National Chef of the Year opens for entries
The Craft Guild of Chefs has officially opened entries for the 2026 National Chef of the Year, as well as revealing its new brief for 2026.
The Craft Guild of Chefs has officially opened entries for the 2026 National Chef of the Year, as well as revealing its new brief for 2026. It was created by new chair of judges, Mark Birchall, chef patron at Moor Hall Restaurant, and is centred on the overarching theme of Our Sustainable Future.
In another exciting moment for the competition, the live semi-finals will return, in response demand from chefs across the industry who value the experience that this environment delivers. For the online entry, they will be challenged to produce a three-course menu for four covers within three hours, demonstrating exceptional technical skill, creativity, sustainability awareness and respect for seasonal produce.
Our Sustainable Future
Birchall said: “This year’s brief invites chefs to think deeply about how they cook, the ingredients they select and the impact their decisions have on the world around them. Under the theme Our Sustainable Future, we want to see dishes that celebrate the very best of ingredients, show technical skill, and demonstrate respect for seasonality and sustainability.
“National Chef of the Year has always attracted chefs who push boundaries and challenge themselves. I would encourage all ambitious chefs to enter.”
Entries can be submitted now via the National Chef of the website. The deadline is 7th April.
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