Danny Young of the Torridon named National Chef of the Year 2026

Danny Young, head chef at the Torridon in the Scottish Highlands, has been crowned National Chef of the Year 2026.

He received the award at a ceremony at the Hippodrome Casino in Leicester Square last night, when Katie Morgan from Le Manoir aux Quat’Saisons was named runner-up, while Ruth Hansom-Rigby of Hansom Restaurant secured third place.

Young won the Young National Chef of the Year title in 2018, and in 2021 received an Acorn Award, The Caterer’s awards recognising 30 of the best up and coming talents in hospitality under the age of 30.

Ten finalists competed in a cook-off at the University of West London yesterday. Each chef was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour.

Judges included chair Matt Abé and chefs 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.

Young’s winning menu included a starter of native lobster, yuzu beurre blanc, N25 caviar, a main course of dry-aged beef fillet with glazed tongue, beef fat onion, potato and truffle and a dessert of Valrhona fruit and nut tart with mascarpone and Pedro Ximénez.

Abé, who is set to launch his restaurant Bonheur by Matt Abé next month, said: “The standard this year was phenomenal. Danny delivered a menu that was not only brilliantly executed but it absolutely nailed the brief I set, and he worked with such an incredible level of professionalism from start to finish.”

Competition director David Mulcahy added: “This competition continues to be a launchpad for culinary talent. The energy, passion and precision we saw today was 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.”

The competition saw the return of a wine pairing challenge for a second year in the row. It was won by Morgan, who paired Domaine Georges Vernay, ‘Maison Rouge’ Côte-Rotie 2021 with her Australian beef ‘Rossini’, braised massamam cheek, shiitake and pommes soufflé.

Young will receive prizes worth over £15,000, including trips to Australia and around the UK and the chance to launch his own Dishpatch meal kit.

The top three chefs will be offered a fine dining experience for two at Abé’s upcoming Mayfair restaurant and have been invited to spend time in the kitchen with his team.