Each NCOTY 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.

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.

He shares his path through Michelin starred kitchens, his approach to leadership and learning, and how the discipline of competition has shaped his creativity, confidence, and commitment to the craft.

With warmth, humility, and humour, he reflects on what drives him to keep pushing for excellence while staying grounded in passion and teamwork. In this episode, you’ll hear about:

• Danny’s early love of cooking and how curiosity set him on his path.
• The influence of Lisa Goodwin-Allen and his journey through Northcote.
• How joining The Torridon opened a new chapter of creative freedom and responsibility.
• The role of competitions and his winning National Chef of the Year journey
• What it really takes to perform at your best under pressure.
• The power of mentorship, feedback, and lifelong learning.
• Why creativity thrives in structure, and how Danny balances both.
• His views on kitchen culture, mental resilience, and leading by example.

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