The Royal Academy of Culinary Arts is excited to announce that entries for the Annual Awards of Excellence (AAE) 2026 are now open. The AAE celebrates the next generation of hospitality professionals across three categories: Kitchen, Pastry, and Service.
To be eligible to enter candidates must be under 26 and working full time in the industry. The candidate who scores the highest in each category will be awarded the coveted title of the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef, or Young Waiter of the Year 2026. The award is an individual test that focuses on encouraging candidates to meet an industry standard benchmark score of 70%, ensuring every candidate has a chance to earn the prestigious accolade, irrespective of the number of participants vying for it.
The Young Chef, Young Pastry Chef, and Young Waiter of the Year 2026 will each receive educational prizes that include a visit to Champagne Bollinger, located in the village of Aÿ, France, in the heart of the Champagne region; an immersive experience at the Umbel Restaurant Groups’ organic farm Our Fram in Cartmel with a stay for two and a complimentary dinner at L'Enclume and the opportunity for work experience at The Fat Duck. These incredible prizes are made possible with the generosity of our long-term supporter The Savoy Educational Trust, our official Champagne Partner Champagne Bollinger, the Umbel Restaurant Group and Heston Blumenthal. In addition, The Royal Academy of Culinary Arts Young Chef of The Year will gain automatic entry to the final of the Craft Guild of Chefs, Young Chef of The Year.
Honorary President of The Annual Awards of Excellence, Chef Phil Howard comments:
“The Royal Academy of Culinary Arts Annual Awards of Excellence represent the very pinnacle of culinary ambition. They’re not just a celebration of skill and innovation but a spotlight on the future of our industry, inspiring chefs, pastry chefs and service staff to raise their standards, stretch their creativity and drive the world of food forward. I am very excited for 2026 and can’t wait to see the incredible talent and passion this year’s entrants will bring.”
CEO of the Royal Academy of Culinary Arts, Lisa Jenkins adds:
“We are thrilled to announce the launch of the Royal Academy of Culinary Arts Annual Awards of Excellence 2026. This year’s Awards will continue to celebrate the extraordinary talent and dedication driving our industry forward.”
The Annual Awards of Excellence 2026 will be chaired across three categories by some of the most distinguished figures in the industry:
Honorary President of the AAE 2026: PHILIP HOWARD, chef and restaurateur, Elystan Street and Notto restaurants.
Joint Chairs of Kitchen: Martyn Nail, Culinary Director, The Dorchester, and Hywel Jones, Executive Chef, Lucknam Park.
Chair of Pastry: Alistair Birt, Senior Head Chef, Harrods,
Deputy Chair of Pastry: Will Torrent, Partner & Senior Brand Development Chef Waitrose & Partners.
Chair of Service: Simon Girling, Director of Food & Beverage, The Ritz London.
Deputy Chair of Service: Stephane Devaine, Head of Client Services, Royal Bank of Canada, EMEA
Vice Chair of Service : Didier Garnier, Proprietor, Le Colombier
Director of Service: John Cousins, Director The Food and Beverage Training Company.
Key dates:
• Sunday 11th January 2026 - Pastry Entries Close
• Sunday 1st February 2026 - Kitchen and Service Entries Close
The Annual Awards of Excellence 2026 is sponsored by:
The Royal Academy of Culinary Arts is immensely grateful to the sponsors and supporters of the AAE 2026: Champagne Bollinger; Berkmann Wine Cellars; Bragard; The Evolve Group; Caffe Musetti; Maldon Salt Company; Maple from Canada; William Edwards; Woods Foodservice; The Savoy Educational Trust.
Candidates keen to enter the Annual Awards of Excellence can do so via the website, where further details of the tasks, dates and prizes can be found. royalacademyofculinaryarts.org.uk/aae
