The eighteenth year of the Weetabix Northamptonshire Food & Drink Awards is gathering pace, with the county’s homegrown hospitality talent preparing to compete in two of its most hotly contested categories: Chef of the Year and Booker Young Chef of the Year.
For chefs at any stage of their career, a Gold Award in the Weetabix Northamptonshire Food & Drink Awards is a mark of distinction, recognising commitment and achievement at the highest level – something truly worth celebrating.
Chef of the Year category sponsors and long-time supporters of the awards, Northampton College, has seen how chefs go from strength to strength when their extraordinary hard work and talents are rewarded.
Phil Martin, Curriculum Manager Culinary Arts at Northampton College, said: “Northampton College is delighted to be sponsoring the Chef of the Year category this year. The college has a long-standing and rewarding history of nurturing and developing young people as they embark on careers in the hospitality industry. Over the years, many of our students have gone on to achieve great success as hospitality professionals, chefs and business owners, both within the county and beyond. Through this sponsorship, Northampton College is proud to continue its commitment to the local food and drink sector. The college looks forward to promoting, supporting and mentoring the exceptional talent that works so hard to bring outstanding food to tables across Northamptonshire. This partnership reflects Northampton College’s dedication to championing excellence in hospitality and ensuring the next generation of culinary professionals has every opportunity to thrive.”
The awards continue to be recognised across the county’s hospitality, food and drink sector as a benchmark of excellence, with entries drawn from a wide range of independent hotels, restaurants, pubs, cafes and employers. All categories are assessed through a rigorous judging process led by an independent panel of industry experts, ensuring that winners truly reflect outstanding skill, creativity and commitment to supporting local wherever possible. This sense of prestige and achievement is reflected in the experiences of chefs who have taken part in the competition in recent years.
Last year’s Booker Young Chef category winner, Harvey Tapp, Chef at The Palmichael, said: “I really enjoyed the competition. It was my second time taking part, so winning was definitely a big part of it for me. I was surprised by the produce we were given as it was quite a challenge, but I felt that was a good thing as it really pushed me and the other chefs I was with.
“I also really enjoyed meeting people who were so similar, but also different to me, and seeing what other chefs were able to produce and the creative ways they used what we had. I would encourage anyone to take part. The opportunities after winning were huge for me and have helped me become better at what I do – and are still helping me grow today. It also gave me a lot of motivation to be more creative and look at where I can improve, as well as the different paths in the industry.”
Chef of the Year winner in last year’s competition, Deniz Gultez, now working his menu magic at Escapade at Silverstone, added: “Winning the Chef of the Year category last year was a meaningful moment for me. It gave me real confidence in my work and has been a big motivator as I continue to grow as a chef. I’ve been fortunate to have the support of inspiring mentors, especially Harvey Lockwood, a previous winner of this category, who I’ve worked alongside for 10 years.
“I would strongly encourage others to enter this year’s competition – it’s a fantastic platform to showcase your work and connect with others in the industry. The recognition also opens up new opportunities and connections, which I’m very grateful for.”
The awards culminate in an annual celebration evening that brings together chefs, producers and hospitality professionals from across Northamptonshire, highlighting the strength and growing reputation of the county’s food and drink scene. It remains a key moment in the calendar for sharing achievement and showcasing the very best of Northamptonshire hospitality, food and drink. The free-to-enter categories in this year’s awards (with their respective sponsors) are:
- Artisan Local Drink of the Year (Warners Distillery Ltd)
- Artisan Local Product of the Year (Heygates Flour and Animal Feed Millers)
- Artisan Local Vegetarian/Vegan Product of the Year (SEGRO)
- Booker Gastro Pub of the Year (Booker)
- Booker Young Chef of the Year (Booker)
- Canapé Competition (Portfolio Events)
- Community Café of the Year
- Farming Environment Award (Weetabix)
- F&B Achiever of the Year (J Sweeney Accountants)
- Food and Drink College Student of the Year (University of Northampton)
- Healthy Food Producers (Delapré Abbey Preservation Trust and Eat Curious)
- Healthy Food and Wellbeing Workplace (Wellbeing Service, West Northamptonshire Council)
- Local Food Hero of the Year (Howes Percival)
- One to Watch (Whitworth Bros. Ltd Flour Millers)
- Outstanding Contribution to Food & Drink (All Things Business)
- Restaurant of the Year (Whitco Catering & Bakery Equipment Limited)
- Rising Star Award (West Northamptonshire Council)
- Weetabix Sustainability Award (Weetabix)
- Chef of the Year (Northampton College)
- World Cuisine Restaurant of the Year (British Pepper & Spice Co. Ltd)
For more details on all the categories in the Weetabix Northamptonshire Food and Drink Awards 2026/27, including entry and nomination forms, visit the awards website or call the awards team on 01933 664437 or email awards@northamptonshirefoodanddrink.co.uk.
