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. 

Chair of Judges

Loading
David Mulcahy
Culinary Director formerly of Sodexo UK & Ireland
Lesley Herbert
Author and College Lecturer
Mark Hill MBE
Executive Chef, House of Commons
Stephen Scuffell
VP, Craft Guild of Chefs

    Vice & Lead Judges

    Loading
    Alan Whatley
    Vice Chair of Judges (Sugarcraft) 
    Dom Owen
    Lead Judge (Skills Theatre) Executive Chef, RAF
    Gwen Grace
    Lead Judge (Service) Programme Manager - Assistant Principal, Farnborough College of Technology
    Harry Lomas MBE
    Lead Judge (Live Theatre) Head of Culinary, Wembley Stadium
    Ian Sneddon
    Lead Judge (Skills Theatre) Formerly at Hull College
    Jane Hatton
    Vice Chair of Judges (Sugarcraft)  Lecturer in Creative Confectionery, SouthBank University 
    Jim Eaves
    Lead Judge (Live Theatre) Executive Head Chef, Royal Shakespeare Company
    Kelly Mackenzie
    Lead Judge (Sugarcraft) Baker & Cake Decorator
    Matt Owens
    Lead Judge (Salon Display)
    Phil Dixon
    Lead Judge (Skills Theatre) Chef Lecturer, Hull College 
    10 Results

      2026 Salon Judges

      Loading
      Adam Peirson MBE
      Executive Sous Chef, The Dorchester
      Adam Woof
      Hospitality Operations Manager, University of Manchester
      Adrian Vigus-Brown
      Executive Chef Park Plaza London Riverbank
      Andrew Ditchfield
      Pastry Chef, The House of Commons
      Anthony Armstrong
      Exec Chef, Nesbitt Arms Hotel
      Bob McDonald
      Chef Director, Burren Balsamics
      Candice Webber
      Culinary Director, Bennett Hay
      Chris Morrell
      Sergeant Head Chef, RAF Benson
      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 Hammond
      Culinary Director, Jubilee Hospitality
      Dennis Mwakalua
      Executive Chef, Compass USA
      Emmanuel Bonneau
      Executive Pastry Chef Mandarin Oriental
      Fergus Martin
      Senior Development Chef, Major International
      Franciane Tartari          
      Executive Pastry Chef The Goring
      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
      Gemma Evans-Hurley
      Head of Culinary Dine Contract Catering - Compass
      Grahame Wickham
      Head Chef, The White Hart
      Hayden Groves
      Chef Consultant, Hayden Groves Consultancy
      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
      Jeremy Petersen-Medley
      Chef Controller, Greencore
      Jim Wealands
      Executive Chef, Lexington
      Joe Queen
      Executive Chef, Archerfield Gold & Country Club
      Jonathon Smith
      Catering Contract Monitoring Team, RAF High Wycombe
      Marco De Simone
      Deputy Restaurant Director, Corinthia London (Crystal Moon Lounge & The Garden Restaurant)
      Mark Belford
      Chef Academy Principal, HIT Training
      Mark Crowe
      Head of Menu Management, Elior UK
      Procurement Business Partner Ch & Co
      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
      Matthew Hagan
      Executive Chef, Manchester Central
      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
      Nick Sinclair
      Owner @ Surrey Hills Delicatessen
      Omero Gallucci
      Food & Beverage Specialist, Gallucci Consulting
      Paul Gayler MBE
      Chef Consultant, Bespoke Culinary Solutions
      Paul Mannering
      National Hospitality and Culinary Lead, HIT Training
      Paulo Oliveira
      Senior Rest. Ops Chef Trainer, Pillars Restaurant UWL
      Peter Joyner
      Food Development Director, Elior UK
      Prem Appadurai
      Head Chef, Fortnum and Mason
      Rachyel Ainsworth
      Kitchen Manager, The Army14 Signals Regiment (EW)
      Richard Bowden
      Divisional Development Chef, Elior B&I
      Shaun Collins-Lyndsay
      Chef Manager, Farnborough Hill
      Shaun Leonard
      Executive Chef & Culinary Program leader, BHMS
      Shona Sutherland
      Owner, Taystful and Scottish Culinary Team
      Simon Barton
      Executive Chef RAF Wittering
      Stuart Nisbet
      Food Development Director, TUGO
      Szilard Szentesi
      Executive Pastry Chef, Mar Hall Golf & Spa Resort
      Terry O'Riordan
      Owner, Ketochefs
      Tony Murphy
      Product Development Chef, Compass Group UK & Ireland
      Wayne Harris
      Development Chef, NH Case Limited
      Wayne Roberts
      Exec Sous Chef, Royal Lancaster London

         

        SALON CULINAIRE CORE TEAM

        Loading
        Amy Spargo
        Marketing Manager, Salon Culinaire
        Andrew Pantelli
        Project Director, Salon Culinaire
        Cora Strachan
        On-site Salon Office Manager, Salon Culinaire
        Isabelle Norris
        Marketing Executive, Salon Culinaire
        Jessica Noakes
        Marketing Assistant, Salon Culinaire
        Maria Drury
        Registration Assistant
        Pauline Tucker
        Manager (Registration) VP, Craft Guild of Chefs
        Steve Munkley
        Director, Salon Culinaire