Salon Culinaire

Over 160 medals, including 30 golds, were awarded to chefs from across hospitality at the new look salon culinaire, held during the three-day Hospitality Show. The young brigade of University College Birmingham (UCB) won overall at fine dining team challenge, La Parade des Chefs, sponsored by Coup de pates with Bonnet by Hobart kitchens, which for the first year became a junior team challenge.

Each brigade was made up of five junior chefs aged 23 or under with a senior chef as their mentor. The overall win was secured by UCB’s three course set menu for over 100 covers at the show. Salon chef Director James Tanner said: “Congratulations to each and every competitor on making the 2015 Salon Culinaire such a success – to command over 160 awards is an absolutely fantastic achievement; every medal winner is a credit to the profession. “So many of today’s leading chefs have cut their teeth in the competitive spotlight of this event, so it is with great pride that this year, yet again, we have seen some of the country’s most promising young cooking talent rewarded for their scintillating skills. It is my hope that they can take this unique experience with them as they progress.”

During the show it was also announced that James Tanner is to step down from the post of Salon Chef Director, due to work commitments. While he will still be part of the team, the chef director will be the Executive head chef of the Royal Garden Hotel, Steve Munkley. James said: “Unfortunately my work commitments have led me to take the extremely difficult decision to step down from a post that I dearly love and enjoy – I know Steve will do an absolutely fantastic job, and I will be here to support him in any way that I can going forward.” Steve said: “I’m over the moon – I was chuffed to bits to be asked. I'm following in some big footsteps, James has done some great work implementing changes to Salon Culinaire and it’s now my job to carry on that good work.” Steve will take up the post from Hotelympia 2016. For a comprehensive list of the 2015 Salon Culinaire results visit www.hospitalityshow.co.uk/salon

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.