10 finalists in the running for National Chef of the Year 2026

The Craft Guild of Chefs has named the 10 finalists in the running to be named National Chef of the Year 2026.

Judges said there was an “exceptionally high standard” of entries this year, with the top 10 split equally between between returning finalists and first-time competitors.

Finalists were chosen after cooking for a new panel of judges, with chair Matt Abé supported by chefs including Lisa Goodwin-Allen, Cherish Finden, Hrishikesh Desai, James Sommerin, James Petrie, Peter Joyner, Gary Hunter and April Lily Partridge.

This year’s winner will be decided by a grand final held on 7 October at the University of West London, followed by an awards ceremony at the Hippodrome Casino in Leicester Square.

The National Chef of the Year 2026 finalists are:

•    Callum Leslie, the Black Swan at Oldstead
•    Carl Cleghorn, Tyme by Carl Cleghorn
•    Cleverson Cordeiro, Frog by Adam Handling
•    Craig Edgell, Buoy and Oyster
•    Danny Young, the Torridon
•    Jaden Dunn, Northwick Estate - Upton Wold
•    Jethro Lawrence, Apetito
•    Katie Morgan, Le Manoir aux Quat’Saisons
•    Ruth Hansom-Rigby, Hansom Restaurant 
•    Shaurya Kapur, Rosewood London

The two reserves are Sam Rust from Parc Le Breos and George Boarer from Etch by Steven Edwards.

Abé said: “This year’s line-up sees a 50:50 split of new faces and former finalists so I’m excited to see who takes that top spot. I’m proud that during my time as chair of judges, we’ve attracted talent from across the industry; from retail and the armed forces to independent restaurants, contract catering and hospitality groups. This competition is truly open to all, judged solely on the quality of the menus and dishes submitted. 

“While we have 10 outstanding finalists, I want to acknowledge the 30 incredibly talented chefs who didn’t make it through, many of whom missed out by just a few marks. You should all be immensely proud of what you’ve achieved.”

The 10 finalists will be invited to a two-day mentor event designed to offer them new learning opportunities.

Competition director David Mulcahy said: “I would also like to echo Matt’s words as it takes significant effort and commitment to enter such a prestigious competition and I’d encourage those that have not been successful this time to go again and enter next year.”

The winning chef will receive a host of rewards courtesy of the event’s sponsors, including unique culinary experiences and development opportunities.

Last year’s winner was Orry Shand, executive chef of Scottish catering company Entier Ltd.