BCoT Triumph at International Salon Culinaire 2026

Students from Basingstoke College of Technology (BCoT) have demonstrated their technical proficiency and professional discipline at the International Salon Culinaire, securing a wide array of awards and a prestigious individual title.

Competing at one of the UK’s most respected culinary events, the BCoT team stood alongside industry professionals and top-tier colleges to test their skills in live theatre and static displays. The results reflect the rigorous training and dedication within the College’s hospitality department.

Best in Class 

A highlight of the week was the announcement that Poppy Curness was awarded Best in Class for Student Pastry (Sponge Class). This title recognises the standout performer across the entire category, placing Poppy at the top of a highly competitive field.

As a Best in Class winner, Poppy will join other top performers on a trip to the headquarters of Unox in Padua, Italy. There, she will have the opportunity to study the brand’s innovations and experience world-renowned Italian hospitality firsthand.

The college’s success began early in the week with a strong showing in both service and culinary categories:

• Ashton Vivian: Achieved two Gold medals in Flambé Work and Cocktail Mixology, alongside a Bronze in the Caesar’s Salad Challenge and a Bronze for Table Laying.

• Shannon-Molly Leslie: Earned a Silver medal for Table Laying and a Bronze in Cocktail Mixology.

• Amy Wright: Recognised with the Hygiene Award, in addition to a Bronze medal in Junior Lamb.

• Lauren Radley: Secured a Silver medal in Junior Lamb.

• Evie Gage: Earned a Bronze medal in Student Tea Pastries.

The momentum continued into Wednesday, with the team excelling in technical preparation and live cooking:

• Double Gold: Charlie Walsh and Pitchayapa Boonleam both achieved Gold medals for Butchering a Whole Chicken for Sauté.

• Technical Accolades: Amy Wright secured a Silver in Plaice Filleting, while Pitchayapa Boonleam and Lauren Radley both earned Bronze medals in the same category.

• Refined Cooking: In the Amuse Bouche category, both Charlie Walsh and Pitchayapa Boonleam were awarded Silver medals.

• Pastry Skills: Following her Best in Class win, Poppy Curness took Bronze for her Sponge, Evie Gage earned a Certificate of Merit for Student Petit Fours, and Liliah secured Bronze for her Petit Fours.

To earn these awards, students had to meet strict percentage benchmarks based on professional industry standards. The BCoT team’s final tally highlights the skill across the student body:

4x Gold Medals | 5x Silver Medals | 10x Bronze Medals | 1x Certificate of Merit

BCoT’s ability to secure multiple podium finishes alongside major organisations like Compass Group UK & Ireland and the Craft Guild of Chefs places its students at the forefront of the sector.

Andrew Pantelli, Project Director, added: "The standard this year has been exceptional, with chefs at every level demonstrating not only technical excellence but real creativity and professionalism."