International Salon Culinaire 2025 opens for entries

The 2025 edition of chef competition International Salon Culinaire has opened for entries.

 

The event will take place on 17-19 March 2025 at ExCeL London as part of Food, Drink & Hospitality Week and comprise more than 100 live and static competitions across the three days.

 

Chefs have until 14 February 2025 to submit their entries here.

 

The competitions

 

Since 1902, International Salon Culinaire has challenged chefs to demonstrate their skills in a live competition environment and provided a hub for the industry to meet, network and discover new opportunities.

 

This year the Association of Pastry Chefs returns to the competition with Dessert of the Year, challenging chefs to create a fine dining dessert, while St Ewe free-range eggs will be asking competitors to create an egg-forward dish in the style of a specific global cuisine, celebrating both the flavours of that country and the versatility of eggs in a range of dishes.

 

The Oatly Plant Based Culinary Challenge will return for a second year, with chefs creating two plated or takeaway portions of a dish suitable for vegans, making plant-based ingredients the central element of the dish and incorporating Oatly products.

 

Salon Culinaire is also inviting chefs to produce two portions of a main course dish showcasing Australian wagyu beef (now available in the UK), in association with partners Meat & Livestock Australia.

 

The Bresc Duck Culinary Showdown, sponsored by Huegli, will present competitors with a whole duck to create a main course dish, with opportunities to showcase butchering skills and a requirement to incorporate one or more Bresc purées or pastes.

 

The Tilda Chef Team of the Year challenge will ask teams to create one savoury and one sweet dish using a product from Tilda’s dry rice range, each dish incorporating at least 50% rice and presented in a street food style.

 

Pub Chef of the Year, a competition supported by the British Institute of Innkeeping and sponsored by Essential Cuisine, will ask competitors to create a dish with either venison or pheasant as the star.

 

Andrew Pantelli, project director for Salon Culinaire, said: “This competition could not exist without the amazing support it receives from the catering and hospitality industry.

 

“From the sponsors who provide quality equipment and ingredients to our hugely experienced panel of judges and to the competing chefs who step out of their comfort zones to demonstrate their skills, passion and creativity to the industry, it’s an incredibly collaborative effort and a testament to the dedication and talent that makes our sector unique.”

 

Salon chef director Steve Munkley said: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.

 

“Good luck to all competitors, I hope that participating in International Salon Culinaire is both rewarding and enjoyable and gives you an experience and a challenge that will motivate you to reach greater heights in your career.”

 

Judges for the 2025 edition of Salon Culinaire include John Williams, executive chef at the Ritz London; Will Torrent, senior brand development chef at Waitrose & Partners; chef and consultant Daniel Galmiche; and Anjula Devi, consultant chef at Manchester United FC and founder of Anjula Devi Indian Cooking.

 

Prem Appadurai, head chef at Fortnum & Mason Heathrow T5 is a new judge for 2025. He said: “I am really looking forward to witnessing first-hand the creations from talented chefs and I am sure there will a lot to take out! What a great opportunity for participants to enhance their culinary skills and knowledge.”

 

Another new judge, Eve Seemann, head chef at Apricity, added: “Salon Culinaire is all about pushing culinary boundaries. It’s a platform for chefs to showcase their expertise, experiment with innovative flavours and techniques, and celebrate the artistry of food in an intense yet inspiring setting.”

 

The competition is again supported by Compass Group UK & Ireland as headline partner. Compass’s culinary director Nick Vadis, who is also chef ambassador to the NHS Supply Chain, said: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers. The competition has been fantastic for chefs across Compass Group, who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”