)
)
)
International Salon Culinaire Day 3: Excellence across every level of the kitchen
The final day of International Salon Culinaire, sponsored by Compass Group UK & Ireland, brought three days of competition at Excel London to a close, showcasing the full breadth of culinary talent across the industry, from established chefs refining their craft to students demonstrating the technical skills that will shape the sector’s future.
Project Director Andrew Pantelli said: “International Salon Culinaire continues to be a vital platform for the industry, celebrating both emerging and established talent while setting the benchmark for culinary excellence. The level of skill, professionalism and creativity we see each year is a testament to the strength of hospitality and the people driving it forward.”
Senior competitions highlight technical excellence
Day three featured a strong line-up of senior competitions, each demanding precision, creativity and consistency under pressure.
In the Mystery Basket Grand Prix, sponsored by Fresh Direct, competitors were challenged to create dishes from a surprise selection of ingredients. Simon Barton and Joe Timmons, both representing the Royal Air Force, were awarded Gold and named Best in Class, reflecting their ability to deliver high-level dishes under intense time constraints.
The Alaska Seafood Masters, sponsored by the Alaska Seafood Marketing Institute, showcased expert handling of seafood, with Alessio Sneider securing Gold and Best in Class for his standout performance.
In the Pub Chef of the Year 2026, sponsored by Essential Cuisine, James Collins of The Bridge Inn & Ferry achieved Best in Class with a Silver medal, highlighting the continued evolution and elevated standards of pub dining.
The British Lion Eggs Global Eggcellence Challenge saw Roselle Wu of Compass take Best in Class with a Silver medal, demonstrating technical precision and creativity with a single core ingredient.
In Perfect Pasta – Senior, Alessio Sneider, representing the Craft Guild of Chefs Culinary Team, added to his success by taking Best in Class, reinforcing his consistency across multiple competitions.
Additional senior highlights included the Hot Restaurant Platter for Two, where Rick Owens secured Gold and Best in Class, and Viennoiserie, where Chidhanand Gajjelli of Pan Pacific London achieved Gold and Best in Class.
Rising stars take the spotlight
Student competitions once again formed a central part of the day, offering a glimpse into the next generation of chefs entering the industry.
In Student Petit Fours, Mya Simmons of Westminster Kingsway College achieved Gold and Best in Class, delivering a refined and technically accomplished selection.
The Student Pastry (Sponge Class) saw Poppy Curness of Basingstoke College of Technology take Best in Class, while Prepare a Best End of Lamb highlighted strong technical ability across competitors, with Sergiu Ionescu of West London College named Best in Class.
In butchery, Chicken for Sauté delivered a particularly high standard, with Jada Anderson of University College Birmingham awarded Gold and Best in Class.
Fish preparation classes also impressed, with Plaice Filleting won by Jennifer Whitty of University College Birmingham, who secured Gold and Best in Class, while Sea Bass/Trout Preparation saw Timothy Stettler of Capital City College take Best in Class.
In skills-based categories, Charlie Walsh led the Amuse Bouche class with a Silver Best in Class result, while Lacey Thompson of Hull College achieved Gold and Best in Class in Roll Shaping.
Front-of-house excellence was also recognised, with Charlie Nicklin of Hull College taking Gold and Best in Class in Table Laying, and Evelyn Barton of Hull College achieving Gold and Best in Class in Cocktail Mixology.
A comprehensive showcase of hospitality skills
What defined the final day was the sheer range of disciplines on display. From classical cookery and seafood to pastry, butchery and service skills, International Salon Culinaire continues to provide a comprehensive platform that reflects the full spectrum of hospitality.
As the competition drew to a close, day three reinforced Salon Culinaire’s role not only as a benchmark for excellence, but as a vital space for learning, progression and recognition across every level of the industry.
View the full list of winners on the Salon Culinaire website
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
){kind=logo}
)
)
)
)
)
){kind=logo}
){kind=logo}
)
)
)
)
)
)
)
)
)
){kind=logo}
)
){kind=logo}
)
)
)
)
)
)
){kind=logo}
)
)
)
)
)
)
)
){kind=logo}