Boisdale Shooting Chefs, now in its ninth thrilling year, has solidified its place as one of the UK hospitality industry's most eagerly awaited events. This year's competition was fiercer than ever, with top UK chefs going head-to-head with leading restaurant operators in a dynamic clash of culinary expertise and hospitality flair. To up the ante, the event also introduced an all-new challenge, hosted by renowned food and drink writer Bill Knott. 

The 2025 event saw the introduction of two powerhouse teams—The Chefs' Team and The Restaurateurs' Team— intensifying the competition and fueling fierce rivalries. “The Chefs’ Team took the Restaurateurs’ Team head-on with unrivaled passion and skill, making for one of the most intense showdowns we’ve ever seen at Holland & Holland,” said Ranald Macdonald, founder of Boisdale. 

But it wasn’t just the shooting that stole the show—the British Haggis Boules Championship added an unexpected and wildly entertaining new challenge to the day. 

Among the culinary stars in attendance were chefs Alfred Prasad, Neil Rankin, Andrew Turner, Robin Gill, James Knappett, Nieves Barragan Mohacho, Robert Reid, Henry Harris, Mike Shaw and Lee Westcott who enjoyed breakfast at Boisdale of Belgravia, transport on a private red double decker bus and a drinks reception including Veuve Cliquot, Balvenie and Highclere castle Gin and canapes at Holland & Holland. Back in Belgravia they were treated to a delectable range of dishes from wild venison pie and Aberdeen Angus steak tartare to rich British cheeses. These were paired with exquisite wines from Davy’s, including Tenuta Pelassa ‘Tucci’ Bianco and Chateau Daugay ‘Le Piou’ Cabernet Franc. 

The event was made possible by the generous sponsorship of Quadranet, along with key partners DNA Payments, Davy’s, Balvenie, Holland and Holland, Davidoff Cigars, Highclere Castle Gin, Belvedere, Minuty, Veuve Clicquot, and The Rare Breed Meat Company.

Learn more about Boisdale.