Ross Boyd, who works in an Aberdeen-based restaurant has been recognised by The Craft Guild of Chefs as part of the UK’s most promising culinary talent, after passing the prestigious Graduate Awards.
The results were revealed in style at a celebratory event hosted at Fortnum & Mason, where industry leaders, mentors, and supporters gathered to honour the chefs who reached the required standard in either the Kitchen or Pastry Graduate Award.
Ross achieved the kitchen award, which involved completing a full day exam involving paper test and series of culinary challenges including butchery of a whole chicken, filleting a sea bass, following a recipe to make a chicken chasseur, creating a dish using a mystery basket of ingredients and serving up a Rum Baba with autumn fruit.
Founder and organiser Steve Munkley, Vice President of the Craft Guild of Chefs said: “The Graduate Awards continue to be a benchmark for excellence amongst young chefs. What stood out this year was the sheer determination and professionalism shown by every finalist. These ambitious chefs are the future of our industry, and it’s a privilege to support their journey.”
Ben Murphy, Chair of Kitchen Examiners, reflected on the collaboration amongst finalists: “This year’s group showed incredible teamwork and maturity. The Graduate Awards aren’t about competing against each other; it’s about personal growth, making new connections and learning at every stage. It was inspiring to see how the mentor experience helped build confidence and camaraderie among the chefs.”
The Kitchen Graduates will be invited to compete in the semi-finals of the Young National Chef of the Year in 2026. All achievers will enjoy a tour of the iconic Fortnum & Mason London Store with tea tasting and opportunities for Stages in one of the many restaurants. They will also embark on a three-day culinary trip to France courtesy of Grande Cuisine.
You can find out more about the Graduate Awards via the Craft Guild of Chefs website at https://craftguildofchefs.org/
