The results were celebrated at an awards evening at the iconic Hippodrome Casino in Leicester Square. National Chef of the Year is a prestigious title that every competitive chef wants to win as it showcases the highest levels of dedication, ambition and culinary excellence.

In this hotly contested final, Katie Morgan from Le Manoir aux Quat’Saisons was named runner-up, while Ruth Hansom-Rigby of Hansom Restaurant secured third place.

Hosted at the University of West London, the competition saw ten of the country’s most talented chefs go head-to-head in a high-pressured kitchen cook-off. Each finalist was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour all under the scrutiny of a judging panel packed with culinary royalty.

Among those judging were Matt Abé, Mark Birchall, Lisa Goodwin-Allen, Gary Jones, Hrishikesh Desai, Paul Foster, Jean Delport, Atul Kochhar, James Golding, Phil Howard, Mark Perkins, James ‘Jocky’ Petrie, Nicolas Houchet and Sarah Mountain. Each judge brought their own unique perspective and expertise to the table.

The winning menu from Danny included a starter of Native Lobster, Yuzu Beurre Blanc, N25 Caviar, a main course of Dry Aged Beef Fillet, Glazed Tongue, Beef Fat Onion, Potato, Truffle with a Valrhona Fruit & Nut ‘Tart’, Mascarpone, Pedro Ximénez for dessert.

These dishes were served up on a Super Vitrified Isla wide rim bowl, Super Vitrified walled plate and Alchemy Ambience wide rimmed plate from Churchill in a bid to create not only delicious but beautifully presented plates of food.

Speaking after the final chair of judges Matt Abé, who is chef patron at Bonheur by Matt Abé, said: “The standard this year was phenomenal. Danny delivered a menu that was not only brilliantly executed but it absolutely nailed the brief I set, and he worked with such an incredible level of professionalism from start to finish.

“It’s been an honour to chair this competition for the last two years. The high number and standard of entries, dedication and level of cooking I’ve witnessed has been a joy to see and I look forward to following these finalists’ culinary careers. This is just the beginning of an exciting journey ahead.”

David Mulcahy, competition director, added: “This competition continues to be a launchpad for culinary talent. The energy, passion and precision we saw today was inspiring for everyone involved. Congratulations to Danny for taking the title which he can now add to his Young National Chef of the Year win. This is a chef who truly embodies the spirit of National Chef of the Year, and I know he is going to be an important ambassador for the industry over the next year and beyond.”

Back for a second year, was the Wine Pairing Challenge, organised in partnership with Hallgarten & Novum Wines. Finalists selected a wine to complement their Angus Pure main course, with Katie Morgan from Le Manoir aux Quat’Saisons taking the win. She paired Domaine Georges Vernay, ‘Maison Rouge’ Côte-Rotie 2021 with her Australian Beef ‘Rossini’, Braised Massaman Cheek, Shiitake and Pommes Soufflé.

The judges highlighted that Katie’s in-depth explanation of the wine and its characteristics were ‘extremely well thought out and astute’. Katie’s consideration of sustainability in her response helped set her entry apart and earn her this award.

Beyond the prestigious title, the winner also receives a host of exclusive prizes worth over £15,000, generously provided by the event’s sponsors including a commemorative framed plate from Churchill which will take pride of place in the winner’s home or restaurant.

Thomas Foods International is thrilled to offer this year’s winner an unforgettable, all-expenses-paid journey to Australia. The prize includes an exclusive Angus Pure grain-fed supply chain tour, where the winner will meet the passionate owners behind the brand and connect with top chefs.

Danny will also embark on a series of memorable international and UK culinary trips courtesy of Essential Cuisine, Valrhona, Classic Fine Foods and St Ewe, as well as receiving £3,000 from the Worshipful Company of Cooks of London to spend on culinary development, vouchers for products of their choice from Continental Chef Supplies (CCS) and Churchill and a magnum of champagne from Hallgarten & Novum Wines.

New for 2025, Danny will launch his own Dishpatch meal kit, sold alongside the likes of Michel Roux, Angela Hartnett and previous NCOTY chair of judges Paul Ainsworth. Danny’s winning dishes will be the inspiration, but they will work with the Dishpatch team to adapt the menu to be a winning meal kit for food lovers across the UK to enjoy.

Danny also has a demo slot reserved for the Catering Innovation Show held at The Business Design Centre, London on Tuesday 28th October. He will join the lineup of Jason Atherton, Spencer Metzger, Tom Shepherd, Jean Delport, Simon Rogan and Clare Smyth.

In recognition of their achievements, Matt Abé is also offering the top three a fine dining experience for two at Bonheur by Matt Abé. They will also be invited to spend some time in the kitchen with Matt and his team. The winner and runners up will receive vouchers worth a combined £600 to dine at The Hippodrome’s Heliot Steakhouse courtesy of casino owner Simon Thomas.

National Chef of the Year is sponsored by headline partners Essential Cuisine and Angus Pure 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.