During the October final, the judges – Good Food’s Cassie Best and chef Max La Manna – critiqued a vegan midweek meal cooked on the clock to decide on a final five ahead of picking the ultimate winner. Now, we can reveal who came out on top in the 2024 Good Food Rising Stars Awards, plus introduce the four other finalists.
Follow the winner’s journey in our Good Food Rising Stars YouTube series.
Meet the winner: Georgia Hughes
Meet the first ever Good Food Rising Star winner – Georgia Hughes. Georgia particularly impressed the judges with her creative use of a basic vegetable in her standout final dish – curried butter beans served with onions, three ways. Her presented plate was practically licked clean. Her entry recipe – crispy pork massaman ramen – also had major appeal to the shortlisting panel, who praised its inventive flavours, comforting cookability and picture-perfect finish. During the competition, she demonstrated a passion for accessible, flavourful cooking, plus she showed off well-layered dishes and colourful, appetising presentation.
Georgia says: “Taking part in the Good Food Rising Stars competition was an incredible experience. I loved getting creative with the brief as it pushed me to think beyond the regular recipes I usually make. One of the best parts was meeting the other talented finalists who share a similar passion for food. It was amazing to connect with them and share experiences.
As someone who usually shares recipes on social media, it’s rare to receive truly honest feedback on my dishes. That’s why getting feedback from Max and Cassie was such a highlight for me. I entered the competition hoping to make it to the final, so I was so excited—and a little shocked—to come away with a win! Knowing my recipes will be published with Good Food feels surreal. It’s such an incredible opportunity, and I’m so grateful to have been a part of it.”
Georgia’s bio:
Georgia is a freelance recipe developer. Originally launching her career in marketing, Georgia soon discovered a love for recipe development and content creation that inspired her to shift gears and pursue food full-time. Her approach to cooking focuses on simplicity and flavour, creating recipes that are approachable and packed with taste.
Over the past two years, she has collaborated with a range of brands, including HexClad and Aldi, bringing her recipes to wider audiences. Beyond her brand partnerships, Georgia shares her recipes and cooking tips on her Instagram page, where she engages a growing community of food lovers.
Entry recipe: crispy pork massaman ramen
Finals dish: curried butter beans served with onions three ways
Instagram handle: @bigdishenergyy
Meet the runners-up
Sofia Antona – highly commended
Sofia’s entry video showing her crispy chilli chicken kimchi mayo sandwich really stood out during shortlisting – the panel praised it for being a recipe they wanted to cook and eat. In the finals, she made fasolakia, a Greek vegetable stew. Cassie and Max were impressed that she made the dish, including homemade pasta, in under an hour. They loved to see how passionate Sofia was about her dish and said that she clearly knows how to make food people want to eat.
Sofia’s bio:
“Food has always been my biggest obsession. Growing up in my parents’ restaurant, which has held a Michelin star for almost 25 years, gave me access and a hugely inspiring grounding in incredible quality food from a young age. Always finding myself in the kitchen, predominately baking, I went on to study nutrition and food science at the University of Reading to further my knowledge around topics of food chemistry, human physiology, microbiology and nutritional science.
“After spending a number of years in the food industry as a nutritionist (ANutr) and food product developer, I now work in food TV and also continue my love of food outside of work, trying new recipes, eating at new restaurants and always baking.”
Entry recipe: crispy chilli chicken kimchi mayo sandwich
Finals dish: fasolakia with homemade cavatelli pasta
Instagram handle: @sofiabakes
Farzanah Nasser – highly commended
Farzanah’s entry video was for a striking healthy green cracker, in which she used her training as a nutritional therapist to explain the health benefits of her recipe. Her finals dish of peanut & squash curry was praised by the judges for its zero-waste approach. They also said that Farzanah’s knowledge around nutrition and wellbeing was fascinating, and she was passionate in the delivery of her dish.
Farzanah’s bio:
“I’m Farzanah, a nutritional therapist and functional medicine practitioner, a mother of three boys, and the founder of a clinic dedicated to supporting people on their health journeys. My specialisations are skin, hormone and gut health.
“In my twenties I faced several health challenges, including hormonal imbalances, gut issues and near burnout. I didn’t want a quick-fix pill for each symptom – I wanted to uncover the root cause. This led me to study nutrition for three years and then further train with the Institute for Functional Medicine. This path revealed the true healing power of food and empowered me to make changes that ultimately reversed my conditions. Today, I’m deeply passionate about food and recipe development, inspired by my journey to healing.
“I believe it’s essential to enjoy the foods that bring us joy while also choosing those that nourish us and support long-term health and vitality.
“Originally from India, I grew up in the UK, with parents who were born and raised in East Africa. Our family moved frequently and I have also lived in Hong Kong, Canada and the USA, where my parents are now settled. This exposure to diverse cultures and cuisines has enriched my appreciation of food and shaped the way I create recipes, blending flavours and influences from around the world. When I am not working I love hiking, spending time outdoors, practising yoga, reading and travelling.”
Entry recipe: green cracker
Finals dish: zero-waste peanut & squash curry
Instagram handle: @farzanahnasser_nutrition
Archie Herbert
Archie’s entry video stood out as being well produced and he had a natural, fun charisma on camera. In the finals, he made a vegan vodka pasta, which was executed well, using vegan ‘nduja and coconut milk in place of non-vegan ingredients. The sauce was rich, with a mild coconut flavour and a nice kick of heat. He finished the dish with a vibrant pistachio pesto which bought a welcome pop of colour.
Archie’s bio:
“My favourite thing in life is cooking and sharing food with the people I love. For the past eight years I’ve taken my street food business, Archie’s Toastie Shop, to music festivals across the country, from the iconic Glastonbury to the infamous Boomtown.
“Growing up as the youngest of six, food was central to our family. My first job was cleaning at our family bakery, Hobbs House. Using our family’s sourdough bread inspired me to start my own street food business.
“When I’m not making toasties, I love to travel, exploring flavours and cuisines that inspire my cooking. From the most indulgent Michelin-starred ramen in Tokyo to enjoying the bold flavours of street tacos al pastor in Mexico City, each experience enriches my palate.
“Today, my passion for food keeps growing. Creating content online and hosting supper clubs allows me to connect with others who share this love for food.”
Entry recipe: leftover roast pork belly bánh mì
Finals dish: vegan ‘nduja vodka pasta
Instagram handle: @archieherbert
Olive Ezike
Olive made it through to the finals with her video on traditional Nigerian puff-puff, where she demonstrated a natural and charming presenting style. In the finals, she impressed Cassie and Max with her neat and stylised plating. Her rich tofu stew was well seasoned and perfectly spiced, and the rice was nicely cooked. Air-fried plantain added sweetness to the dish. The judges enjoyed learning that Olive first created this dish during lockdown, when she taught herself to cook.
Olive’s bio:
“My passion for cooking started simply: I love to eat and, as a student, I quickly realised that learning to cook was the best way to enjoy great food on a budget. But cooking soon became more than a necessity – it turned into a creative outlet. My cooking style is all about variety – when I eat, I crave different flavours and textures on my plate, so I love to fuse dishes and add new twists. I especially love savoury, spicy foods with bold, Nigerian-inspired flavours that make my nose run. From adding a Naija twist to a sandwich to crafting dishes with vibrant, eye-catching presentation, I make sure every meal looks as good as it tastes.
“In the kitchen I value creativity over strict methods, adjusting as I go and finding joy in the freedom to blend and create. This approach made it challenging to write down precise recipes but I’ve loved sharing my dishes with others through Vincooks, my side hustle and growing brand. Originally just a way to clear space on my phone by posting food pics, Vincooks has become a well-loved name in my community, known for the joy and aroma it brings to others. I’m proud of that.
“Ultimately, my goal is to open chain restaurants under Vincooks, creating memorable dining experiences and sharing unique recipes with people everywhere. I may not have all the steps mapped out yet, but I’m excited for the journey ahead.”
Entry recipe: puff-puff
Finals dish: tofu lockdown
Instagram handle: @Vin.cooks
How did we pick the Good Food Rising Stars 2024
The talent search began in September with a call-out for entries, promoted across Good Food’s digital channels. We asked applicants to submit the recipe that meant the most to them, plus a video demonstrating how it’s made and the story behind the dish.
The entries were then shortlisted by a judging panel who decided on a final eight contestants to take through to the cook-off, hosted at Sauce at The Langham in London in October.
On the finals day, the eight contestants cooked for judges Max La Manna, chef and Good Food contributor, and Cassie Best, Good Food’s head of food. The challenge was a vegan, midweek meal, cooked in under an hour, with the judges looking for an inventive recipe that was in line with our planet-friendly approach to cooking. This was then tasted by Max and Cassie, and at this stage the contestants were whittled down to a final five.
In the final round, Cassie and Max judged the contestants against a pre-set criteria. After intensive deliberation, the ultimate winner was crowned, alongside two highly commended finalists.
Watch the Good Food Rising Stars YouTube series to see the judging process in action.
What’s coming next?
The final five have their recipes live on the Good Food website – scroll down to cook them. In addition, you’ll also find Georgia’s winning butter bean dish. Georgia is on the bill for the Good Food Show Winter at Birmingham NEC from 21st-24th November, plus she will appear on Good Food social channels and have more recipes published next year.
Make the Rising Stars recipes
Georgia’s crispy pork massaman ramen
Georgia’s curried butter beans served with onions three ways
Sofia’s crispy chilli chicken kimchi mayo sandwich
Farzanah’s zero-waste peanut & squash curry
Archie’s leftover roast pork belly bánh mì