When asked to describe the feeling of winning the prestigious competition, Danny said: “It has been a whirlwind. It has been an amazing couple of months, going back to the team and celebrating as these things don’t come around often.

“It has been a couple of months of growth. It is a real positive in the progression of my career. It has been an exciting time and I am really happy to have been named the Craft Guild of Chefs National Chef of the Year."

In October 2025 the Craft Guild of Chefs revealed Danny Young from The Torridon in the Scottish Highlands as the UK National Chef of the Year winner.

Each finalist was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour all under the scrutiny of a judging panel packed with culinary royalty.

Speaking about his three course winning menu, Danny added: “I thought I had cooked very well. The starter went very well. The main course was solid, a few tweaks would have made it perfect but I was happy with it.

“The dessert was the only thing that I wasn’t entirely happy with. I had a plan for when something didn’t go well. Flavour is key. The judges loved it. It just shows you need to think about those things when it comes to the final not what it looks like but what it actually tastes like.”

The winning menu from Danny included a starter of Native Lobster, Yuzu Beurre Blanc, N25 Caviar, a main course of Dry Aged Beef Fillet, Glazed Tongue, Beef Fat Onion, Potato, Truffle with a Valrhona Fruit & Nut ‘Tart’, Mascarpone, Pedro Ximénez for dessert.

When asked about advice for people thinking about entering the competition this year, Danny replied: “Go for it really. The competition opens up so many opportunities. It is not always about winning. I have been fortunate enough to win both Young and National Chef of the Year.

“It has taken me a couple of attempts at both. Even just competing you learn so much from it. It has brought so much to my career. It is a stepping stone of opportunities. For your profile it is amazing.”

New for 2025, Danny will launch his own Dishpatch meal kit, sold alongside the likes of Michel Roux, Angela Hartnett and previous NCOTY chair of judges Paul Ainsworth. Danny’s winning dishes will be the inspiration, but they will work with the Dishpatch team to adapt the menu to be a winning meal kit for food lovers across the UK to enjoy.

Danny said his favourite dish to cook at The Torridon was a scallop dish with Yuzu Beurre Blanc, which is one of the sauces he used in the competition, finished with N25 caviar.