Since it launched in 2002, the Guild has seen 69 chefs pass the Graduate Awards, with former achievers going on to win The Young National Chef of the Year, The Roux Scholarship and The National Chef of the Year.

In the northern and southern heats, the chefs will complete a series of challenges with successful chefs going on to take part in the final exam on Thursday 29th August. During the kitchen test, the chefs will complete a butchery and fishmongery task, a paper exam and create a main course using a mystery basket of ingredients before making a classic dessert. In the pastry exam, the creative chefs will complete a variety of pastry challenges briefed by chair of judges, Will Torrent.

The chefs named in the upcoming heats are: -

Northern Heat

Michael Jones, Rudding Park Hotel

George Birtwell, TRUEfoods

Theo Hadjitofi, de Banke Group

Rhys Inman, Shears Yard

Ieuan Davies, The Manor House Hotel

Anthony Brooks, The Elm Tree

Keegan Loveday, The Crown Hotel Bawtry

Justin Skinner, Tuddenham Mill

Megan Beale, Dumbleton Hall Hotel

Southern Heat

Jack Clarke, East India Club

Opeoluwa Odutayo, Launceston Place Restaurant

Joshua Rooney, Petrus

Daniel Ridley, Gilpin Hotel & Lake House

Ashleigh Hellowell, The Royal Garden Hotel

Reece Kallah, Galvin at Windows Restaurant and Bar

Marv Daniel Unalit, Cliveden House

Daniel Buckle, Deakins

Thomas Pymer, The Magdalen Arms

Nathaniel Berney, Belmond Le Manoir aux Quat'Saisons

Arron Varley, The Vineyard, Stockcross

Angelica Kainth, Fenchurch Restaurant

Pastry Exam

Connor Liam James Stow, Just Desserts and Hull College

Thomas Bayliss, Le Gavroche

Nathan Alexander Dors, Alveston House Hotel

Laura Aylott, The Thatchers Arms

Amy Jones, Cheshire College South and West

Kit De’Ath, Compass Group, Chartwells, De Montfort University

Charlotte Bonham, The Pig

Kate Mudge, Pennyhill Park Hotel and Spa

Steve Munkley, founder of the Graduate Awards and Vice-President of the Craft Guild of Chefs said: “It’s set to be an incredible experience for all of the finalists with the return of the two-day mentor event. To be part of that opportunity, the chefs will first need to stand out in the heats and impress our examiners, including chairs Russell Bateman and Will Torrent. My best piece of advice to all of those hoping for a final spot is to work closely with your mentors, making time to practise the different elements outside of your day job. All those who have succeeded in the past have shown true dedication and a passion to work hard and make sure they achieve the pass mark of 85%. It’s then led them to career-changing opportunities, and we look forward to discovering which chefs will be joining our Graduate list this year.”

The chefs who make the final will go on a memorable two-day mentor experience in July including a full day at Daylesford Organics where they will begin the experience with a tour of the farm and all its surroundings, followed by a cheese demo from the award-winning cheesemakers. A BBQ lunch will be served before finalists watch inspiring demos from the London Meat Company, James Knight of Mayfair and talented pastry chef Andrew Ditchfield from the House of Commons.

Chefs will enjoy an evening dinner at the Rabbit Pub in Kingham and an overnight stay at the Crown and Cushion Hotel, giving each chef the opportunity to socialise with their peers. Day two of the trip will include a visit to Shipton Mill for an engaging tour of the mill and surroundings before heading to Upton Smokery to explore and relish a BBQ Lunch. An afternoon of gin tasting will follow at Cotswolds Distillery.

You can follow all the Graduate Awards action on social media using the hashtag #CGCGradAwards. The Graduate Awards are sponsored by The London Meat Co, Oranka, Savoy Education Trust, Reynolds, Quorn, Meiko UK, Essential Cuisine, City and Guilds, Robert Welch, Villeroy and Boch, CCS, Mars Foods, James Knight of Mayfair, Cobra Beer and Pan Artisan.