Culinary creativity, technical excellence and pure passion were centre stage as Angel Hill Food Co. brought together talented chefs from across the UK for its annual Chef of the Year competition. This year’s event showcased exceptional skill, diverse cooking styles and bold innovation — culminating in the crowning of both Chef of the Year and Dish of the Year in a celebration of craftsmanship and food leadership.
Held at Cobbs Farm Shop and Cookery School in Stratford-upon-Avon on Thursday 21st November, eight finalists arrived ready to compete in a contest that challenged both creativity and kitchen precision.
Eight Finalists, One Unforgettable Day
The competition brought together chefs from a wide variety of culinary backgrounds and operational settings. The finalists who battled for the titles were:
-
Craig Campbell (Cheshire Fire & Rescue)
-
Terry Griffiths (Qinetiq Farnborough)
-
Ant Clark (Ocado Dordan)
-
Dean Hickson (Ocado Trident Place)
-
Andre Alto (Kings Norton Girls School)
-
Shannon Talbot-Bennett (Angel Hill North West Hub)
-
Tom Evans (Qinetiq Malvern)
-
Andy Flynn (Compare the Market)
These finalists were selected based on their compelling signature dishes and their ability to bring bold ideas into the kitchen with confidence.
A Two-Round Competition
The day featured two intense rounds of competition:
-
Round One: The signature dish round, where chefs submitted and presented their own signature creations – this round determined the Chef of the Year.
-
Round Two: The mystery basket challenge, where chefs were given sea bass as the central ingredient along with a selection of surprise items to build a remarkable dish under time pressure – this round decided the Dish of the Year.
Judges evaluated competitors across categories including workspace organisation, waste minimisation, cooking techniques and, of course, innovation, presentation and taste.
Winning the Crowns
The competition culminated in a celebration of both individual skill and culinary talent.
Chef of the Year was awarded to Shannon Talbot-Bennett, whose performance throughout the day demonstrated creativity, technique and exceptional flair. Shannon’s signature dish — a refined twist on classic British fish and chips — impressed the panel with its thoughtful balance of flavours and contemporary presentation.
Dish of the Year was won by Craig Campbell, with a standout plate of pan-seared sea bass paired perfectly with pickled samphire and a rich mussel velouté that showcased both precision and bold taste.
The winners received their accolades from Martyn Stockwin, Catering Director at Angel Hill Food Co., who hosted the awards presentation and congratulated all finalists on their dedication and creativity.
Celebrating Craft and Community
This year’s competition underscored the breadth of culinary excellence within Angel Hill Food Co. From schools to corporate sites, community kitchens to fine-dining workplace restaurants, the finalists brought a range of perspectives and technical diversity that celebrated the joy of food and the skill behind it.
The judging panel included development chefs and representatives from industry partners and sponsors, including Dole Produce, Bidfood, and Russums – a testament to the collaborative nature of the event and the importance of mentorship and professional growth.
All finalists were recognised for their achievement, with each receiving a lifestyle voucher in appreciation of their effort and ambition. Judges noted that the competition was incredibly close, with the top three scores in the mystery basket round separated by just a narrow margin – highlighting the depth of talent on show.
Looking to the Future
For Angel Hill Food Co., the annual chef competition is more than an awards day – it’s a platform for development, inspiration and connection. It encourages chefs to learn from one another, take creative risks and bring fresh ideas back into their kitchens, elevating everyday dining experiences for customers and colleagues alike.
Congratulations to Shannon Talbot-Bennett and Craig Campbell – your wins reflect not only excellence on the day, but the passion and effort you bring to every service. We can’t wait to see what you and your fellow chefs create next year.
