Becoming a National Chef of the Year Finalist

Being named a finalist in the National Chef of the Year 2025 was a huge moment for me, and an opportunity I was genuinely proud to be part of. Representing The Black Swan at Oldstead and competing alongside such a strong line-up of chefs really pushed me to raise my standards and look closely at every detail of how I cook.

The brief centred around classic technique with a modern edge; a lobster starter, a beef main using two cuts with specific garnishes, and a chocolate tart to finish. On the surface it feels quite traditional, but that’s what made it challenging. It forces you to focus on fundamentals while still expressing your own style. For me, that meant keeping things ingredient-led, seasonal, and rooted in the way I cook day to day, rather than overcomplicating things for the sake of it.

The preparation was intense. A lot of time went into refining each dish, from tasting, adjusting, and often stripping things back. You question everything, from balance and texture to whether each element truly deserves to be on the plate. It’s a process that demands honesty and discipline, but it’s also where the biggest improvements happen.

By the time finals day came around, it was about staying composed and trusting the work that had already gone in. Three hours goes quickly, and there’s no room for hesitation. It really comes down to organisation, clarity, and executing the basics as well as you possibly can.

I didn’t come away with the win, which is always tough in a competition like this, but I’m proud of what I put forward and the way I approached it. Being part of a final like this, at that level, is something I don’t take for granted.

More than anything, it’s an experience that pushes you on. It sharpens your focus and gives you a clear idea of where you can improve. I’ll take a lot from it, and it’s something I’ll carry straight back into the kitchen.