Danny Young is crowned the new National Chef of the Year after an intense final

In a thrilling finale that brought together the very best of British gastronomy, the Craft Guild of Chefs has officially revealed Danny Young from The Torridon in the Scottish Highlands as this year’s UK National Chef of the Year winner. The results were celebrated at a glittering awards evening at the iconic Hippodrome Casino in Leicester Square on 7th October.

National Chef of the Year is a prestigious title that every competitive chef wants to win as it showcases the highest levels of dedication, ambition and culinary excellence. We are proud to be a sponsor of this prestigious culinary competition.

Hosted at the University of West London earlier today, the competition saw ten of the country’s most talented chefs go head-to-head in a high-pressure kitchen cook-off. 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.

Among those judging were Matt Abé, Mark Birchall, Lisa Goodwin-Allen, Gary Jones, Hrishikesh Desai, Paul Foster, Jean Delport, Atul Kochhar, James Golding, Phil Howard, Mark Perkins, James "Jocky" Petrie, Nicolas Houchet and Sarah Mountain. Each judge brought their own unique perspective and expertise to the table.

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, and Pedro Ximénez for dessert. These dishes were served up on a Super Vitrified Isla wide rim bowl, Super Vitrified walled plate and Alchemy Ambience wide rimmed plate from Churchill in a bid to create not only delicious but beautifully presented plates of food.

In this hotly contested final, Katie Morgan from Le Manoir aux Quat’Saisons was named runner-up, while Ruth Hansom-Rigby of Hansom Restaurant secured third place.

Speaking after the final, Chair of Judges, Matt Abé, who is chef patron at Bonheur by Matt Abé, said: “The standard this year was phenomenal. Danny delivered a menu that was not only brilliantly executed, but it also absolutely nailed the brief I set, and he worked with such an incredible level of professionalism from start to finish. It’s been an honour to Chair this competition for the last two years. The high number and standard of entries, dedication and level of cooking I’ve witnessed have been a joy to see, and I look forward to following these finalists’ culinary careers. This is just the beginning of an exciting journey ahead.”

David Mulcahy, competition director, added: “This competition continues to be a launchpad for culinary talent. The energy, passion and precision we saw today were inspiring for everyone involved. Congratulations to Danny for taking the title, which he can now add to his Young National Chef of the Year win. This is a chef who truly embodies the spirit of National Chef of the Year, and I know he is going to be an important ambassador for the industry over the next year and beyond.”

Back for a second year was the Wine Pairing Challenge, organised in partnership with Hallgarten & Novum Wines. Finalists selected a wine to complement their Angus Pure main course, with Katie Morgan from Le Manoir aux Quat’Saisons taking the win. She paired Domaine Georges Vernay, ‘Maison Rouge’ Côte-Rotie 2021, with her Australian Beef ‘Rossini’, Braised Massaman Cheek, Shiitake and Pommes Soufflé. The judges highlighted that Katie’s in-depth explanation of the wine and its characteristics was ‘extremely well thought out and astute’. Katie’s consideration of sustainability in her response helped set her entry apart and earn her this award.

Social media audiences chose the winner for the Churchill Best Presentation Award, and this was given to Craig Edgell from Buoy and Oyster for his starter. 

Beyond the prestigious title, the winner also receives a host of exclusive prizes, including culinary trips, experiences, products, vouchers and money for culinary development courtesy of the event sponsors.

As one of the event sponsors, we will be extending an exclusive invitation to this year’s National Chef of the Year, Danny, to our annual trip to Bordeaux, in partnership with our French Caviar partner, Sturia. We are also offering a free course from our 2026 TheTasteLab calendar to the top Danny, Katie and Ruth.

More information about the competition can be found here.