UK Competitors 2026
Meet the Chefs Competing in the UK Heats
Welcome to the exceptional chefs who will compete in the UK Heats of the World Tapas Competition. Each chef will showcase their creativity, skill, and passion as they battle for the chance to represent the UK at the prestigious finals in Valladolid.
Andrew Scott
Head of Food
Wadworth & Co
Andrew Scott trained in Michelin-starred kitchens including Mallory Court, Lords of the Manor and L’Enclume, before earning a Michelin star at the Curlew in East Sussex (2014).
He later became Executive Head Chef at Sudbury House in Oxfordshire, achieving 3 AA Rosettes at Restaurant 56 and 2 in the hotel’s brasserie, and represented the central region on Great British Menu in 2016. He then moved into food development at Miele as Head Development Chef.
Andrew is currently Head of Food at Wadworth & Co, overseeing menus and chef training across 19 managed pubs, while also consulting across their wider estate.
Robert Hennessey
Greene King
Assistant Food Development Manager
Robert studied Culinary Arts at University College Birmingham before beginning his career in a number of gastro pubs, developing strong foundations in modern British cooking.
In 2022, he joined Greene King in a food development role. With a passion for travel and global cuisines, he draws inspiration from a broad spectrum of culinary influences, with a current focus on Japanese flavour profiles following a recent trip. He also has a strong interest in outdoor cooking and live-fire techniques.
Madelaine Parr
Chef de partie
Oeuf
Madelaine currently works at Oeuf where she continues to develop her skills and confidence in the kitchen. She began her career at a small hotel near her hometown, which sparked her passion for cooking and later studied culinary college from ages 16–18, building on her learning through hands-on experience.
Her style is modern British, focused on comforting, flavour-led dishes, with a particular love for fish and butter. She is highly organised and enjoys the satisfaction of a well-executed service.
She entered the competition to challenge herself and have fun, with long-term ambitions of running a small home-based pastry business.
Liam Walker
Stonegate
Assistant Food Development Manager
Liam is 37 years old and currently works as Assistant Food Development Manager for Stonegate Group. He has spent over 21 years in kitchens since leaving school, with a career spanning Stoke-on-Trent, the Middle East and back to the UK.
His passion for food began at a young age and by 12 he was set on becoming a chef. He has worked in several notable kitchens including Restaurant Six at the Baltic, Truffle in Darlington, and Café Lowrey in Darras Hall. He joined Stonegate with the goal of moving into food development and now oversees their largest format, recently launching a new menu.
Tom Younger
Sous Chef,
The Wellhouse, Exclusive Hotel
Tom trained at The Met in Brighton before beginning their career in a patisserie bakery. He is currently based at Lainston House Hotel, working in The Wellhouse Restaurant, where he focuses on cooking with fire and smoke and championing local ingredients.
His cooking style is rich, bold and memorable, with a focus on dishes designed to be satisfying and full of flavour. Key ingredients he cannot cook without include salt, chilli crunch oil and high-quality olive oil.
Steven Halford
Training Manager,
Carl’s Jr. Boparan
Steven is a Training Manager with extensive hospitality experience, he has supported the opening of 80 restaurants and built high-performing teams. Starting as a kitchen porter at 14, he progressed to head chef by 19, developing strong foundations in fast-paced kitchens.
He later moved into branded restaurants, specialising in team development, operational excellence, and brand consistency and has contributed to kitchen innovation with Carl’s Jr.
Peter Nash
Executive Chef,
Fuller’s
Peter began his culinary career as a kitchen porter in a local pub, progressing through leading Birmingham restaurants before moving to Canada. There, he worked across ski resorts, Montreal and Toronto, gaining international experience and a passion for seasonal, produce-led cooking. Returning to Birmingham, he became Executive Chef of the Lovely Pubs group, helping shape its food identity before its acquisition by Fuller's.
His ingredient-led style focuses on simplicity, quality produce and bold flavours, drawing strong inspiration from Mediterranean cuisine and honest, balanced cooking.
Jai Shaikh
Head Chef,
The Wolseley City
Award-winning Head Chef with over 25 years’ experience across fine dining restaurants, luxury hotels, and international cruise lines.
Classically trained with experience in pan- asian cuisines. Passionate about food, culture, travel and discovering new flavours. I love to work with classic recipes and present them in a simple but modern fashion. Not afraid of experimenting flavour combinations. Nurturing leader with a clear focus on produce, sustainability and ingredients.
Chris Willis
Executive Chef,
Lexington Catering
Originally from Guernsey, he developed a passion for cooking through the island’s blend of British and continental influences and its abundance of local produce. Since moving to London, he has built a diverse career across restaurants, hotels, private members’ clubs, events and contract catering.
Passionate about seasonal, locally sourced ingredients, he combines them with global techniques to create memorable dishes. He believes food brings people together, with collaboration and shared experiences at the heart of hospitality.