The thought-provoking mentor day aimed to prepare, develop and connect the finalists before they enter the kitchens of the University of West London to cook for the impressive panel of judges next month.

With motivational talks from the chairs of judges Matt Abé (NCOTY) and Russell Bateman (YNCOTY) there were plenty of opportunities for the talented and ambitious chefs to learn. There were also culinary demonstrations from Simon Hulstone representing Seafood from Norway, Matt Owens from Lumina Lamb and Howard Beasley from Essential Cuisine.

New for 2024 was an exclusive event for the National Chef of the Year finalists held on Monday 2nd September at the Odney Club in Maidenhead. The finalists enjoyed a night of networking with some former National Chef of the Year winners including Nick Smith, Thomas Swaby and Russell Bateman.

Matt Abé also joined the event to meet the finalists for the first time, answer questions and help to put them at ease. Chefs and other VIP guests were able to enjoy a delicious barbeque prepared on a Kasai Grill supplied by Gastronomy Plus.

Competition director David Mulcahy, food innovation & sustainability director at Sodexo UK and Ireland, commented: “It was fantastic to bring all 22 of our National Chef of the Year and Young National Chef of the Year competitors together. Every year we love seeing how much they connect and learn from each other as they become part of the NCOTY family.

“We also try to bring something a little different each year to take this event to the next level and the evening event at the Odney Club was something really special. It enabled this year’s finalists to learn more about what lies ahead from chefs who have been in their position and then gone on to win.”

During the mentor day on Tuesday 3rd September, the competitors worked their way around a series of talks, demonstrations and tasting sessions to discover new products from the event’s sponsors. The official finalist photoshoots and interviews also took place, and these images and clips will be used over the coming weeks to shine the spotlight on every finalist ahead of the cook-offs.

Two new additional elements that were revealed on the day was a wine pairing competition for the senior chefs to be judged by Hallgarten & Novum Wines and HIT Training will be presenting a prize for minimising food waste in the Young National Chef of the Year competition.

Will Torrent, senior development and innovation chef at Waitrose, said: “Hosting the mentor experience for this prestigious competition is a real honour for myself and the Waitrose team.

“It’s such an incredible competition which for over five decades has shone a light on the best culinary talent both through its competitors and judging panel. At the Waitrose Food Innovation Studio, we’re all about leading the way in culinary development and driving food trends, so it seems the perfect fit to host this prestigious industry event.”

Essential Cuisine and Lumina Lamb are headline partners of National Chef of the Year which is also supported by Churchill, Continental Chef Supplies (CCS), Evolve Group, Hallgarten & Novum Wines, Valrhona, Classic Fine Foods, Gastronomy Plus and St Ewe.

The Young National Chef of the Year competition is sponsored by Seafood from Norway, Les Vergers Boiron, Douceur de France, Churchill and HIT Training.