It's fair to say Jack Bond learnt from the best, training under the likes of Marcus Wareing and at New York's Eleven Madison Park. He's now head chef at Ollie Bridgwater's Michelin-starred Source, based at Gilpin Hotel and Lake House in the Lake District.

Jamie Smart cut his teeth at the likes of St John, Lyle’s, P Franco and during a year of stripped-back cooking in rural France. His first head chef role has come at Cadet, a neighbourhood, cave à manger-style bar and restaurant in Newington Green.

Anna Søgaard, who grew up between Denmark and America, first came to prominence at Manchester’s ultra-minimalist restaurant Erst. Now, she's heading up the kitchen of Bistro Freddie in Shoreditch and bringing her female-powered supper clubs to the capital. Photography by Sam Harris.

Chef Ashok Kumar learned his trade at the likes of the Michelin-starred Benares. Today, he heads up the kitchen at Atul Kochhar’s Kanishka in Mayfair, bringing a modern take to authentic Indian flavours and techniques.

Darcie Maher had set her sights on baking as far back as she can remember. After mastering the intricacies of her craft at the likes of Flour Water Salt in Macclesfield and The Palmerston in Edinburgh, she is now on the brink of opening her first solo bakery, Lannan, in the Scottish capital.

As sous chef at The Ledbury and with stints at The Clove Club, The Ivy and Blue Hill at Stone Barns in New York under her belt, April Lily Partridge was already one to watch, but winning The Roux Scholarship 2023 has cemented her reputation as one of the country’s most talented up-and-coming chefs.

Having finessed his skills and understanding of Japanese cooking alongside mentor Endo Kazutoshi, chef Miller Prada is now spreading his wings at the helm of his debut restaurant HUMO, where electricity and gas are eschewed in favour of fire, smoke and wood.

Though he was a professional windsurfer until he was 25, winning six national championships in Turkey, after a change of career Kemal Demirasal quickly became a pioneer of the country’s fine dining scene with restaurants Barbun and the acclaimed Alancha. Today, he heads up modern ocakbasi restaurant The Counter in Notting Hill, where he celebrates authentic south-eastern Anatolian cooking.