The Craft Guild of Chefs has revealed the talented group of young chefs who have successfully progressed to the final exam stage of the prestigious Pastry and Kitchen Graduate Awards.
Following the full-day semi-final stages at Brooklands College and Sheffield College, the finalists will now go on to complete the rigorous final examination, widely regarded as one of the most demanding assessments for young chefs in the UK hospitality industry.
Kitchen finalists:
Josh Hirst, The Torridon
Kris Gadzhonov, Restaurant DOM
Theo Edwards, White Hart Hotel
Kai Yuen Sarky Ho, Chotto Matte
Tommy Randle, Rogan and Co
Joe Timmons, Royal Air Force
Sergio Purves, House of Commons
Lauren Fitzsimmons, The Royal Household
Elizabeth Williams, The Landmark London
Evie Smithson, The Royal Household
Pastry finalists:
Heather Adams, The Gleneagles Hotel
Douglas Crammond, 1887 Restaurant at The Torridon
Liam Jackson Jones, Harrods
Anceline Sanchez, Pennyhill Park Hotel
Nataliia Pantykina, Dobson and Parnell
Satyen Tawde, The Dorchester
Marli Carter, 1 Hotel Mayfair
The final exam will test the chefs across a series of challenges designed to showcase knowledge, fundamental skills, creativity, attention to detail and the ability to perform under pressure.
As part of their journey, the finalists will also take part in the highly valued mentor trip, taking place on 14th and 15th July in Hampshire. The trip offers a valuable opportunity for the chefs to learn from industry professionals, visit local suppliers and gain insight that will support them ahead of the final exam.
Founder of the Graduate Awards, Steve Munkley MBE, said: “Reaching the final stage of the Graduate Awards is a huge achievement and these finalists have shown real commitment and passion. The mentor trip is always a highlight, giving them the chance to learn, ask questions and build confidence before taking on the final exam. We always find the chefs and pastry chefs really value the chance to get to know each other too. As it’s an exam rather than a competition, it’s often those relationships and camaraderie that are needed to help each other during the practical challenges.”
Chair of Pastry Examiners, Sarah Frankland, added: “This year the pastry finalists have demonstrated fantastic potential and a strong understanding of classic pastry skills. The next stage is about refining their work and executing it to a high standard to ensure they achieve the pass mark. My advice would be to use the next few months to practise, work with their mentors and come to the final exam in September fully prepared.”
The Graduate Awards are designed to recognise and nurture the next generation of culinary talent, offering a structured pathway for young chefs to develop their skills and career prospects within the industry.
The results of the final exam will be announced at a VIP Awards ceremony at Fortnum & Mason on 7th September.
The Graduate Awards are sponsored by Ariane Fine Porcelain, Belazu, CCE London Ltd, City and Guilds, Daregal Gourmet, Essential Cuisine, Grande Cuisine, HIT Training, James Knight of Mayfair, Lakeland Dairies, Maldon Salt, Meiko UK, NOWAH, Oranka, Reynolds, Robert Welch, Savoy Educational Trust, The Caterer, The London Meat Co, TUGO, University of West London, The Worshipful Company of Cooks.
