The finalists have been revealed for the highly coveted College Student, Young Chef, Chef, Artisan Local Product, Artisan Vegetarian / Vegan, and Artisan Local Drink categories in this year’s Weetabix Northamptonshire Food and Drink Awards.
The Artisan label highlights products crafted in small batches, often by hand or using traditional techniques, and this year’s contenders reflect a surge of fresh talent and exciting innovation.
Rachel Mallows MBE DL, Awards Director, said: “This year, we’re discovering new stars of Northamptonshire’s food and drink scene and announcing these six category finalists is very exciting as they reflect passion, originality and outstanding flavours served up by our local producers and chefs. Along with our college student stars of the future this is what make this county a true centre of culinary excellence.”
Rising stars of the county’s food and drink future have been recognised in this year’s F&B College Student competition, sponsored and hosted by the University of Northampton. The category celebrates young people who demonstrate exceptional drive, creativity and progress in their culinary and hospitality skills – emerging talents already distinguishing themselves as future industry leaders.
The rising stars of Northamptonshire’s culinary scene took centre stage at Northampton College in July, where the Booker Young Chef finalists were tasked with a unique challenge: to bring history to life by recreating a meal that could have graced the tables during the era of the Great Fire of Northampton in 1675. Armed with a range of ingredients including venison, Jeyes’ Northamptonshire Mustard and local fruit, these talented students demonstrated impressive technical skill, inventiveness, and remarkable composure in the heat of competition.
The finalists in the Booker Young Chef of the Year are: Edward Early, The Palmichael, Ben Leonard, The Four Pears, Harvey Tapp, The Palmichael and Dylan Warren, Restaurant Ember
The spotlight then shifted to the prestigious Chef of the Year cook off, held at Tresham College and sponsored by Greedy Gordons. Here, the finalists pulled out all the stops, wowing the judges with a seafood feast that showcased their flair, originality, and culinary mastery.
“This category celebrates the great chefs of the county, and it’s a privilege to support our talented colleagues in the sector,” said Richard Gordon. “We can’t wait to honour their achievements at the Awards Dinner in October.”
The finalists in the Chef of the Year 2025/26 are: Perry Burford, The Tollemache Arms; Deniz George Gultes, Whittlebury Park Hotel & Spa; William Mountain, Saracens Head, Little Brington; David Smith, The Four Pears, Little Houghton; John Young, The Red Lion, Thornby; and Lee White, The Olde Three Cocks, Brigstock.
The results of these six categories will be announced at the awards celebrations taking place on October 16 at The Royal & Derngate Theatre, supported again by national catering awards winners Portfolio Events.
To find out more, visit their website.
