The wait is over as the finalists for the Craft Guild of Chefs National Chef of the Year 2025 have been revealed, marking a key moment in the UK’s most prestigious culinary competition.

With an exceptionally high standard of entries this year, the competition has once again proven why it remains the title every ambitious chef aspires to win. From creativity and technical skill to sustainability and flavour, the calibre of dishes on display has been incredible.

The second stage of the competition saw a fresh panel of judges take the reins, bringing new perspectives and another layer of scrutiny to the process. Every dish was analysed in detail, ensuring only the highest scoring chefs earned their place in the final.

Under the watchful eye of chair of judges Matt Abé and supported by chefs such as Lisa Goodwin-Allen, Cherish Finden, Hrishikesh Desai, James Sommerin, James Petrie, Peter Joyner, Gary Hunter and April Lily Partridge, the judging has been extremely thorough.

This year’s finalists are:

• Callum Leslie, The Black Swan at Oldstead
• Carl Cleghorn, Tyme by Carl Cleghorn
• Cleverson Cordeiro, Frog by Adam Handling
• Craig Edgell, Buoy and Oyster
• Danny Young, The Torridon
• Jaden Dunn, Northwick Estate - Upton Wold
• Jethro Lawrence, Apetito
• Katie Morgan, Le Manoir aux Quat'Saisons
• Ruth Hansom-Rigby, Hansom Restaurant
• Shaurya Kapur, Rosewood

Two reserves have been announced as Sam Rust from Parc Le Breos and George Boarer from Etch by Steven Edwards.

Chair of judges Matt Abé, chef patron at Bonheur by Matt Abé said: “This year’s line-up sees a 50-50 split of new faces and former finalists so I’m excited to see who takes that top spot. I’m proud that during my time as chair of judges, we’ve attracted talent from across the industry; from retail and the armed forces to independent restaurants, contract catering, and hospitality groups.

“This competition is truly open to all, judged solely on the quality of the menus and dishes submitted. While we have ten outstanding finalists, I want to acknowledge the 30 incredibly talented chefs who didn’t make it through, many of whom missed out by just a few marks. You should all be immensely proud of what you’ve achieved.”

The winning chef will not only take a place in culinary history by being crowned National Chef of the Year winner but thanks to the events sponsors a whole host of rewards are on offer including unique culinary experiences and development opportunities as well as incredible prizes.

Competition director David Mulcahy added: “Firstly, I want to thank Matt who in his final year leading the panel has set an outstanding brief that has truly helped attract chefs to enter. Just to reach this stage, we’ve already had 20 judges involved in the process, with an exciting new line-up of judges planned for the final.

“These ten finalists can now look forward to our mentor event, a two-day experience packed with inspiration and learning opportunities to support their growth before they step into the kitchens at the University of West London on 7th October.

“I would also like to echo Matt’s words as it takes significant effort and commitment to enter such a prestigious competition and I’d encourage those that have not been successful this time, to go again and enter next year.”

This year’s winner will be unveiled on Tuesday, 7th October, at a VIP Awards evening at the Hippodrome Casino in Leicester Square.

National Chef of the Year is sponsored by headline partners Essential Cuisine and Thomas Foods International supported by Aussie Beef & Lamb as well as Churchill, Continental Chef Supplies (CCS), Classic Fine Foods, Hallgarten & Novum Wines, St Ewe, Valrhona, Evolve Hospitality Recruitment and Worshipful Company of Cooks.