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Jesh Bhantoo crowned BM Chef of the Year 2026

Rajeshwar ‘Jesh’ Bhantoo has been named BM Chef of the Year 2026 after impressing a judging panel that included Michelin-starred chefs and some of the industry’s most respected culinary talent.

The annual competition brings together chefs from across the business, giving them the opportunity to step outside their day-to-day kitchens, test themselves under pressure and showcase their skills on a larger stage.

Five finalists reached this year’s competition, each tasked with creating a menu that demonstrated their creativity, technical ability and personal style. After an exceptional final, Jesh took the top spot, with Mason Mu named runner-up and Scott Ambler finishing third.

A winning menu inspired by experience and heritage

Originally from Mauritius, Jesh has developed his cooking through years of learning, hard work and a deep appreciation for the flavours and culinary traditions of his home country.

His winning menu opened with Cornish bluefin tuna, served with avocado, apple, soy-cured egg, macadamia and sesame. For the main course, he prepared glazed Sladesdown Farm duck breast and braised leg, squash, damson and jus, before finishing with his interpretation of Adam Byatt’s salted caramel custard tart, served with hazelnut tuile, passion fruit and vanilla crème fraîche.

“Cooking is about more than simply preparing food. It is about learning, sharing knowledge and creating dishes that people enjoy,” says Jesh.

That philosophy shone through in a menu that reflected both his skills and the influences that have shaped him as a chef.

A final showcasing talent from across BM

The standard throughout the competition was exceptionally high, with each finalist bringing a unique approach to the same brief.

Mason Mu secured second place with a menu featuring prawn ceviche, glazed duck and a refined salted caramel tart. His achievement was particularly notable given he had been with BM for just two months when he reached the final, demonstrating the depth of talent across this year’s competition.

Scott Ambler finished third with dishes including scallop with Jerusalem artichoke and green tomato, followed by duck, plum and carrot, and a salted caramel tart with pear and miso.

While the chefs worked with the same core ingredients, no two menus were alike. Each reflected the personality, creativity and culinary influences of the chef behind them.

Cooking for some of the industry's best

This year’s finalists had the opportunity to cook for an impressive judging panel, including Michelin-starred chefs Adam Byatt and Mark Kempson, alongside Harry Kirkpatrick, Head Chef at Trinity, and Kelly Cullen, Head Pastry Chef at Cornus.

For Jesh, there was an added connection, with his dessert taking inspiration from Adam Byatt’s salted caramel custard tart.

Competing in front of chefs of this calibre brings a unique level of pressure, but also the chance to receive feedback from people at the top of the industry.

More than a competition

As BM Chef of the Year 2026, Jesh receives a culinary trip to a destination of his choice, priority access to masterclasses and development opportunities, and the chance to represent BM at events throughout the year.

He also received a one-of-a-kind trophy handcrafted by Jude Berry, owner and blacksmith at Blackberry Forge.

Chef of the Year has become a highlight of the BM calendar, providing chefs with the opportunity to challenge themselves, learn from others and gain experience beyond their everyday roles. For many, the competition is as much about personal growth as it is about the final result.

Congratulations to all five finalists, to Mason and Scott for securing second and third place, and to Jesh, our BM Chef of the Year 2026.