These rising stars have already caught the attention of some of the industry's leading figures, either through other culinary competitions or by being nominated as wildcard entries by the judges.

The 18 semi-finalists for this year are:

• Amelia Longhurst, The Langham, London
• Ben Howard, Solstice by Kenny Atkinson
• Calum Smith, Shrewsbury School, Independents by Sodexo
• Haddy Billen, The Langham, London
• Hannah Sloane, The Black Swan, Oldstead
• Jacob Gosselin, Longueville Manor Hotel and Restaurant Jersey
• Jessica Pinder, Rogan and Co
• Johan Desousa, The Savoy
• Keira Carolan. Henrock by Simon Rogan
• Keren Fry, Acleaf, Boringdon Hall Hotel
• Lewis Nicholas , Ashford Castle, Co. Mayo, Ireland
• Max Sawangseang, The Belfry Hotel and Resort (Ryder Grill)
• Mitch Collins, L’Enclume
• Nick Grant, Bouchon Racine
• Oliver Redgwell Welch, Entier Limited
• Paolo Marinosci, Mauro Colagreco at Raffles London at the OWO
• Polly Norman, The Savoy
• Rosie Welch, From the Woods

Four places in the final have already been reserved for the highest achieving candidates in the Graduate Awards, World Skills, British Culinary Federation Young Chef of the Year and the Royal Academy of Culinary Arts Awards of Excellence.

Competitors have been tasked with creating a three-course menu that they must be able to deliver within a two-hour timeframe if they reach the final.

The starter should be a simple yet skilfully executed dish using fresh monkfish tail and Scottish mussels, suitably garnished and served. Competitors must incorporate the mussel stock and use monkfish trimmings within the dish. This dish is about combining complementary ingredients to showcase the fish, maximising flavour, demonstrating excellent cooking techniques with a focus on simplicity of the final dish.

For the main course the dish should be centred around whole fresh Sutton Hoo chicken, demonstrating an innovative twist on a roast chicken. The chicken should be roasted on the crown, with the legs removed and used separately. A stuffing of the chef’s choice (such as a farce, mousse, or traditional variation) must be included, alongside one potato garnish, two vegetable garnishes, and a sauce made using a Bonemasters stock.

Chefs need to create a seasonal egg-based mousse using a Boiron fruit purée for dessert. It should be accompanied by a pastry or biscuit and a fresh fruit garnish.

Chair of judges Russell Bateman, culinary development chef for Thetastelab at Classic Fine Foods UK, said: “This year's semi-final brief has been carefully designed to test the chefs' technical skill and creativity. We are looking for competitors who can showcase classic cookery skills and menu innovation while respecting the quality of the ingredients.

“The Young National Chef of the Year competition has long been a platform for discovering the future stars of our industry. I am excited to see how these young chefs rise to the challenge and bring their own unique styles to the table.”

The semi-finalists have until Tuesday 3rd June to submit their menus, and the finalists will be revealed on Wednesday 9th July 2025.

Competition director David Mulcahy added: “Every chef who steps into this competition is following in the footsteps of those who have gone on to achieve incredible things. We are proud to continue that legacy, and this year’s brief will push our semi-finalists to show not only their skills and creativity, but also their passion and determination. This is their opportunity to make their mark and be part of something truly special in the culinary world.”

Young National Chef of the Year is sponsored by Bonemasters, IMS of Smithfield Ltd, Allan Reeder, Churchill, HIT Training, Les Vergers Boiron, Seafood from Scotland, Sodiaal UK, CCS, Evolve Hospitality and Worshipful Company of Cooks.