Thanet chef Craig Edgell has been awarded the National Chef Of The Year Best Presentation Award 2026.
Craig, who heads up the kitchen at Margate’s Buoy and Oyster, secured the award through the public vote in the Craft Guild of Chefs’ National Chef of the Year competition.
The Churchill Best Presentation Award was for beautiful presentation of his starter – Ramsgate Native Lobster Roll, Yuzu Dressed Claw, Lobster Tail Scampi, Basil Coral Mayonnaise, Tomato Fondue, Lobster Tail Bisque which was served on an Alchemy abstract feature plate by Churchill.
Craig reached the finals this year and last year and has been in the semi-finals for the last four years and said he was “blown away” to receive his award.
He added: “I’m humbled and blessed, I can’t thank everyone enough for the support and encouragement they have given me.
“To be able to bring this home to my hometown town, using produce which is just a few miles out, in a national competition just fills me with so much joy.
“No matter how hard or how much you try or how many times you get knocked down never give up, never stop believing in yourself.”
Craig thanked his family, friends, suppliers and the Buoy and Oyster.
He is now ranked in the country’s top 10 chefs by the Craft Guild of Chefs and says he will return to take the top title!
The results were celebrated at an awards evening at the Hippodrome Casino in Leicester Square on October 7.
National Chef of the Year is a prestigious title that every competitive chef wants to win as it showcases the highest levels of dedication, ambition and culinary excellence.
National Chef of the Year is sponsored by headline partners Essential Cuisine and Angus Pure supported by Aussie Beef & Lamb as well as Churchill, Continental Chef Supplies (CCS), Classic Fine Foods, Hallgarten & Novum Wines, St Ewe, Valrhona, Evolve Hospitality Recruitment and Worshipful Company of Cooks.
