The Young National Chef of the Year (YNCOTY) competition for 2026 has been launched with a new chair of judges, the reintroduction of live semi-finals, and a brief for entrants with a focus on ‘simplicity, technical excellence and a celebration of ingredients’.

The new chair of judges, Tom Shepherd, owner of Upstairs by Tom Shepherd, said: “Young National Chef of the Year is a place where we see the next wave of British talent come through. This year’s brief is intentionally focused on clean flavours and flawless execution.

“We’ll be looking for chefs who can showcase their skills and create a balanced menu that can be created in two hours. It provides a platform for chefs to step away from their workplaces and put their own stamp on the industry.”

Project director and vice-president of the Craft Guild of Chefs, David Mulcahy added: “The return of our live semi-finals gives young chefs the chance to cook for some of their idols at an earlier stage of the competition.

“Our pathway remains invite only, ensuring the chefs are truly ready for the national stage, this creates a level playing field and a line-up that has earned its place in this prestigious competition.

“With strong support from judges, organisers and their own workplace, alongside our dedicated mentor day, competitors will have everything they need to grow throughout the process.”

Chefs are invited to compete in an initial stage after progressing through seeded competitions and events, or being recognised for their talent by a judge or ambassador.

This year’s entry brief asks young chefs to demonstrate a deep understanding of flavour across three courses. For the starter, competitors will prepare a salmon dish inspired by Asian flavours and are required to use the skin, head, trim, and/or bones of the salmon to produce a consommé. This opening course is all about simplicity, technique and skill to showcase and highlight the flavour of the fish.

The main course centres on venison loin and one additional cut of the chef’s choice which will be supplied for the final by IMS of Smithfield. This dish should show one potato garnish and one vegetable garnish used in at least two different ways, and a British seasonal fruit element.

Chefs will be expected to create a rich sauce using the venison trim and stock from the Bonemasters range. They are also asked to pay close attention to butchery and cooking techniques.

The dessert course will be overseen by the first-ever chair of pastry judges for National Chef of the Year and Young National Chef of the Year, Cherish Finden.

For this the chefs must produce a whole, baked egg custard tart, presented with a single slice or wedge displayed. It should include a fruit-based garnish using at least one Boiron puree product. Across the menu, judges will be looking for confident cooking, clean execution and dishes that allow their core ingredients to shine without unnecessary complication.

The chefs selected to compete in the live semi-final will be announced on Wednesday, May 13th. For this stage they will be given a new brief to try to impress the judges and take one of the finalist spots.

The competition is sponsored by Bonemasters, IMS of Smithfield Ltd, Allan Reeder, Chef Works and Bragard UK, Churchill, HIT Training, Lee Kum Kee, Les Vergers Boiron, Sodiaal UK, Evolve Hospitality and Worshipful Company of Cooks.