Alex Williams named BCF Young Chef of the Year 2025

Alex Williams of Mallory Court Country House Hotel has taken the title of BCF Young Chef of the Year 2025 at the competition held at University College Birmingham on Monday 10^th November.

Competitors had two hours to produce a three-course meal for two covers, the first course to include fish; the main course, sponsored by Bord Bia, using sirloin of grass-fed dry aged Irish beef, plus a dessert of competitor’s choice. The young chefs had to include products from the Major International range and Lakeland Dairies. 

Once again, this very popular competition was oversubscribed with entries and the final was full of tension, highlighting some excellent skills and innovative dishes in front of a large audience watching from the competition theatre.  

Runner-up was Matthew Cregan from the Ritz Hotel, London and third place, Harry Edwards from Grace and Savour, Hampton Manor, Solihull.

Awards were also presented for best starter which went to Matthew Cregan; best main course to Alex Williams and Jordan Holland, The Boat, Lichfield for the best dessert.

Competition organiser and BCF President Peter Griffiths, who announced the awards, said that the  Young Chef of the Year, now in its 28^th year, continues to attract interest across all sectors of the industry. 

"After the paper judging round, 14 finalists from establishments with 10 Michelin stars between them, battled it out in the final.  This year’s competition once again highlighted the skilled and committed young talent we have working in hospitality.  The standard of the dishes produced and skills shown were exceptional and a credit to all concerned."

FINALISTS

Maxwell Parker, Restaurant Story, London

Yuting Zhang, Adam’s Restaurant, Birmingham

Alahgi Jadama, Le Neuvième Art, Lyon, France

Rohan Bragg, Cheal’s of Knowle

Jennifer Whitty, University College Birmingham

Jordan Holland, The Boat, Lichfield

Dean Burnham, North Warwickshire and South Leicestershire College

Charlie Cable, Coworth Park, Ascot

Harry Edwards, Grace and Savour, Hampton Manor

Alexander Williams, Mallory Court Country House Hotel, Leamington Spa

Josh Zitha, City of Oxford College

Dylan Fleming-Jones, Chez Bruce, London

Liam Hornby, The Bower House, Shipston on Stour

Matthew Cregan, The Ritz Hotel, London

JUDGES

Glynn Purnell, Michelin-starred chef, patron of Trillium, Birmingham

Jon Howe, chef patron, Michelin-starred Lumière, Cheltenham

Luke Tipping, chef director, Michelin-starred Simpson’s Restaurant, Edgbaston

Adam Thomason, culinary director, Restaurant Associates

Stuart McLeod, vice-president, British Culinary Federation

Paul Foster, Michelin-starred chef, Host of Food Unfiltered

As well as receiving the gold medal and Trophy, Alex was presented with a cheque for £500, commemorative winner’s plate courtesy of Steelite Utopia and winner’s certificate.  Also, an Inspired Irish Beef Chefs’ trip to Ireland, courtesy of Bord Bia, joining BCF Chef of the Year winner, Aaron Blais from The Ritz.  Alex will also have a seeded entry into the National Young Chef of the Year 2026.

Second place winner, Matthew Cregan of The Ritz was awarded a silver medal, cheque for £300, certificate and commemorative plate.

Third place winner, Harry Edwards from Grace and Savour, Hampton Manor received a bronze medal, cheque for £200, certificate and commemorative plate.

All finalists received a framed certificate, a commemorative plate sponsored by Steelite Utopia, a special dispenser presented by Wrapmaster and embroidered BCF chef’s jacket.

The Awards Dinner, attended by over 80 industry guests, was cooked and served by students at University College Birmingham.  Thanks to Bord Bia for sponsoring the Beef for the competition and the Dinner and to University College Birmingham for their hospitality and the use of their excellent facilities.

Over the years, this competition has discovered some incredible talent and continues to attract a host of young chefs from a diverse range of establishments around the UK and abroad.  The BCF has followed many past winners and runners-up who have gone on to stamp their name in the industry and continue to remain in touch.

ALEX’S WINNING MENU

Dashi Glazed Barbecued Native Lobster

XO Sauce, Pickled Garden Apples, Salty Fingers

*

Sirloin of Dry Aged Grass Fed Irish Beef

Boulangère Potato, Maitake Mushroom, Barigoule Roscoff Onion

Onion Ketchup, Madeira Sauce

*

Miso and Dark Brown Sugar Mousse

Caramelised Banana, Crème Chantilly, Pecan Brittle, Banana Sorbet

*

With thanks to sponsors Major International, Bord Bia, Wrapmaster, Lakeland Dairies, Steelite Utopia and University College Birmingham.