Hospitality's Salon Culinaire sees increase in awards

Salon Culinaire, the culinary competition at Hospitality 2011, has reported an increase in the number awards handed out at the NEC-based show.

Salon director Peter Griffiths said that the most recent Salon Culinaire, held at Hospitality last month, had seen an increase on the number of entries in live and display classes compared to the previous show with kitchen/larder also showing an increase of 20%. The number of gold, silver, bronze and merit awards handed out by the judges to competitors was also up by 17.5%.

Griffiths said the salon hosted nearly 60 competition classes for chefs during Hospitality 2011 and as a result the show saw its chef audience grow by 20% to nearly 2,000.

"It was a well attended Salon Culinaire, and once again very competitive across the board with some excellent results, which reflects rising culinary standards throughout the industry," he said.

Toby Wand, group event director at show organisers Fresh RM, said: "Salon Culinaire long ago proved its pedigree as an event where chefs can put their skills to the test against some of the best people in the business. We are delighted that it has once again attracted a high level of entries and that has been reflected in terms of the level and quality of entries."

A series of Special Awards in recognition of outstanding work were presented to a limited number of competitors who also received "Best in Class" accreditations.

The Senior Grand Prix D'Honneur went to Susan Tarran of Llanferres, Denbighshire, for Class P1 Decorative Exhibit while the Junior Grand Prix D'Honneur went to Tracy Crawley of the Royal Garden Hotel, London, for Class JP5 Novelty Cake.

Other special awards were presented in the following classes: Kitchen/Larder - Christopher Zammit of Eastbourne for Class K1 Works in Fat; Pastry - Susan Tarran for Class P1 Decorative Exhibit; Sugarcraft - K Usharani Paranthaman of Bournemough & Poole College for Class P9 Floral Sugarcraft; Restaurant Plates - Michael Kyprianou of the House of Commons for Class JR2 Restaurant Plates, Main Course.

The show's 100-seat fine-dining restaurant La Parade des Chefs was a sell out. It staged a unique kitchen battle between the three home nations' national culinary teams who took turns to serve up three-course lunches on each day with the English team emerging victorious.

Salon Culinaire was just one feature of Hospitality 2011 which enjoyed an 8% increase in visitors. Full Salon Culinaire results from Hospitality 2011 can be found at www.hospitalityshow.co.uk/salon or go to www.caterersearch.com/hospitality for Caterer's show coverage.

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