The Craft Guild of Chefs announced the latest achievers of the prestigious Graduate Awards at Fortnum & Mason last night recognising a new group of talented chefs who have demonstrated the skills and dedication required to join one of the industry's most respected culinary development programmes.
Now in its 24th year, the Graduate Awards continues to set the benchmark for young chef development in the UK. Since launching in 2002, the event has helped over one hundred chefs build successful careers, with many progressing to senior positions, earning industry accolades and representing some of the country's finest hospitality businesses.
Following a series of demanding examinations, mentoring opportunities and practical challenges, this year's successful candidates have demonstrated exceptional culinary and pastry skills and a commitment to continuous learning.
The following chefs have successfully achieved the Kitchen Graduate Award:
• Tommy Randle, Rogan & Co
• Joe Timmons, Royal Air Force
• Sergio Purves, House of Commons
• Lauren Fitzsimmons, The Royal Household
• Evie Smithson, The Royal Household
The chefs who have achieved the Pastry Graduate Award this year are:
• Liam Jackson Jones, Harrods
• Nataliia Pantykina, Sodexo/NUFC
• Marli Carter, 1 Hotel Mayfair
In addition to celebrating this year's Graduate Award achievers, the Craft Guild of Chefs also recognised the two highest-achieving candidates across the Kitchen and Pastry programmes. Marli Carter was the Highest Achiever in Pastry whilst Joe Timmons took the top spot in the Kitchen exam.
The Craft Guild of Chefs also celebrated the recipients of the Mentor Awards, recognising two chefs whose guidance and encouragement have played an important role in supporting the young chefs during the process.
These were awarded to Brian Hennessy for mentoring Elizabeth Williams whilst at The Landmark London and Wallace Li from 1 Hotel Mayfair for mentoring Marli Carter.
Sally Abé, Chair of Examiners for the Kitchen Graduate Award and chef-owner of Teal by Sally Abé said: “It has been a privilege to Chair the Kitchen Graduate Award for the first time this year and to see first-hand the passion and talent of the young chefs taking part. Our industry relies on ambitious young chefs who are willing to push themselves, learn from their mentors and develop new skills and that's exactly what we've seen this year. It's important that these awards continue to move forward alongside the profession, giving chefs experiences and knowledge that genuinely support their careers, and I'm proud to have played a part in that journey.”
Sarah Frankland, Chair of the Pastry Examiners, added: “The chefs who have achieved the Pastry Graduate Award should be incredibly proud of what they have achieved. The examination process is designed to challenge every aspect of their pastry skills, creativity and attention to detail, and so this award is thoroughly deserved. I look forward to seeing where their careers take them next and working closely with Steve on next year’s activity.”
One of the highlights of the Graduate Awards is the annual Mentor Experience, bringing finalists together with leading chefs, producers and industry experts to gain insight beyond the kitchen.
As the Graduate Awards prepares to celebrate its 25th anniversary in 2027, exciting plans are already underway to build on its incredible legacy and ensure it continues to evolve, providing professional development for future generations of chefs.
Steve Munkley MBE, founder of the Graduate Awards and Vice-President of the Craft Guild of Chefs, said: “For almost 25 years, the Graduate Awards have been inspiring young chefs to challenge themselves and realise their full potential. Every year we see new talent emerging from these awards and 2026 has been no exception. What has been particularly special this year is the breadth of sectors represented by our achievers, with talented chefs coming from the military, contract catering, hotels, restaurants and even the Royal Household. It highlights the strength of culinary talent across our industry and the value of creating a development programme that is relevant to chefs from so many different backgrounds and workplaces. We're already working hard behind the scenes to make our milestone year in 2027 one to remember, and I look forward to sharing more of our plans soon."
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 and The Worshipful Company of Cooks.
