Skip to main content

Search begins for the next National Chef of the Year

The National Chef of the Year competition has been officially launched, with the Craft Guild of Chefs partnering with chair of judges and chef patron at Restaurant Gordon Ramsay, Matt Abé, to offer an inspiring brief for competitors.

Speaking about the competition, Matt said: “After seeing the exceptional standard of dishes during last year’s extended cooking time, I wanted to retain the three-hour time limit to allow chefs the opportunity to fully showcase their skills.

“During the first round of judging, we’ll be looking for chefs who demonstrate excellent technical ability, culinary knowledge, and an enticing menu that leaves us eager to taste their dishes.

“Innovation, seasonality, and the reduction of waste will also be key considerations. I’m honoured to chair this competition for a second year running and to help the Guild develop it further bringing new ideas and initiatives.”

David Mulcahy, vice-president of the Craft Guild of Chefs and competition director, added: “This competition celebrates everything that makes the hospitality industry so special with passion, determination and incredible personal development along the way.

“Winning this title is within reach for every ambitious chef, as we use a rigorous judging process that begins with a blind evaluation of the initial menus. At every stage, different judges provide balanced and varied opinions to ensure everyone is judged fairly.

“This competition has produced incredible winners who have gone on to become true heroes of the hospitality industry. Whether it’s your first time entering or you’re a seasoned competitor, we’re excited to see what you create.”

The criteria this year invite chefs to showcase their creativity, culinary skills, and talent in line with this year’s theme: Classic Meets Contemporary.

Competitors will be challenged to prepare a three-course menu for two covers within three hours, with menus reflecting the season in which the final will take place in October.

For the starter, chefs must deliver a classically inspired lobster dish accompanied by an elegant sauce. Technical skill, attention to detail, and exceptional flavour will be key to creating a stunning opening course.

The main course will require chefs to present a beef dish using two cuts of beef, accompanied by one potato and one onion element. The Craft Guild of Chefs encourages entrants to draw on national and international cuisines while highlighting the quality and technical aspects of chosen cuts of the beef.

For the dessert, competitors are tasked with creating a tart or tartlet that showcases the rich flavours of Valrhona chocolate. While based on a classic dessert, chefs are encouraged to personalise the dish, demonstrating their innovation and creativity.

The deadline for preliminary entries is April 14th, after which 40 semi-finalists will be selected. The semi-finalists will be announced on June 2nd, with ten finalists cooking their original menus on October 7th at the University of West London.

National Chef of the Year is sponsored by Essential Cuisine and supported by Churchill, Classic Fine Foods, Hallgarten & Novum Wines, St Ewe, Valrhona, Evolve Hospitality Recruitment and Worshipful Company of Cooks.

The Guild recommends registering early so that chefs who are interested receive any important email updates over the next few months.

Chefs can register from today (February 20th) and start working on entries at www.nationalchefoftheyear.co.uk

Latest The National Chef of the Year News

20th Feb 2025

Search begins for the next National Chef of the Year

By: Edward Waddell
Speaking about the competition, Matt said: “After seeing the exceptional standard of dishes during last year’s extended cooking time, I wanted to retain the three-hour time limit to allow chefs the

More The National Chef of the Year News

08th Sep 2023
The annual mentor day brought competitors, judges, organisers and sponsors under one roof to prepare for the final which will...
11th Aug 2023
Headline partner, Lumina is inviting the semi-finalists to adapt their original lamb dish for the opportunity to take the...
08th Aug 2023
The workshop for this year’s NCOTY semi-finalists and Craft Guild Graduate Award finalists included innovative sensory...
27th Jul 2023
The finalists have received a celebratory bottle of champagne, courtesy of Hallgarten & Novum Wines and Champagne Collet...
29th Jun 2023
Throughout the day, competitors have been nervously awaiting a courier delivery with a Continental Chef Supplies (CCS) jacket...
26th Apr 2023
Chair of judges Kenny Atkinson’s criteria focuses on food waste and the creative use of ingredients as the UK and rest of the...
24th Mar 2023
The UK’s most sought-after culinary title spans five decades during which it has crowned some of the biggest stars in...
08th Nov 2022
During the interview Ramsay said: “Winning National Chef of the Year for me at the age of 25 gave me not just the platform...
01st Nov 2022
He served up an impressive menu of Butter Poached Pollock, Radish and Oscietra followed by Lake District Young Fallow...
14th Sep 2022
Given the national importance and impact of the state funeral on Monday 19th September, we have postponed the cook-off and...