News

Historic chef competition International Salon Culinaire has opened for entries, with hundreds of culinary professionals set to compete in more than 90 live and static competitions from 30 March to 01 April. 

Since 1902, International Salon Culinaire has provided an opportunity for chefs from the UK and around the world to put their creativity to the test and demonstrate their skills in front of panels of industry leading chefs. 

Salon Director Steve Munkley comments: “The demand for skilled chefs has never been higher, and it’s vital that we continue to attract and nurture new talent. HRC and International Salon Culinaire give our industry the chance to come together, showcase what we do best, and inspire others to be part of this incredible profession. 

“To everyone competing this year: embrace the challenge, enjoy the experience, and take every opportunity to learn and grow. I hope International Salon Culinaire gives you the confidence and motivation to push your skills even further.” 

The 2026 line-up features the return of several popular competitions alongside new and refreshed challenges designed to test skill, creativity, and purpose. The Tilda Chef Team of the Year 2026 will focus on Food as Fuel, tasking chefs with creating nutrient-rich dishes designed to power elite athletes. 

The Pub Chef of the Year 2026 competition will take on the theme Small Plates for Families, with finalists taking part in a pre-show mentor day hosted by Essential Cuisine and the BII. The Craft Guild of Chefs National Chef Team of the Year also returns for 2026, bringing together teams from across the country to compete for one of the industry’s most respected titles. 

Pastry remains a cornerstone of Salon Culinaire, with the return of the APC’s Dessert of the Year and the new Valrhona Live Tea Pastry Challenge. An additional Contemporary Plated Dessert Competition will add another layer of excitement to the pastry line-up. 

Also new for 2026 is the Oriental Duck competition in association with Lee Kum Kee and British Lion Eggs for the all-new Global Eggcellence Challenge. 

The Chairs of Judges for 2026 are David Mulcahy, Culinary Consultant and VP of the Craft Guild of Chefs; Lesley Herbert, Author and College Lecturer; Mark Hill MBE, Executive Chef for the House of Commons; and Stephen Scuffell, VP of the Craft Guild of Chefs. 

Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland, and Chef Ambassador to the NHS Supply Chain, says: “I am a big fan of competitions and International Salon Culinaire is a leading platform for our chefs to show their skills, learn and connect with others. I always enjoy seeing our chefs at all levels take part and watching them thrive in this environment. 

“We are all looking forward to the competition and would encourage others to take part, so that we can really show off what our industry has to offer.” 

Welcoming new judges for 2026 

New judges joining the Salon Culinaire panel this year include Simon Barton, Executive Chef, RAF Wittering; Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort; Emmanuel Bonneau, Executive Pastry Chef, Mandarin Oriental; Franciane Tartari, Executive Pastry Chef, The Goring; and Jasbeer Dawar, Executive Chef, Hilton Wembley. 

Franciane Tartari, Executive Pastry Chef, The Goring, comments: “I’m truly honoured to be joining the judges’ panel for the International Salon Culinaire for the first time. This competition has long been a celebration of creativity, skill, and excellence in our industry, and I’m thrilled to contribute as both a judge and supporter, helping to spotlight the next generation of culinary talent.” 

Simon Barton, Executive Chef, RAF Wittering, adds: “I still remember my first competition in 2018 — unsure, excited, and full of hope. Fast forward to 2025, standing proud with a Gold Best in Class felt like a dream realised. Now, in 2026, stepping onto the other side of the table as a judge at Salon Culinaire is more than an honour — it’s a deeply personal milestone that brings my journey full circle.” 

Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort, says: “It’s a privilege to join the judging panel for International Salon Culinaire 2026. Many of my own milestones as a pastry chef were shaped through competitions organised by Salon Culinaire, which played a significant role in my development and helped refine my craft. Pastry is a discipline built on precision, creativity and consistency, and supporting young chefs as they grow in these areas has always been central to my career.  

“I’m passionate about helping chefs discover their own potential through these challenges. Returning to Salon Culinaire – this time as a judge – is an honour, and I look forward to recognising and encouraging the exceptional pastry talents competing this year.” 

Find out about all the competitions taking place as part of this year’s event, and learn more about how to enter, at internationalsalonculinaire.co.uk. The deadline for entries is 20 Feb 2026.