A York-based chef and restaurateur has secured a place in the semi-finals of the UK’s most prestigious culinary competition.
Stephen Andrews, of restaurant Fish&Forest on Grape Lane, has reached the semi-finals of the 2025 National Chef of the Year competition.
Stephen is among the 40 other top chefs nationwide who have been selected by an elite panel of judges following a rigorous first round.
The first round challenged competitors to craft a three-course menu which included a lobster starter, a main course using two cuts of beef and a showstopping chocolate dessert.
It was judged blind by some of the biggest names in British gastronomy – including Matt Abé (Restaurant Gordon Ramsay), Hrishikesh Desai, Sarah Frankland, Paul Askew, and Gary Jones.
Reacting to the news, Stephen said: “To be recognised at this level, alongside some of the best chefs in the country, is a huge honour.
“The National Chef of the Year competition is legendary in our industry, and I’m proud to represent Yorkshire in the semi-finals.
“Fish&Forest is all about honest cooking, sustainability, and celebrating great ingredients – and I can’t wait to share more of that in the next round.”
Stephen’s next challenge is to create a small, innovative pre-dessert inspired by his culinary journey and personality. It must showcase seasonal fruit or vegetables and will be accompanied by a short video explaining his concept and inspiration.
Judging for this stage begins on Wednesday 16 July, with the top 10 finalists announced on Thursday 31 July.
The ten finalists will then cook their original three-course menu at the grand final on Tuesday 7 October at the University of West London, with the overall winner crowned that evening at a VIP ceremony at The Hippodrome Casino in London’s Leicester Square.
The National Chef of the Year competition is run by the Craft Guild of Chefs and widely regarded as the benchmark for professional excellence in the UK hospitality industry.
To find out more about Fish&Forest and to book your visit, head to their website here.
