Angel Hill Food Co. chefs from across the UK came together at Grand Station, Wolverhampton, on 20th March, to compete in the Chef of the Year 2026 competition – a central part of the first Angel Hill Live event.
Led by Executive Development Chef Dan Farrand, the competition reflected the pace and pressure of real service. A live cook-off saw finalists prepare and present their dishes in front of peers, partners, and an expert judging panel, demonstrating how culinary skill translates into consistent, high-quality food across diverse sites.
Chef of the Year finalists: Jenny Brown, Jamie Carless, Tom Ware, Tristen Cleveland, Anthony Clark and Darren Barnes.
A platform for culinary standards
The Chef of the Year competition is a key part of the Angel Hill calendar. It recognises the role chefs play in delivering food that meets customers’ expectations every day, while also creating a space to collaborate, develop new ideas and raise standards across the business.
Six finalists reached the 2026 final:
- Anthony Clark
- Jennifer Brown
- Jamie Carless
- Tristen Cleveland
- Tom Ware
- Darren Barnes
Judged by industry expertise
The final was assessed by a panel combining sector experience and supplier insight, consisting of:
- Wayne Wright – Culinary Development Chef, Bidfood
- Dr Shelly Nuruzzaman – Founder and CEO, Bang Curry
- Stuart Nisbet – Food Development Director, Tugo Food Ltd.
Judges focused on key criteria including taste and flavour, technical skill, and overall execution. They assessed each dish against both culinary standards and the realities of delivery in a contract catering environment.
Cooking under pressure
Working within a live cook-off format, overseen by Dan Farrand, finalists prepared their dishes under time constraints, reflecting the demands of day-to-day catering operations. Therefore, each dish had to demonstrate consistency, clarity, and scalability, while maintaining quality and presentation.
Runner Up dish, Confit Salmon & Thai Red Curry Broth, by Tristen Cleveland
Third Place dish, Smoked Haddock & Chive Fish Cakes, by Jennifer Brown
Chef of the Year 2026: Jamie Carless
Jamie Carless, Chef Manager at Alloga, secured the Chef of the Year 2026 title with a performance that combined creativity and a clear understanding of modern food expectations.
His winning dish, Cauliflower Three Ways, demonstrated a confident approach to plant-forward cooking. Moreover, the dish balanced flavour, texture and presentation, while remaining practical for delivery in a catering environment.
Tristen Cleveland, Executive Chef at Ocado Apollo Court, secured second place with Confit Salmon & Thai Red Curry Broth. Jennifer Brown of Sarum Academy placed third with Smoked Haddock & Chive Fish Cakes.
The judging panel recognised the overall standard of the competition, with each finalist demonstrating strong technical ability and thoughtful menu development.
Jamie Carless’s winning dish: Cauliflower Three Ways
Jamie Carless, 2026 Chef of the Year winner
Strengthening capability through people and practice
The competition highlighted the depth of culinary talent across Angel Hill Food Co. It also reinforced the importance of continuous development, with Dan Farrand supporting chefs in refining their skills and translating ideas into practical delivery.
Moreover, events such as Angel Hill Live create a setting where colleagues and partners come together to share knowledge, test new concepts and also strengthen ways of working.
By focusing on real service outcomes, the Chef of the Year competition supports consistent standards, encourages innovation and strengthens the overall food offer delivered to customers.
Looking ahead
Following the success of its first year, Angel Hill Live will continue to provide a platform for development, collaboration and progression in the years to come.
The Chef of the Year competition remains central to that approach, giving chefs across the business the opportunity to build their capability and contribute to the future of food at Angel Hill Food Co.
