He impressed judges with his innovative dish: Home Grown Artichoke and Local Stilton Risotto. It showcased creativity, technical skill, and a strong commitment to sustainability. His dish stood out among a competitive field of young chefs.

Open to student chefs and apprentices aged 17–23, the competition celebrates the next generation of culinary talent while promoting sustainable cooking practices.

Finalists cooked for an esteemed panel of industry-leading chefs, including Paul Gayler MBE; Michelin-starred chef Fabio Pisani and Lorenzo Pesce from Il Luogo Aimo e Nadia in Milan; Jiri Dvorak, head chef at The Italian Embassy; Adriano Cavagnini, executive chef at the Bvlgari Hotel; Francesco Dibenedetto; James Golding, culinary director at Rockwater Group, food journalist Barney Desmazery and Carmela Sophia Sereno, Italian chef and author.

Chairman of Judges Paul Gayler MBE, commented: “Preparing a great tasting risotto is the combination of several vital techniques done well, but also all working in harmony. The end goal creates a dish that is not only rich and flavourful, but a risotto that’s Creamy with grains still slightly firm in the centre.

“Myself and my fellow judges felt that Nathan’s risotto was a triumph in all the above, while at the same time interesting and extremely well balanced in it’s make up. An all round great final this year with some great entries and competent cooking shown by these young students. Our industry is in good hands.”

Twelve culinary students competed in the Grand Final at Tottenham Hotspur Stadium in London on 1st June 2026, after winning their regional heats. Armstrong was awarded an all-expenses-paid, four-day work experience in Milan with chef Pisani and his team.

Armstrong commented: “I am so very happy, and it’s all thanks to Darren Creed, mentoring and coaching me, to push me to win this competition. It is such an honour to have won, thank you very much.

“My risotto celebrates everything I value about cooking: family, home-grown ingredients, and proudly supporting local producers. Using Riso Gallo rice as the foundation, I’ve created a dish inspired by my nana’s garden, where I first learned how much joy and flavour can come from food grown with care.”

The runner-up Donal Bryne, from Waterford College in SE Ireland received a prestigious stage at the Italian Embassy in London.