The programme showcased the ‘exceptional’ talent, creativity and technical skill across the UK’s hospitality and catering sector. Across live theatre competitions, static displays and skills challenges, chefs and hospitality professionals competed at the highest level, with Best in Class awards recognising the standout performer in each category.

Steve Munkley, salon director, said: “What makes Salon Culinaire so special is the breadth of talent on display. From seasoned professionals to the next generation of chefs, the competition provides a platform to showcase skills at the very highest level. The Best in Class winners represent the very best of our industry today, and the future of hospitality tomorrow.”

Several organisations delivered particularly strong performances across the three days. The Craft Guild of Chefs Culinary Team was among the most successful, securing multiple Best in Class titles across both live and static competitions.

Compass Group UK & Ireland, headline sponsor of International Salon Culinaire 2026, also delivered an impressive showing. Competitors from across its businesses achieved multiple podium finishes, including at least two Best in Class titles and numerous gold and silver awards, underlining the strength and depth of talent across the group.

Other strong performers included Lexington, Fooditude, and Capital City College, each achieving multiple medal wins and Best in Class accolades. Live Theatre Best in Class winners will enjoy a trip to the headquarters of Unox in Padua, Italy, to learn more about the brand and to enjoy some famous Italian hospitality.

Andrew Pantelli, project director, added: “International Salon Culinaire continues to set the benchmark for culinary competition in the UK. The standard this year has been exceptional, with chefs at every level demonstrating not only technical excellence but real creativity and professionalism.

“It’s fantastic to see such a wide range of organisations represented, from leading contract caterers to independent venues and colleges. We were delighted this year to benefit from the support of the Savoy Educational Trust, enabling Salon to bring more colleges to the event from around the UK.”

Best in Class winners:

Monday 30th March

• Lamb Challenge 2026 – Sonny Batch (Lexington)
• Hospital Caterers Association Chef Showcase – Kerrey Healey (NHFT) and Tasha Day (NHFT)
• Lactalis Professional Live Cheese Starter – Joe Timmons (Royal Air Force)
• Oatly Plant Based Challenge – Rishi Chaudhary (Plates)
• Great British Pork Championship – Rick Owens (Craft Guild of Chefs Culinary Team)
• Oriental Duck Culinary Showdown (Heat 1) – Jamie Gibbs (Craft Guild of Chefs Culinary Team)
• Contemporary Plated Dessert – Aisha Joel (Restaurant Associates)
• Show/Presentation Platter – Nathan Clark (Craft Guild of Chefs Culinary Team)
• Starter Plates – Alessio Sneider (Craft Guild of Chefs Culinary Team)
• Restaurant Fish Course – Ariel Laureano (Marketchefs @ ICLondon The O2)

Tuesday 31st March

• Junior Perfect Pasta – Rosa Mendes (Black Peppermint Food Company)
• Oriental Duck Culinary Showdown (Heat 2) – Alex Rowbottom (Hoar Cross Hall)
• Live Sweet Tea Pastry Challenge – Joseph Bradley (Ham Yard Hotel)
• Tilda Chef Team of the Year – Michael Broad & Elizabeth Mackenzie (Fooditude Ltd)
• Dessert of the Year – Rocco Nung (Mark Poynton at Caister Hall Hotel)
• National Chef Team of the Year – Daniel Burrell & Chris Willis (Lexington)
• Apprentice Challenge – Andreea Ionita (Holroyd Howe)
• Junior Terrine Display – Lucas King (Craft Guild of Chefs Culinary Team)
• Junior Restaurant Fish Course – Lucas King (Craft Guild of Chefs Culinary Team)
• Junior Dessert Plates – Toby Barrow (Lloyds of London)
• Raised Pie – Terrie McBride (Eurest)
• Petit Fours – Rishitha Liyange (Horwood House Hotel)
• Main Course Plates – David Bryant (Restaurant Associates)
• Dessert Plates – Narayan Shrestha (Craft Guild of Chefs Culinary Team)
• Student Bread Rolls & Loaf – Antonella Olmo (Capital City College)

Wednesday 1st April

• Mystery Basket Grand Prix – Simon Barton & Joe Timmons (Royal Air Force)
• Alaska Seafood Masters – Alessio Sneider
• Pub Chef of the Year – James Collins (The Bridge Inn & Ferry)
• British Lion Eggs Global Eggcellence Challenge – Roselle Wu (Compass)
• Perfect Pasta Senior – Alessio Sneider
• Hot Restaurant Platter – Rick Owens (Craft Guild of Chefs Culinary Team)
• Viennoiserie – Chidhanand Gajjelli (Pan Pacific London) and Hansana Ashen Perera-Makola (Aqua Group)
• Restaurant Fish Course – David Bryant (Restaurant Associates)
• Student Petit Fours – Mya Simmons (Westminster Kingsway College)
• Student Pastry – Poppy Curness (Basingstoke College of Technology)