Celebrations are underway at Loughborough College’s Radmoor Restaurant following former student Toby Whitehead’s victory as Young National Chef of the Year at Le Cordon Bleu in London. The competition final saw Whitehead, who earned his Level 2 Diploma in Professional Culinary Skills at the college in 2018, wow the judging panel with a menu featuring salmon, yuzu, and dill starter, a venison, quince, and cabbage main course, and an egg custard tart for dessert.
In earlier rounds, Whitehead navigated unfamiliar kitchens and presented his dishes to judges including Cherish Finden, judge on Bake Off: The Professionals, and restaurateur Tom Shepherd from Great British Menu. His career trajectory includes working under acclaimed chef Adam Smith, receiving a Royal Academy of Culinary Arts scholarship, and gaining experience at exclusive restaurants in the UK and internationally, culminating in a role at the Michelin-starred Woven by Adam Smith in Berkshire.
Darren Creed, Curriculum Head for Hospitality and Travel at Loughborough College and Whitehead’s former teacher, expressed immense pride. "I am so pleased for Toby," Creed stated. "As one of our Hospitality alumni, it is fantastic to see his career take off in such an amazing way. To say I’m proud would be an understatement. He has a very bright future ahead of him."
The competition, hosted by the Craft Guild of Chefs, serves as a significant platform for emerging culinary talent to develop their skills, build confidence, and showcase their unique styles. As the winner, Whitehead receives a prize package that includes a two-day culinary trip to Paris, a Michelin-starred dining experience sponsored by Lee Kum Kee, and professional development funding from the Worshipful Company of Cooks.
