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��ҹ�糡 UK & Ireland chefs achieved outstanding success at this year’s International Salon Culinaire competition, securing an array of awards. Held during Food, Drink & Hospitality Week, the prestigious event is a highlight of the three-day Hotel, Restaurant & Catering (HRC) show at ExCeL London.

With a total of 63 awards, ��ҹ�糡 chefs achieved eight Best in Class awards, five Gold, 15 Silver, 23 Bronze and 12 certificates of merit.

A standout from the show was 18-year-old Phoebe Lawson, Commis Chef, at , who won ‘best in show’ for her restaurant plate. She also won gold and best in class for her main course plates, two silvers, a best in class for her dessert plates and bronze for afternoon tea.

Talented chefs from across the wider ��ҹ�糡 UK business took part in the event, with representation across its sectors. Salon Culinaire provides an opportunity for chefs to test their skills and creativity in a competition environment, set across 120 live and static challenges over a three-day event.

Phoebe Lawson, Commis Chef at ESS Energy said: “This has been a really great opportunity to compete, learn and develop my skills. I loved taking part and it was a brilliant environment attending the competition with everyone. I am really proud to come home with these medals and look forward to continuing to learn from other chefs within ESS and ��ҹ�糡.”

Ronnie Kelman, Managing Director – ESS Energy, Government & Infrastructure said: “This is a phenomenal result for Phoebe and for our culinary team. We’re always incredibly proud to see people develop and to see them helping others on their journey, and this is a real showcase of both development and wider support. I’m constantly inspired by the team’s dedication, skillset and passion for their craft, and competitions like this are a great opportunity for it to be recognised.

“We’re committed to supporting our people to progress in their careers. Phoebe is a shining example of what can be accomplished by making the most of these opportunities and we can’t wait to see what she does next.”

Nick Vadis, Culinary Director at ��ҹ�糡 UK & Ireland said: “International Salon Culinaire is one of our favourite events of the year. It offers a fantastic experience for our chefs to try a new challenge and develop their skills, while showcasing our industry to others. The standard of the entries was extremely high, as always, and it’s excellent to see talent from all levels represented – from our junior apprentice chefs to our more senior chefs – and some new faces in the team this year. This is a brilliant result. Well done to all the competitors for their hard work.”

Max Faulkner, Cluster Head chef, Chartwells Independent at Rugby School said: “I’m incredibly proud to have won the gold medal and best in class for the Duck Culinary Showdown, to help showcase the amazing talent that exists in the school catering sector.

“Last year, I competed and picked up a silver medal, but with the support of the expert ��ҹ�糡 Culinary team I have been able to hone my skills over the past year, which really helped with my confidence competing on the day. It’s been great to share the win with our pupils, and it has supercharged my creativity in the kitchen.”

Best in Class awards were honoured to:

• Phoebe Lawson, ESS Energy - Dessert Plates (Junior Section)
• Phoebe Lawson, ESS Energy – Main Course Plates (Junior Section)
• Maria Conn, Chartwells - Decorated Plant Arrangement
• Max Faulkner, Chartwells – Duck Culinary Showdown
• Nicola Harper-Bennet, ESS Defence – Plant Based Live Class
• Simon Barton, ESS Defence – Alaskan Seafood Masters
• Simon Coulter, ESS Defence - Main Course Restaurant Plates
• Terrie McBride, Eurest - Raised Pie Class