One of hospitality’s brightest rising stars has stepped into the spotlight after Toby Whitehead from Woven by Adam Smith was crowned Young National Chef of the Year.
Toby impressed some of the industry’s most respected chefs to take the prestigious title following a closely fought final at Le Cordon Bleu London. The result was revealed by Will Torrent this evening at a VIP event at The Orangery TCR, a restaurant by the Good Eating Company, where chefs, judges, sponsors and supporters gathered to celebrate the talent shaping the future of hospitality.
The winning menu from Toby featured a starter of Salmon, Yuzu & Dill with Venison, Quince & Cabbage for the main course and finished with an Egg Custard Tart. The dishes were beautifully presented on Elements Ice White Plates from Churchill.
Second place was awarded to Eno West from Northcote, with Ben Cleary from The Forest Side Hotel taking third.
Young National Chef of the Year provides an important platform for talented young chefs to test themselves, build their confidence and showcase their individual style. Many of its former winners and finalists have gone on to become leading figures within the profession, making the competition an exciting platform for the chefs who are likely to shape British gastronomy in the years ahead.
The finalists had already demonstrated their skill during a rigorous selection process. Live semi-finals returned for the first time since 2019, with competitors facing the pressure of cooking in an unfamiliar environment, against a strict time limit and in front of some of the UK’s leading chefs including the Chair of Judges, Tom Shepherd and Chair of Pastry across both competitions, Cherish Finden.
Tom Shepherd, Chair of Young National Chef of the Year, said: “From the moment the final began, it was clear we were going to see an incredibly high standard of cooking. These young chefs brought such energy and focus into the kitchen, and they should all feel enormously proud of what they achieved. Toby delivered a menu that showed his personality and a real understanding of flavour. It was clear Toby had really listened to all the feedback and advice that has been shared throughout the year.”
David Mulcahy, competition director and vice-president of the Craft Guild of Chefs, added: “Taking this title is a fantastic achievement, but it is also only the beginning. Toby has an exciting future ahead and I’m looking forward to watching his career develop. Young National Chef of the Year is about recognising talent early and giving ambitious chefs an opportunity to show the industry what they can do. Every finalist has gained something valuable from this experience, whether that is greater confidence, new friendships, feedback from respected chefs or the chance to cook under intense pressure which will help as they get further into their careers.”
Thanks to the support of the competition's sponsors, the Young National Chef of the Year winner will enjoy an exceptional package of prizes. Headline sponsors Bonemasters Global and IMS of Smithfield have joined forces to create a memorable two-day culinary experience in Paris, including an exclusive guided tour of the world-famous Rungis International Market, outstanding dining experiences and the opportunity to build relationships with industry leaders. Additional rewards include a dining experience and kitchen tour at Smith & Wollensky from Allan Reeder, a Michelin-starred dining experience courtesy of Lee Kum Kee, a luxury hotel stay and pastry experience from Sodiaal, a VIP trip to experience SIRHA and the Pastry World Cup in Lyon from Les Vergers Boiron, professional development funding from the Worshipful Company of Cooks, premium chef wear from Chef Works and their commemorative framed plate and vouchers from Churchill. The top three chefs will also receive Craft Guild of Chefs membership, with cash prizes awarded to the runners-up.
The Churchill Best Presentation Award was awarded to Ben Cleary. He received a £500 Churchill voucher together with a commemorative framed plate to mark his achievement.
This year’s HIT Training Sustainability Award was presented to Dylan Evans for demonstrating a clear commitment to sustainable culinary practices. Designed to recognise chefs who embrace responsible sourcing, minimise waste and champion environmentally conscious cooking, the award highlights the growing importance of sustainability in professional kitchens. Courtesy of HIT Training, Dylan will receive a bespoke food-focused culinary experience.
Young National Chef of the Year is sponsored by Bonemasters Global, IMS of Smithfield Ltd, Allan Reeder, Chef Works and Bragard UK, Churchill, HIT Training, Lee Kum Kee, Les Vergers Boiron, Sodiaal UK, Gressingham Duck, Evolve Hospitality, the Worshipful Company of Cooks and Flying Fish.
