NHS Chef of the Year 2025 unveils eight finalists

NHS England has revealed the eight shortlisted teams for the NHS Chef of the Year 2025, the fifth edition of the contest.

Regional heats took place across the country throughout July and August in London, Manchester, Weston-Super-Mare and Birmingham, where pairs of competitors produced a low-carbon, three-course meal within a budget of £6-£8.

One course was allergen free, and another was plant-based. The main course had a minimum requirement of 26g protein per portion and was to be served hot. The dessert had to have 50% fruit content.

Teams also had to provide a breakdown of the cost of all ingredients and the nutritional value of the dishes.

Competitors will now participate in a mentoring event on 16-18 September in Cannock before the contest’s culmination at the Grand hotel in York on 20-24 October.

The finalists are:

• Joanne Downs and Karolina Morawiec – Greater Manchester Mental Health Trust (North View site)
• Nedko Rusev and Scott Ferguson – Guy’s and St Thomas’ NHS Foundation Trust
• Christoffer Dopico Alles and Angelika Purtak – Southampton Hospital
• Eddie Makuwaza and Antony Akhil – University Hospitals of Leicester
• Chloe Millis-Poole and Martin Spray – Sheffield Teaching Hospitals
• Ian Richards and Joe Omolo – Stepping Hill, Stockport
• Caroline Byrne and Amanda Barber – Greater Manchester Mental Health Trust (Prestwich site)
• Razwanah Ansari and Josephine Oboh – Harefield Hospitals

Philip Shelley, NHS England national lead for food, said: “The NHS Chef of the Year celebrates the talent, passion and impact of NHS catering professionals. It’s a unique platform where chefs from across the health service in England compete to create delicious, nutritious and budget-conscious meals that can be delivered in real NHS settings.

“More than just a contest, it’s a showcase of innovation in hospital food and a powerful way to promote careers in NHS catering — an often overlooked but essential part of patient care and recovery.”

He added that the finalists have “earned their place through skill, dedication and a true passion for NHS catering excellence”.

Last year a team representing Compass’s Medirest division scooped the victory. Alejandro Hernandez, lead chef, and Manuela Miccoli, restaurant deputy manager at the Wellspring restaurant at Royal Surrey County Hospital, triumphed with a menu reflecting both Asian and Italian cuisine. The pair were mentored by Keith Turrell, chef academy lead tutor at HIT Training.