IMS of Smithfield Sponsors Young National Chef of the Year
IMS of Smithfield is proud to continue its support for the next generation of British culinary talent as a headline sponsor of Young National Chef of the Year (YNCOTY).
Delivered by the Craft Guild of Chefs, YNCOTY remains the UK’s leading platform for celebrating young chefs who are ready to step onto the national stage. This year marks the return of live semi‑finals and introduces a brand‑new Chair of Judges with Tom Shepherd bringing a new perspective to this prestigious competition.
As part of the brief, competitors are being challenged to demonstrate exceptional understanding of flavour, skill and respect for ingredients across three courses.
Testing skill, sustainability and creativity
For the opening course, chefs must prepare a salmon dish inspired by Asian flavours. With a focus on sustainability and whole‑fish cookery, the brief requires chefs to use the skin, head, trim or bones to create a consommé.
The main course centres on venison loin and an additional cut of the chef’s choice which we will be supplying for the live final. Competitors must showcase technical skill by presenting one potato garnish and one vegetable garnish used in at least two different ways, and a British seasonal fruit. A rich sauce must also be developed using venison trim and stock from the Bonemasters range.
To close the menu, chefs will prepare a whole baked egg custard tart, with a single slice displayed. This brief was created by Cherish Finden, the competition’s inaugural Chair of Pastry Judges. The dessert must include a fruit‑based garnish featuring at least one Boiron puree product.
Supporting the chefs of tomorrow
New Chair of Judges Tom Shepherd, owner of Upstairs by Tom Shepherd, said “Young National Chef of the Year is a place where we see the next wave of British talent come through. This year’s brief is intentionally focused on clean flavours and flawless execution. We’ll be looking for chefs who can showcase their skills and create a balanced menu that can be created in two hours. It provides a platform for chefs to step away from their workplaces and put their own stamp on the industry.”
Project director and vice-president of the Craft Guild of Chefs, David Mulcahy added: “The return of our live semi-finals gives young chefs the chance to cook for some of their idols at an earlier stage of the competition. Our pathway remains invite only, ensuring the chefs are truly ready for the national stage, this creates a level playing field and a line-up that has earned its place in this prestigious competition. With strong support from judges, organisers and their own workplace, alongside our dedicated mentor day, competitors will have everything they need to grow throughout the process.”
Why we support this competition
Our commitment to quality sourcing, ethical meat practices and culinary excellence aligns closely with the competition’s values. Speaking on the company’s continued sponsorship, managing director, Christian Raggio, said: “Supporting Young National Chef of the Year is one of the most rewarding things we do at IMS. These chefs represent the future of our industry. We’re proud to supply the venison for this year’s competition and to play a small part in helping talented chefs push themselves, grow and shine on a national stage.”
The chefs competing in the live semi‑finals will be announced on Wednesday 13th May.