YNCOTY Award Winners – Young National Chef of the Year 2024 – 2nd & 3rd Place Taken by Two Women

The YNCOTY Award Winners for Young National Chef of the Year were announced on Tuesday 8th October at a lively ceremony at London’s Hippodrome Casino in Leicester Square.  Taking the runner-up spot was Rosie Welch from L’Enclume with Keira Carolan from Simon Rogan’s Henrock taking the third place spot. The VIP Awards evening took place in front of some of the industry’s biggest names.  Women In The Food Industry co-founder Mex Ibrahim went along to see who would take the prestigious awards.

The awards are run by The Craft Guild of Chefs – largest UK chefs’ association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions.

Judging this year’s hotly anticipated final was Chair of Judges Russell Bateman alongside Chantelle Nicholson, Ruth Hansom-Rigby, Ali Howard,  Alex Angelogiannis, Phil Howard, Ollie Dabbous,  Denis Drame, Graham Hornigold, George Blogg and Paul Mannering.

Rosie Welch chef de partie, L’Enclume, Cartmel said “I’m thrilled to receive 2nd place, I think the build up to the competition was amazing and really enjoyed competing with some other lovely, great chefs. It was an experience that will stay with me forever.”

She continued “Had such a great time cooking for our brilliant judges! And a very well done Jonny who placed 1st and to Keira for placing 3rd. Very proud of you!”

Keira said: “Achieving 3rd place in YNCOTY means so much, like all of the other competitors, a lot of time and effort went into my dishes so to come away with an award means so much. The competition was incredible and everyone cooked such exceptional food so to even place in the top 3 is such an honour.”

Sustainability has always been at the heart of this competition but this year the Guild introduced a new element in association with HIT Training. National Hospitality & Culinary Lead at HIT, Paul Mannering was given the specific task of observing food waste throughout the menu planning and cooking process. He awarded the new food waste award to Keira Carolan who has won a two-day stage with Adam Handling at any of his UK restaurant businesses as well as a one-day workshop or masterclass at any HIT Training Chef academy in the UK.

Keira Carolan, is demi chef de partie, at Henrock by Simon Rogan, set within Linthwaite House, Windermere in the heart of The Lake District.

Keira Carolan has already worked in some of the best kitchens in the country. From Donegal on the west coast of Ireland, she wanted to be a chef from an early age. Working in local restaurants in Ireland she moved to England to join the Simon Rogan Academy where her passion, skills and knowledge have really taken flight.

During her apprenticeship, she spent seven months in the kitchen at Simon Rogan’s Michelin star casual dining venue Rogan & Co in Cartmel before moving to Henrock.

The Simon Rogan Culinary Academy was launched in July 2021 in response to the ongoing staffing issues faced by the hospitality sector. The Academy set out with a mission to reignite passion for the industry and to provide the highest standard of training and guidance.

Team Rogan said “No matter where you start, there will always be vast scope for learning and career development. We are proud to have many managers and senior chefs come through from junior positions within our teams.

Successful candidates will have the opportunity to spend time on Our Farm, experience other departments and become integral members of ‘Team Rogan’. Furthermore, you will be able to work with us on new projects in the UK and overseas.”

In September, Keira and Rosie attended the popular mentor experience at Waitrose Food Innovation Studio where they  watched masterclasses, learn more about ingredients from sponsors and made the important decision of which Churchill crockery to serve up their dishes on.

Chair of judges, Russell Bateman who is head chef at The Falcon in Castle Ashby said: “I’ve enjoyed every second of judging Young National Chef of the Year and am so impressed with the standard of dishes these young chefs produced. I set a brief that would allow them to think creatively whilst showcasing their culinary skill level and it has given me such confidence in the future of hospitality”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “Every year the talented young finalists push themselves out of their comfort zone to cook for some of their idols in a bid to take this title. It’s the hardest UK culinary competition out there for chefs in this age group as all entrants have either been seeded into it or ‘spotted’ for their talent.”

The Young National Chef of the Year competition is supported by Seafood from Norway, Les Vergers Boiron, Douceur de France, Churchill and HIT Training.

You can see the full list of Young National Chef of the Year Winners for 2024 on The Craft Guild of Chefs website.

You may also be interested in our interviews the following chefs: 

Meet Clare Smyth MBE – new President of Bocuse D’Or UK, Ruth Hansom on making the Roux Scholarship finals in 2022 and Olivia Burt on making the Roux Scholarship finals in 2019. Plus read our ambassador Antonia Lloyd’s interview with April Lily Partridge on winning the Roux Scholarship in 2023.

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Discover how qualifying Women In The Food Industry supporters can get a year’s free membership of The Craft Guild of Chefs.