Hotelympia is the UK’s largest foodservice and hospitality event and the most important show for any professional wanting to gain access to the latest products, trends and thinking from across the hospitality sector.  It is the destination to find real innovation and the people behind that innovation.

Hotelympia is the place to improve your business performance and customer offering -  for your hotel, restaurant, pub, café or catering company -  through guaranteed access to the latest products from food and drink, catering equipment, interiors, technology, careers, and waste management providers.

Hotelympia is the place to discover the innovation and the products to equip and connect your business. 

Salon Culinaire Competitor Zone

Steve Munkley, Executive Chef at the Royal Garden Hotel Kensington has been appointed as Chef Director of Salon Culinaire.

If you require any more  information in please e-mail: Cora Strachan
or call: 020 7886 3074 


Please click on the relevant class below to be directed to a full page of class information.


Senior Display Classes

Kitchen/Larder Section
K1 Works in Fat
K2 Restaurant Platter for Two People
K3 Show or Presentation Platter

Restaurant Plates Section
R1 Starter Plates
R2 Restaurant Fish Course
R3 Main Course Plates
R4 Innovative 4 Course Vegetarian Tasting Menu
R5 Innovative Dessert Plates

Team Section
T1 Contract Food Service Plates
T2 Cold Buffet Table
T3 Event Catering

Restricted Classes
SR1 School Caterers Social Services

Pastry Section
P1 Table Piece
P2 Miniatures
P3 Tea Pastries
P4 Petits Fours

Sugarcraft Section
SC1 Entrance Sugarcraft Showpiece
SC2 A Small Decorative Exhibit
SC3 Decorated Celebration Cake
SC4 Novelty Cake (not carved)
SC5 Sculpted Novelty Cake
SC6 Decorated Easter Egg
SC7 Handbag and Shoes
SC8 Wedding Cake
SC9 Floral Celebration Cake
SC10 Floral Sugarcraft
SC11 Floral Bouquet
SC12 Decorated Cup Cakes
SC13 A Trio of Sugarcraft

Restricted Classes for Members if LACA (Local Authority Caterers Association)
SCR1 Decorated Celebration Cake
SCR2 Decorated Novelty Cake

Junior Display Classes (To compete in a Junior Class you must be aged 23 or below as of 28th February 2016)

Kitchen/Larder Section
JK1 Works in Fat
JK2 Vegetarian or Vegan Platter
JK3 Innovative Plated Terrine

Restaurant Plates Section
JR1 Starter Plates
JR2 Restaurant Fish Course
JR3 Main Course Plates
JR4 Innovative Dessert Plates

Pastry Section
JP1 Table Piece
JP2 Tea Pastries
JP3 Petits Fours

Sugarcraft Section
JSC1 Celebration Cake
JSC2 Novelty Cake
JSC3 Wedding Cake
JSC4 Floral Sugarcraft (Sugar Flowers)

Student Restricted Classes
S1 Bread Rolls and Loaf
S2 Canape Challenge
S3 Terrine Display
S4 Amuse Bouche, Snacks
S5 4 Course Fine Dining Meal
S6 Dessert Challenge

Student Restricted Sugarcraft Class
RSC1 Decorated Celebration Cake


ST1 Prepare a best end of Lamb
ST2 Whole Duck Butchery
ST3 Lemon Sole Filleting
ST4 Seabass/Trout Preparation
ST5 Knife Skills
ST6 Avocado Starter
ST7 Shrimp Starter
ST8 Complex Salad Starter
ST9 Classical Sauces
ST10 Amuse Bouche
ST11 Tea Pastries Decoration
ST12 Live Gateau
ST13 Roll Shaping
ST14 Flan Decoration
ST15 Sugar Craft Decoration
ST16 Flambe Work
ST17 Table Laying
ST18 Cocktail Mixology
ST19 Caesar’s Salad Challenge


Junior Live Theatre Classes (To compete in a Junior Class you must be aged 23 or below as of 28th February 2016)

JLT1 Junior Lamb
JLT2 British Culinary Federation Young Chefs’ Challenge
JLT3 Perfect Pasta Junior


LT1 Tilda Chef of the Year
LT2 Perfect Pasta Open
LT3 Duo of Duck Dishes
LT4 Master Chefs of Great Britain Challenge
LT5 The Association of Pastry Chefs Dessert of the Year 2016
LT6 Grab and Go Dough Ball Challenge
LT7 Elior Street Food Challenge
LT8 Freestyle Contemporary Dessert


La Parade des Chefs

LT9 Churchill Chef and Potter Grand Prix
LT10 The TUCO Cook and Service Challenge
LT11 The Flavour Challenge
LT12 Pro/Junior Team Challenge