International Salon Culinaire has revealed the results from the first day of its prestigious 2026 competition programme, with chefs from across the UK’s hospitality sector recognised for their outstanding culinary skill, creativity and professionalism.

Taking place at Excel London as part of Food, Drink & Hospitality Week, the opening day of competition showcased an exceptional standard across a wide range of live and static classes, from technical skills and classical disciplines through to contemporary culinary innovation.

Among the highlights were the Hygiene Awards, sponsored by Delphis Eco, which recognised excellence in best practice across the live competition kitchens. Winners included Chris Ormshaw and Sonny Batch in the Lamb Challenge heats, alongside Mathew Davy and Pierre-Alexandre Schaeffer in the afternoon sessions.

The Lamb Challenge 2026, sponsored by Dorset Crown (part of ABP), saw strong performances across both heats, with Sonny Batch awarded Gold and Best in Class, while Andy Chan (Compass UK & Ireland) also achieved Gold.

In the Hospital Caterers Association Chef Showcase, multiple competitors achieved Silver awards, with standout Best in Class recognition going to Kerrey Healey and Tasha Day of NHFT Berrywood Hospital.

Other notable results from the day included:

• Joe Timmons (Royal Air Force) securing Gold and Best in Class in the Lactalis Professional Live Cheese Starter competition
• Rishi Chaudhary (Plates) named Best in Class in the Oatly Plant-Based Challenge
• Rick Owens (Craft Guild of Chefs Culinary Team) awarded Best in Class in the Great British Pork Championship
• Jamie Gibbs (Craft Guild of Chefs Culinary Team) taking Best in Class in the Oriental Duck Culinary Showdown heat
• Aisha Joel (Restaurant Associates) winning Best in Class in the Contemporary Plated Dessert competition

Across the static classes, competitors also demonstrated exceptional technical precision, with Gold awards presented in categories including Starter Plates and Restaurant Fish Course, further underlining the depth of talent on display.

Andrew Pantelli, Project Director of International Salon Culinaire, said: “Day one of International Salon Culinaire 2026 has set an incredibly high standard for the competition. The level of skill, professionalism and creativity we’ve seen across both live and static classes is a real reflection of the strength of talent within the UK’s hospitality industry. It’s fantastic to see chefs at every stage of their careers pushing themselves and delivering such consistently outstanding results.”

International Salon Culinaire continues over the coming days, with more competitions, categories and awards celebrating excellence across the culinary profession.

Full results from Monday 30 March are available here: https://internationalsalonculinaire.co.uk/