Mark Perkins, Executive Pastry Chef at Rosewood London, named Pastry Ambassador for HRC 2026
HRC, part of Food, Drink & Hospitality Week, will take place at ExCeL London from 30 March to 1 April 2026. The event has confirmed the launch of a new Pastry Section, created to provide pastry chefs with a clear and focused space within the UK’s leading hospitality show. The section will offer access to technical demonstrations, peer networking and direct engagement with suppliers of specialist ingredients, equipment and pastry solutions.
As part of this development, HRC has appointed its first Pastry Ambassador, Mark Perkins, Executive Pastry Chef at Rosewood London. His background in luxury hotels and high-end patisserie will support the creation of a pastry programme shaped by practical industry experience.
In this role, Mark will work with the HRC team to ensure the Pastry Section reflects the needs of working pastry professionals and provides a platform for their views and challenges.
Mark has served on the judging panel for International Salon Culinaire for the past two years, the chef competition series held within HRC. His appointment allows him to extend his involvement in skills development and talent progression within the pastry sector.
“If we grow people with the right heart, we can train the skills – passion is what matters. Not enough young chefs are coming into pastry, so we need to shine a light on what it truly is: the first thing you taste in a meal and the last thing you remember.
“Pastry is constantly evolving, and this event is the perfect opportunity to learn from innovative chefs and showcase talent across every level. Salon Culinaire is already a major draw at HRC, especially the afternoon tea and cake competitions, and the new Pastry areas will give visitors even more reason to explore and develop their skills.
“With kitchen brigades getting smaller, there’s often less time to teach the next generation, but if they’re inspired by what they see in the Pastry Section and at Pastry HQ, there are now fantastic external courses ready to help them grow.”
Pastry HQ will run in partnership with Chef Publishing and will host a full programme of live demonstrations, technical sessions and panel discussions during the show. The content will focus on current patisserie trends, new product use and practical approaches for chefs working in hotels, restaurants, bakeries and contract catering.
Claire Bosi, Editor of Chef & Restaurant Magazine, said: “Chef Publishing are delighted to bring Chef HQ Pastry to HRC in March 2026, bringing their number of live stages at HRC to two. The UK and Ireland is home to an incredible array of pastry chefs, chocolatiers and bakers and being able to bring some of these chefs to our demonstration stage and discussion platform to share their knowledge and expertise with visitors is set to be a truly exciting installation to the UK’s largest hospitality show”.
The Pastry Section will sit alongside the established pastry competitions within International Salon Culinaire. These include the Association of Pastry Chefs Dessert of the Year, sponsored by PCD/Ponthier, Barry Callebaut and Allan Reeder; Contemporary Plated Dessert, sponsored by Sosa and Adamance; and the Live Sweet Tea Pastry Challenge, sponsored by Valrhona. Judges for the 2026 competitions include Amit Arya, Executive Pastry Chef at InterContinental London – The O2; Cherish Finden, Pastry Chef and judge on Bake Off: The Professionals; Shona Sutherland, Owner of Taysteful and Chair of the Association of Pastry Chefs; Szilard Szentesi, Executive Chef at Mar Hall Golf & Spa Resort; and Will Torrent, Senior Development Chef at Waitrose.
These competitions will remain a core part of HRC, supporting skills development and recognising pastry talent across the sector.