Le Manoir's Mae Dionio named Young National Chef of the Year 2023

Mae Dionio from Le Manoir aux Quat’Saisons in Oxfordshire has been crowned Young National Chef of the Year (YNCOTY) 2023.

Second place was awarded to Theo Hadjitofi from De Banke Group while Liam Rogers from Gleneagles in Scotland took third place.

This year’s brief saw chefs asked to create an egg starter which included at least three or more of the following Future 50 Foods; pumpkin, heritage root vegetables, watercress, beans, pulses, cereals, or grains.

For the main course, the chefs had to serve up a Provencal-inspired dish using a choice of Norwegian haddock or cod fillet, followed by a classic puff pastry dessert.

Dionio created a starter of Mayfield Hen’s egg with mushroom, lemongrass, and ginger tea. Her main course was confit salted Norwegian cod with piquillo pepper, garden courgette, crispy salted cod and chorizo brandade, shellfish sauce; while apple tarte tatin with miso ice cream was her dessert.

Lisa Goodwin-Allen, chair of judges and executive chef at Northcote, said: “Mae really impressed me and the other judges today by creating three stunning plates of food that absolutely nailed the brief.

"The hospitality industry is challenging right now but days and events like this show the true talent that is out there and gives us confidence that the future is in great hands.”

2022 marks the tenth anniversary of the junior chef competition, while the senior National Chef of the Year award is celebrating its 50th year.

David Mulcahy, organiser of YNCOTY and food innovation and sustainability director at Sodexo UK and Ireland, said: “Since 2012 we have seen ten young winners go on to really make their mark in this industry including Luke Selby, Ruth Hansom and Danny Young. I am sure Mae will follow in their footsteps and has so many exciting opportunities to come in the next few years. She needs to grab each one with both hands as this is just the start of the journey.”

As winner of the competition, Dionio will enjoy a culinary ‘trip of a lifetime’ to Norway, in conjunction with Seafood from Norway, to celebrate sustainable seafood.

Other prizes include £250 worth of products from Churchill and a gastronomic trip to a European city. Continental Chef Supplies (CSS) presented her with a £500 voucher for her to spend within their range while Quorn Professionals gave her a Katto knife and sharpening stone.