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In Conversation with Danny Young, National Chef of the Year 2026!

From Young Chef of the Year to National Chef of the year, Danny Young’s journey is a testament to the power of passion, perseverance, and purpose.

We have had the privilege of watching Danny’s career unfold over the past decade, a journey that began in 2014 when he stepped into the spotlight as the winner of the Northwest Young Chef of the Year 2014, a competition we proudly sponsored. Even then, his talent and determination were unmistakable.

Fast forward to today, and Danny stands at the pinnacle of UK culinary excellence as the Craft Guild of Chefs’ National Chef of the Year 2026. In this exclusive interview, he opens up about the moments that tested his resilience, the mentors who helped shape his path, and the mindset that carried him through one of the most prestigious culinary competitions in the country.

1. Congratulations again, Danny! What does winning National Chef of The Year mean to you personally and professionally, has it changed anything about how you see your future?

“Honestly, my vision hasn’t changed, I’ve always wanted to push myself and do well. Winning Chef of the Year has just given me even more determination and drive to achieve that and create an amazing dining experience.”

2. Can you describe how you felt in the final moments before presenting your dish to the judges, what was going through your mind?

“In those final moments, you’re racing against the clock, but I kept reminding myself that the dish had to be perfect, balanced and full of flavour. It was all about staying calm and focused even when something isn’t going as they should.”

3. Can you describe a moment during the National Chef of the Year 2026 Competition that really tested your skills or composure?

“If I’m being honest, the dessert really tested me. It had so many elements that needed precise chilling and freezing, and the heat of the kitchen wasn’t on my side. It wasn’t the dish I was entirely happy with, but I reminded myself that everything comes down to flavour and balance, not just looks and that’s exactly how I tackled it in the end.”

4. How do you approach developing a competition dish differently from one you'd serve in your restaurant?

“For me, a competition dish has to represent who you are, it should carry your DNA, your background, and the influence of your workplace. On the technical side you need to think strategically about what can be achieved to the highest standard in a short time while still pushing yourself to impress an elite panel of judges.”

5. How do you stay inspired and original when competing against other talented chefs?

“Being up against so many talented chefs is what makes the competition exciting. For me it’s about focusing on myself and doing the best I can, that’s the part I can control. Staying true to my style and pushing my own limits keeps me inspired and original.”

6. What advice would you give to chefs considering entering their first competition?

“Just go for it don’t let fear or doubts hold you back. These competitions can be career defining moments but the experience of just taking part is worth more than you can imagine.”

7. Tell us about your role as Head Chef of The Torridon. What do you find most creatively fulfilling, and why?

“My main role at The Torridon is to oversee all food operations, ensuring quality and consistency across the board. The most fulfilling part for me is creating an amazing dining experience for our guests, bringing new ideas to life and experimenting with flavours and sharing those ideas with the team. I love helping them grow and develop their own careers while we push boundaries together to make Torridon a place like no other.”

8. What kind of team culture do you try to foster in your kitchen, and how do you lead by example?

“The culture we foster is all about making sure everyone feels valued and works in a positive and happy environment but at the same time we encourage continuous learning and development, so the team is always growing and pushing themselves.”

9. We’ve known you for over 10 years – since you entered and won our Northwest Young Chef competition back in 2014, how did that experience shape your journey to becoming National Chef of the Year?!

“The Northwest Young Chef competition was a massive starting point for me, it gave me the confidence to enter more competitions, and winning on my first attempt showed me what works and how much effort it takes to succeed. That experience really shaped my approach and set the foundation for future competitions.”

10. Are there any lessons or techniques from Northwest Young Chef that you still carry with you today?

“One key lesson I still carry is the importance of reading the brief carefully and fully understanding the tasks set. That foundation helps you plan, stay focused, and deliver exactly what’s expected.”

11. Who were the key mentors or influences in your journey from young chef to national champion, and how did they impact your growth?

“My time at Northcote was a huge part of my career and having Lisa Goodwin-Allen as a mentor and influence has been one of the biggest factors in my growth. I’ve also learned so much from the judges and incredible chefs I’ve worked with and met over the years. That’s why I always encourage chefs to enter competitions the doors they open and the networks you build are endless.”

12. How do Essential Cuisine products compare to others you’ve used in high-pressure environments like competitions?

“Having competed in so many competitions where Essential Cuisine was a sponsor, I’ve had plenty of time to use their products. Over my career, I’ve worked with a wide range of what they produce, and the biggest advantage for me is consistency. In high-pressure environments, you need products you can trust, and Essential Cuisine always delivers that, plus great value for money!”

13. How did you incorporate Essential Cuisine products into your competition dish / dishes, and what impact did they have on the result?

“For both the starter and the main, I used Essential Cuisine products to build real depth of flavour, in a competition setting the time is tight so these products helped me achieve maximum flavour in the shortest time possible without compromising quality.”

14. What advice would you give to a chef who is looking to enter next years National Chef of the Year competition?

“Prepare yourself and stay true to your style, read the brief carefully plan every detail, and practice under time pressure with minimal equipment because on the day you will be in an unfamiliar environment. Make practice harder each time - use a fridge or freezer that’s far away and wash and reuse pans as you go. These challenges prepare you for what might happen during the competition. Most importantly, enjoy the process. These competitions are incredible learning experiences and can be life changing. Even if you do not finish at the top, take away the lessons, grow from them, and come back stronger.”

Danny’s journey is one we have followed with pride, his story reflects the very values we stand for at Essential Cuisine: consistency, creativity, and a commitment to excellence. We are honoured to have played a part in his journey, and even more proud to see our products supporting chefs like Danny when it matters most.

A heartfelt thank you to Danny for sharing his story, insights, and advice with us. We hope his words inspire chefs at every stage of their journey to push boundaries, trust their craft, and cook with purpose.