The chef fought off strong competition from Katie Morgan from Le Manoir aux Quat’Saisons, who was named runner-up in the competition, run by the Craft Guild of Chefs, while Ruth Hansom-Rigby of Hansom Restaurant secured third place.
The results were announced at an awards evening at the Hippodrome Casino in Leicester Square.
Hosted at the University of West London yesterday (7 October), the competition saw 10 of the country’s most talented chefs go head-to-head in a kitchen cook-off. Each finalist was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour.
Young’s winning menu comprised a starter of native lobster, yuzu beurre blanc, and N25 caviar; a main of dry-aged beef fillet, glazed tongue, beef fat onion, and potato; and a dessert of truffle with a Valrhona fruit and nut ‘tart, mascarpone, and Pedro Ximénez.
Among those judging were Matt Abé, Mark Birchall, Lisa Goodwin-Allen, Gary Jones, Hrishikesh Desai, Paul Foster, Jean Delport, Atul Kochhar, James Golding, Phil Howard, Mark Perkins, Jocky Petrie, Nicolas Houchet and Sarah Mountain.
“The standard this year was phenomenal. Danny delivered a menu that was not only brilliantly executed but it absolutely nailed the brief I set, and he worked with such an incredible level of professionalism from start to finish,” says chair of judges Matt Abé.
“It’s been an honour to chair this competition for the last two years. The high number and standard of entries, dedication and level of cooking I’ve witnessed has been a joy to see and I look forward to following these finalists’ culinary careers. This is just the beginning of an exciting journey ahead.”
The competition also hosted a Wine Pairing Challenge, organised in partnership with Hallgarten & Novum Wines, where finalists selected a wine to complement their main course, with Katie Morgan from Le Manoir aux Quat’Saisons taking the win.
She paired Domaine Georges Vernay, ‘Maison Rouge’ Côte-Rotie 2021 with her Australian Beef ‘Rossini’, Braised Massaman Cheek, Shiitake and Pommes Soufflé.
As part of his prize, Young will launch his own Dishpatch meal kit, sold alongside the likes of Michel Roux, Angela Hartnett and previous NCOTY chair of judges Paul Ainsworth. His winning dishes will be the inspiration but will be adapted for the meal kit format.