The Salon Culinaire is scheduled to take place on Wednesday 11th March at the Weymouth Campus of Hospitality and Food. Anyone working in the healthcare sector is eligible to enter the classes.
There will also be a supplier exhibition showcasing food, drink and catering equipment. There will be awards presented to all student entries and those healthcare staff placed first, second or third in each class, with further awards for best overall performance. The closing date for entries is Wednesday 4th March 2026.
A HCA spokesperson said: “We’re leaving the classes fairly fluid this year, to encourage entrants to inject their own personalities and share with us their favourite recipes for the classes they enter. Flavour is the name of the game - we want the food to look great and taste fantastic.”
The ten classes include:
- Class 1: Bread: Bakers dozen. Rolls should be of different shapes and presented. Will be judged on presentation, texture and taste.
- Class 2: Afternoon Tea: Competitors to choose three sandwich fillings and three cakes, to include at least one gluten free option. Will be judged on variety, presentation and taste.
- Class 3: Time For Pie: Competitors choice of any savoury pie. Will be judged on presentation and taste.
- Class 4: Gateaux: Competitors choice of an eight inch gateaux. Will be judged on presentation and taste.
- Class 5: Street Food: One hour to cook and present two portions of street food; competitor’s choice.
- Class 6: Ready, Steady, Chef!: Two competitors will have one hour to cook and present two portions of either main and dessert or starter and main. Will be judged on individuality, kitchen skills, presentation and taste.
- Class 7: Fruit Tart: Competitors choice of tart, 20 to 22cm diameter, filled with suitably flavoured pastry cream, decorated with fresh fruit and glazed. Will be judged on presentation and taste.
- Class 8: Bread Rolls: Four brown and white rolls, with different finishes and shapes. Will be judged on presentation and taste.
- Class 9: Live Fish Dish (student class): 60 minutes to produce two portions of a fish dish, presented on a plate ready to serve.
- Class 10: Live Meat/Game (student class): 60 minutes to produce two portions of a meat/game dish, presented on a plate ready to serve.