Alex Williams wins British Culinary Federation Young Chef of the Year 2025

University College Birmingham hosted the prestigious British Culinary Federation (BCF) Young Chef of the Year 2025 final on Monday 10th November.

Alex Williams of Mallory Court Country House Hotel, Leamington Spa, was crowned the winner.

The competition, now in its 28th year, attracted widespread interest from across the hospitality sector. Following a paper judging round, 14 finalists from establishments with a combined total of 10 Michelin stars competed in the live final.

the finalists

Maxwell Parker, Restaurant Story, London
Yuting Zhang, Adam’s Restaurant, Birmingham
Alahgi Jadama, Le Neuvième Art, Lyon, France
Rohan Bragg, Cheal’s of Knowle
Jennifer Whitty, University College Birmingham
Jordan Holland, The Boat, Lichfield
Dean Burnham, North Warwickshire and South Leicestershire College
Charlie Cable, Coworth Park, Ascot
Harry Edwards, Grace and Savour, Hampton Manor
Alexander Williams, Mallory Court Country House Hotel, Leamington Spa
Josh Zitha, City of Oxford College
Dylan Fleming-Jones, Chez Bruce, London
Liam Hornby, The Bower House, Shipston on Stour
Matthew Cregan, The Ritz Hotel, London

This event follows the June competition for BCF Chef of the Year which saw Aaron Blais of The Ritz claim the top prize of £2,000 in cash, a commemorative plate, a framed certificate, and an exclusive chef’s trip to Ireland, sponsored by Aubrey Allen and Bord Bia.

The competition

Each participant had two hours to prepare a three-course menu for two covers, including:

A starter featuring fish
A main course of Sirloin of Grass-Fed Dry Aged Irish Beef, sponsored by Bord Bia
A dessert of the chef’s choice

All dishes were required to feature products from Major International and Lakeland Dairies.

Alex Williams’ winning menu

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included:

Starter: Dashi Glazed Barbecued Native Lobster with XO Sauce, Pickled Garden Apples, and Salty Fingers
Main Course: Sirloin of Dry Aged Grass-Fed Irish Beef with Boulangère Potato, Maitake Mushroom, Barigoule Roscoff Onion, Onion Ketchup, and Madeira Sauce
Dessert: Miso and Dark Brown Sugar Mousse with Caramelised Banana, Crème Chantilly, Pecan Brittle, and Banana Sorbet

Matthew Cregan of The Ritz, London, was awarded second place and Best Starter, while Harry Edwards of Grace and Savour, Hampton Manor, Solihull, finished third. Jordan Holland of The Boat, Lichfield, received the award for Best Dessert.

Peter Griffiths, President of the British Culinary Federation, said: “The Young Chef of the Year competition continues to highlight exceptional young talent. The standard of dishes and technical skill shown in this year’s final reflects the commitment and creativity of the next generation of chefs.”

The judging panel included Michelin-starred chefs Glynn Purnell, Jon Howe, Luke Tipping, Paul Foster, and senior BCF representatives Adam Thomason and Stuart McLeod.

Awards and Prizes

Alex Williams: Gold medal, trophy, £500 prize, commemorative winner’s plate from Steelite Utopia, winner’s certificate, and an Inspired Irish Beef Chefs’ trip to Ireland with BCF Chef of the Year Aaron Blais.
Second Place (Matthew Cregan): Silver medal, £300 prize, certificate, and commemorative plate.
Third Place (Harry Edwards): Bronze medal, £200 prize, certificate, and commemorative plate.
All Finalists: Framed certificate, Steelite Utopia commemorative plate, Wrapmaster dispenser, and embroidered BCF chef jacket.

The awards dinner, prepared and served by students at University College Birmingham, was attended by over 80 industry guests.

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