A thrilling final: Who will walk away with the National Hennessy Hospitality Award on 2 November?

The climax of the competition for the National Hennessy Hospitality Award (NHGP) is drawing near. On 28 September 2026, the ten finalists competed against one another in the practical round. With challenging practical tests such as table setting, a sales pitch and cocktail mixing, the contestants vied for the title of the Netherlands’ best young host or hostess. The results will be announced on 2 November 2026. during the launch of the 2027 edition of Lekker500.

This year, the ten finalists had to dissect a lobster at the table under the jury’s watchful eye, use it to make a cold salad, and plate it up. They also had to give advice, during a sales pitch, on organising a surprise party for 100 guests. 

During these practical assignments, the finalists were assessed by a panel comprising SVH Master Hostess Cindy Borger, the doyen of Dutch gastronomy and SVH Master Chef Cees Helder, Lisa Pover representing Lekker500, and panel chair Edwin Raben (owner of Edwines School). The panel also included former NHGP winners Max Oude Veldhuis (2021), Teide Schepers (2022), Marèl Disselhorst (2023), Pieter-Jan Kruithof (2024) and Sanne Poppen (2025). Astrid Schreuders provided guidance to the candidates.

Cocktail made with your own ingredients

Another challenge involved making a cocktail using Hennessy Cognac, to which the finalists had to add their own ingredients. The cocktails were judged on behalf of Moët Hennessy Benelux by General Manager Jean-Baptiste Billiet and Senior Brand Manager Steven Maes. 

Jury and profile interview

The rest of the day consisted of a profile piece in the form of an interview with Lekker500 journalist Mieke van Laarhoven about their participation in the competition and their plans for the future. The result can be seen in the 2027 edition of Lekker500. 

During a panel interview, the finalists were put through their paces on all manner of work-related scenarios by the chairpersons or representatives of the Stichting Samenwerking Gastronomische 4 (Bob Bron for Alliance Gastronomique, Bjorn Massop on behalf of JRE-Jeunes Restaurateurs, SVH Master Host and SVH Master Sommelier Johan Kragtwijk on behalf of Les Patrons Cuisiniers, and Michael Hu on behalf of Fine Eastern Restaurants), as well as Lex Gasseling and Eline Verburg, a journalist from De Telegraaf.

Creativity

Jury chairman Edwin Raben looks back on a varied day, during which nerves occasionally got the better of the finalists. “During the table preparation, it was noticeable that contestants sometimes forgot to lay the table properly before starting on the lobster salad. During the cocktail tasting, the great creativity and originality in adding ingredients to the Hennessy Cognac stood out. We saw, amongst other things, syrups and juices made from regional produce. This year we saw a large number of really good cocktails, showing great refinement. Seven of the finalists had taken part before. That clearly forges a bond and means they’re happy to see each other succeed.”

Course of nine months

The competition began in January 2026 when entries opened. The first stage of the competition consisted of a theory test and a wine and food pairing test. During the summer months, the ten remaining finalists were visited by the judging panel at the restaurant where they work. They were assessed in their role as host or hostess whilst serving a meal. They took to the stage for the final time during the practical tests on 28 September. As is tradition, the competition was held at ROC Mondriaan International Hotel and Management School in The Hague.

Impressive prize package

The announcement of the winner and the presentation of the 2026 Hennessy Hospitality Award will take place on 2 November 2026 during the launch of the 2027 edition of Lekker500. This will take place at our venue partner, Culinair Landgoed Parc Broekhuizen in Leersum. 
The winner will take home the challenge trophy (a sculpture by artist Lou Thissen) and will be invited on a study visit to Hennessy’s renowned Château de Bagnolet in Cognac, France. In addition, the winner will receive a bottle of the highly exclusive Hennessy Paradis, worth €1,400, and a cash prize of €2,500. The finalist who creates the best Hennessy Cognac cocktail during the practical round will be offered a WSET Spirits course by Edwines School.

The 10 finalists in no particular order:

            Restaurant name Town

1. Youri van Dijk Apicius Bakkum

2. Sophie Pauws Maeve Utrecht

3. Perry Heneweer Merlet Schoorl

4. Celine Treffers, De Librije, Zwolle

5. Thomas Blokdijk 212, Amsterdam

6. Sjoerd van Dijk Mearkas Eastermar

7. Michelle Leone Éclusier, Bloemendaal

8. Mees Kooring, Lutum, Wijk bij Duurstede

9. Wietse van Eijsden Central Park Voorburg

10. Sam Grimbergen Harvey Rijswijk

About the National Hennessy Hospitality Award (NHGP)

To raise Dutch hospitality to a higher level, the National Hennessy Hospitality Award was established in 1999. The aim is to promote professional, friendly and enthusiastic hospitality and to raise the profile of the profession. Under the banner of the G4, Alliance Gastronomique, JRE Jeunes Restaurateurs, Les Patrons Cuisiniers and Fine Eastern Restaurants are collaborating on the NHGP. In addition, ROC Mondriaan in The Hague is contributing, and Lekker500, S.Pellegrino, Acqua Panna, House of Caviar, the Stichting Vakbekwaamheid Horeca (SVH), Koninklijke Horeca Nederland (KHN), Edwines School, Guide des Chefs and Nespresso are also involved as partners. Although the competition is organised by the G4, entry is not restricted to members of a restaurant association.