17 - 19 March 2025 Excel London
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17 - 19 March 2025
Excel London
Enter competitions
Home
Our Competitions
Show submenu for: Our Competitions
Welcome & Why Compete
Live Theatre
Skills Theatre
Salon Display
Sugarcraft
When & Where
Rules and Regulations
2025 Judges
Previous Competitions
Show submenu for: Previous Competitions
2024 Winners Gallery
2024 Image Gallery
Testimonials
Masterclasses
Our History
Our People
Show submenu for: Our People
Ambassadors
Partners
World Food Photography Awards 2025
Contact Us
Co-located Events
News
More
Show more menu items
Home
Our Competitions
Show submenu for: Our Competitions
Welcome & Why Compete
Live Theatre
Skills Theatre
Salon Display
Sugarcraft
When & Where
Rules and Regulations
2025 Judges
Previous Competitions
Show submenu for: Previous Competitions
2024 Winners Gallery
2024 Image Gallery
Testimonials
Masterclasses
Our History
Our People
Show submenu for: Our People
Ambassadors
Partners
World Food Photography Awards 2025
Contact Us
Co-located Events
News
More
Show more menu items
Sign up to our newsletter
2025 Judges
Many of the UKs most renowned chefs have competed in our competitions over the years and then continued to be involved whether as judges or mentors to those competing. Our full list of judges for 2025 can be seen below.
Chair of Judges
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David Mulcahy
Culinary Director, Sodexo UK & Ireland
Lesley Herbert
Author and College Lecturer
Mark Hill MBE
Executive Chef, House of Commons
Stephen Scuffell
VP, Craft Guild of Chefs
2025 Salon Judges
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Adam Peirson MBE
Executive Sous Chef, The Dorchester
Adam Smith
Executive Chef, Cowarth Park - Dorchester Collection
Adam Woof
Hospitality Operations Manager, University of Manchester
Amy Duthie
Head Chef, Compass
Andrew Ditchfield
Pastry Chef, The House of Commons
Anjula Devi
Consultant Chef, Manchester United FC & Founder, Anjula Devi Indian Cooking
Anthony Armstrong
Exec Chef, Nesbitt Arms Hotel
Ben Crocker
Head Pastry Chef, Tottenham Hotspur (Levy Restaurants)
Ben Purton
Group Director of Restaurants, Kitchens & Hospitality, Harvey Nichols & OXO Tower
Bob McDonald
Chef Director, Burren Balsamics
Candice Webber
Culinary Director, Bennett Hay
Cherish Finden
International Pastry Consultant
Chris Morrell
Sergeant Head Chef, RAF Benson
Christopher Basten
Chef Lecturer, Westminster Kingsway College
Connor Godfrey
Exec Sous Chef, Royal Garden Hotel
Cyrus Todiwala OBE
Chef Patron, Café Spice
Daniel Ayton
Exec Chef, Chefbytes
Daniel Galmiche
Consultant & Michelin Star Chef
Darren Creed
Curriculum Manager for Hospitality and Travel, Loughborough College
David Davey Smith
Events Head Chef, Absolute Taste
David Hammond
Culinary Director, Jubilee Hospitality
Dennis Mwakalua
Executive Chef, Compass USA
Diane Camp
Executive Development Chef, Sodexo
Dominic Teague
Exec Chef, One Aldwych Hotel
Eleanor De Maria
Head of Culinary Operations, One Retail / Compass UK & I
Eve Seemann
Head Chef, Apricity
Fergus Martin
Senior Development Chef, Major International
Frank Coughlan
Group Executive Chef, Baxter Storey
Fred Tobin
Executive Chef, Royal Lancaster Hotel
Gareth Bowen
Head of Culinary Development, Cunard
Gary Devereaux
Executive Chef, House of Lords
Gary Kilminster
Chef and Business Development Manager, Essential Cuisine
Grahame Wickham
Head Chef, The White Hart
Hayden Groves
Chef Consultant, Hayden Groves Consultancy
Ian Jaundoo
Executive Chef, The City of Liverpool College
Ian Mark
FS Exec Chef, RAF Marham
Ian Nottage
Head of Food Development, Fresh Direct (UK)
Ian Page
Group Executive Chef, Virgin Atlantic Clubhouses
Ian Simpson
Chef Patron, Private Dining
James Larkins
Executive Chef, ESS
Jason Howard
Executive Chef | Chef Consultant, Chef Jason Howard Ltd
Jeremy Petersen-Medley
Chef Controller, Greencore
Jim Eaves
Head Chef, Royal Shakespeare Company
Jim Wealands
Executive Chef, Lexington
Joe Queen
Executive Chef, Archerfield Links
John Williams MBE
Executive Chef, The Ritz London
Jonathon Smith
Catering Contract Monitoring Team, RAF High Wycombe
Jose Souto
Chef Lecturer in Culinary Arts, Westminster Kingsway College
Keith Stanley
Consultant (Formerly Chartwells Independent)
Kevin Clark
National Corporate Chef, ATOSA UK
Kevin Viner
Chef Patron, Falmouth Arms
Lee Corke
Catering Manager, Clare College Cambridge
Lee Maycock
Head of Cookery School, Tewin Bury Farm Hotel
Marc James Whitley
Senior Lecturer, The Escoffier Restaurant
Marco De Simone
Deputy Restaurant Director, Corinthia London (Crystal Moon Lounge & The Garden Restaurant)
Mario Perera
Exec Chef, The Dorchester
Mark Belford
Chef Academy Principal, HIT Training
Mark Crowe
Head of Menu Management, Elior UK
Mark Reynolds
National Chair, Craft Guild of Chefs Executive Head Chef, Tottenham Hotspur at Levy Restaurants
Mathew Shropshall
Chef Lecturer & FdA Year Manager, University College Birmingham - College of Food
Matt Owens
Head of Culinary Foodservice, Wholesale, Retail, UK , EU & UAE Alliance Group
Matthew Hagan
Executive Chef, Manchester Arena
Michael Kitts
Culinary Consultant, MKCulinarian
Michael Kwan
Executive Pastry Chef, The Dorchester
Michelle Trusselle
Head of Culinary | Craft & Chef Development, Aramark UK
Miranda Quantrill
Curriculum Manager, Westminster Kingsway
Nathan Clark
Freelance Hospitality Chef
Nick Vadis
Culinary Director UK & Chef Ambassador, NHS, Compass Group UK & Ireland
Omero Gallucci
Food & Beverage Specialist, Gallucci Consulting
Paul Gayler MBE
Chef Consultant, Bespoke Culinary Solutions
Paul Mannering
National Hospitality and Culinary Lead, HIT Training
Paula O'Neil
Director of Culinary, Aramark UK & Global Offshore
Peter Joyner
Food Development Director, Elior UK
Philip Watson
Lecturer, South Essex College
Prem Appadurai
Head Chef, Fortnum and Mason
Rachyel Ainsworth
Kitchen Manager, The Army14 Signals Regiment (EW)
Richard Bowden
Divisional Development Chef, Elior B&I
Rob Kennedy
Culinary Director, Chartwells
Rod Naylor
Freelance Culinary Artist and Consultant
Rosita Nikolova
Sous Chef, House of Commons
Samantha Rain
Head of Innovation & Training, Henley Bridge
Sameer Taneja
Executive Chef, Benares
Sarah Frankland
Exec Chef, Pennyhill Park Hotel
Saravanan Palanipandichamy
Executive Chef, The Peninsula Hotels
Shaun Collins-Lyndsay
Chef Manager, Farnborough Hill
Shaun Whatling
Executive Chef, Berkeley Hotel
Shona Sutherland
Owner, Taystful and Scottish Culinary Team
Stephen Humphries
Executive Development Chef, Vacherin
Steve Oram
Senior Learning Consultant, Westminster Kingsway
Stuart McLeod
Vice Chair, British Culinary Federation Chef Director, Patisserie UK Ltd
Stuart Nisbet
Food Development Director, TUGO
Terry O'Riordan
Owner, Ketochefs
Thomas Leatherbarrow
CEO, The Leatherbarrow Corporation Ltd
Tony Cameron
Lecturer in Culinary Arts and Hospitality, Retired (Westminster Kingsway)
Tony Murphy
Product Development Chef, Compass Group UK & Ireland
Victoria Scupham
Private Chef
Wayne Harris
Development Chef, NH Case Limited
Wayne Roberts
Exec Sous Chef, Royal Lancaster London
Will Torrent
Senior Brand Development Chef, Waitrose & Partners
Yolande Stanley MBE
Lecturer/Trainer in Chocolate, Patisserie and Confectionery, The Pastry Training Company
SALON CULINAIRE CORE TEAM
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Alan Whatley
Vice Chair of Judges (Sugarcraft)
Amy Spargo
Marketing Manager, Salon Culinaire
Andrew Pantelli
Project Director, Salon Culinaire
Cora Strachan
On-site Salon Office Manager, Salon Culinaire
Dom Owen
Lead Judge (Skills Theatre) Executive Chef, RAF
Gwen Grace
Lead Judge (Service) Programme Manager - Floristry, Hospitality and Catering, Farnborough College of Technology
Harry Lomas MBE
Lead Judge (Live Theatre) Head of Culinary, Wembley Stadium
Ian Snedden
Lead Judge Hospitality Lecturer
Isabelle Norris
Marketing Executive, Salon Culinaire
Jane Hatton
Vice Chair of Judges (Sugarcraft) Lecturer in Creative Confectionery, SouthBank University
Kelly Mackenzie
Lead Judge (Sugarcraft) Baker & Cake Decorator
Kevin Byrne
Back of House and Compare Support
Maria Drury
Registration Assistant
Pauline Tucker
Manager (Registration) VP, Craft Guild of Chefs
Phil Dixon
Chef Lecturer, Hull College
Steve Munkley
Director, Salon Culinaire
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