On Monday (23 February), at an awards presentation held at CORD by Le Cordon Bleu on Fleet Street, London, Fin MacDonald, Junior Sous Chef at The Dipping Lugger in Ullapool, Ross-shire, was presented with a Rising Star Award by the National Restaurant Awards.
The independently judged Rising Star Awards are designed to shine a light on emerging talent across the UK’s restaurants, recognising front of house professionals, sommeliers, and chefs who are making their mark on the industry.
On the day, Fin joined his fellow nominees for a special lunch, where they had the opportunity to connect with their peers. Afterwards, each of the 25 members of the ‘Class of 2026’ was presented with a trophy to mark their inclusion. Three additional special awards were also presented: Rising Star 2026 Chef was awarded to Jamie Keeble of Restaurant Myse, North Yorkshire; Rising Star 2026 Front of House went to Becca Lewis of Dongnae, Bristol; and Rising Star 2026 Sommelier was awarded to Maria Boumpa of Da Terra, London.
Now in its second year, the Rising Star Awards celebrates those who embody the highest standards of professionalism in their chosen discipline and who are carving out a path as the restaurant industry’s future leaders.
On receiving his award, Fin said:
“I didn’t think for one minute that I’d be presented with an award, let alone a Rising Star Award from the National Restaurant Awards. I’m a little lost for words, if I’m being perfectly honest. But I’d really like to thank Robert Hicks and Helen Chalmers, the owners of The Dipping Lugger, and my head chef, David Smith, for supporting me and helping me grow as a chef, for giving me the opportunity to do stagiaires and continuing to push me forward.”
Robert Hicks, co-owner of The Dipping Lugger, added:
“Fin just embodies what this industry is all about – enthusiasm, dedication, sheer hard work, and a willingness to roll up your sleeves and get stuck in, no matter what level you’re at. At the end of the day, you’re only as good as the team around you, and Fin is a credit to ours. Massive congratulations – well done!”
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