Now in its second year, the scholarship awards up to £5,000 to one young chef to pursue education, training, or international work experience that will accelerate their professional development. This year’s finalists represent an outstanding calibre of emerging culinary professionals from across the UK.

Each finalist has demonstrated ‘exceptional commitment’ to their craft, combining technical excellence with creativity, resilience, and a drive to progress within the profession.

From Michelin-starred kitchens and luxury hospitality to award-winning competition success and academic distinction, this year’s cohort reflects the depth and diversity of young culinary talent in the UK.

The 2026 Young Chef Scholarship finalists are:

• Alina Szymanska – commis pastry chef at Harrods, London.
• Liberty Sanders – previously commis chef at Le Manoir aux Quat’ Saisons
• Dylan Evans – chef de partie at Rogell Restaurants Ltd
• Sophie Smith – chef at Beau Belfast

Steve Munkley, vice president of the Craft Guild of Chefs, commented: “The calibre of candidates this year has been extremely high. These four finalists represent the passion, skill and ambition that define the future of our industry. Choosing a winner will be no easy task.

“This scholarship is about investing in the future of our industry. We’ve seen just what’s possible when passion meets opportunity, and we encourage young chefs to be bold and apply in future years.”

The Craft Guild of Chefs is proud to support them as they take the next steps in their careers, shaping the future of the industry. The finalists at a glance:

Alina Szymanska – commis pastry chef at Harrods, London

Alina is an experienced pastry chef with a background in Michelin-starred and fine dining restaurants. She specialises in modern patisserie, flavour design, and high-volume service execution. Recognised for her precision, creativity, and strong work ethic, she currently works under chef Alistair Birt at Harrods.

Liberty Sanders – previously commis chef at Le Manoir aux Quat’ Saisons

Liberty holds a 2:1 degree in History with a European Language (Spanish) from The University College London. She followed this up by pursuing her culinary career at two-Michelin-starred Le Manoir aux Quat’ Saisons.

Dylan Evans – chef de partie at Rogell Restaurants Ltd

Dylan has already built an impressive list of accolades, including winner of the National Seafood Chef of the Year 2023, runner-up at the Junior Chef Wales, Craft Guild of Chefs Graduate Awards Achiever 2025 and Gold medallist representing the Welsh Culinary Team at the Allen Thong Golden Coffee Pot in Dubai 2024.

Sophie Smith – chef at Beau Belfast

Sophie is a student in her final year of a BSc Culinary Arts Management degree at Ulster University. Sophie is a final-year student with a disciplined and focused approach to professional cookery. With experience in Michelin-starred environments and a current role at Beau Belfast, she demonstrates strong technical ability, composure under pressure, and a clear ambition for fine dining excellence.