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Tilda Chef Team of the Year Best in Class winners enjoy exclusive behind-the-scenes Wembley Stadium experience
Winning Best in Class in the Tilda Chef Team of the Year 2026 competition at the International Salon Culinaire earned Michael Broad and Elizabeth Mackenzie of Fooditude Ltd an exclusive behind-the-scenes experience at Wembley Stadium, offering a unique insight into large-scale sports and event catering at one of London's most iconic venues.
Supported by the Craft Guild of Chefs, the competition challenged chefs to think differently about the role food plays in supporting health, energy and recovery, while showcasing the versatility of Tilda rice.
Food with a purpose
The 2026 competition centred around the theme 'Food as Fuel – Real World Nutrition', challenging teams of two to create a nutritionally balanced main course and dessert in just 45 minutes, using Tilda rice as a core ingredient in both dishes.
Rather than treating rice as an accompaniment, competitors were encouraged to make it the hero of the plate, demonstrating its role as a functional ingredient capable of supporting active lifestyles. Each menu needed to be high in complex carbohydrates and protein, while incorporating ingredients known to support energy, recovery or immunity.
Judges assessed the teams on nutritional impact, creativity in the use of Tilda rice, flavour and texture, presentation, teamwork and technical skill, rewarding dishes that combined culinary excellence with real-world application.
Behind the scenes at Wembley Stadium
As part of their prize, Michael and Elizabeth were welcomed to Wembley Stadium by Harry Lomas MBE, Head of Culinary at Delaware North UK, for an exclusive behind-the-scenes tour of one of the UK's most prestigious catering operations.
The visit gave the pair the opportunity to explore the stadium's kitchens and catering facilities while gaining valuable insight into the scale and complexity of delivering food and hospitality at one of the country's busiest event venues. Hosted by Harry Lomas MBE, the experience offered a fascinating look at the planning, logistics and teamwork required to cater for thousands of guests during major sporting fixtures and entertainment events.
A prize that inspires future career
The Tilda Chef Team of the Year prize was designed to extend the learning beyond the competition kitchen, giving chefs the chance to experience another side of the hospitality industry and gain inspiration from experienced professionals working at the highest level.
Jo Witchell, Commercial Foodservice Marketing Manager at Tilda,, commented: "A huge thank you to Harry Lomas MBE and his team at Wembley Stadium for giving our winners such a warm welcome and an unforgettable behind-the-scenes experience. It was a fantastic opportunity to showcase the incredible scale and professionalism of stadium catering and the wonderful Tilda rice dishes they created were delicious.
"Michael and Elizabeth were wonderful winners for our Tilda Team Chef of The Year competition. Their enthusiasm, curiosity and passion for great food were evident throughout the visit, and it was a pleasure to see them making the most of every opportunity. At Tilda Foodservice, we're committed to supporting the next generation of chefs, and experiences like this help inspire talented professionals to continue developing their skills and careers."
Andrew Pantelli, Salon Project Director, added: "We're incredibly grateful to Tilda for their continued support of the International Salon Culinaire and for creating a prize that offers genuine value to competing chefs. Experiences like this go far beyond the competition itself, giving winners the opportunity to step inside one of London's most iconic venues and learn from industry leaders such as Harry. It's a fantastic way to showcase the breadth of opportunities within hospitality while inspiring chefs to continue developing their skills and careers."
Championing the next generation of chefs
By combining competition with meaningful industry experiences, the Tilda Chef Team of the Year competition continues to invest in the next generation of culinary talent.
The opportunity to see stadium catering up close provided Michael and Elizabeth with valuable insight into another specialist area of the hospitality industry, demonstrating how chefs can apply their skills across a wide range of exciting career paths.
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