2026 Master of Culinary Arts Gala Dinner
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.
Overseen by The Dorchester London’s General Manager Luca Virgilio, Culinary Director Martyn Nail and Director of Food and Beverage Richard Newell’s outstanding restaurant management team, the dinner will be prepared by distinguished Master of Culinary Arts recipients Jeremy Ford MCA, George Blogg MCA, Andre Garrett MCA, Adam Smith MCA, Benoit Blin MCA, and Alistair Birt MCA.
During the evening, the Royal Academy of Culinary Arts will proudly announce the chefs, pastry chefs, and restaurant and service management professionals who have achieved the prestigious 2026 Master of Culinary Arts (MCA) designation - one of the highest honours in the UK hospitality industry.
“The Master of Culinary Arts represents the very highest level of excellence within our industry. This gala dinner is not only a celebration of extraordinary talent and dedication, but also an opportunity to recognise the passion, discipline, and career-established culinary skills that define the MCA. We are proud to honour both our past achievers and the next generation of culinary and hospitality leaders.”
“The MCA continues to set the benchmark for excellence across kitchen, pastry, and service disciplines. Every candidate undertaking this demanding process demonstrates remarkable commitment to their craft, and we are delighted to celebrate the achievements of our MCA recipients while supporting and inspiring future talent within our industry.”
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
Cornish Cod, 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
Petit Fours
Alistair Birt MCA, Senior Head Pastry Chef, Harrods
With accompanying wines from Berkmann Wine Cellars
Menu subject to change.
