Tommy Trinder and Dawn Roberts, both working for Medirest at Watford General Hospital (West Hertfordshire Teaching Hospitals NHS Trust) have been named the NHS Chef of the Year winners for 2026.
The final of this year’s competition was held at a new venue, Xcelerate with Edgbaston (Cricket Stadium) in Birmingham, and the winners were confirmed at an awards ceremony held on the evening of Thursday, October 8.
Throughout the final week, eight teams demonstrated how high-quality, nutritious food can be delivered within standard hospital budgets, service times and operational constraints. Their creations showcased the vital role healthcare catering plays in supporting patients, visitors and NHS staff every day.
Teams were required to produce a three-course meal within a budget of between £6-8. One course had to be completely allergen-free and the starter had to be plant-based. Chefs were unable to use any form of nut throughout the competition.
Mentored by Rhys Richardson from Eat Curious, Tommy and Dawn impressed judges with their skill, creativity and ability to deliver exceptional dishes within the practical realities of NHS catering. Their winning dishes included a dessert of turmeric-poached pear, ginger and baked yoghurt warm ginger cake, cinnamon crumb, pear reduction and pear crisp.
Commenting on their win, Dawn Roberts says: “The experience, the friends we’ve made, the people we’ve met, the mentors – have made this competition. It means so much to win. Throughout the competition you learn so much. I would encourage anyone to enter.”
Tommy Trinder adds: “To win is an utter surprise. We have made friends for life in this competition.”
Phil Shelley, Senior Operational Manager and National Lead for Food, NHS England says: “Good nutrition and hydration are essential components of healthcare, supporting recovery, improving patient outcomes and enhancing the overall patient experience. Food also provides a sense of comfort and familiarity during a hospital stay, while ensuring hardworking NHS staff have access to nourishing meals throughout busy shifts. This is why this competition is so important – to continue to push limits and learn from each other.
“The standard has been incredibly high, well done to everyone who has taken part and to Tommy and Dawn, for taking the coveted title.”
Over six years, NHS Chef of the Year has helped raise technical cookery standards across the healthcare sector, while strengthening collaboration between NHS chefs, industry mentors and sponsors. The initiative continues to drive innovation and support improvements in patient and staff catering services throughout the NHS.
Recognition for other teams
Jake Fawcett and Daniel French from South Yorkshire Foundation Trust finished in second place, with Cliff and Mitchell Waudby from Gosport War Memorial Hospital in third place. Also recognised in the final were Vivek Karimpuzhatheruvu Govindarajan and Silva Denayadura from Royal Free Hospital, winners of the Plant Rich Challenge, and Owen Stafford and Lauren Carter from Stepping Hill Hospital, winners of the Allergy Award.
