SPYCA Competition 2026-27 UK Local Jurors.

Photo credits: Lateef Photography; Sam Cornish; We the Food Snobs

Meet the SPYCA Competition Local Jury and discover their ones to watch

06 May 2026

Journalist

Looking for the next big thing? The local jurors for the UK Regional Final of S.Pellegrino Young Chef Academy Competition 2026-27 tell us who’s on their radars

The search for the best young chef in the world is about to begin again, as the globe’s greatest culinary talent search, the S.Pellegrino Young Chef Academy Competition, returns for its 2026-27 edition.

As ever, the competition kicks off with a series of regional finals around the world, each presided over by a panel of esteemed local chefs known as the Local Jury.

With the UK Regional Final set to take place later this year, the UK Local Jury has been announced. Tasting and marking the plates and presentations of the young UK hopefuls this year will be chefs Angelo Sato, Chantelle Nicholson, Emily Roux, Nieves Barragán Mohacho and Will Murray of London’s Humble Chicken, Apricity, Caractère, Legado and Fallow, respectively; Paul Ainsworth of Paul Ainsworth at No. 6 in Padstow and Stuart Ralston of Edinburgh’s Lyla.

Ahead of the final, during which the jurors will be tasked with choosing the chef to represent the UK at the overall competition Grand Finale, we asked them which chefs and restaurants are currently on their radars as ones to watch, away from the competition.

Angelo Sato

Aces Foodcraft in London, W1 is by my really good friend, Aleksandra [Jazevica], and her husband, Alex [Craciun]. Aleksandra comes from a vegetable purveyor background with over 20 years of experience supplying the best restaurants in London. She handpicks and knows produce inside and out. Alex is one of the best chefs in the country, with a career spanning over 25 years, including working for Jason Atherton and opening restaurants all over the world. It's a very creative restaurant in a beautiful open space in the heart of London, an independent family business, where you can feel the love going in to incredibly creative food.

Chantelle Nicholson

The 12 youngsters who were in the final of Springboard Futurechef this year were all truly incredible. It filled me with such joy and pride to witness that level of talent, creativity and passion at such a young age. Each one of them brought something unique to the competition, demonstrating skills and dedication that would impress even the most seasoned of chefs. I sincerely hope that they go on to pursue a fulfilling career in cooking or the wider hospitality industry, helping ensure our food scene has a positive future.

_{Photo credit: Paul Richardson}

Chef Chantelle Nicholson in a white shirt, smiling.

Emily Roux

Hausu’s Holly Middleton Joseph, who was recently named a Rising Star by the National Restaurant Awards, is a brilliant chef who draws on her Chinese and Trinidadian heritage. She combines it with a solid grounding in Italian cooking, which is something shared by my husband and Caractère’s co-owner, Diego. Her style is fun and eclectic, incorporating influences from her time in Southeast Asia. I love Asian cuisine, it's my go-to during my time off, so Holly’s cooking is the perfect match. Holly is also a great leader and champions other up-and-coming chefs from underrepresented backgrounds. One of her mentees, Ella Williams, has gone on to be named one of Time Out’s Best Young Chefs in London 2025.

_{Photo credit: Rebecca Dickson}

Nieves Barragán Mohacho

Lauren Beaumont is one of those rare young chefs whose talent is matched by an exceptional work ethic and quiet determination. I had the pleasure of working with her during her time at Sabor, where she quickly proved herself to be not only highly skilled, but also deeply committed to learning and growing every single day. Now at Aulis, she continues to push herself, embracing every challenge with maturity well beyond her years. She already shows the kind of focus, creativity and resilience that define truly great chefs. I’m incredibly proud to have been part of her journey so far, and I have no doubt she is one to watch as a future leading voice in the industry.

_{Photo credit: Sam Cornish}

Chef Nieves Barragán Mohacho relaxed at Legado.

Paul Ainsworth

I’ve been really lucky to see some brilliant young chefs coming through, but one that stood out for me this year is Jamie Keeble. I was lucky enough to see him cook on Great British Menu and judge his duck main, Moorland Memories. It really stuck with me as a very confident plate of food, brilliantly cooked, with a clear idea behind it. He’s Head Chef at Mýse in Yorkshire, and you can see that same confidence in the way he cooks day to day. Jamie’s definitely one to watch.

_{Photo credit: We the Food Snobs}

Stuart Ralston

One chef I’d point to just now is Orry Shand. He’s about to open his first restaurant, Falls, up in Aberdeenshire, and I think he’s at a really interesting moment in his career. He’s come through proper kitchens and has that classical grounding, but what stands out is how focused he is on Scottish produce and how he translates that in a modern way. His cooking is very precise, very considered, but still feels connected to where he’s from. What I respect is that he’s chosen to go and build something of his own, in a location that actually means something to him, rather than taking the easier route. The restaurant is going to be a tasting menu format, quite immersive, and very much about seasonality and place. There’s a confidence to what he’s doing. It’s not trying to follow trends or fit into a certain mould; it’s just a clear point of view. I think that’s what makes him one to watch.

Will Murray

We are passionately invested in our team through the Fowl Mouth programme, nurturing employees from young chef to business owner. Durban Curry House is an excellent example of this – a restaurant concept by Fallow chefs Layla Morris and Luke Moody. They are completely leading in terms of food, vision and operations, and benefiting from our guidance, based on our experience of opening and running restaurants. They worked hard within the group, proved themselves as strong leaders, and are now building a future business that reflects our core ethics and their unique style of food.