Trafford student Advances to National Finals of Riso Gallo UK & Ireland

Rising culinary talent Liam Ainsworth, aged 18, studying at Trafford College, has been named winner of the North-West Heat of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2026, securing his place in this year’s highly anticipated Grand Final.

Liam impressed judges with his dish: Mushroom Risotto, showcasing creativity, technical skill, and a strong commitment to sustainability, his dish stood out among a competitive field of young chefs.

“Liam’s mushroom risotto was a comforting yet surprisingly sophisticated dish, full of rich, layered flavours. What at first seemed like a simple, unassuming dish was elevated through thoughtful technique and presentation. The creamy mushroom sauce hidden at the bottom added an element of surprise as you ate, bringing both visual interest and an extra depth of flavour.

The dish delivered deep umami notes, created through a mix of different mushrooms and a carefully developed, savoury stock. Overall, it transformed a humble dish into something refined, balanced, and memorable.” Said the judging panel.

Speaking about his inspiration, Liam said: “I chose this dish, as I went mushroom farming with my grandad on his estate when I was a child, so it’s a tribute to him”.

Liam will now compete in the Grand Final at Tottenham Hotspur Stadium in London on 1st June 2026. Finalists will cook live for an esteemed panel of industry-leading chefs, including Paul Gayler MBE, Mark Reynolds (Tottenham Hotspur Stadium), and Michelin-starred chef Fabio Pisani from Il Luogo Aimo e Nadia in Milan.

The overall winner will be awarded an all-expenses-paid, three-day work experience in Milan with Chef Pisani and his team. The runner-up will receive a prestigious stage at the Italian Embassy in London.

Open to student chefs and apprentices aged 17–23, the competition celebrates the next generation of culinary talent while promoting sustainable cooking practices. Riso Gallo, a pioneer in sustainable rice production and official supplier to Tottenham Hotspur Stadium, encourages participants to minimise food waste and maximise ingredient use.

“By reducing food waste, we can help to create a positive impact on climate change,” said Jason Morrison, Managing Director of Riso Gallo UK. “We want young chefs to take responsibility for their creations and help shape a greener future for food.”

The Riso Gallo UK & Ireland Young Risotto Chef of the Year 2026 is proudly supported by The Craft Guild of Chefs, Koppert Cress, Essential Cuisine, Chef & Restaurant Magazine, Masterchefs GB, Filippo Berio, Ariane Fine Porcelain and Arla Pro.