Published on February 5, 2026
NATIONAL CHEF OF THE YEAR
Mark Birchall joins the judging panel.
The Craft Guild of Chefs has opened entries for National Chef of the Year 2026.
This year’s brief created by new chair of judges Mark Birchall requires chefs to create dishes in line with the theme of ‘Our Sustainable Future’.
Chefs from across the UK will be tasked with producing a three-course menu for four covers within three hours, demonstrating technical expertise, creativity, sustainability awareness and respect for seasonal produce.
Ten chefs will then be invited to cook at the final, which will take place on Tuesday 6 October at Le Cordon Bleu Cookery School in London.
Mark Birchall, chair of judges, said: “This year’s brief invites chefs to think deeply about how they cook, the ingredients they select and the impact their decisions have on the world around them.
“Under the theme, ‘Our Sustainable Future’, we want to see dishes that celebrate the very best of ingredients, show technical skill, and demonstrate respect for seasonality and sustainability. NCOTY has always attracted chefs who push boundaries and challenge themselves, and I would encourage all ambitious chefs to enter.”
David Mulcahy, project director and vice-president of the Craft Guild of Chefs, added: “For over five decades, National Chef of the Year has been a platform that brings the industry together, celebrates excellence and champions the talent driving British cuisine forward. This year marks an exciting evolution with the return of the live semi-finals. It’s something chefs have been asking for, and we’re delighted to bring back. The competition continues to be a defining moment for many chefs, offering inspiration, opportunity and a chance to be part of something truly special. We look forward to seeing the creativity and passion that we know this new brief from Mark will inspire.”
Chefs can submit their entries here. Entries will remain open for eight weeks, closing on 7 April.
Further Reading
Lancashire is a land of abundance. Our gardens teem with fruit and vegetables and flowers and herbs. In season here you might eat peas straight out of the pod, so fresh all they need is a touch of salt and nasturtium oil. What we don’t grow we seek out from the amazing produce tended and nurtured by local farmers and artisans.
On site we’re also busy with charcuterie, bread-making and our own micro-dairy. There’s always something interesting to explore or a discovery to be made. And we like to share what we find.
We are delighted to share that Moor Hall has been named the No. 5 restaurant in the UK at the National Restaurant Awards 2026.
Mark joins the panel for the prestigious Roux Scholarship
Moor Hall retains 3 MICHELIN Stars and The Barn retains One MICHELIN Star.
Moor Hall and The Barn make the Squaremeal Top 100.
An exclusive dining experience in Atelier Hearth at Moor Hall.
Moor Hall has been voted the No. 1 restaurant in the UK in the prestigious Harden’s Top 100 Best UK Restaurants annual diners’ poll.
Sundays deserve more time.
More stillness. More space. More moments that feel like they belong entirely to you.
We are delighted to share that Moor Hall has been awarded Two MICHELIN Keys in the new MICHELIN Guide Hotel Selection.
