Top three LACA School Chefs take a culinary global trends tour in Leeds

Top three LACA School Chefs take a culinary global trends tour in Leeds

The top three chefs from the LACA School Chef of the Year 2025 competition were treated to an inspiring day of food exploration, courtesy of Premier Foods Foodservice. With Bisto sponsoring the competition, the aim was to help school chefs discover the latest high-street food trends and consider ideas for future school menus.

Leeds was the perfect destination for this tour, offering a vibrant and eclectic food scene rooted in Yorkshire heritage and enriched by global influences. We were joined by SCOTY winner, Erin Ward, runner-up Ben Finn and third placed chef, Malachy Pharncote-Rowe as well as Ben’s boss from the Bishop Wilkinson Catholic Education Trust, Luca Tomassetti.

Starting the day at Underground Bakery

Our journey began at Underground Bakery, the creative venture of Ash and Marcus. These two chefs have over 25 years of combined experience and a shared love for bold flavours. What started as a small wholesale operation in Ash’s basement has grown into a buzzing bakery renowned for inventive pastries and generously sized treats. Their playful approach to flavour combinations set a truly creative tone for the rest of day.

Turning up the heat

Next, we visited The Chilli Shop which proved to be a real highlight for everyone. Owner Frank Jay shared his passion for all things chilli, introducing the chefs to the Scoville Heat Scale through a series of tastings. Chilli is fast becoming a hero ingredient in global cuisine, appearing in desserts, drinks, and unexpected pairings and this talk included so much insight for future menu innovation.

Exploring Hong Kong bakery trends

At Sing Sing Bakery, the chefs discovered how Hong Kong-style bakeries are making their mark across UK high streets. From custard buns to savoury chicken floss rolls, everything is freshly made in-house. The vibrant colour contrasts and visual appeal offered plenty of inspiration for enticing to young people.

Branding insights at Boojum

Our next stop was Boojum, an Irish-born Mexican burrito bar known for its rapid expansion into student cities. Mexican cuisine is one of the fastest-growing categories, and Boojum’s simple, streamlined menu sparked a discussion led by tour guide and consumer psychologist Karen Winter. She explained how limiting choices helps avoid decision fatigue which provided a valuable lesson for planning school menus.

A taste of Leeds Market culture

No food tour of Leeds would be complete without Kirkgate Market. The chefs explored its bustling food and drink stalls before enjoying lunch from Chop Chop Leeds and Manjit’s Bar & Kitchen, sampling authentic flavours from local vendors.

Matcha moments at Tsujiri

As matcha is trending among younger generations, we headed to Tsujiri Leeds to see how this popular ingredient is shaping desserts and drinks. The chefs brainstormed creative ways to adapt these ideas for school menus, giving us proof that inspiration can come from anywhere.

Street food & Middle Eastern flavours

At Shouk by Dana, located in the Trinity Centre, we sampled falafels that were crisp outside and bright green inside, a visual cue for freshness. Street food is hugely popular with young people, making this stop a valuable learning experience for grab-and-go concepts. There was plenty of discussion about the secret to achieving that perfect contrast of a crisp, golden exterior with a beautifully succulent centre.

Korean craze at Clapping Seoul

Korean food is booming thanks to K-Pop, K-dramas, and social media. At Clapping Seoul, the chefs joined the viral trend of Korean corn dogs and cheese pulls which is a perfect example of experiential eating that resonates with today’s youth. The chefs learnt the psychology behind the cheese pull and how our brains can predict how good it will taste.

One final treat

Before heading home, all the chefs grabbed a treat from Doh’hut, famous for its daily-changing doughnut flavours including the occasional Angel Delight special.

Louise Wagstaffe, senior culinary lead at Premier Foods Foodservice, summed the experience up perfectly: “It was such an amazing experience. Not only learning about global food trends but also hearing the chefs’ own successes, challenges and innovative ideas when it comes to menus. As chefs, it’s vital we all take time to step out of our kitchens, seek inspiration, and encourage creativity.”

The chefs are now using their insights from this global food tour to develop recipes for an exciting 2026 Trends Guide. Stay tuned on our social channels for more behind-the-scenes updates.