Chefs from across the country are being invited to present their finest dishes in this year’s pursuit of the title UK Curry Championships, which will determine the National Curry Champion for 2026.
In collaboration with the Craft Guild of Chefs, there will also be individual ‘Best in Class’ awards categories for Vegetarian Main Course, Street Food, and Dessert.
Hosted by Asian hospitality group UK Curry Connect, led by well known indurty figure, Shah F. Athar, who has played a pivotal role in establishing the competition’s reputation, making it a highly anticipated event within the industry.
“The UK Curry Championships celebrate British curry culture and provide a platform for culinary professionals to showcase their expertise,” said Athar, who added, “The competition upholds principles of fairness and transparency; chefs are evaluated solely on the dishes prepared during the event.”
The live cooking event a Central Bedfordshire College in Luton, is intensely competitive, with participants allotted one hour to prepare unique and exceptional dishes for evaluation by a distinguished panel of judges: Nick Wort (Salon Director), Stuart Nisbet, Stuart McLeod, Tony Leck, Rajesh Suri, Chad Rahman, Binod Baral, Najib Ali, Steve Scuffell, Raj Mandal and Moslek Uddin.
Previous entrants have included Michelin-starred chefs and individuals featured on mainstream television, all sharing a deep passion for their craft and aiming for top honours.
Upon completion, entries are assessed, and medals are awarded based on performance relative to peers, with gold, silver, and bronze distinctions available. The highest-ranking gold medalist will receive both the trophy and the title of National Curry Chef of the Year.
Entries via:
http://www.ukcurrychampionships.co.uk
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.