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Celebrating culinary excellence: Our Chef of the Year 2025
This year’s Chef of the Year competition was nothing short of extraordinary. It was a true celebration of skill, creativity, and passion from some of our most talented chefs.
As Chef Director, I have the privilege of seeing first-hand the incredible dedication that goes into every dish our chefs create. This competition was a perfect showcase of that commitment to excellence.
The challenge
Each year, our Chef of the Year competition pushes our chefs to think creatively, test their technical ability, and perform under pressure. The 2025 competition was no exception.
The theme this year centred around turbot, a beautiful yet challenging fish that demands both precision and imagination. With each chef creating a unique dish using mystery box ingredients.
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A starter of a terrine with accompanying garnish
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A main course using turbot as the hero, and garnish from a mystery box of ingredients
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A petit four of their choice to complete their menu.
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Every plate reflected a deep understanding of seasonality, flavour balance, and culinary artistry.
Crowning the winner
After an intense and inspiring competition, we were thrilled to crown Louis as our Chef of the Year 2025. His dishes were simply outstanding, full of finesse, creativity, and flavour. Louis’s food stood out for its exceptional balance and technical execution, and it was a pleasure to watch his ideas come to life.
Congratulations, Louis. Your achievement is truly well deserved!
Raising the bar
Competitions like this are not only a celebration of talent but also an invaluable opportunity for learning and growth. They allow our chefs to benchmark their skills against their peers, think innovatively under pressure, and continue to develop their craft.
It’s always inspiring to see how our chefs approach the challenge with professionalism, passion, and a real sense of camaraderie. The standard this year was incredibly high, and every competitor should be immensely proud of their performance.
A community effort
We were welcomed by St Luke’s Community Centre in Old Street, whose warmth and hospitality made the day even more special. The work St Luke’s does for the local community is vital, and we’re proud to support a place that shares the same community spirit and commitment to people that we value in our kitchens.
The judging panel
This year’s event was judged by myself, alongside two exceptional guest judges: Michelin-starred chefs Mark Kempson (Kitchen W8) and Adam Byatt (Trinity). Their expertise and insight elevated the competition, and we’re incredibly grateful for their time and support.
Looking ahead
Our Chef of the Year competition continues to highlight the amazing depth of talent within our teams. It’s a reminder that great food is about more than ingredients. It’s about creativity, passion, and the people behind every dish.
Congratulations once again to Louis and to all our incredible chefs who took part. You continue to inspire us and raise the bar year after year.
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