Boisdale Quadranet Shooting Chefs 2026

Boisdale Quadranet Shooting Chefs marked its tenth anniversary this year, reaffirming its place as one of the most anticipated events in the UK hospitality calendar. Bringing together leading chefs, restaurateurs and industry figures, the 2026 edition delivered a memorable celebration of competition, community and exceptional food.

Hosted by food and drink writer Bill Knott, the event once again saw the return of the long-standing rivalry between the Chefs’ Team and the Restaurateurs’ Team. Both sides competed with passion and precision in a spirited shooting competition at Holland & Holland, with the restaurateurs ultimately taking the win in one of the most closely fought contests to date.

Adding a distinctive and entertaining twist to the day, the British Haggis Boules Championship returned to much acclaim. Equal parts skill and spectacle, the competition proved a highlight for both participants and spectators, reinforcing the event’s reputation for combining tradition with a sense of fun.

This year’s lineup featured an impressive group of culinary and hospitality leaders, including Vivek Singh, Pascal Aussignac, Lee Westcott, Neil Rankin and Jesse Dunford Wood, alongside restaurateurs David Moore, Robin Hutson, Chris Mapp, Jean-Christophe Slowik and Charlie McVeigh.

The day began at Boisdale of Belgravia, where guests gathered for breakfast before boarding a private red double-decker bus to Holland & Holland. Following the shooting competition, guests enjoyed a drinks reception featuring Veuve Clicquot, Minuty and a selection of canapés.

Returning to Belgravia, the celebrations continued with a Scottish seafood feast showcasing the finest produce, including Dunkeld smoked salmon, Isle of Cumbrae oysters, Isle of Uist langoustine, Orkney pickled herring, scallops with salsa verde and Shetland mussels. The main course, featuring wild Scottish venison, was served with honey-glazed parsnips, spiced red cabbage, and rosemary mashed potatoes, followed by a curated British cheese selection.

Wines from Davy’s, including selections from Tenuta Montauto and Nardi Viticoltori, complemented the menu, alongside premium spirits from partners including Highclere Castle Gin.

The event was proudly supported by Quadranet Systems, with key partners including DNA Payments, Davy’s Wine Merchants, Holland & Holland, Minuty, Nardi Viticoltori, Tenuta Montauto, Highclere Castle, Veuve Clicquot and The Artisan Drinks Co.

Award Winners

• Best Simulated Grouse Shot Herbert Berger
• Best Simulated Walked Up Pheasant Shot Giacomo Nardi
• Best Simulated Partridge Shot Thomas Truelove
• Best Pair of Ducks Charlie McVeigh
• Best Simulated High Flying Bird Shot Dave Peters
• Best Shot of the Day Dave Peters
• Dressed to Kill: Best Dressed Shooter Riccardo Lepri
• By Far the Worst Shot of the Day Jamian Lewis

Chefs vs Restaurateurs Winner: Restaurateurs Team

British Haggis Boules Championship 2026

• Gold Robin Hudson
• Silver Federico Martinenghi
• Bronze Vivek Singh

Reflecting on the milestone year, Andy Rose, Managing Director of Boisdale, commented:

“The Chefs’ Team took the Restaurateurs’ Team head-on with unrivalled passion and skill, making for one of the most intense showdowns we’ve ever seen at Holland & Holland.”

Now in its tenth year, Boisdale Shooting Chefs continues to embody the spirit of British hospitality. It is an occasion where industry leaders come together not only to compete, but to celebrate the relationships, traditions and shared passion that define the sector.

As the event looks ahead to the future, it remains a highlight of the calendar and a testament to the enduring strength and camaraderie of the hospitality community.