Jonny Smith, who was working at Gravetye Manor at the time of the competition, ‘wowed’ the judges and achieved the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year. The judges said he served up three stunning plates of food at the University of West London.

He created a starter of golden cross goats cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for his main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince.

Taking the runner-up spot was Rosie Welch from L’Enclume with Keira Carolan who works at Henrock in third place. Finalists had to serve up a three-course menu in two hours following an innovative criteria.

The episode features:

• What drives a chef to step into the pressure cooker of competition.
• The sleepless nights, practice runs, and make-or-break moments in the kitchen.
• The pure adrenaline rush (and sheer terror!) of presenting dishes to Michelin-starred judges.
• The unfiltered emotions when the winners are finally announced.
• How competition shapes a chef’s career and mindset.
• The secrets to staying cool under pressure (even when something suddenly stops working!).
• What happens when you put your all into a dish—only to wait agonising hours for the verdict.

This episode is packed with insights, inspiration, and the kind of competitive spirit that makes the culinary world so exhilarating. Whether you're a chef, foodie, or just love a great competition story—this one’s for you.

Chefs on the Pass is sponsored by Ramsden Recruitment, a specialist chef recruitment agency, providing bespoke recruitment services to the catering industry. The podcast Chefs on the Pass is available on your podcast app of choice.