A Standout Moment at the International Salon Culinaire 2026

We’re incredibly proud to celebrate a fantastic achievement by our culinary team. Marc Antoine Bochu has been awarded a bronze medal at this year’s International Salon Culinaire.

Held recently at ExCeL London as part of Food, Drink & Hospitality Week, the competition brought together more than 1,000 chefs from across the industry. With many live and static competitions, including new additions such as the Street Food Salon, Live Theatre, Skills Theatre, Sugar Craft and much more, the event continues to set the benchmark for culinary excellence.

A contemporary dessert with a tropical edge

Competing in the Contemporary Plated Dessert category, Marc presented a beautifully composed dish - Caramelised Pain Perdu, Coconut Chantilly, Passionfruit Crémieux and Lime.

Drawing on classic French techniques, Marc reimagined a timeless dessert with a tropical twist. His use of sponsor ingredients, SOSA Ingredients Potato Whip and Adamance Passionfruit Purée, demonstrated both creativity and precision, enhancing flavour, texture, and overall balance.

The result was a dish that was both refined and fresh, with well-balanced flavour pairings and modern presentation

Recognising Culinary Excellence

The International Salon Culinaire is widely regarded as one of the most prestigious chef competitions in the world. Since its inception in 1902, it has provided a platform for chefs at every stage of their careers, from emerging talent to seasoned professionals, to demonstrate their skills and push the boundaries of modern gastronomy.

Marc’s achievement reflects not only his individual talent but also the high standards and passion that shape our approach each day.

Reflecting on the achievement, Farzana Miah, Head of Marketing at The Good Eating Company, shared:

“Marc’s competition dessert was a masterclass in balance and technique. The way he worked with the sponsor’s ingredients showed not just technical precision, but a real instinct for flavour architecture. Bronze at one of the most competitive culinary competitions in the calendar is no small thing, and for us, it is a signal of exactly the kind of culinary ambition that sits at the heart of everything The Good Eating Company stands for.”

Celebrating Talent in Our Kitchens

Competing at this level requires not only technical skill, but also dedication. Marc’s success highlights the strength of talent within our teams and reinforces our focus on delivering well-crafted dishes across all our menus.

Congratulations once again to Marc.