Nathan Armstrong, aged 18 from Sileby, impressed judges with his ‘Home Grown Artichoke and Local Stilton Risotto’. It showcased creativity, technical skill and a strong commitment to sustainability.
Chairman of Judges, Paul Gayler MBE, said: “Preparing a great tasting risotto is the combination of several vital techniques done well but also working in harmony. The end goal creates a dish that is not only rich and flavourful but a risotto that’s creamy, with grains still slightly firm in the centre. We felt Nathan’s risotto was a triumph in all the above, while at the same time interesting and extremely well balanced. An all-round great final this year, with some great entries and competent cooking shown by these young students. Our industry is in good hands.”
Darren Creed, lecturer at Loughborough College, said: “I am over the moon for Nathan. He started as part of our Junior Chefs Academy aged 12, and what a journey he has been on. He is an absolute pleasure to teach, he listens and takes it all in. A well-deserved win.”
Armstrong commented: “I am so very happy, and it’s all thanks to Darren, mentoring and coaching me. It is such an honour.
“My risotto celebrates everything I value about cooking: family, home‑grown ingredients and proudly supporting local producers. Using Riso Gallo rice as the foundation, I’ve created a dish inspired by my nana’s garden, where I first learned how much joy and flavour can come from food grown with care.
“The star vegetables are her home‑grown artichokes, which bring a tender, earthy sweetness that pairs beautifully with the creaminess of the rice. I treat them simply and respectfully – slowly cooked to preserve the natural flavour and remind me of the meals we shared around her kitchen table.
“To honour local craftsmanship, I finish the dish with Long Clawson Stilton from just down the road. Its rich, salty sharpness melts into the risotto, adding depth and character, without overpowering the freshness of the vegetables. This cheese represents the best of our local food community: skilled producers, traditional methods and an unmistakable sense of place. This is close to the Italian Dolcelattes, so it’s a nod to the heritage as well.”
Twelve culinary students took place in the Grand Final at Tottenham Hotspur Stadium in London on 1 June 2026, after winning their regional heats. Finalists cooked for an esteemed panel of industry-leading chefs, including Paul Gayler MBE; Michelin-starred chef Fabio Pisani and Lorenzo Pesce from Il Luogo Aimo e Nadia in Milan; Jiri Dvorak, head chef at The Italian Embassy, Adriano Cavagnini, executive chef at the Bvlgari Hotel; Francesco Dibenedetto; James Golding, culinary director at Rockwater Group; journalist Barney Desmazery; and Carmela Sophia Sereno, Italian chef and author.
Armstrong received an all-expenses-paid, four-day work experience in Milan with Chef Pisani and his team. Runner-up Donal Bryne, from Waterford College in SE Ireland, won a prestigious stage at the Italian Embassy in London.
Open to student chefs and apprentices aged 17-23, the competition celebrates the next generation of culinary talent, while promoting sustainable cooking practices. Riso Gallo, a pioneer in sustainable rice production and official supplier to Tottenham Hotspur Stadium, encourages participants to minimise food waste and maximise ingredient use.
“The competition is in its ninth year, and the quality keeps improving,” said Jason Morrison, managing director of Riso Gallo UK. “We have focused on important topics, including having sustainability at the heart of everything we do, while creating a five-step process that helps young chefs create a perfect risotto. A focus has also been made on ensuring food waste is taken seriously and eliminated where possible.”
Check out youngrisottochef.com.
Image credits: Craig Martin