Now in its sixth year, the competition seeks to celebrate everything that is good about hospital catering. Teams are invited to complete their entry forms, which need to be submitted to england.greatnhsfood@nhs.net by 19th June 2026. The HCA announced they will be sponsoring the competition this year.
Each team will be required to produce a three-course meal within a budget of between £6-£8. The whole menu must be low in carbon and recipes will have to be emailed in to england.greatnhsfood@nhs.net to work out the carbon footprint prior to cooking.
One course must be completely allergen free, the starter has to be plant-based and entrants will be unable to use any form of nut throughout the competition. The main course must have a minimum of 26g protein per portion. This can include fish, meat or other items and must be served hot. The dessert should be based on 50% fruit content (hot or cold).
Phil Shelley, who chaired of the Hospital Food Review and heads Net Zero initiatives at NHS England, said: “Entering the sixth year of the NHS Chef Competition is a powerful reminder of how far this programme has come.
"What started as a competition has become a platform for learning, mentoring and lasting improvement in healthcare food. Our chefs are leaders in nutrition, sustainability and innovation, and this year we will once again shine a light on the vital contribution they make to patient care and the wider NHS.”
Once your entry is submitted the judges will consider all entries and those selected will be invited to regional heats. The top eight teams will be invited to attend the finals, which are preceded by a mentoring session.
Nedko Rusev from Guy's and St Thomas' NHS Foundation Trust and Joe Omolo from Stockport NHS Foundation Trust, were named as the winners of the 2025 NHS Chef of the Year competition.
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.
When asked what advice they would give this year’s entrants, Nedko encouraged participants to be ‘creative, stay motivated, bring innovation and don’t stop learning’.
Joe added: “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.”
For more information or to enter, visit here.