Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same.

She wowed the judges and claimed the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year, after serving up three exceptional plates at the University of West London.

Keira’s winning menu included a starter of Monkfish, Mussels, Nasturtium and Preserved Tomato, a main course of Chicken, Foraged Mushrooms, Kales and Celeriac, with Preserved Strawberry, Apple Marigold, Sheep’s Yogurt and Honey for dessert.

In this episode, you’ll hear about:

• How Keira turned last year’s near miss into this year’s victory
• The lessons she learned from a fiery barbecue incident and how it shaped her mindset
• The value of feedback, resilience, and self-belief in the competition kitchen
• Her journey at Henrock by Simon Rogan and how mentorship drives her development
• The importance of teamwork, communication, and a calm head under pressure
• How practice and preparation built her confidence for the big day
• What winning Young National Chef of the Year really means to her, and what’s next

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