Building on its reputation for inspiring excellence and shaping the future of British gastronomy, the Craft Guild of Chefs has revealed its new brief for 2026. It was created by new chair of judges Mark Birchall and is centred on the overarching theme of ‘Our Sustainable Future’.
The live semi-finals will make their long-awaited return this year, responding to overwhelming demand from chefs across the industry who value the experience that the live competition environment delivers.
For the online entry, chefs will be challenged to produce a three-course menu for four covers within three hours, demonstrating exceptional technical skill, creativity, sustainability awareness and respect for seasonal produce.
Chefs are asked to showcase seasonal autumn ingredients featuring foraged and farmed mushrooms, vegetables and herbs, paired with Isle of Mull scallops. The judges will look for finesse, clarity of flavour and evidence of thoughtful ingredient utilisation, particularly around waste reduction, provenance and sustainability.
The main course will feature cuts of Australian Angus Pure Beef alongside veal sweetbreads. Dishes must feature Kuri squash as a main garnish and include a complementary potato dish, where an additional pre-braised beef element can be used. A fully garnished plate and sauce will complete the course.
Competitors are required to produce a brilliantly executed, delicious chocolate mille‑feuille dessert with a seasonal fruit. The finished dessert is to be individually plated, fully garnished and presented in the competitor’s preferred style. This is an opportunity to create a grand finale to a menu that demonstrates balance, visual appeal, personal innovation and great flavour.
Chefs from across the UK are invited to submit their entries via the National Chef of the website.
Birchall, chef patron at Moor Hall Restaurant and chair of judges, said: “This year’s brief invites chefs to think deeply about how they cook, the ingredients they select and the impact their decisions have on the world around them.
“Under the theme, ‘Our Sustainable Future’, we want to see dishes that celebrate the very best of ingredients, show technical skill, and demonstrate respect for seasonality and sustainability. NCOTY has always attracted chefs who push boundaries and challenge themselves, and I would encourage all ambitious chefs to enter.”
From the initial entries, 40 chefs will be selected to cook in one of the semi-finals taking place on Wednesday 24th June at Sheffield College and Wednesday 1st July at Capital City College.
Ten chefs will then be invited to cook at the final which will take place on Tuesday 6th October 2026, returning to the prestigious Le Cordon Bleu Cookery School. Entries will be open for eight weeks closing on Tuesday 7th April 2026.