The Royal Academy of Culinary Arts is delighted to announce an exceptional gala dinner celebrating the 2026 achievers of the prestigious Master of Culinary Arts (MCA). Hosted at The Dorchester on 16 October 2026, guests will enjoy an extraordinary evening showcasing some of the finest culinary talent in the UK.
Overseen by The Dorchester London’s General Manager Luca Virgilio, Culinary Director Martyn Nail and Director of Food and Beverage Richard Newell’s outstanding restaurant management team, the dinner will be prepared by distinguished Master of Culinary Arts recipients Jeremy Ford MCA, George Blogg MCA, Andre Garrett MCA, Adam Smith MCA, Benoit Blin MCA, and Alistair Birt MCA.
During the evening, the Royal Academy of Culinary Arts will proudly announce the chefs, pastry chefs, and restaurant and service management professionals who have achieved the prestigious 2026 Master of Culinary Arts (MCA) designation - one of the highest honours in the UK hospitality industry.
Lisa Jenkins, CEO of The Royal Academy of Culinary Arts comments:
“The Master of Culinary Arts represents the very highest level of excellence within our industry. This gala dinner is not only a celebration of extraordinary talent and dedication, but also an opportunity to recognise the passion, discipline, and career-established culinary skills that define the MCA. We are proud to honour both our past achievers and the next generation of culinary and hospitality leaders.”
Idris Caldora MCA, Chair of the MCA, added:
“The MCA continues to set the benchmark for excellence across kitchen, pastry, and service disciplines. Every candidate undertaking this demanding process demonstrates remarkable commitment to their craft, and we are delighted to celebrate the achievements of our MCA recipients while supporting and inspiring future talent within our industry.”
The MCA recognises and rewards exceptional talent across three disciplines — Kitchen, Pastry, and Service — challenging candidates to demonstrate the very highest standards of technical skill, creativity, precision, and professionalism. Widely regarded as the pinnacle of achievement in the UK hospitality industry, the MCA, which takes place once every four years, reflects the Academy’s ongoing commitment to excellence and the development of future leaders within the sector. Limited tickets are available for this exclusive event.
To purchase a ticket, visit: buy.stripe.com/dRmfZj7fMfn00UP5QZfEk00
To purchase a table, visit: buy.stripe.com/cNicN78jQ2AegTN6V3fEk01
MENU:
Canapés
Jeremy Ford MCA, Head of Culinary - Fulham Pier, Sodexo
Duck liver parfait éclair, black autumn truffle, crispy skin; Tartare of ‘Silverscale’ salmon, ponzu, Oscietra; Lobster toasts, black garlic, sesame furikake; Whipped London ricotta, tomato, basil, black olive; and Heritage beetroot, beetroot humus, puffed wild rice
Starter
George Blogg MCA, Culinary Director of Hever Castle and Eden at Hever Castle.
Baked fermented white beetroot, Marcona almond and confit garlic soup, shio koji kohlrabi "rose", horseradish and fig leaf
Fish Course
Andre Garrett MCA, Group Culinary Director, Claude Bosi Restaurant Group
Cornish Cod, à la Grenobloise with Cauliflower
Main Course
Adam Smith MCA, Head Chef, Woven at Coworth Park
Partridge Perigourdine, Celeriac, cep, spiced quince and Périgueux sauce
Dessert
Benoit Blin MCA, Pastry Consultant and Bake Off Professionals Presenter
Raviole of exotic fruits, Kaffir lime and coconut
Petit Fours
Alistair Birt MCA, Senior Head Pastry Chef, Harrods
With accompanying wines from Berkmann Wines Cellars
Menu subject to change.
Editor’s Note:
This year’s MCA is overseen by an esteemed panel of honorary judges:
Mark Birchall, Chef Patron, Moor Hall, Honorary Judge - Kitchen
Alain Roux, The Waterside Inn, Honorary Judge - Pastry
Thomas Kochs, Managing Director, Claridge’s, Honorary Judge - Service
The award will be chaired across three categories by some of the most distinguished figures in the industry:
Kitchen:
Chair: Adam Smith MCA, Executive Chef, Coworth Park
Committee: Adam Bennett MCA, Chef Director, The Cross at Kenilworth; Jeff Galvin MCA, Chef Patron Galvin Restaurants; André Garrett MCA, Group Culinary Director, Claude Bosi Restaurants; Martin Green MCA, Head Chef, Whites Club; Spencer Metzger MCA, Row on 5 and John Williams MBE, Executive Chef, The Ritz London.
Pastry:
Chairs: Benoit Blin MCA, Pastry Chef and consultant, and Yolande Stanley MBE MCA, Consultant Pastry Chef Lecturer, The Pastry Training Company.
Committee: Alistair Birt MCA, Senior Head Chef, Harrods Kitchens; Denis Drame MCA, Executive Chef, The Taste Lab, Classic Fine Foods; Kofi Addai-Mensah MCA, Owner, Crystal Patisserie and Jamie Houghton MCA, Pastry Chef, The French Laundry.
Service:
Chairs: Silvano Giraldin, Director, Silvano Giraldin Service & Management Consultancy and Sergio Rebecchi, Director, Serenata Hospitality
Vice Chairs: John Cousins, Director, The Food and Beverage Training Company and restaurateur Didier Garnier.
Committee: Mourad Ben Tekfa MCA, Restaurant Director, The Seren Collection; Thomas Borghi MCA, Director of Food & Beverage, The Cadogan; Luigi Cagnin MCA, Food and Beverage Operations Manager, The Ritz Restaurant; Sergio Cappello MCA, Food and Beverage Manager, The Landing Hotel; Joël Claustre MCA, Regional Director, Bill's Restaurants; Daniel Crump MCA, Proprietor/Director, The Greyhound, Beaconsfield; Alessandro Fasoli MCA, Managing Director, WSH Restaurants Ltd; Giovanni Ferlito MCA, Head of Wine and Beverage, The Ritz London; Antonino Forte MCA; Simon Girling, Director of Food & Beverage, The Ritz London; Devid Isabella MCA; Emmanuel Landré MCA, Restaurant Manager Oswald’s; Rémy Lysé; Michael Newton-Young MCA, Proprietor, Chez Moi Restaurant; Robert Rose MCA, Restaurant Director, Core by Clare Smyth; Vito Scaduto MCA, Director, La Terra; Thierry Tomasin MCA, Restaurant Director, The Savoy Grill by Gordon Ramsay, and Elaine Watson MCA, Food and Beverage Trainer, The Gleneagles Hotel.
The MCA remains the ultimate recognition for those who demonstrate not only world-class technical expertise, but also creativity, leadership, and a lifelong commitment to hospitality.
The Master of Culinary Arts 2026 is sponsored by:
Headline Champagne Sponsor - Champagne Bollinger, Headline Education Sponsor - The University of West London, Headline Equipment Sponsor – Unox UK. Aubrey Allen, Berkman Wine Cellars, Caffe Musetti, Ritter Courivaud, Seafood Scotland, SushiSushi, Winterhalter, and Woods Foodservice.
For more information on The Royal Academy of Culinary Arts, please visit www.royalacademyofculinaryarts.org.uk or call 020 86736300.
