing in the National Chef of the Year final at the world-renowned Le Cordon Bleu Cookery School on 6th October.
David Mulcahy, competition director and Vice-President of the Craft Guild of Chefs said: “The return of the live semi-finals has added another dimension to the judging process. It allowed us to see how chefs performed in a competitive kitchen environment as well as considering the menus they originally submitted as they will cook these at the final. Our final decisions were based on both elements, rewarding chefs who demonstrated not only strong ideas on paper but also the skills needed to deliver delicious food at the highest level of pressure. After cooking for some of the most respected chefs in our industry, these finalists have earned their place and I’m sure we are in for an amazing final. For those who didn’t make it through, I’d encourage you to reflect on the experience, consider the feedback and absolutely return next year for what will be another incredible year. The experience teaches you so much about yourself as a chef and helps you grow in ways that go far beyond the competition kitchen.”
Chair of judges and chef patron of Moor Hall, Mark Birchall added: “I’ve been incredibly impressed by the commitment and effort that’s gone into the competition so far. I know how much pressure chefs put themselves under, but also how much they grow and learn from the experience. Now we have our finalists, I want to see everyone make the most of the next few months and the mentor day to keep developing their ideas and raising their game so we can deliver the best final yet. My advice is to keep it simple and focus on creating delicious, brilliantly executed dishes rather than trying to overcomplicate things. The more involved I’ve become with National Chef of the Year as Chair, the more I’ve realised just how important it is to our industry. I’m proud to be part of its legacy and excited to help shape its future as we celebrate 55 years of the competition next year.”
National Chef of the Year has helped launch and shape the careers of some of the UK’s most celebrated chefs and over the last five decades has been one of the industry’s most sought-after accolades. With a mentor day still to come, the finalists will now focus on delivering the dishes that could secure their place in the competition’s history when they compete for the title.
National Chef of the Year is sponsored by headline partners Essential Cuisine and Angus Pure supported by Aussie Beef & Lamb as well as Allan Reeder, Chef Works & Bragard UK, Churchill, Hallgarten & Novum Wines, St Ewe, Valrhona, Flying Fish, Evolve Hospitality Recruitment and Worshipful Company of Cooks.
The Craft Guild of Chefs
The Craft Guild of Chefs was established in 1885 under its former name of the Cookery and Food Association. It has developed into the leading Chefs’ association in the UK and has many members worldwide.
Craft Guild of Chefs members come from all aspects of the foodservice and hospitality sectors working in a wide variety of positions from students and trainees to top management. The association boasts a broad and experienced membership.
As an association representing the interest of chefs, it aims to increase standards of professional cooking through greater awareness, education, and training and to develop careers and prospects of their members. It helps members develop and maintain their knowledge, skills, and ability.
HRH The Duchess of Edinburgh KCVO CD is the Royal Patron of the organisation, and the President is Vice Admiral Sir Tony Johnstone-Burt, KCVO, CB, OBE, DL.