LONDON, UK – June 2025 – The heat was on at Tottenham Hotspur Stadium as rising culinary star Mia Walter, aged 19, from Bude, Cornwall, was crowned Riso Gallo UK & Ireland Young Risotto Chef of the Year 2025.

In a thrilling cook-off on 2nd June, thirteen regional finalists showcased their culinary flair before a prestigious panel of judges. Mia emerged victorious with her inventive and sustainable creation: Beetroot and Red Cabbage Risotto, Davidstow cheddar, Cornish apple cider, wild garlic verde with salted and black pepper cashews and sour cream.

Mia wins an all-expenses-paid five day trip to Milan, and a three-day work experience with Michelin-starred chef Fabio Pisani at Il Luogo Aimo e Nadia in Milan, Italy – a dream opportunity for the talented young chef.

Mia said; “This was such a prestigious competition. For me personally it was the most intense that I have been lucky enough to take part in to date, where I was up against some of the best talent and extremely driven individuals.”

She added; “To cook with the Riso Gallo rice, which is of such excellent quality and can tastefully hold its own before you’ve even added anything to it, meant I knew that I wanted to do that purity justice from the get go but whilst still promoting my local and home grown ingredients.

I initially felt very nervous and out of place, but everyone was really lovely and so encouraging!!! During my heat I was certain I had fluffed my dish, I had to think fast and adapt on the spot. I did end up platting my dish differently to how I had envisioned because of these changes, so to then find out that I was the winner was simply overwhelming! I could not believe it, I cried, my mum cried and in that moment I could feel so much support in the room from everyone, not only the chefs but from the entirety of the room which felt like a warm hug from all, there was just so much shared energy and passion. It was an absolute honour to have been apart of this and to have the opportunity to meet and befriend people I’d likely never have got to cross paths with without, just magical.”

Mia is in her 3rd year, at Exeter College, studying Professional Cookery.

Mia’s tutor and Deputy Head of Faculty, Matthew Pickett, said; “This is our 1st year participating in the Riso Gallo Young Risotto Chef of the Year Competition and we have been so impressed by the quality and format of the competition & the support from Jason Morrison and his team has been just incredible.”

“Mia is a very special student and we’re so proud of her ambition and skills, but even more so of her personable and bright personality. She is her own biggest critique, and mentoring Mia is about keeping her pointing in the right direction and allowing her creativity to flow, her winning dish really showcased her love of the West Country and I think perhaps the judges recognised and appreciated this element of her cooking. Swapping out wine for cider and parmesan for Cheddar were bold moves when presenting your dishes to Michelin Star Italian Chefs, but I’m glad she showcased her passion, region and skills, all in one stand out dish and the result speaks for itself. Lastly a huge thank you to the Riso Gallo family for arranging a truley memorable day at Tottenham Hotspur Stadium. Mille Grazie”.

Paul Gayler, Chairman of Judges, said; “I truly love this student chef competition, that seems to go from strength to strength each year. Seeing such an inspiring group of young chefs, cooking with passion, while being encouraged and judged by their esteemed peers is so rewarding, what an experience at such a young age and just starting out in their careers.”

“My fellow judges and I thought Mia’s winning dish was the essence of a well prepared Risotto, keeping the rice as the star of the show, made using zero waste, from locally sourced and gathered foraged ingredients near her west country home. An altogether great risotto to grace any dining experience, well done Mia!”

He added; “A big shout out to all the contestants who gave us a tough decision and one of our most memorable competitions for a few years.”

The judges awarded two runners up; Matthew Beech, from Belfast, has a stage at the Italian Embassy in London; and Shannon Bu, from West London has a stage at The Peninusla Hotel, London with Francesco Dibenedetto.

Regional Finalists:

Jess Padernal – Risotto of Organic Salmon, with Fennel, Oysters, lemon and watercress

(IRELAND)

Kelsey Rees – Asian risotto with mis glazed haddock, crispy egg and pak choi

(KIRKCALDY, SCOTLAND)

Lauren Laird – Goats Gone Wild Risotto!

(KILMARNOCK, SCOTLAND)

Kizzy Bembridge – Risotto in the style of Carbonara

(DRONFIELD, NORTH WEST)

Shannon Bu – Almond and caramelised fennel risotto with dill mayonnaise

(SOUTH EAST)

Liam Lund – Smoked Haddock Risotto

(YORK, NORTH EAST)

Harry Howell – Wild mushroom risotto with crisp parmesan and truffle

(LLANELLI, WALES)

Daniel McGlynn – Pea risotto with scallops, Pea butter, Pancetta and Pea sprouts

(IRELAND)

Tom Callan – Beetroot Risotto

(LIVINGSTON, SCOTLAND)

Lily Mae Blogg – Fresh Asparagus, Crispy Kale, Hazelnut and Rainbow Chard Risotto

(DONCASTER, MIDLANDS)

Mia Walter – Beetroot and Red Cabbage Risotto, Davidstow cheddar, Cornish apple cider, wild garlic verde with salted and black pepper cashews and sour cream

(BUDE, SOUTH EAST)

Ellis Pickles – Mushroom risotto

(LEEDS, NORTH EAST)

Matthew Beech – Spring Vegetable risotto

(BELFAST, IRELAND)

GRAND FINAL – The H Club, Tottenham Hotspur Stadium, London – 2nd June 2025

The final judging panel included chair of judges Paul Gayler MBE; joined by: Mark Reynolds, Executive Chef at Tottenham Hotspur Stadium; Danilo Cortellini, Consultant Chef, Jiri Dvorak, Head Chef at The Italian Embassy, Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni Head Chef at 5 Hertford St, Francesco Dibenedetto, Chef de Cuisine Brooklands at the Peninsula Hotel, in London and food journalist Barney Desmazery.

Jason Morrison, MD Riso Gallo UK commented; “For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. With over 320 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”

It is the eighth year of the competition, aimed at young chefs aged 17-23 years, who are in college education.

Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices for use in their catering facilities.

Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across their operations.

Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2025 is supported by the Craft Guild of Chefs, Koppertcress, Essential Cuisine, Chef & Restaurant Magazine, Masterchefs GB, Filippo Berio and RAK Porcelain.

www.youngrisottochef.com