International Salon Culinaire 2026 opens for entries

Chef competition International Salon Culinaire’s 2026 edition has opened for entries, with hundreds of culinary professionals set to compete in more than 90 live and static competitions from 30 March to 1 April.

The competition will once again take place during the HRC trade show at London’s ExCeL.

Chefs have until 20 February 2026 to submit their entries here.

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 leading chefs.

Salon director Steve Munkley commented: “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 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 British Institute of Innkeeping (BII). The Craft Guild of Chefs National Chef Team of the Year also returns for 2026, bringing together teams from across the country.

Pastry remains a cornerstone of Salon Culinaire, with the return of the APC’s Dessert of the Year and two new contests: the Valrhona Live Tea Pastry Challenge and the Contemporary Plated Dessert Competition.

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 vice president of the Craft Guild of Chefs; Lesley Herbert, author and college lecturer; Mark Hill, executive chef for the House of Commons; and Stephen Scuffell, vice president of the Craft Guild of Chefs.

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.

Tartari said: “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.”

Barton added: “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.”