Royal Academy of Culinary Arts

24/06/2026

George Blogg MCA is back with his advice when it comes to making a scallop roe garnish.

24/06/2026

Step inside the prestigious Master of Culinary Arts (MCA) Pastry Semi-Final, where some of the UK's most talented pastry chefs are put to the ultimate test of skill, creativity and precision.

📽️ https://www.youtube.com/watch?v=W3IrBrNWGBE&t=3s

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Step inside the prestigious Master of Culinary Arts (MCA) Pastry Se...

22/06/2026

The journey to excellence continues!

During the Master of Culinary Arts pastry semi final held at Classic Fine Foods Taste Lab, candidates faced demanding challenges designed to showcase technical mastery, innovation and attention to detail as they competed for a coveted place in the final.

Watch the full video on our YouTube Channel: https://youtu.be/W3IrBrNWGBE

In association with our official Champagne partner Champagne Bollinger, our Headline Education Sponsor The University of West London and our Headline Equipment Sponsor Unox UK.

22/06/2026

Bournemouth and Poole College has announced the appointment of celebrated chef Steve Drake as its new Master of Culinary Arts Education, joining the College in September.

Steve brings an extraordinary wealth of experience, having earned Michelin stars at three separate restaurants. In his new role, Steve will provide strategic, academic and professional leadership for the renowned Specialised Chefs Programme, delivered in partnership with the Royal Academy of Culinary Arts.

For more than 35 years, the programme has developed some of the UK’s finest young culinary talent through a combination of world-class training and hands-on industry experience. Steve will help ensure the programme continues to uphold the Royal Academy of Culinary Arts’ traditions while embracing the evolving demands of modern hospitality, preparing graduates to thrive in the world’s most demanding kitchens.

Congratulations to Steve Drake and Bournemouth and Poole College on this exciting new chapter for culinary education.

19/06/2026

What’s the science behind tempering chocolate?

19/06/2026

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.

With accompanying wines from Berkmann Wines Cellars

Book your tickets for the Master of Culinary Arts 2026 Gala Dinner today! 🎟️

To purchase a ticket, visit: https://buy.stripe.com/dRmfZj7fMfn00UP5QZfEk00

To purchase a table, visit: https://buy.stripe.com/cNicN78jQ2AegTN6V3fEk01



*Menu subject to change.

18/06/2026

How To Prepare A Rack of Lamb - Part One 🔪

As part of our Annual Awards of Excellence Kitchen mentor day, Hywel Jones shared his top tips and techniques for preparing a rack of lamb.

With thanks to for hosting this fantastic day, and to for sharing his expertise with our kitchen finalists.

17/06/2026

Lunch today was enjoyed in the stunning surroundings of the Leckford Estate Vineyard, providing the perfect setting to relax and reflect on an insightful tour of the estate.

We were treated to a delicious lunch accompanied by a tasting of the new Leckford Apple Cider, showcasing the exceptional quality and craftsmanship of produce grown and made on the Estate.

17/06/2026

Day 2 at Longstock House began with a delicious continental breakfast featuring Waitrose products and fresh local produce.

We were warmly welcomed with an introduction to Leckford Estate in the Longstock Boardroom which included an inspiring Farming for Nature session, exploring the importance of sustainability and regenerative farming.

The day continued with a fascinating farm tour, offering a behind-the-scenes look at key areas of the Estate, including beef production, the biomethane plant, orchards, rapeseed oil production, and the vineyard.

17/06/2026

The - a stunning and serene end to our visit to with and the incredible senior management, farm and chef development team and partners. Thank you for a fantastic stay and grounding into the Waitrose way. It was enlightening!