Now in its 24th year, the Graduate Awards has been supporting and developing emerging culinary talent since 2002, offering an exciting opportunity for young professionals to test their skills, gain invaluable experience and take a significant step forward in their culinary careers.
This year’s semi-finalists demonstrate the depth and breadth of talent coming through the industry, with chefs representing restaurants, luxury hotels, private members’ clubs, event catering, and public sector kitchens.
Sheffield Kitchen semi-finalists:
- Josh Hirst, The Torridon
- Kris Gadzhonov, Restaurant DOM
- Theo Edwards, White Hart Hotel
- Kai Yuen Sarky Ho, Chotto Matte
- Joshua Roche, Winteringham Fields
- Matthew Aitken, Margo
- Tommy Randle, Rogan and Co
- Dominic Currie, Amuse by Kevin Dalgleish
- Joe Timmons, Royal Air Force
- Georgina Williams, Porsche Experience Centre
- Sergio Purves, House of Commons
- Ieuan Jones, Midsummer House
Sheffield Pastry semi-finalists:
- Jason Assimwe, The White Hart Hotel
- Heather Adams, The Gleneagles Hotel
- Christina Hindle, Margo
- Douglas Crammond, 1887 Restaurant at The Torridon
- Emilie Nagatani, Edgbaston Park Hotel
London Kitchen semi-finalists:
- Lewis Rosser, The Whites Club
- James Rodgers, Coworth Park Hotel
- Lauren Fitzsimmons, Royal Household
- Elizabeth Williams, The Landmark London
- Alfie Stuttard, Manor House Hotel
- Lewis Weygang, Gusbourne Estate
- Ned Bruce, Brasserie Constance
- Samantha Taylor-Clarke, Taylor-Clarke Events
- Samuel Kemp, The Pass at South Lodge Hotel
- Laurie Ballard, The Manor House Bybrook
- Francisco Patrick Brewer, Palmito
- Adam Knight, Hydro Hotel
London Pastry semi-finalists:
- Rocco Nung, Mark Poynton at Caister Hall
- Talitha Lawrence, Haringey Sixth Form College
- Liam Jackson Jones, Harrods
- Emma Bigmore, The Manor House Hotel
- Anceline Sanchez, Pennyhill Park Hotel
- Nataliia Pantykina, Dobson and Parnell
- Satyen Tawde, The Dorchester
- Marli Carter, The Dorchester
Those who progress to the final stage will take part in the Graduate Awards Mentor Experience in Hampshire in July. This is always a highlight of the Graduate Awards experiences as it offers finalists insight, guidance and support as well as the chance to meet producers and connect with like-minded chefs.
Steve Munkley, founder of the Graduate Awards and vice-president of the Craft Guild of Chefs, said: “The Graduate Awards has always been about giving young chefs the opportunity to challenge themselves, grow their confidence and develop the skills they need for long and successful careers in hospitality.
“We know that times are hard in our industry and so we are incredibly proud to see the number of young chefs pushing themselves out of their comfort zones. I’d advise each semi-finalist to take time to study the mentoring videos we provide, practise in their own time and ask for support from mentors when needed.”
Since its launch in 2002, the Graduate Awards has had a lasting impact on hundreds of chefs. Many Graduates go on to achieve more senior roles, compete in Young National Chef of the Year and National Chef of the Year, gain promotions within leading kitchens, and work in Michelin‑starred restaurants both in the UK and internationally.
With a proud history and a strong focus on the future, the Graduate Awards is regarded as one of the best platforms for young chef development in the UK hospitality industry.
Sarah Frankland, chair of the pastry examiners, commented: “The Graduate Awards continue to play an important role in nurturing young talent and giving pastry chefs the recognition they deserve. To achieve the Graduate Award, these pastry chefs will need to show strong technique, creativity and consistency.
“In my time as chair of pastry examiners, I’ve seen first-hand the many benefits taking part in this event can bring a young chef and I’m excited to see how they all handle the fantastic challenges I’ve created for the semi-final.”
The Graduate Awards are sponsored by Ariane Fine Porcelain, Belazu, CCE London Ltd, City and Guilds, Daregal Gourmet, Essential Cuisine, Grande Cuisine, HIT Training, James Knight of Mayfair, Lakeland Dairies, Maldon Salt, Meiko UK, NOWAH, Oranka, Reynolds, Robert Welch, Savoy Educational Trust, The Caterer, The London Meat Co, TUGO, University of West London, The Worshipful Company of Cooks.
