Jonny Smith of Gravetye Manor has been named the 2025 Young National Chef of the Year.
- Held by the Craft Guild of Chefs, the competition took place at the University of West London.
- Competitors crafted a three-course pescatarian meal, showcasing local and sustainable ingredients.
- Rosie Welch and Keira Carolan took the second and third spots respectively.
- The competition introduced a new sustainability award, which was won by Keira Carolan.
Jonny Smith, representing Gravetye Manor, has achieved the esteemed title of 2025 Young National Chef of the Year. The competition, orchestrated by the Craft Guild of Chefs, demanded that participants deliver an exemplary three-course pescatarian meal, all within a two-hour timeframe, with a focus on local and sustainable ingredients.
The event, hosted at the University of West London, included a distinguished panel of judges comprising industry professionals such as Russell Bateman, Ali Howard, and Graham Hornigold, among others. Participants commenced with a vegetarian agnolotti starter incorporating a locally sourced or foraged ingredient. As a main course, they prepared Norwegian halibut with a Douceur de France butter-based sauce, culminating in a filled choux dessert infused with seasonal Boiron purée and fresh fruit.
Smith’s culinary offerings began with a golden cross goats cheese agnolotti, accompanied by Gravetye tomatoes and basil. This was followed by a main dish of Norwegian halibut, shiitake mushrooms, and cauliflower. For dessert, he presented a choux bun with whipped Opalys ganache and honey-poached quince.
Russell Bateman, chair of the judging panel, expressed immense admiration for the creativity and skill demonstrated by all contestants, remarking, “I’ve enjoyed every second of judging Young National Chef of the Year and am so impressed with the standard of dishes these young chefs produced.” The competition director, David Mulcahy, recognised the challenging nature of the contest, noting its reputation as “the hardest UK culinary competition” for young chefs.
In addition to the main competition, the event embraced a new sustainability element, monitored by Paul Mannering from HIT Training. This year, Keira Carolan of Henrock was awarded the food waste accolade for her conscientious menu planning.
As part of his victory, Jonny Smith is set to gain invaluable experiences, including a pastry stage with executive chef Stefan Rose and an educational journey to discover Norwegian seafood, courtesy of Seafood from Norway. Smith will also receive a £3,000 educational grant for culinary development from the Worshipful Company of Cooks of London.
Jonny Smith’s triumph marks a significant milestone in his culinary career, underscoring his talent and dedication.
