Awarded annually, the scholarship was established to support and inspire the next generation of culinary talent by enabling young chefs to expand their knowledge and skills through international travel and cultural exchange.

This year, Keira has been awarded a £5,000 bursary, including a dedicated £500 allocation for wine education, to further enrich her professional development. Keira was named as the Craft Guild of Chefs Young National Chef of the Year winner last year.

Keira demonstrated exceptional promise, creativity, and commitment to her craft, impressing the judges with both her technical ability and her vision for growth within the industry. The scholarship will provide her with opportunities to explore global cuisines, techniques, and traditions, helping to shape her future career.

Commenting on the scholarship, Keira said: “It is such an honour to receive the William Heptinstall Award, I really enjoyed every part of it. From the writing stage which encouraged me to reflect on my career so far and ambitions for the future and how the award could aid in this, to the interview stage which gave me the opportunity to talk about my passions and my journey as a chef. As well as the chance to put my ideas and goals across to some truly inspirational individuals from our industry.

“It was also a pleasure to meet the other young chefs taking part and to learn more about the Royal Academy of Culinary Arts and what it can offer people in the hospitality industry. With the scholarship I am planning to go to Blue Hill at Stone Barns in Upstate New York and Restaurant Pearl Morissette in Ontario, Canada. From both restaurants I hope to learn more about farm to fork dining and improve my knowledge and skills for the future.”

James Hoffmann, senior chef de partie at Brown’s Hotel, has been granted a £1,500 bursary in recognition of his talent and potential. This support will contribute to his continued development within the culinary field.