Episode 21 of Chefs on the Pass is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level. In this episode, you’ll hear about:

• Mark’s journey from school food tech classes to building Moor Hall into a three star destination
• Tom’s early days in the Lake District and the moment he realised cooking was his calling
• The reality behind Michelin success, and the doubts that come before the breakthroughs
• Why hard work often trumps ‘natural talent’
• The evolution of their own restaurants and why perfection is always a moving target
• What they’re looking for in this year’s National and Young National Chef competitors
• Why flavour beats fireworks every single time
• The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up)

This podcast is particularly useful for chefs who are thinking about entering the National or Young National Chef of the Year competitions.

For NCOTY, chefs will be challenged to produce a three-course menu for four covers within three hours, demonstrating exceptional technical skill, creativity, sustainability awareness and respect for seasonal produce.

For YNCOTY chefs are invited to compete in an initial stage after progressing through seeded competitions and events, or being recognised for their talent by a judge or ambassador. This year’s entry brief asks young chefs to demonstrate a deep understanding of flavour across three courses.

The podcast is also for hospitality professionals striving for excellence without losing themselves, young chefs needing reassurance that doubt is normal and anyone fascinated by what truly drives Michelin-level ambition.

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