Now in its 4th year, The YBFs is an annual event that seeks out and celebrates new, visionary talent in food & drink across the UK.
We’re looking for innovation, creativity & craftsmanship that stands out in its field.
And, no, there’s no age-limit for entries.
“The awards were extra special in 2014. From the ballsy butchers to the incredible bakers to the new young chefs, not only was the calibre of YBF finalists dazzling, but the awards night at Tate Britain was a stellar affair. It was wild and most importantly, celebratory. This year, nearly half of our winners weren’t London-based but hailed from across the land, Cornwall to Suffolk to Scotland, showing that the YBFs is a truly national movement.”
Previous finalists of the young chefs category include the legendary Tom Sellers, Fred Smith, Tomos Parry, Giles and Matthew Pennington, but where are the girls? Innovative chefs, you might be stuck in the kitchen 24/7, but take 5mins to enter our category and you could get a chance to seriously raise your culinary profile. Or pals, get nominating.
Calling all real bread bakers and pioneering cake-makers, this is your chance to shout about what you’re doing.
From innovative cocktail-shakers to DIY spirit-creators, past winners include The Ethicurean’s Jack Bevan and Dishoom’s Carl Brown. Mixologists, producers, curators and drinks buffs get entering now.
Although the truck or stall and your perfectionist approach to food all contribute to your strength in this category, the pavement remains your pride and joy - street-food has never been so exciting. We’re looking for mobile movers and shakers from across the UK, not just London.
Whether you roast your own beans, deconstruct coffee like an architect (one pair of finalists for 2010 were indeed architects), or you’re into the simplest purest espresso, this is the category for you.
British charcutiers and butchers, smokers and BBQers, farmers, smallholders, come hither! The meat category is a chance for you to show off your produce and skills, whether it’s rarebreed lamb you’re farming or a ham you’re making more skillfully than the Spanish, French or Italians put together. As leading French butcher Yves-Marie Le Bourdonnec says, le rosbif is the world’s best.
A new category last year, The Modern Salad Grower of Cornwall won the debut award. Open to absolutely anyone doing wonderful stuff with the humble vegetable.
After high demand and an onslaught of email requests, we rustled this up for those of you that don’t fit into the other sections. So far we’ve had cheese-makers, smoked salmon producers, ice-cream connoisseurs and whole kaleidoscope of food and drink craftsmen and women enter. It's the wildcard.
Launched by the lauded Guardian restaurant critic Marina O’Loughlin and in the past judged by leading food journalists including Yotam Ottolenghi, Tracey MacLeod, Fay Maschler and of course Marina, bloggers and journalists this is the opportunity to get your words heard.