Kate Skinner named 2026 FutureChef champion

A 15-year-old from Kemnay Academy in Aberdeenshire has been named Springboard FutureChef 2026 champion.

Kate Skinner beat 12 other finalists to win the title of the most talented young chef in the country having prepared an entirely vegetarian menu that impressed judges including head judge Chantelle Nicholson, alongside Sabrina Gidda, Mark Reynolds and Deepak Mallya.

Rya Smith (15) was named first runner-up and Ren Hopkin (16) took second runner-up. Meanwhile, Jessica Klapsia (16) was awarded the Brian Turner Taste Award.

Each finalist had to compete in a high pressure skills test at Capital City College – Westminster, preparing mini Paris Brest choux pastries, and produce a full two course menu with the brief that it had to be vegetarian.

Skinner’s win was witness by her local MP Harriet Cross MP, who saw her prepare winning dishes of roasted celeriac and pearl barley risotto, a celeriac purée and a spiced celeriac skin bhaji, and a dessert of Paris-Brest with almond praline cream and spiced pear compote. 

As part of her prize Skinner will be hosted at Royal Ascot by Sodexo, where she will also gain an insight into how menus are created and work in a professional kitchen, before dining in the restaurant and enjoying race day.

Commenting on being crowned Springboard FutureChef 2026, she said: “I just really loved it! This has opened so many opportunities and experiences for me and I’m really excited for what’s to come next.”

Each finalist had an industry mentor who supported the chefs in the lead up to the competition. Skinner was helped by Peter Thompson from BaxterStorey, who said: “Kate is an amazing individual who deserves this for her hard work. I’m so proud of her. To cook to that standard in a very hot kitchen, under a lot of stress is just amazing and I know lots of chefs who would struggle to do that.”

Chantelle Nicholson, 2026 Lead Judge for Springboard FutureChef, added: “I had a phenomenal day with some incredibly talented young people, and the quality of the food was mind-blowing. 

“Kate’s celeriac dish was absolutely delicious – the pearl barley was cooked to perfection, the seasoning was excellent, and her inventive use of the celeriac skin made it a really outstanding plate of food. It’s exciting to see such promising talent coming through and I have no doubt we’ll be seeing great things from Kate in the future.”

Springboard FutureChef is now in its 27th year. It is designed to equip young people aged 12–16 with essential cookery and life skills, delivered through school heats, local and regional finals, workshops and mentorship from professional chefs.

Chris Gamm, Springboard chief executive, said: “Every year the Springboard FutureChef competition reminds us just how much talent, creativity and passion exists among young people across the UK. The standard of cooking we saw in this year’s final was exceptional, and the finalists should all be incredibly proud of what they achieved. The competition is about much more than winning – it inspires confidence, builds life skills and introduces young people to the incredible opportunities within hospitality.”