England's National Culinary Teams gear up for the Culinary World Cup in Luxembourg

Since early this year, both National teams have been in an intense training programme in preparation for the Culinary World Cup in Luxembourg on 21-25 November 2026.

England’s Senior Team squad have been training at Compass House in Chertsey and includes: manager Tim Blake, UK Regional Executive Chef for Compass Group at Google; Ed Marsh, Team Captain and Executive Chef at Pale Hotel, Llandderfel Gwynedd, Gary Wolfe, Executive Chef, Bank of America, London; Jamie MacDonald, Head Chef, Goose + Berry, Maidenhead, Stacy Harris, Consultant and Freelance Chef, Pastry Chefs Chiara Delle Buono and Audrius Gecevicius from Restaurant Associates and Chris Zammit, Culinary Artiste, Sweet Bake Art.

While England’s Junior Team have been training at University College Birmingham are managed by Mathew Shropshall, BCF Chairman and Chef Lecturer at UCB; captained by Jade Mitchell, Pastry Chef, Woven by Adam Smith; Oliver Grieve, Woven by Adam Smith, Coworth Park; Samantha Watkins, The Cross Kenilworth, Jennifer May Whitty, UCB/The Boat Lichfield ; Harry Edwards, Grace and Savour, Hampton Manor; Alex Williams, Mallory Court Country House Hotel, Leamington Spa , Jude Hemming, Trillium, Birmingham; all mentored by Kristian Curtis and Pastry Chef Richard Taylor, University College Birmingham.

The Culinary World Cup held every four years is the ultimate test and provides a great platform for all chefs to experience a huge international competition arena and pit their skills against others from all around the world.

Thirty National senior teams and 15 National junior teams will compete for Gold and the prestigious title.  The BCF and National Team Sponsors send their very best wishes to both teams for a successful result and feel sure they will all do England, themselves and their sponsors proud later this year.

England Junior Team