...the UK’s most prestigiousculinary competition

“The Craft Guild has put together an exemplary competition, which progresses with the times andrequires truly talented chefs to enter in order to do it justice. For those who do, the rewards are immense.”Philip Howard, proprietor of the two Michelin-starred The Square Restaurant

“The Craft Guild of Chefs National Chef of the Year competition has yielded winners which includesome of the UK’s leading chefs over its 40 year history. As a sponsor you are demonstrating your commitmentto the sustainable future of the most prestigious and sought after competition title in the UK today.”David Mulcahy, competition director and vice president Craft Guild of Chefs

“It’s great to have so many fantastic chefs entering and whilst we’ve had some fantastic finals, 2015was exceptionally high in standard and I think this really was the best ever. I want to encourage chefsfrom all sectors to take part as it is a great platform to get your name out there” Clare Smyth MBE, chairman of judges and chef patron at three Michelin-starred Restaurant Gordon Ramsay

2016 Larry Jayasekara 2014 Russell Bateman2013 Hayden Groves2012 Alyn Williams2011 Frederick Forster2010 Hrishikesh Desai2008 Simon Hulstone2006 Eyck Zimmer 2004 Steve Love 2002 Mark Sargeant 2000 Bruce Sangster 1998 Kevin Viner 1996 David Everitt-Matthias1994 Lou Jones 1992 Gordon Ramsay 1990 Roger Narbett 1988 Mark Gregory1986 David Pitchford1984 Robert Maybe1982 William Stafford1980 Ken Whibly1978 Paul Brady1976 Eddie van Meille1974 Bryan Price1972 Pierre Jacquemin

NCOTY Title Holders

Entrants from over 500 establishments have entered from the likes of...

“I never thought I was good enough, the standard (of the competition) is so high. The first yearI reached the final, I thought, ok, the second year, I thought, ok, but the third year I really hadto push the boundaries. It's not just about winning, it's about your career and what the title cando for it.”Larry Jayasekara, current title holder of the National Chef of the Year

“I would never have envisaged before becoming The National Chef of the Year – it’s amazingwhat doors are suddenly opened for you once your profile is raised.”Simon Hulstone, 2008 winner, Michelin Star Chef

“I am very humbled but also extremely proud to now be amongst so many great names in theindustry that have won the title over the years.”Alyn Williams, 2012 winner, Michelin Star Chef

It is a huge honour to win NCOTY and amazing to think my name is now added to that list ofwonderful past winners. To be recognised by the fantastic line up of judges was also a massiveboost for me personally. I’m incredibly proud to have been recognised by such an esteemed judgingpanel. I gained more from the NCOTY than I could have believed possible at the beginning of myjourney. I will take my experience back to the kitchen at Colette's and use it to continue to growas a Chef. I look forward to seeing the competition go from strength to strength.'Russell Bateman, 2014 winner, head chef at Colettes Restaurant, The Grove Hotel

As the UK’s most prestigious and respected culinary contest The National Chef of the Yearcompetition shines a spotlight on the fresh talent coming out of the kitchen in 2016. Since it launchedin 1972, previous winners like Gordon Ramsay, Alyn Williams and Mark Sargeant have seen how ithelps fast-track careers to put winners firmly on the map, and on the path to Michelin stars. But thisisn’t about style over substance: only the best, most innovative and creative chefs get a shot at the title– and an award that opens doors to future success.

Winning this competition is all about the chefs’ individual performances on the day in front of a panel of respected judges. It is not based on theirpersonality or past triumphs but on culinary skills and interpretation of the ingredients they demonstrate when the heat is on! Judging panelsover the past few years have included the likes of Philip Howard, Tom Kerridge, Atul Kochhar, Andrew Pern, Cyrus Todiwala, AngelaHartnett, Mark Sargeant, Frederick Forster, John Campbell, Monica Galetti, Vivek Singh, Bruce Poole, Simon Hulstone, Gary Jones,Graham Hornigold, Paul Gayler, Gary Hunter, Henry Harris, Clare Smyth, Jason Atherton, Marcus Wareing, Julie Walsh, HidekoKawa, Brett Graham, Bruce Poole, Lisa Goodwin-Allen amongst others.

Entry Generation– February 2016

Open to all chefs over the age of 24 as of April 1st2016, from across all sectors of the industry.Entrants are required to devise an innovative menufor four people.

Promoted through national and regional press,adverts in all trade related publications, social media,online banners, email blasts, a telemarketingcampaign, promotional leaflets distributedthrough industry events and exhibitions as wellas personalised invitations sent to over 500 ofthe UKs leading restaurants.

Judging A judging panel of over 40 respected chefs withinthe industry are selected for all elements of thecompetition from paper judging to semi finalsand the final.

Paper Judging– May 2016

Expert judges receive the entry forms and conveneto make their selection ensuring all entries gothrough a rigorous process prior to being exceptedas semi finalists.

Announcement of Semi Finalists– May 2016

Announced to the industry through national andregional press, adverts, advertorial as well as anonline and social media campaign.

Semi Finals– June 2016

Regional heats hosting 40 semi finalists. Sponsorsare invited to meet all semi finalists, the judgingteam, visiting members of the Guild and media.

Mentor Day– September 2016

No other competition within the UK, at this level,includes such a highly motivational activity aimedat ensuring competitors are fully prepared for thetask ahead.

The official launching of the mystery basket givescompetitors the opportunity to engage with keycompetition mentors, judges, sponsors and effectivelyfocus on all aspects of the final - preparing them forthe process. All ingredients and products are on displayfor competitors to handle and ask any relevantquestions. Sponsors are given the opportunity topresent to all competitors (with the possibility ofhosting a specific masterclass, if relevant to theproduct on the day).

The FinalThe Restaurant Show – 4th October 2016As the industry’s leading trade show, attracting over10,500 industry buyers, it is fitting that the livefinal should take place at The Restaurant Show.Visitors will have the opportunity to visit the show,network with fellow colleagues, meet new & existingsuppliers as well as experience the excitement of theintense cook-off where the finalists will compete inthis highly charged atmosphere for the covetedNational Chef of the Year title.

Announcement of the WinnersA prestigious Awards Ceremony to announce thewinners, serving canapés and Champagne, will behosted the Stage, at The Restaurant Show from 4pmto 6pm on Tuesday 4th October. Attended by allcompetitors, sponsors, trade press, ambassador judgesand key industry members. The event will be byinvitation only to ensure a select and targeted audience.

VIP Awards CelebrationFollowing the Awards Announcement all finalists,sponsors, media and judges are invited to attend anexclusive VIP celebration to mark the new NCOTY& YNCOTY Winners. Mosimann’s, the House ofCommons, Quo Vadis, The Square and Harrods FoodHall have all played host in recent years for thisprestigious evening.

Promoting yourpartnershipYour close association with theNCOTY brand will bepromoted in an assertive andall-encompassing PR andmarketing campaign to theextensive readerships of ourindustry titles. Everywhere theNCOTY logo goes your logoand brand associationwill go too, and we’ll provideyou with our logo for yourprint and digital assets.

We will also promote yourinvolvement through socialmedia, inviting you to engagewith us and our audiencethrough Twitter. Your profilewill reach our entire industryand be seen as an sponsor forthe UK’s most respected andleading culinary competition.

Benefits• To be aligned and associated

with the UK’s most prestigious culinary competition.

• Brand exclusivity - to be an exclusive sponsor brand aligned with NCOTY.

• The opportunity to establish and develop long term relationships between the chef community and like-minded industry suppliers.

• Through the NCOTY’s structure, it supports and drives personal development, engages competitors in a network which has proved invaluable. As a sponsor you form part of this process.

“The competition programme allows more access to participants and between sponsoringpartners than any other in the UK.”David Mulcahy, competition director and vice president Craft Guild of Chefs

Association of your brand with these prestigious awards will mean that your business andproducts are showcased to the elite of the UK chef sector. Activation of brand presencethroughout the event – from semi-finals, the mentor day, the final to the Awards Celebrationas well as additional communication throughout the wider promotion within the NCOTY

promotional campaign – will ensure guaranteed placement of product in the hands of decision makers in theHospitality sector, as well as direct networking with potential clients.

Headline Packages are available at £30,000 +vat

Product Placement Packages are available at £7,500 +vat

Packages are tailored to suit your objectives and ensure youget maximum return on investment

For further information contact Clair Bowman,01293 610 329 or email clair.bowman@wrbm.com

For further information please contact 01293 610 329 or email clair.bowman@wrbm.comFollow us at Craft_Guild #NCOTY www.craftguildofchefs.org

What our sponsors say

“Churchill is once again incredibly proud to support both the NCOTY and YNCOTY competitions. It really is the UK'smost prestigious culinary competition and we are delighted to support the work that goes into making it so great. Wehave always enjoyed and benefitted from the innovative approach to sponsors by the organisers, to 'get involved' as muchas possible with the different elements of the competition. This approach has led us to be much more creative in ouroutlook, looking to engage a wider audience externally, whilst increasing the number of touch-points with finalists 4-foldand building relationships not only with the competitors but organisers, supporters and a fabulous set of co-sponsors.”Sharon Heap, Marketing Director, Churchill

“We’re extremely proud to work in association with the Craft Guild of Chefs to provide all National Chef of the Yearcompetitors & judges with our professional chefwear. It’s humbling to see talented chefs, aspiring and established, wearingthe CCS badge on their jackets with pride. This competition provides a platform like no other for sponsors and chefs aliketo develop a greater presence through their passion of the foodservice and hospitality industry, and it’s an honour to onceagain be involved in this competition”. Antony Ward, Marketing Manager, CCS

“We have been delighted to be involved in the National Chef Of The Year as a sponsor. The running and organising of theevent are fantastic and the opportunity to support and meet the talented chefs who enter the competition has beeninvaluable to our business. We can’t wait to do it all again next time.” Alex Shannon Managing Director SousVideTools

• PR Reach, including traditional and digital – 6,230,077

• Value of coverage, in advertising equivalent: £125,959

• Social Media Campaign Reach:During 2015 there have been more than 8,000 tweets mentioning #NCOTY or #YNCOTY from 1,800 contributors. The final alone reached 1.2million Twitter accounts. People engage with and share National Chef of the Year content which can be seen by 5,378 Re-tweets throughout the 2015 campaign. The Craft Guild of Chefs Twitter account has over 11,000 followers and #NCOTY generates over 26million tweet impressionsDuring 2015 there have been 5.7K tweets mentioning #NCOTYDuring 2015 there have been 2.3k tweets mentioning #YNCOTY

• The Restaurant Show promotes the competition extensively within its own campaign, which has a visitor reach of over 1,1million+ impressions and a twitter account following of 7000

• Supported extensively through industry titles such as Caterer, Restaurant Magazine, Staff Canteen, Big Hospitality, Chef and many more

• Continuous plans to profile title holders within the consumer press, approaching lifestyle magazines such as Delicious, Olive, BBC Good Food, Great British Food, Waitrose Kitchen as well as online mediums such as Great British Chefs

• Pop Up concept – working with consumer platforms we will be developing exclusive pop-up concepts within their establishments, raising profiles of the winner and the competition to a trade and consumer audience