UK Competitors 2025

Congratulations to all the incredible chefs who competed in the 2025 UK Heats!

This year’s competition served up more than just fierce talent, it delivered Michelin-star-worthy creations that left our judges in awe and agonising over every decision. The standard was sky-high, the flavours unforgettable, and the passion undeniable. Scroll down to discover the results from the UK Heats Competition day:

Winner - Simon Coulter
Group Executive Chef - ESS Compass UK & Ireland

Simon Coulter is a chef with over 20 years of experience, known for creating seasonal, flavour-packed dishes that celebrate both Britain’s landscape and its multicultural communities. From fine dining and stadiums to weddings and royal events, his culinary journey has been diverse and dynamic. Simon thrives in kitchens filled with passion and shared creativity. He has been mentored by Marcus Wareing, cooked for soldiers and celebrities, and proudly competed for both company and country. Driven by challenge, Simon sees the World Tapas UK heats as a chance to showcase his craft and love of food.

Venison Tartar with Sherry pickled Enoki Mushrooms, Black Garlic Aioli and Raisin Gel, on a Fermented Barley, Cropwell Bishop & CEP Croquetas and a Hazelnut Praline, finished with foraged herb flowers.

“I’m absolutely blown away to have won this British heat of the competition!
With the exceptional talent and creativity on display, I truly didn’t expect to hear my name called. I’ve been on cloud nine ever since—but now it’s time to get back to work.
Next step: refining my dish and sharpening the concept, with my eyes firmly set on the World Finals in Valladolid this November. Let’s go!”

Runner Up - Alan Paton
Executive Chef, The Leys School

The Black Pig:
Japanese curried black pudding, plum, kurobuta kale, pork fat mayonnaise, shiso seed crackling & lime.

“Being in this competition was fantastic, I really wanted to do something different. I’ve been making black pudding for a while now, so that seemed an obvious choice. With it being a global competition, I had a wider scope to dig deep into Japanese flavours. Coming second is amazing! The standard on the day across all the chefs was exceptionally high. Thank you to all at Midas for putting on this excellent competition.”

Second Runner Up - Elliott Tibbins
Food Developer, Mitchells & Butlers - Harvester

Les Halles: inspired by first time having Tartare in NYC in a restaurant that used to be ran by Anthony Bourdain.
Crunchy fried sourdough cooked in beef fat, layered with a Pedro Ximénez gastric -marinated red pepper. Topped with bavette beef tartare mixed into a rich beef fat mayo, seasoned with Guindilla chillies and Espelette pepper. Garnished with fresh micro herbs, extra beef fat mayo and chillies.

“I thought the competition was really well organised and had a professional feel throughout. I especially appreciated the relaxed format, with people able to come and go—it helped ease the pressure and created a calmer atmosphere for the contestants. Overall, I thoroughly enjoyed the two days and would highly recommend this competition to anyone. A great experience from start to finish!”