Two Cambridge Chefs Reach UK National Chef of the Year Final 2026

Key Points

• Byron Franklin and Vladimir Hromek have reached the grand final of the National Chef of the Year competition.
• Franklin works as Executive Chef at Ancient Shepherds by Mark Poynton, while Hromek is Development Chef at Cambridge Dining Co.
• The Craft Guild of Chefs organises the annual competition, which is judged by a panel of industry figures.
• Competition Director David Mulcahy and Chair of Judges Mark Birchall praised the skill and focus of the top ten finalists.
• The final live cook-off takes place at Le Cordon Bleu London on Tuesday, 6 October 2026, with the winner named that evening.

Cambridge (Cambridge Tribune) September 21, 2026 — Two prominent chefs based in Cambridge have successfully secured places in the grand final of the National Chef of the Year competition, placing them in direct contention to be officially recognised as the finest culinary talent in the United Kingdom.

The two finalists representing the region are Byron Franklin, who serves as the Executive Chef at Ancient Shepherds by Mark Poynton in Fen Ditton, and Vladimir Hromek, the Development Chef operating at Cambridge Dining Co. Following a highly competitive semi-final phase, both chefs advanced to the top ten shortlist, earning the opportunity to compete for one of the British hospitality industry’s most esteemed personal accolades.

Which Cambridge Chefs Have Reached the National Chef of the Year Final?

The prestigious national competition is overseen by the Craft Guild of Chefs and evaluates contestants on rigorous criteria including raw technical skill, culinary creativity, depth of flavour, presentation, and composure while cooking under strict time constraints.

As reported by Hunni Haynes of Cambridgeshire Live, Byron Franklin leads the kitchen as Executive Chef at Ancient Shepherds by Mark Poynton, located on High Street in Fen Ditton. The establishment is widely recognised for its hyper-focused dining offerings, featuring three distinct tasting menus structured across three, five, or seven courses. The venue maintains an average rating of 4.5 out of five stars across more than 400 Google reviews from local diners.

Alongside Franklin, Vladimir Hromek qualified through his work as Development Chef for Cambridge Dining Co., an event catering specialist operating throughout the county. The business focuses on adapting high-end, restaurant-standard multi-course dining to large-scale private and corporate events.

The catering organisation currently holds an average rating of 4.9 stars out of five across 90 Google reviews. As recorded by Haynes, customer feedback highlights the company’s offerings as “highly inventive, flawlessly executed and beautifully presented”.

What Have Competition Officials and Judges Said About the Finalists?

Following the conclusion of the semi-final stage, key figures from the Craft Guild of Chefs and the judging panel offered formal statements on the standard of work displayed by the contenders.

As reported by Hunni Haynes of Cambridgeshire Live, David Mulcahy, Competition Director of National Chef of the Year, stated:

“Reaching the National Chef of the Year final is an outstanding achievement. Every chef who has made it this far has demonstrated exceptional skill, commitment and professionalism throughout the competition. Year after year, the standard continues to impress the judges, and we look forward to seeing how both of these talented chefs rise to the challenge on the day.”

Furthermore, Mark Birchall, Chair of Judges for the competition and Chef Patron of the two-Michelin-starred Moor Hall, provided feedback regarding the performance of the remaining chefs:

“I’ve been incredibly impressed by the commitment and effort that’s gone into the competition so far. I know how much pressure chefs put themselves under, but also how much they grow and learn from the experience. My advice to Byron and Vladimir is to keep it simple and focus on creating delicious, brilliantly executed dishes rather than trying to overcomplicate things.”

When and Where Will the Live Grand Final Take Place?

The ten selected finalists will gather in London to compete head-to-head in a live kitchen environment. As reported by Cambridgeshire Live, the live cook-off is scheduled to take place at the Le Cordon Bleu culinary institute in London on Tuesday, 6 October 2026.

During the event, finalists will be required to prepare and present their menus against the clock while being evaluated directly by a panel composed of renowned chefs and industry authorities. The overall winner of the National Chef of the Year title will be formally announced later that same evening during an awards ceremony in the capital.

Background of the National Chef of the Year Competition

Organised by the Craft Guild of Chefs, the National Chef of the Year title is widely regarded as one of the most demanding and respected individual culinary awards in the United Kingdom hospitality sector. Established to highlight expertise, professional discipline, and culinary innovation, the competition acts as a benchmark for professional chefs working across independent fine dining establishments, luxury hotel kitchens, gastro pubs, and premium event catering firms.

Past winners of the award include prominent culinary figures such as Gordon Ramsay, David Everitt-Matthias, Mark Sargeant, and Luke Selby, many of whom subsequently achieved Michelin stars and global industry prominence. The rigorous selection process requires chefs to demonstrate extensive product knowledge, sustainable sourcing practices, precise technical execution, and the capacity to operate calmly under extreme pressure.

Prediction: How This Development Can Affect the Local Cambridge Hospitality Sector and Dining Audience

The inclusion of two local culinary professionals in the national final is expected to yield several tangible effects for the Cambridge dining community, local restaurant patrons, and the broader regional economy:

• Increased Footfall and Reservations for Local Venues: Direct recognition on a national platform typically drives immediate interest from food enthusiasts and leisure diners across East Anglia and London. Establishments such as Ancient Shepherds by Mark Poynton and catering entities like Cambridge Dining Co. are likely to experience a notable surge in table bookings, event inquiries, and advance reservations following the exposure.
• Elevation of Cambridge’s Culinary Reputation: Historically viewed primarily as an academic and technology hub, Cambridge’s fine dining profile receives a substantial boost from national contest validation. Having two chefs in the top ten shortlist reinforces the city’s reputation as an emerging gastronomic destination capable of competing directly with major culinary capitals like London, Edinburgh, and Manchester. Cambridge News
• Talent Retention and Recruitment Opportunities: High-profile success in prestigious competitions aids local hospitality businesses in attracting skilled kitchen talent, apprentices, and front-of-house staff. As national accolades elevate the professional status of local kitchens, regional venues gain an advantage in retaining top culinary staff within Cambridgeshire rather than losing them to London establishments.
• Higher Benchmarks for Regional Dining: Exposure to rigorous national judging criteria encourages surrounding regional establishments to elevate their menu concepts, local ingredient sourcing, and presentation standards, ultimately benefiting local consumers through higher overall quality across the regional dining scene.