Chefs from across the Compass UK business took part in the event with representation across its sectors, including: Chartwells, Eurest, ESS, Restaurant Associates and Levy UK + Ireland. Collectively they secured six Best in Class awards, plus one Gold, 12 Silver, 19 Bronze alongside ten Diplomas.

Nick Vadis, culinary director at Compass Group UK & Ireland, said: “Events like these are a great experience to challenge our chefs and for them to learn. It’s also a great opportunity to showcase the industry and encourage others to join.

“Our awards have gone to a wide variety of our talent from our junior apprentices to our more senior exec chefs – demonstrating the importance of investing in our chef talent at all levels and the programmes created for them to progress and develop. With lots of new competitors this year, it is an incredible result. Well done to everyone involved.”

Salon Culinaire provides an opportunity for chefs to test their skills and creativity in a competition environment, set across 120 live and static challenges over a three-day event. Husan Alaqel from Chartwells Independents received the gold medal in the restaurant fish course.

Best in Class awards were honoured to:

• Max Faulkner, Chartwells – Beef and beyond Australian culinary challenge
• Brett Seagrave and Gareth Williams, ESS – Tilda Chef Team of the Year
• Terry McBride, Eurest – Raised Pie
• Charlotte Harris, Chartwells Schools - Main Course Plates
• Nicola Harper, ESS (Craft Guild Entry) – Main Course Plates

Compass Group UK & Ireland is headline sponsor of Salon Culinaire at HRC and has supported the event for more than 25 years.

The HRC event also saw the launch of the Healthcare Chef’s Knowledge – a book led by the NHS and Prue Leith, designed to highlight the importance of food and nutrition in hospitals.

Russell Blake, managing director of healthcare at Compass Group UK & Ireland, added: “Food and nutrition are so important across the NHS – for staff, visitors and of course to support the health outcomes of patients.

“This book emphasises the critical role of good quality food within healthcare and it is fantastic to see the collaboration from experts across the sector. The book has extended our longstanding partnership with the NHS and I am glad we could support to help bring the idea to life.”