The Royal Academy of Culinary Arts is delighted to announce an exceptional gala dinner celebrating the 2026 achievers of the prestigious Master of Culinary Arts (MCA). Hosted at The Dorchester on 16 October 2026, guests will enjoy an extraordinary evening showcasing some of the finest culinary talent in the UK.

The MCA recognises and rewards exceptional talent across three disciplines — Kitchen, Pastry, and Service — challenging candidates to demonstrate the very highest standards of technical skill, creativity, precision, and professionalism. Widely regarded as the pinnacle of achievement in the UK hospitality industry, the MCA, which takes place once every four years, reflects the Academy’s ongoing commitment to excellence and the development of future leaders within the sector. Limited tickets are available for this exclusive event.

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Canapés

Jeremy Ford MCA, Head of Culinary - Fulham Pier, Sodexo

Duck liver parfait éclair, black autumn truffle, crispy skin
Tartare of ‘Silverscale’ salmon, ponzu, Oscietra
Lobster toasts, black garlic, sesame furikake
Whipped London ricotta, tomato, basil, black olive
Heritage beetroot, beetroot humus, puffed wild rice

Starter

George Blogg MCA, Culinary Director of Hever Castle and Eden at Hever Castle.

Baked fermented white beetroot, Marcona almond and confit garlic soup, shio koji kohlrabi "rose", horseradish and fig leaf

Fish Course

Andre Garrett MCA, Group Culinary Director, Claude Bosi Restaurant Group

Scottish Cod (courtesy of Seafood Scotland), à la Grenobloise with Cauliflower

Main Course

Adam Smith MCA, Head Chef, Woven at Coworth Park

Partridge Perigourdine, Celeriac, cep, spiced quince and Périgueux sauce

Dessert

Benoit Blin MCA, Pastry Consultant and Bake Off Professionals Presenter

Raviole of exotic fruits, Kaffir lime and coconut

Petits Fours

Alistair Birt MCA, Senior Head Pastry Chef, Harrods

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With accompanying wines from Berkmann Wine Cellars

Menu subject to change.