Sally Abé, from Mansfield, Nottingham, realised she wanted to become a chef at 18. While studying Hospitality Management and Culinary Arts in Sheffield she undertook a placement at the Savoy. 'As soon as I got into the kitchen, I knew it was where I wanted to be.’ Sally told Great British Chefs.

After the Savoy Sally worked at Gordon Ramsay at Claridge’s, where she learnt the foundations of classical cookery, and then worked with Brett Graham at two Michelin-starred The Ledbury. She worked there for five years, rising from chef de partie to sous chef.

In 2017, Sally then became Head Chef of The Harwood Arms in Fulham, a Michelin-starred gastropub co-owned by Brett Graham. Then, in 2021, she moved to The Conrad London St James hotel. The hotel's flagship restaurant is called The Pem, named afrer the suffragette Emily Wilding Davison. At The Pem Sally leads a predominantly female team, reflecting her commitment to supporting women in the culinary industry.

Originally from Nottingham, David Taylor is the Chef Director at the one Michelin-starred Grace and Savour. David Taylor told Great British Chefs that his interest in cooking began very young – at just 10 years old – when he began watching cooking shows on TV. His first restaurant job was in the Fresh restaurant Pierre Victoire, and he then went on to study Culinary Arts Management in Birmingham. 

During his placement year he joined at team of thirty chefs working under Jason Atherton at Gordon Ramsay’s Mayfair restaurant Maze. After the placement, David worked under Glynn Purnell at Purnell’s while still at university. He started working there full time at 21, and by 23 had been promoted to sous-chef.

Speaking to Great British Chefs, David said 'I came out of Maze with a lot to process about what I’d been through, how it was shaping me and how to turn it into something that gave me confidence,’ he says. ‘Glynn was amazing. He took me under his wing and saw that I didn't need breaking or pushing, I just needed support. He really breathed confidence into me.’

After working at Purnell's, David worked around the world – three Michelin-starred Grace in Chicago, Momofuku Ko and Atera in New York and Maaemo in Oslo. Back in the UK, David worked at Hampton Manor in Solihull, where he became interested in a thinking about environmental issues like soil health and sustainability.

Grace and Savour, the restaurant he opened inspired by those values, was awarded a Michelin star just one year after opening.

Harry was awarded a scholarship to attend the Royal Academy of Culinary Arts, and has since worked some of the UK's best fine-dining restaurants, including an five years at Claridge's and two Michelin-starred Alex Dilling at Hotel Café Royal. He has also worked at three Michelin-starred Eleven Madison Park in New York. He then, at age 30, became Head Chef at Adam Byatt’s Michelin-starred restaurant Trinity, which also holds three AA rosettes.

Harry's cooking style is inspired by the classics, with a focus on simple and clean cooking with beautiful presentation. This is exactly what Harry aims to show off in the competition, while celebrating some of the best inspirations from Norfolk and the Central region. 

Thom became head chef at a Latin American restaurant at just 18. However, after an early start, he then left the industry for ten years in 2009. After working for his family business, which gave him the chance to travel around the UK and Europe, he began writing and posting about food online again. 

In September 2020 he had the chance to open his own restaurant, The Flintlock at Cheddleton. The restaurant received critical acclaim and three AA rosettes. In 2023 it was added to the Michelin Guide.

While running The Flintlock, Thom continued to post on social media, and now has 2.6 million followers on TikTok and 1.3 million on Instagram. In 2024 he opened his second restaurant Après.