The following judges are confirmed for the National Seafood Chef of the Year, please take a look at the Celebrity chefs we have this year.

Rick Stein, English Chef, Restauranteur, Author & Television Presenter

Rick Stein is a British chef, restaurateur, cookery book author and television presenter. He has written over 25 cookery books, a memoir and made over 30 programmes including 12 cookery series. In 2018 Rick was awarded a CBE for Services to the Economy. He has cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher, French President, Jacques Chirac and Indian Prime Minister Narendra Modi.

Rick is best known for a love of fresh, simple seafood and made his name in the 90s with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant (established in 1975) in the fishing port of Padstow.

Rick Stein
Nathan Outlaw

Nathan Outlaw, Restaurateur & Food Writer

Originally from Kent, Nathan attended Thanet College and then began his career at the Intercontinental, Hyde Park Corner with the late Peter Kromberg where he experienced cuisines from across the world. After short spells with Gary Rhodes and Eric Chavot, his fascination with seafood cookery drew him to Cornwall to work with Rick Stein at The Seafood Restaurant in Padstow.

Nathan’s style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients.

He has had several restaurants in the UK and abroad, the most famous being Restaurant Nathan Outlaw (2 Michelin stars) which was rated number 1 in the Waitrose & Partners Good Food Guide 2018 & 2019, and scored 10/10 for cooking for three consecutive years.

Mitch Tonks, Restaurateur, Food Writer & CEO

Mitch Tonks is the founder and CEO of the seafood restaurant group Rockfish, a unique seafood restaurant business that catches, processes and serves local seafood at 9 coastal locations in the South-West. He also founded and runs the award-winning Seahorse restaurant in Dartmouth and has written 7 cookbooks.

Over his 25 year career in seafood as a fishmonger, chef, restaurateur and CEO he has been a leading, respected and credible voice for seafood, a champion of British fishing and fishermen and the South West fish market in Brixham. His mission is to get more people to enjoy British seafood in the UK, reducing exports, reducing imports, reducing waste and showing people how great our island’s seafood is.

mitch tonks
mark hix

Mark Hix, Eminent Restaurateur & Food Author

Mark is frequently lauded as one of Britain’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. He is an award-winning author and food writer with 12 cookbooks to his name, the latest of which, Hooked, regales stories of fishing from his childhood through to the present day.

Mark opened The Oyster & Fish House in Lyme Regis in July 2020 as well as launching his HIX Oyster & Fish Truck in Morcombelake, selling wet fish and seafood from Lyme Bay Reserve fishermen. He opened The Fox Inn pub in Corscombe in December 2020 which focuses on local meat and game dishes with it’s own Kitchen Garden supplying the chefs with fresh vegetables and herbs every day.

Ben Bartlett, Masterchef of Great Britain

Ben is one of the UK’s foremost demonstration chefs and author of several notable cookery books. His first book “The BBQ Manual” published by Haynes is available in 75 countries and his latest hardback “Essential BBQ Herbs & Spices” has just been published.

He was the first winner of Britain’s Best BBQer and regularly appears on television and radio. This year he will be demonstrating sustainable British seafish and shellfish at 25 Great British Food Festivals across the country.

Last year Ben became an Ambassador for Love British Food and is a Board Member of the Masterchefs of Great Britain.

ben bartlett
Nikki Hawkins, Independent Consultant to the Seafood Industry

Nikki J Hawkins, Independent Consultant to the Seafood Industry

Nikki has been a part of this Seafood competition since 2003. Nikki is from a Hotel and Hospitality background. Having previously worked in developing the foodservice and events sector for the Sea Fish Industry Authority for over 18 years.

She has an extensive knowledge of seafood, the catering sector and culinary arts