National Chef of the Year 2026 opens for entries

The Craft Guild of Chefs has opened entries for National Chef of the Year 2026.

This year’s brief created by new chair of judges Mark Birchall requires chefs to create dishes in line with the theme of ‘Our Sustainable Future’.

Chefs from across the UK will be tasked with producing a three-course menu for four covers within three hours, demonstrating technical expertise, creativity, sustainability awareness and respect for seasonal produce.

The starter must showcase seasonal autumn ingredients and feature Isle of Mull scallops, foraged and farmed mushrooms, vegetables and herbs, as well as an awareness of waste reduction, provenance and sustainability.

The main course will feature cuts of Australian Angus Pure Beef alongside veal sweetbreads. It must also include Kuri squash as a main garnish, a complementary potato dish with the option of additional pre-braised beef, and a sauce to complete the dish.

For the final course, chefs should create a chocolate mille‑feuille dessert with a seasonal fruit that is to be individually plated, fully garnished and presented in the competitor’s preferred style.

This year marks the return of the live semi-finals, in response to growing demand from chefs.

From the initial online entries, 40 chefs will be selected to cook in one of the semi-finals taking place on Wednesday 24 June at Sheffield College and Wednesday 1 July at Capital City College.

Ten chefs will then be invited to cook at the final, which will take place on Tuesday 6 October at Le Cordon Bleu Cookery School in London.

Mark Birchall, chef patron at the three-Michelin-starred Moor Hall Restaurant and chair of judges, said: “This year’s brief invites chefs to think deeply about how they cook, the ingredients they select and the impact their decisions have on the world around them.

“Under the theme, ‘Our Sustainable Future’, we want to see dishes that celebrate the very best of ingredients, show technical skill, and demonstrate respect for seasonality and sustainability. NCOTY has always attracted chefs who push boundaries and challenge themselves, and I would encourage all ambitious chefs to enter.”

David Mulcahy, project director and vice-president of the Craft Guild of Chefs, added: “For over five decades, National Chef of the Year has been a platform that brings the industry together, celebrates excellence and champions the talent driving British cuisine forward. This year marks an exciting evolution with the return of the live semi-finals. It’s something chefs have been asking for, and we’re delighted to bring back. The competition continues to be a defining moment for many chefs, offering inspiration, opportunity and a chance to be part of something truly special. We look forward to seeing the creativity and passion that we know this new brief from Mark will inspire.”

Chefs can submit their entries here. Entries will remain open for eight weeks, closing on 7 April.

The Craft Guild of Chefs was established in 1885 as the Cookery and Food Association and has since become one of the leading chefs’ associations in the UK.

Former winners of National Chef of the Year include Russell Bateman, Alyn Williams, Hrishikesh Desai, Steve Groves, Ben Murphy and Gordon Ramsay.