The International Wine and Food Society
Criteria for the Dish
British Fusion merges British foods, formats and dishes with other global cuisines. There is little more British than the traditional black pudding and therefore this year’s competition asks students to create a dish which combines black pudding with culinary influences from around the world to create a truly global taste experience.
Special thanks to the Bury Black Pudding Company Ltd, who generously supplied contestants with a choice from their complete range and enough products to enable students to prepare dishes for the heats and the finals.
A dish prepared by one of the 2025 IWFS Young Chef Competition finalists
The judging team, led by Head Judge Paul Heathcote MBE, (third from left).
The Final
Throughout Spring 2025, more than 100 students, from 10 catering colleges took part in local heats to win places at the Final which was held at Leeds College in early May.
The judging team, led by Head Judge Paul Heathcote MBE, selected the winning dishes prepared by the 19 talented finalists.
Additionally, there were a further 7 finalists in the front of house wine pairing competition.
First Place
Eifion Iball from Leeds College
Second Place
Millie Cobbett-Collier
Scarborough College
Third Place
Alfie Morris
St Helens College
Judge's Commendation
Charlie Sharpe
Hugh Baird College
IWFS Young Chefs Competition Winners 2025
Front of House Winners 2025
Caitlin Madden, Wirral Met College
Wine Pairing Challenge
For the first time, the scope of the competition was widened to include the best Front of House young student, with the challenge of recommending a perfect wine pairing for the dishes in the Young Chef final. There were 7 finalists and the inaugural winner was Caitlin Madden from Wirral Met College. Ryan Barnes from York College was runner-up and Grace Donnelly from Leeds College placed third.
Ryan Barnes, York College
The Awards Lunch and Ceremony
Overall it was a superb event with a lots of positive feedback and was described, unprompted, as the premier young chef competition in the North by Head Judge - Paul Heathcote
The Awards lunch, which was excellent and enjoyed by all, was hosted by The Academy Restaurant, Cheshire South College in Crewe.
Our Goal
Now in its 4th year, IWFS Young Chef Competition aims to connect with budding chefs by encouraging them to be creative in their dishes and helping them to build confidence as they progress through catering college and their careers.
Theme
The theme of this year’s competition is ‘British Fusion’ reflecting the exciting trend of adding an international twist to traditional British staple dishes.
Eifion Iball, IWFS Young Chef Competition Winner 2025, working hard in the kitchen during the final
Grand Awards Lunch
The Awards lunch will be held at Cheshire South College in Crewe on Friday 16 May 2025 where the Judges’ decisions will be announced and prizes awarded. First prizes of £500 will be awarded for the best dish, and the best wine pairing.
Join Us
Join us on at the Awards for a 3 course lunch, paired with wines. Tickets are available at just £40 per person
Final Plates Gallery
Here are the tasty plates produced by the Competition finalists - 18 students from 9 colleges.
Our Sponsors
This year's competition would not have been possible without the generous support of our sponsors for which we are very grateful. Click on the logo to visit a sponsor website
SAGA CRUISES
Offering exclusive, sophisticated cruises for over-50s since 2003, Saga Cruises has quickly risen to prominence as one of the world’s most recognisable cruise lines.
Saga offers boutique cruising to exciting destinations worldwide thanks to its two sister ships – Spirit of Discovery & Spirit of Adventure.
Winners of the British Travel Awards 2023 Best Cruise Line for Luxury Holidays, Saga are renowned for their commitment to colleague training and development and dedication to delivering outstanding hospitality.
The Bury Black Pudding Company
The Bury Black Pudding Company is widely recognised as the UK’s leading retail black pudding brand. With over 50 years’ manufacturing experience, the company use a gold medal-winning recipe that dates back over a century alongside traditional production methods. Their delicious and low-fat “superfood” products are not only enjoyed in this country, but exported around the globe where they are considered one of the truly great British food brands.
Savoy Educational Trust
The Savoy Educational Trust is an independent grant giving charitable trust whose main aim is the advancement and development of education, training and qualifications for the benefit the UK hospitality industry. The Trust is passionate about fostering the growth and excellence of individuals working in (or aspiring to work in) hospitality, equipping them with the knowledge and skills they need to thrive in this dynamic sector.
Robinsons Brewery
Based in the heart of Stockport for over 185 years, owning a collection of around 250 pubs, inns and hotels across the North West and North Wales, Robinsons is one of the most respected names in British brewing and innkeeping.
