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Welcome to the Young Chef of the Year 2026!
Join us for an exciting culinary showdown where talented young chefs will compete for the coveted title.
Make sure to get your entries in by the 31st August
Requirements:
*Ages 16-25
*Upload a seasonal main course dish
*Tell us about this dish and yourself
The Competition to Attend!
The life of a chef is a passionate, creative and rewarding existence with a continual learning curve throughout their career. Delifresh exists to connect, engage and drive our love for food throughout our amazing occupation of being a chef.
The Delifresh Young Chef of the Year competition was born to give excitement back to our fabulous industry, showcasing the outstanding young talent we have in the trade and giving them a springboard to catapult their career and profile for all to see.
This competition will never be about Delifresh. It's always been about the chef and their ability to excite all our minds as we unite together in our Love For Food.
An INCREDIBLE final!
Would you like a run down? | Take a look below...
A final like never before
Our final brought a crescendo to the competition as eight of our regional finalists attended the live-cook off at the First Direct Bank arena, Leeds to cook their hearts out for the judges so we could hunt out the most passionate, skilled and enthused chef on the big day!
The facilities at the arena were perfect for the competition, with a huge floor space fit for 8 individual pods, 70 fantastic suppliers, industry legends, seating areas, sampling and more, with a capacity of over 1000 guests! Crazy to think our event was followed by Peter Kay the next day!
With over 800 people in attendance, The bowl was bustling with excitement - it was truly something magical.
Who was crowned our winner? | YCOY 2026
Taylor Grange - Heading to Fallow this month...
Age: 20
Name and Location of Establishment: 21, Newcastle Quayside
Name of Head Chef: George Duhain
How long have you been in the industry and where did you start out?
I started working in kitchens in 2022 as a kitchen porter in a local pub. Very quickly, I discovered my passion for being in the kitchen and began helping out whenever I could. From those early experiences, I realised this was the career I wanted to pursue.
What made you want to be a chef?
Becoming a chef wasn’t something I initially planned — it feels more like the industry chose me. Once I stepped into the kitchen, I fell in love with the environment, the pace, and the creativity. Working alongside passionate and experienced chefs inspired me to keep learning and pushing myself every day. The more I grow in the kitchen, the more I realise this is exactly where I belong.
What does reaching the final mean to you?
For me, reaching the final shows that the sacrifices and long hours I’ve put into my career so far are worthwhile. In this industry, late nights and missed social time can feel normal, but reaching this stage has reminded me that someone recognises my effort and potential. It’s also a chance to pause, reflect, and prove to myself that I am on the right path.
Why should you win YCOY 2025?
I don’t think it’s for me to decide if I should win, but my goal is to give my all and prove my potential. Winning would mean so much because I’m still at the very start of my career, and it would show that young chefs can achieve big things if they put in the effort and stay dedicated. For me, even being here proves that hard work pays off.
Is there anything you’d like to tell us about your career so far?
I’ve tried to learn as much as possible by grabbing every opportunity — from working in my main role to spending days off doing stages at other kitchens to broaden my skills. I completed a week-long stage at Pine, and even now I return whenever I can to keep learning. These experiences have shaped me and pushed me to keep growing.
Where do you aim to be in the next 5 years?
In the next 5 years, I aim to progress to the position of Junior Sous Chef or Sous Chef. My ambition is to build a strong foundation of knowledge and skills, while also beginning to develop my own style as a chef.
Anything else you’d like to tell us?
I’m grateful for every chef and kitchen that has given me the opportunity to learn and improve. Each experience — big or small — has contributed to my journey so far. This final feels like the next step in that journey, and I’m excited to show what I can do.
Huge congratulations to Taylor!
Take a look online or on our connection page for a read of Talyor's recent prize of a 3 day trip to Italy to visit Parmesan, Parma ham and Balsamic vinegar producers - and follow her journey to her new role at Fallow with chef Adam Smith, who scouted Taylor from the competition.
“What an INCREDIBLE competition - Well done Delifresh, the Young Chef Of The Year, has been a pleasure to be involved in.”
Simon Crannage - Grantley Hall