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The competition is scheduled to take place at the 2025 LACA Main Event and is once again sponsored by McDougalls from Premier Foods. Now in its 17th year the competition is aimed at all levels of staff employed in any aspect of education catering capable of producing excellent craft pieces.

It provides entrants with the opportunity to show off their skills which would not normally be seen during their everyday profession. Entries for Finishing Touches will close on Friday 30th May. 

Judith Gregory, national chair of LACA, said: “LACA is rightly proud of the high quality of entries in the competition and in seeing the progressive rise in entries to over 200 in recent years across the range of categories, showing the passion in our industry for craft skills among our staff.

“We hope to see the number of entries up to the usual levels again this year, showcasing the profile of school catering which has never been higher and a great way to display the talents within our industry.”

The Finishing Touches Display Salon will take place during the LACA Main Event on Wednesday 9th July at the Hilton Birmingham Metropole.

Steve Munkley, vice president of the Craft Guild of Chefs, added: “The Craft Guild of Chefs are so pleased to be involved with this display salon and every year look forward to seeing some of the great dishes and presentation pieces that are put forward. We are looking forward to welcoming as many of you as possible to this year’s event in Birmingham, showcasing all the talent in the education sector.”

There are 12 categories covering sweet and savoury, highly decorated cakes to traybakes suitable to serve in schools across the country. The Floral Sugarcraft class has been replaced by a Flat Bas Relief Plaque with a school lunch theme. Download the entry criteria, rules and guidelines. 

Mariela Petkova, channel marketing manager of Foodservice at McDougalls, commented: “Year after year, we are blown away by the standard of entries across all categories including cakes, tarts, desserts and savoury dishes.

“Our range of McDougalls Flour, Flour-Based Mixes, and Reduced Fat Cocoa Powder provide a simple yet versatile base for a variety of sweet and savoury creations making them ideal for use in this competition. We’re looking forward to being part of the judging panel and celebrating the outstanding culinary talent in the education sector.”

Gold, Silver and Bronze certificates will be awarded to those who achieve the highest standards and a Best in Class will be picked in each category as well as a Best in Show from all categories. Best in Class winners will receive £100 each and the Best in Show winner will get an additional £250.

The display classes include:

• 50% Fruit Dessert: This class will be looking for four plated portions of a creative dessert that would be served to students; it must consist of a minimum of 50% fruit in its content.
• Biscuits: Six pieces each of four different varieties of biscuits served on a single platter no larger than 40cm x 40cm.
• Cake Suitable for Special Diet: Competitors are required to prepare an eight to ten portion whole cake, suitable to be served to children who have either gluten or dairy intolerance or both.
• Cheesecake: The judges will be looking for an eight to 12 portion cheesecake, which will be served as a whole cake; it can be of any shape and decorated appropriately.
• Cupcakes: To present a selection of four varieties, two of each variety of cupcakes (eight in total) to the competitor’s choice.
• Decorated Celebration Cake: A celebration cake can be any shape with a maximum display area of 40cm x 40cm. Coated with rolled fondant, sugar paste, or royal icing.
• Decorated Novelty Cake: A novelty cake, any shape coated with any decorative medium, having a maximum display area 45cm x 45cm. The cake will be cut and tasted.
• Filled and/or Covered Sponge, Gateau or Cake: To present a sponge or cake of competitors choice no larger than 30cm. Filled and/or covered with butter cream or chocolate.
• Flat Bas Relief Plaque (New for 2025): Decorate a flat plaque using sugar paste in the style of ‘Bas Relief’ not to exceed 16cm and depicting the theme of a school meal that meets the School Food Plan and Eatwell Guide standards.
• Individual Fruit Tarts: Three varieties of tart, two pieces of each (six individual pieces in total) are required for presentation.
• Tray Bake: Suitable for lunch or dessert, tray bakes can be eye-catching, creative and innovative.
• Vegetarian Quiche:  Entries are required for a 18-20cm vegetarian quiche. The judges will be looking for an evenly lined and baked flan base with a well-cooked filling.