Now in its 18th year, the competition is aimed at all levels of staff employed in any aspect of education catering capable of producing craft pieces. It provides entrants with the opportunity to show off their skills which would not normally be seen during their everyday profession.
The Finishing Touches Display Salon will take place during the School Food People Show & Forum on Wednesday 8th July at the Hilton Birmingham Metropole. The 14 classes include:
- 50% Fruit Dessert: This class will be looking for four plated portions of a creative dessert that would be served to students; it must consist of a minimum of 50% fruit in its content.
- Cake Suitable for Special Diet: Competitors are required to prepare an eight to ten portion whole cake, suitable to be served to children who have either gluten or dairy intolerance or both.
- Cheesecake: The judges will be looking for an eight to 12 portion cheesecake, which will be served as a whole cake; it can be of any shape and decorated appropriately.
- Choux Pastry (New for 2026): Entries are required for six pieces of the same individual snack style pastry, which is made from a base of choux pastry. This could be a chocolate eclair, profiterole, mini Paris Brest or any shape of pastry using the choux as a base.
- Decorated Celebration Cake: A celebration cake can be any shape with a maximum display area of 40cm x 40cm. Coated with rolled fondant, sugar paste, or royal icing.
- Decorated Novelty Cake: A novelty cake, any shape coated with any decorative medium, having a maximum display area 45cm x 45cm. The cake will be cut and tasted.
- Flat Bas Relief Plaque: Decorate a plaque using sugar paste in the style of ‘Bas Relief’ not to exceed 16cm and depicting the theme of a typical school lunch, colours of the competitor’s choice.
- Homemade relish, chutney or preserve (New for 2026): Competitors are asked to present in a service container one of the following - a homemade relish, chutney or jam.
- McDougalls Victoria Sponge Apprentice Challenge (New for 2026): Open to Level 2 Apprentices working in a school kitchen setting - entries are required for a Victoria sandwich style sponge, using only McDougall’s convenience mix.
- Muffins (New for 2026): Entries are required for single portion muffins, three different flavours, two equal pieces of each. Toppings added after cooking are not required and if added will not be marked. Flavours and fruits should be added to the base recipe.
- Nut-free Bakewell Tart (New for 2026): Entries are sought for a six to eight portion single nut-free Bakewell tart, with a maximum size of 20cm [eight inches].
- Savoury Rolls (New for 2026): Entries are required for six individual portions of a snack item savoury roll, which can have any style of filling - meat, fish, vegetarian or vegan based.
- Tray Bake: Suitable for lunch dessert or snack, tray bakes can be eye-catching, creative and innovative. Whether it’s a rocky road or brownie or a unique flapjack or energy bar.
- Vegetarian Quiche: Entries are required for a 18-20cm [seven to eight inch] vegetarian quiche. The judges will be looking for an evenly lined and baked flan base with a well-cooked filling.
Gold, Silver and Bronze certificates will be awarded to those who achieve the highest standards and a Best in Class will be picked in each category as well as a Best in Show from all categories. The Best in Class winner will get £100 each with the Best in Show winner securing an extra £250.
Brad Pearce, The School Food People chair, said: “The School Food People is rightly proud of the high quality of entries in the competition and in seeing the progressive rise in entries in recent years across the range of categories, showing the passion in our industry for craft skills among our staff.
“We hope to see the number of entries up again this year, showcasing the profile of school catering which has never been higher and a great way to display the talents within our industry. Good luck and I look forward to seeing your entries on display in July.”