Southsea's Spice Merchants represents the region as 15 chefs battle it out for Asian Restaurant & Takeaway Awards (ARTA) 2026 National Chef of the Year Cook-Off Competition
Chefs representing 15 UK regions compete at Cambridge Regional College after more than 1,200 businesses were nominated nationwide
An Indian restaurant based in Southsea took part in a prestigious competition as they faced off against 14 other curry houses in a national cook-off.
Spice Merchants based in Osborne Road beat off competition from 1,200 businesses to be included in the final of the Asian Restaurant & Takeaway Awards (ARTA) 2026 National Chef of the Year Cook-Off Competition.
The chefs representing 15 regions of the UK gathered at Cambridge Regional College on Monday, September 7 to showcase technical skill, creativity, flavour and the ability to perform under pressure in a live professional kitchen.
How Spice Merchants fared will not yet be revealed with the identity of the ARTA 2026 National Chef of the Year under wraps until the winner is announced at the ARTA Grand Finale and Gala Evening on Monday, October 12 2026, at the London Hilton on Park Lane.
Held in partnership with Cambridge Regional College, with ChefOnline as Strategic Partner, the competition forms a key part of the judging programme for the seventh annual ARTA.
This year, more than 1,200 restaurants and takeaways were nominated nationwide, with businesses considered against key measures including quality of food, quality of service, value for money and food hygiene standards, alongside customer feedback through Google and Tripadvisor reviews.
The process is designed to identify and celebrate restaurants, takeaways and culinary professionals demonstrating outstanding standards within the UK Asian hospitality sector.
Chefs participating in the National Cook-Off represented businesses from 15 regions across the UK:
Region: West Midlands
Business: Tikka Town
Town/City: Birmingham
Region: South West
Business: Two Chefs Indian Restaurant
Town/City: Weston-super-Mare
Region: North East
Business: The Vine Indian Cuisine
Town/City: Mosborough, Sheffield
Region: North London
Business: Ruhit's Indian Cuisine
Town/City: London
Region: Wales
Business: Elaichi
Town/City: Carmarthen
Region: South Central
Business: Spice Merchants
Town/City: Southsea, Portsmouth
Region: Kent
Business: Spice Village Indian Restaurant
Town/City: New Ash Green, Longfield
Region: North West
Business: Junoon
Town/City: Helsby, Frodsham
Region: Scotland
Business: Gurkha Kitchen
Town/City: Ellon
Region: Surrey
Business: New Anarkali Indian Restaurant & Takeaway
Town/City: East Molesey
Region: Essex
Business: Kusturi Indian Restaurant
Town/City: Colchester
Region: Northern Ireland
Business: Bangla
Town/City: Bangor
Region: Hertfordshire
Business: Aroma Lounge
Town/City: Hatfield
Region: East Anglia
Business: Jomidar Mahal
Town/City: Littleport, Cambridge
Region: East Midlands
Business: Spices of Paradise
Town/City: Bedford
Competitors were presented with an extensive selection of fresh ingredients from which to create their dishes, including king prawns, rack of lamb, chicken and sea bream, together with an array of seasonal vegetables, pulses, fresh herbs and spices.
The broad choice allowed chefs to demonstrate their individual approach, testing their knowledge of ingredients, technical ability, creativity and adaptability.
Their performances were assessed across hygiene, technique, use of ingredients, creativity, presentation, flavour, appearance, texture and aroma.
The competition was assessed by a panel bringing together experience from professional kitchens, culinary education and the restaurant industry:
- Graham Taylor — Assistant Head of Department & Commercial Lead for the College and ARTA Judge
- Chad Rahman — Executive Chef, member of the Craft Guild of Chefs and Chaîne des Rôtisseurs, and ARTA Judge
- Lauren Gregg — Level 1 & 3 Course Lead, Professional Chef Diploma, LIQA, Cambridge Regional College
- Mujibur Rahman — Restaurateur and former Councillor and Mayor of Corby
Students from Cambridge Regional College also demonstrated their culinary skills by preparing and serving lobster for the participating chefs and guests. Their involvement brought experienced industry professionals and emerging talent together, highlighting the importance of practical training and stronger links between education and industry in developing the chefs of the future.
Chad Rahman, Executive Chef and ARTA Judge, who has been involved in numerous culinary competitions, praised the freedom and diversity offered to competitors.
He said: “I have been involved with many culinary competitions over the years, and this is only the second time I have seen such a diverse range of ingredients made available for chefs to choose from.”
“That freedom allows you to see what a chef can really do — how they understand ingredients, combine flavours, adapt and use their creativity under pressure. The diversity of dishes and ideas from chefs representing different parts of the country was particularly impressive.”
Reflecting on ARTA’s development, he added: “ARTA has grown organically year after year into an important national platform for recognising the people and talent behind this industry. Its commitment to championing chefs, encouraging culinary excellence and raising professional standards deserves real recognition.”
Graham Taylor, Assistant Head of Department & Commercial Lead for the College and ARTA Judge, said: “The standard demonstrated by the chefs was extremely encouraging. The competitors brought a diverse range of skills, passion and a real desire to showcase their abilities. This year, we have also seen a noticeable improvement in food safety, core culinary skills and the way chefs worked with greater dexterity and fluidity in the kitchen.”
“It was particularly encouraging to see chefs working alongside their restaurant managers to prepare and cook traditional dishes that are currently being served in their own establishments. A great chef needs more than the ability to produce a good dish — technique, discipline, organisation, consistency and a strong understanding of ingredients are all essential.”
“The National Cook-Off gives chefs an opportunity to demonstrate these qualities in a competitive environment while encouraging the continued development of professional standards across the industry.”
Dr Mohammed Munim, Founder and Chairman of ARTA, said: “Our chefs are at the heart of the UK Asian hospitality industry. Behind every great restaurant and takeaway are people whose skill, dedication and creativity deserve to be recognised, and the National Cook-Off gives that talent a national stage.”
“Asian restaurants and takeaways have made an extraordinary contribution to British food culture, entrepreneurship, employment and communities across the country. But our future success will depend on how effectively we develop skills, encourage professional standards and inspire the next generation to see hospitality as a rewarding career.”
Commenting on the partnership with Cambridge Regional College, he added: “Bringing experienced chefs together with emerging culinary talent is exactly the kind of connection our industry needs. We are delighted to work in partnership with Cambridge Regional College and grateful to everyone who helped make this national competition possible.”