This is the first time ever that two trusts have merged to form a team in the NHS Chef competition. Their winning menu consisted of saganaki, cauliflower steak with romesco sauce, hake with cauliflower sauce and fig cake.
At the start of the week, both Nedko and Joe's team mates had to drop out for personal reasons. Rather than withdrawing from the competition, these two chefs came together to take part. The pair were mentored by Stuart Finn, culinary development chef with Bidfood UK.
The competition, which is in its fifth year now, showcases how rewarding a career as an NHS chef can be supporting patients in their recovery whilst working as part of a team. Chef duos had to create a three course meal within a £6-8 budget per portion.
Other menu requirements included low-carbon footprint, one allergen-free course and one plant-based course, a main course with a minimum 26g protein per portion served hot and the dessert had to be 50% fruit content. Additionally, full nutritional breakdown and cost analysis was required and no nuts were allowed in the competition.
The competition promotes innovation in hospital food, sustainability, and nutrition, while showcasing career opportunities in NHS catering. The competition aligns with the goals of the Independent Review of NHS Hospital Food to improve patient care through better nutrition.
The Grand Final took place at The Cookery School at The Grand in York, from 20th–24th October 2025. It was a celebration of NHS catering in a truly world-class setting, offering learning, mentoring, and networking opportunities for all involved.
Nedko joined Guy's and St Thomas' NHS Foundation Trust in 2017. His carving artistry attracted royal attention during the 75th anniversary celebration of the NHS. Joe is training as a dysphagia chef whilst preparing for an assistant head chef apprenticeship.
An NHS Chef of the Year spokesperson said: “Our finalists have created outstanding food consistently throughout the competition, demonstrating the knowledge and commitment needed to deliver tasty and healthy food for our patients, whilst also refining their skills and learning new ones.”
The second place team was Christoffer Dopico Alles & Angelika Purtak from Southampton Hospital. The team in third place was Sosana Suk Han Chan & Amanda Barber – Greater Manchester Mental Health Trust (Prestwich).
Phil Shelley, who chaired of the Hospital Food Review, commented: “This year has been an outstanding competition, the quality of the dishes continually improve each year, with development and growth of the chefs becoming key throughout.
“The relationships with the mentors goes from strength to strength, providing confidence in recipe development and knowledge around balance of meal choices. The range of challenges during the week is incredibly testing, the focus of each team is demanding, bring together their experiences towards the finals day challenges.”
The other finalists were:
- Joanne Downs and Karolina Morawiec – Greater Manchester Mental Health Trust (North View)
- Christoffer Dopico Alles and Angelika Purtak – Southampton Hospital
- Eddie Makuwaza and Antony Akhil – University Hospitals of Leicester
- Chloe Millis-Poole and Martin Spray – Sheffield Teaching Hospitals
- Caroline Byrne and Amanda Barber – Greater Manchester Mental Health Trust (Prestwich)
- Razwanah Ansari and Josephine Oboh – Harefield Hospitals