Now in its second year, the scholarship awards up to £5,000 to one exceptional young chef to support education, specialist training or international work experience that will accelerate their professional development.

Sanders was selected from a highly competitive group of finalists representing some of the UK’s most promising emerging chefs. The four finalists were:

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

Steve Munkley MBE, vice president of the Craft Guild of Chefs, commented: “The calibre of candidates this year has been extremely high, and selecting a winner was no easy task. Each finalist demonstrated exceptional commitment, creativity and determination to progress in our industry.

“Liberty stood out not only for her technical ability but also for her ambition to continue learning and developing as a chef. The Young Chef Scholarship is about investing in the future of the profession.

“Supporting talented young chefs at this stage of their careers helps ensure the next generation of culinary leaders can access the opportunities and experiences that will shape their development. To that end the vice presidents have taken the extraordinary step of allocating £500 to each of the runners up to assist in their chosen trips.”

Sanders will start her first stage in Australia at the prestigious fish restaurant Saint Peter before going on to a number of other stagiaires there. She holds a 2:1 degree in History with a European Language (Spanish) from The University College London, which she secured before pursuing her culinary career at the renowned two-Michelin-starred Le Manoir aux Quat’Saisons.

Speaking about the award, Sanders said: “I’m incredibly honoured to be selected as the 2026 Young Chef Scholarship winner. To have my ambition, passion and dedication to the industry recognised means everything to me.

“Winning this award will enable me to complete a number of stagiaires in incredible kitchens across the globe and to achieve my WSET Level 2 – opportunities I see as both exciting and invaluable in shaping my professional and personal development as the chef I aspire to be.”

The judges included Craft Guild of Chefs chief executive Andrew Green and Craft Guild of Chefs vice presidents Steve Munkley MBE, Steve Scuffell, Nick Vadis and Matt Owens.

Vadis added: “This year’s Craft Guild Chef Scholarship presented the vice presidents with a real dilemma. The number of entries was up on last year, and the quality and depth of talent among the candidates was outstanding.

“All finalists presented themselves exceptionally well, with clearly thought-out plans and thoroughly prepared financial proposals. Their enthusiasm and drive for this amazing industry were both encouraging and inspiring. We look forward to seeing Libby’s story unfold and following her progress throughout her scholarship.”

The Craft Guild of Chefs created the Young Chef Scholarship to support emerging culinary professionals early in their careers, helping them access training and experiences that will accelerate their development and strengthen the future of the hospitality industry.