Nedko Rusev from Guy’s and St Thomas’ NHS Foundation Trust with support from Joe Omolo from Stepping Hill Hospital, Stockport NHS Foundation Trust, were the improbable winners of the 2025 NHS Chef of the Year competition.
In the grand final at The Cookery School at The Grand in York from October 20–24 they out-cooked the seven other finalists to clinch the title. Their winning menu consisted of saganaki, cauliflower steak with romesco sauce, hake with cauliflower sauce and fig cake.
It was the first time in the competition that two trusts had merged their resources to form a team, though that was never the plan.
Each had battled through the regional heats in July and August with team-mates from their own trusts. But at the start of the final two competitors were forced to drop out for personal reasons and Ned and Joe decided that rather than withdraw themselves they would give it a go together.
The pair were mentored by Stuart Finn, culinary development chef with Bidfood UK, who guided them through the challenge in the final to create a three-course meal within a £6-8 budget per portion.
Since then, alongside two other public sector catering winning chefs, the duo have helped to create the menu for the upcoming Public Sector Catering Awards night.
Edward Waddell: How did you first get interested in cooking?
Nedko Rusev (Ned): I’ve been cooking for myself and my sister since the age of seven. I was trying new things in the kitchen which turned out to be more and more delicious. Later, when I was a teenager, I went to a cooking school, where I developed skills and learnt techniques.
Joe Omolo: I first became interested in cooking through my mum — she’s a chef, so food has always been a big part of my life. Growing up, I was always keen to learn from her, whether it was watching her work or helping out in the kitchen. Being involved from such a young age made me realise how much I love creating great food and sharing it with others.
EW: Why did you move into the hospital catering industry?
Ned: I was working for a catering agency in 2008 and they sent me to University College London Hospitals NHS Foundation Trust (UCLH), a Harley Street private hospital, to cook for patients undergoing cancer treatment.
Cooking for cancer patients requires specific methodology and techniques, which attracted my attention to develop my cooking skills even more. The daily challenges I was facing led to me creating new recipes constantly to meet the demands or just to make a patient eat something after chemotherapy.
Joe: I chose to move into the hospital catering industry because I wanted to do something that genuinely helps people. Working in a hospital gives me the chance to make a positive difference every day, and food plays such an important role in patient care.
I chose catering specifically because I have a real passion for learning and developing my skills, and this environment gives me the opportunity to grow while contributing to something meaningful.
EW: How did it feel to be crowned as the best NHS chef duo in the country?
Ned: I was deeply honoured to receive this recognition. It’s incredibly validating to know that my work has made an impact in this field.
Joe: Being crowned the best NHS chef duo in the country felt absolutely unreal. I was incredibly proud - not only for myself and my colleagues, but also for my mum, who’s a chef and has always inspired me, and for my dad, whom we sadly lost in 2024. It felt like a moment he would have been proud of too.
It was also a huge achievement for Stepping Hill, and I’m grateful for all the support from the team. The recognition has really motivated me to keep pushing forward, especially with my apprenticeship as assistant head chef. It’s inspired me to keep growing, keep learning, and keep representing our hospital with pride.
EW: What was it like to be paired with a different hospital chef on the eve of the final?
Ned: I had spent an immense amount of time in preparation for this competition with my colleague Scott Ferguson. When I found out that Scott could not attend for personal reasons, I stayed focused. Getting paired with a completely new partner on the eve of the competition was a huge challenge.
But that was a part of the process – what real chefs do to complete tasks. Our mentor, Stewart Finn from Bidfood, was by our side every step of the way to ensure every recreated recipe was smoothly delivered.
Joe: Being paired with another hospital chef on the eve of the competition felt like an opportunity I couldn’t pass up. It was a chance to learn new skills, see a different working style, and push myself outside my comfort zone.
At the same time, it was definitely a challenge - we had only met a couple of times before, so we had to build trust and communication very quickly. But that challenge ended up being a positive one. We brought our strengths together, adapted fast, and it ultimately made the experience even more rewarding.
EW: How important is this competition in highlighting and recognising hospital chefs?
Ned: It is of great importance for creating a work network and building the chef’s profile. That’s a brilliant way for a chef to come out of the kitchen and face innovations.
Joe: This competition is incredibly important for highlighting and recognising hospital chefs. There’s currently a real shortage of chefs across the NHS, so having a national platform like this helps showcase the opportunities, the standards we work to, and the pride we take in what we do.
It not only celebrates the talent already within NHS catering but also shows potential recruits that there is a good work–life balance, opportunities to grow, and a strong professional community.
Competitions like this help raise the profile of our industry and show just how vital hospital chefs are to patient care.
EW: How was your winning menu created?
Ned: It was inspired by the Mediterranean cuisine, which both Scott and I love to prepare. The focus was around low carbon and planet friendly recipes.
Joe: Our winning menu was created through a mix of collaboration and smart use of the strengths we each brought to the team. There were a couple of dishes that we devised together, experimenting with ideas and balancing flavours until we were both happy.
For the remaining dishes, we incorporated two of Ned’s existing creations, as these were already well developed and fitted perfectly with the overall menu. Bringing our ideas together gave the menu a great balance and allowed us to play to each other’s strengths, which really contributed to the final result.
EW: What has been the reaction from your friends, family and colleagues?
Ned: My family was euphoric when I called them to share the news on the double win – NHS Chef of the Year 2025 and Best Plant-Based recipe 2025.
We went on a trip to Venice, Italy, to celebrate it. I received countless compliments from my friends and colleagues. My manager, Rob Cormack, who was supporting me all the way, was by my side in York on the night of the win, and I was extremely proud to share this moment with him.
Joe: The reaction from my friends, family and colleagues has been incredible. Everyone has been so proud, and it gave my mum a lovely opportunity to showcase me and my achievement — which meant a lot to both of us.
At work, my team treated me like an absolute superstar and, to be honest, they still do. Their support has been amazing, and it’s made the whole experience even more special. Overall, the pride and encouragement from everyone around me has been overwhelming in the best possible way.
EW: What was the best part about entering the NHS Chef of the Year competition?
Ned: The best part was learning again that resilience is one of the most important skills for a chef.
When I had to be paired with a complete stranger for the final of the competition and to recreate every single recipe from scratch, I still managed to handle the pressure and deliver excellence.
Joe: The best part about entering was the opportunity to see just how much can be achieved within the NHS, especially as an apprentice chef. It really opened my eyes to the level of creativity, skill and innovation happening across hospital catering.
It was also an amazing chance to showcase myself as a chef and push my abilities in a way I hadn’t experienced before. And of course, one of the biggest highlights was meeting so many incredible people in the same profession - chefs from all over the country who share the same passion for food and patient care.
Overall, the experience was inspiring, motivating, and something I’ll value for a long time.
EW: What dish that you cook is a patient favourite?
Ned: Currently, the favourite is the plant-rich Eat Curious risotto. It is planet-friendly, low-carbon, nutritious, and full of flavour.
Joe: One of the dishes that always seems to be a patient favourite is our pasta. I really enjoy making the pasta dishes because my head chef has taught me how to make sauces completely from scratch, and I’ve learned just how versatile they can be. It’s always rewarding to serve something comforting, home-made, and full of flavour.
EW: What are your plans for the future?
Ned: This year I will be focused on mentoring and supporting chefs to enter the 2026 NHS Chef Competition.
Joe: My plans for the future start with finishing my apprenticeship here at Stepping Hill, which is really important to me. Once I’ve completed that, I’m hoping to continue progressing within the NHS and eventually work my way up to becoming a head chef one day.
The sociable working hours in the NHS make it a really appealing career path, alongside the chance to keep developing my skills.
There are also some great opportunities to enter more competitions in the future and to be involved in the events we attend as a trust. All of these experiences help me grow as a chef, build my confidence, and push myself even further.
EW: What advice would you give to chefs looking to enter the 2026 version of the competition?
Ned: Be creative, stay motivated, bring innovation and don’t stop learning.
Joe: I would massively encourage any chef thinking about entering to go for it. Taking part was one of the best experiences of my life and definitely one of the biggest highlights of my career. It’s an event you never forget - the energy, the learning, the challenges, and the pride you feel afterwards stay with you.
This competition doesn’t just create opportunities for new chefs to shine and grow; it also gives more experienced chefs the chance to set a standard, showcase their skills, and inspire others coming through the profession. If you’re even considering it, take the leap — you won’t regret it.