Having recently opened her first solo restaurant, Teal by Sally Abé in Hackney, alongside leading the judging panel for this year’s competition, Abé shares her perspective on what it takes to succeed under pressure – both in competition and in the real world. 

Abé said: “You need resilience, definitely. But also curiosity and a willingness to keep learning. The people who last are the ones who stay open, adapt and don’t let their ego get in the way. You have to genuinely love it, because it will test you.

“It’s that same feeling of being pushed outside your comfort zone and having to perform. In the real world that doesn’t stop after a week, but the mindset you need is very similar. I try to stay really clear on why I’m doing it to  cut through the noise. And I’ve learnt that resilience isn’t about being tough all the time, it’s also about knowing when to step back, reset and go again.

“Don’t rush. Focus on getting really good at the basics and understand why you’re doing things, not just copying. Don’t be afraid to ask questions. The best chefs are the ones who never stop being students. It’s becoming more open and honest. There’s more space for individuality now, you don’t have to follow one rigid path. That creates opportunities for young talent to find their own voice much earlier.

“Kitchens are more diverse than ever and diners are more curious. Understanding different cultures and approaches isn’t just a nice extra, it’s essential. Back yourself. You’re there for a reason. Focus on what you can control, keep it simple and do it well. And try to enjoy it, these moments don’t come around often.”

The Grand Finals span five days from 10-14th May 2026. During the competition, six Back of House and six Front of House students will take part in exciting challenges all over the UK, learning new skills, networking with industry peers, and receiving direct feedback from expert judges.