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This year's Salon Culinaire looks to improve even further on the high standards set in 2019.
Not restricted to chefs, this is an open class so anyone can try their hand and show off their talents across many different disciplines.
The Salon will be held in the Chancellors Suite, where you will have plenty of room for finishing touches and set up of your displays.
It’s not mandatory to attend the event to enter the Salon. If you have a colleague attending they can bring your entry and set it up for you. However, the competitions event is a great event and we would very much encourage you to come and set up your own entry and see what other competitors have entered to build your knowledge and skill base.
Below is a list of classes available for you to enter, along with the criteria for each.
All classes marked as being ‘tasted’ must be accompanied by allergen information.
Our judges will offer written feedback to all entrants, including advice on how to improve future submissions and your technique. As always, our judges are also very happy to discuss your submission after judging too.
We are delighted to confirm this year's finalists:
Afternoon Tea
- Monika Csordas - Forth Valley College
- Richard Cook - Forth Valley College
- Sara Robinson - Forth Valley College
- Kim Barnish - Keele University
- Stephen Sadler - University of East Anglia
- Monica Sutic - University of Reading
- Tom Lake - University of Sheffield
Baked Scone Challenge
- Aaron Hebditch - Keele University
- Sharon Chandler - Royal Holloway, University of London
- Mark North - University of Chester
- Sarah Cawthorne - University of Nottingham
- Valerie Elvin - University of Warwick
- Hannah Argyle - University of York
Coffee Shop Style Sponge Cake
- Lai I Lao - Forth Valley College
- Monika Csordas - Forth Valley College
- Richard Cook - Forth Valley College
- Carl Taylor - Newcastle University
- Luke Jones - Royal Holloway, University of London
- Jane Dallison - Staffordshire University
- Samantha Perry - Staffordshire University
- Doug Shewan - University of Aberdeen
- Jackie Rowlands - University of Chester
- Stephen Sadler - University of East Anglia
- Rachel Meikle - University of Edinburgh
Cookie Challenge
- Sara Robinson - Forth Valley College
- Richard Smith - University of Brighton
- Chris Murphy - University of Chester
Cup Cake Challenge
- Alina Nechifor - Keele University
- Samantha Perry - Staffordshire University
Decorative Exhibit
- Robert Stordy - University of Derby
- Rachel Meikle - University of Edinburgh
Innovative Muffin Challenge
- Sara Robinson - Forth Valley College
- Alina Nechifor - Keele University
- Richard Williams - University of Chester
- Stephen Sadler - University of East Anglia
Novelty Decorated Cake
- Lai I Lao - Forth Valley College
- Samantha Perry - Staffordshire University
- Samantha Swan - University of Nottingham
Proud of your area
- Robert Stordy - University of Derby
- Stephen Sadler - University of East Anglia
- Hannah Argyle - University of York
Restaurant Plated Dessert
- James Eardley - Keele University
- Robert Stordy - University of Derby
- Stephen Sadler - University of East Anglia
- Michael Croy - University of St Andrews
Tray Bake
- Aaron Hebditch - Keele University
- Richard Smith - University of Brighton
- Mike Morris - University of Chester
- Robert Stordy - University of Derby
- Bethany McDermott - University of Edinburgh
- Georgia Smith - University of Nottingham
- Valerie Elvin - University of Warwick
- Hannah Argyle - University of York
If you have any queries or questions before or after you have entered, feel free to email us on [email protected] or call the event team on 0344 571 8208.
2020 Salon Culinaire Classes
Afternoon Tea
Suitable and appropriate display of afternoon tea cake selection, four varieties, each with three pieces. (12 pieces in total). Area of display must not exceed 45x45cm. This class will be tasted, allergen information must be supplied with your exhibit.
NEW! Baked Scone Challenge.
Produce six scones plain or fruit of your choice suitable for a coffee shop style outlet, your choice of accompaniments to go with the scones. Scone not to exceed 8cm in diameter. This class will be tasted, allergen information must be supplied with your exhibit.
Coffee Shop Style Sponge Cake
A baked sponge cake of the competitor’s choice. Any shape is permitted but must not exceed 30cm width. This class will be tasted, allergen information must be supplied with your exhibit.
Cookie Challenge
Present a selection of three types of freshly baked innovative cookies of your choice, four of each type (Total 12).
This class will be tasted, allergen information must be supplied with your exhibit.
Cup Cake Challenge
Produce eight Cup Cakes of your choice suitably decorated and presented. This class will be tasted, allergen information must be supplied with your exhibit.
Decorative Exhibit
A decorative exhibit using a single food medium of the competitor’s choice e.g. sugar, chocolate, marzipan, pastillage, salt paste, fat. Area of display not to exceed 60x60cm. This class will not be tasted.
NEW! Innovative Muffin Challenge
Produce eight fruit or savoury muffins, be innovative with the flavours and presentation.
This class will be tasted, allergen information must be supplied with your exhibit.
Novelty Decorated Cake
A novelty cake coated and decorated to the competitor’s choice. A dummy cake base may be used. Area of display not to exceed 40x40cm. This class will not be tasted.
NEW! Proud of Your Area
Produce a regional or local sweet or savoury baked dish that promotes your town, for example a Manchester Tart, Coventry God Cakes etc. Either one whole item or individual portions suitable for eight portions. A brief on the history of the dish is also required to be presented with your item(s). This class will be tasted, allergen information must be supplied with your exhibit.
Restaurant Plated Dessert
Two different individual portions of a plated dessert presented and produced for a premier dinner party. Maximum plate size 30cm. This class will not be tasted.
Tray Bake
A freshly made innovative tray bake selection of three flavours (four portions of each), presented for retail sales of the competitor’s choice. 40cm x 40cm display area. This class will be tasted, allergen information must be supplied with your exhibit.
