Exeter Student Wins Regional Heat in Risotto Competition
Rising culinary talent Tansi Williams, aged 18, studying at Exeter College, has been named winner of the South West Heat of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2026, securing her place in this year’s highly anticipated Grand Final.
Tansi impressed judges with her innovative dish: Heritage Carrot Risotto, showcasing creativity, technical skill, and a strong commitment to sustainability, her dish stood out among a competitive field of young chefs.
“Tansi transformed a humble carrot into a beautifully balanced risotto, showcasing excellent flavour and texture; the rice was cooked perfectly with a classic, creamy consistency. This capable and talented student chef has the potential to create a truly winning dish at the grand final in June.” Saidthe judging panel.
Matthew Pickett, Deputy Head of Faculty (Hospitality, Hair and Beauty) Exeter College added; “I'm lucky to try Tansi’s food on a regular basis and she has natural talent in abundance, she has a great palette and a style of her own in terms of presentation and flavour. I'm really pleased to see Tansi practice and refine her ideas, utilising the judges feedback and to see how far she can go in the competition. Everyone here at Exeter College is rooting for her and maybe she will emulate Mia, last year's winner of the Riso Gallo Young Risotto Chef Competition, from Exeter College!”
Speaking about her inspiration, Tansi said: “I wanted to do this dish because carrots are seen as a basic kitchen ingredient and I wanted to celebrate it and elevate this ingredient.”
Tansi 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.
For more information, visit: www.youngrisottochef.com
