The finalists of the 2026 Mellors Golden Whisk went head-to-head on 9 July at The Cheshire Cookery School in Altrincham for the competition’s final cook-off.
Mellors’ annual Golden Whisk competition celebrates the talent, creativity and passion of its 1,800 catering team members, giving them the opportunity to step into the spotlight and compete for the Mellors Golden Whisk crown.
This year’s theme, Global Kitchen, challenged finalists to create a street-food-inspired main and dessert inspired by flavours from around the world.
The dishes also needed to be suitable for freshly cooking and serving from Mellors’ own Tuk Truck.
Sponsored by Unilever UK, the competition featured finalists Nicola Wipani Butler from Holy Cross Catholic High School in Chorley, Andrew Martin from Ossett Academy in Wakefield, Victoria Higgins from Sacred Heart Catholic Academy in Crosby, Tom Wright from Eden Boys’ School in Preston, and Wayne Powell from City of Stoke-on-Trent Sixth Form College.
The judging panel included Andy Walker, Chief Operating Officer; Anna Bamber, Head of Marketing; Stuart Dale, Executive Development Chef; Lindsay Edwards, Procurement Manager; and Louise Tosh from Unilever.
Andy Walker said: “Each year, our incredibly talented team raises the bar, and this year has been no exception. It’s been an exciting competition from start to finish, packed with creativity, flavour and fun.
“Every finalist served up outstanding dishes bursting with bold flavours, great textures and brilliant ideas, all with students at the heart of their thinking. They created meals students would be excited to eat – fun, flavour-packed, nutritious and full of colourful vegetables. Choosing a winner certainly wasn’t easy!”
The judges sampled dishes inspired by Jamaica, Korea, India, the Caribbean, Asia and Belgium, with each finalist bringing global flavour and personal creativity to the competition.
Taking the winning title was Wayne Powell from City of Stoke-on-Trent Sixth Form College.
His winning menu featured a Halloumi Tikka Flatbread with crunchy Asian slaw, paired with a Kiwi and Lime Lassi.
Powell also showcased the versatility of his concept by creating both a vegetarian halloumi option and a marinated chicken version.
Wrapped in a homemade yoghurt flatbread, the dish combined bold spices, fresh flavours and colourful slaw in a grab-and-go format designed for student dining.
Presentation was also central to the winning concept.
The flatbread was finished with fresh spring onions and lime, and served in a compostable takeaway box designed to hold both the flatbread and lassi together, making it practical for service from the Mellors Tuk Truck.
The Kiwi and Lime Lassi provided a refreshing finish, garnished with a fresh kiwi slice and served with a straw through the centre.
Powell said: “I’m absolutely over the moon to have won the Mellors Golden Whisk Finals 2026! I’m still in shock and so proud to have been crowned the winner, especially considering the incredible standard of all the finalists. It’s the perfect way to round off a busy summer term on a real high!
“I’d encourage anyone to enter next year. It’s a fantastic experience, a brilliant opportunity to showcase your creativity, and I can’t wait to see my winning dish featured on the next Tuk Truck menu—coming to a school near you!”
Mellors congratulated Powell on being crowned the 2026 winner, alongside finalists Nicola Wipani Butler, Andrew Martin, Victoria Higgins and Tom Wright.
Associated Articles
BaxterStorey Crowns First Chef Battle Champions
Provides direct culinary competition context, highlighting how hospitality and catering operators are using internal competitions to celebrate skill, creativity, mentoring and professional development.
Eat to the Beat and GIG Bring Student-Created Menu to Life Backstage at BST Hyde Park
Adds strong student and future talent context, showing how young people are being given real-world hospitality experience through menu development, mentoring and live event catering opportunities.
Eat to the Beat and GIG Bring Student-Created Menu to Life Backstage at BST Hyde Park
Sodexo Unveils its Barista Collective – Putting Craft and Careers at the Heart of Training
Provides wider skills development context, highlighting how catering businesses are investing in training, confidence, craft and structured career pathways across hospitality.
Sodexo Unveils its Barista Collective – Putting Craft and Careers at the Heart of Training
