LA PARADE DES CHEFS

Monday:Avenance Culinary Team (Peter Joyner, Hayden Groves, Mark Crowe, Inga Boyce, Richard Underwood, Dagmar Pfeifer, KP Jonoy Miller) – Gold

Tuesday:Sodexo Culinary Team (Bob Brown, Malcolm Emery, Michael Godfrey, Clare Gould, Tom Parry, Leon Smith, KP Glen Wilkinson) – Silver

Wednesday: Compass Group Culinary Team (Dennis Mwakalua, Rob Kennedy, Ben Ford, Clark Crawley, Lindsey Scott, Alex Hingson, KP Lahiru Jayasekara (gold).

LIVE THEATRE – JUNIOR CLASSES

British Culinary Federation Young Chef Challenge: Paul McGaughey, Draycote Hotel, Rugby (silver and first in class); Kieron Adams, National Exhibition Centre (silver); Steven Small, the Winery, Burton-on-Trent (silver); Ibrahaim Bellal, the Royal Garden Hotel, London (bronze); Juan Sanchez, Craft Guild Culinary Academy (bronze).

Traditional Pasta Dish: Paolo Sanapo, Sheraton Skyline Hotel, Hayes (silver); Jack Mattock, Christ’s Hospital School, Horsham (bronze); Daniel Capp, the Royal Garden Hotel, London (bronze).
Major Mini Series: Gabriela Evangulou, Plymouth City College (gold and first in class); Chris Munroe, the Royal Garden Hotel, London (gold); Darrell Rice, Highbury College (bronze); Ryan Harris, Westminster Kingsway College (bronze); Matthew Steapp-Carrizares, Westminster Kingsway College (bronze); Ben Keswick, Westminster Kingsway College (bronze); Martyn Saunders, Henley College (bronze).
Sodexo Young Chef of the Year: Aimee Sutcliffe, Eton College, Windsor (gold and first in class); Derek Wright, Ascot (gold); Raymond Cavanagh, Sheriff Court, Glasgow (silver); Chris Moore, Papworth Hospital (bronze); Michael Bendall, Zurich Financial Services (bronze).

LIVE THEATRE – SENIOR CLASSES

Churchill Fish Dish Challenge: Anthony Morrin, National Exhibition Centre (gold); James St Claire-Jones, British Army Catering Support Regiment, Grantham (silver); Matthew Wilby, Radisson SAS Hotel London Stansted Airport (silver); Leon Churchill, International Convention Centre, Birmingham (bronze); Satyajit Moocheeroy, Jury’s Inn, London (bronze).

Essential Cuisine Team: Tomas Kourek and Rob Dant, Christ’s Hospital School, Horsham (silver); James Larkins and Michael Rodney, Autograph Foodservice, Bracknell (bronze); Anthony Morrin and Carl Thompson, National Exhibition Centre (bronze); Richard Muncaster and Russell Temple, Compass Group Culinary Team (bronze).

Traditional Pasta Dish: Mark Provan, South Devon College, Paignton (gold); James St Claire-Jones, British Army Catering Support Regiment, Grantham (silver); Isaac Hutchins, The Culinary Institute of America (bronze).

Major International Contract Catering Awards: Michael Godfrey, Steven Wylie, Bekynton, Eton College, Windsor (gold); Kieran Moore, Oleg Ibragimov, Delaware North Companies, Emirates Stadium, London (silver); James Hart, Leszek Karpinski, Chartwell’s, Haileybury College, Hertford Heath (bronze); Robert Dant, Lubomir Kovar, Christ’s Hospital School, Horsham (bronze); Karlene Gaskell, Mark O’Neill, Compass Group Culinary Team (bronze).

“Chef” at Salon: Ben Arnold, The House of Commons, London (silver); James Devine, Deli on the Green, Dungannon, Ireland (silver); Ben Sulston, Compass Group Culinary Team (bronze); Oliver Lloyd, UK Skills (gold); Mathew Shropshall, University College Birmingham/Craft Guild Culinary Academy (silver); Keith Doig, Nuthurst Grange Hotel, Hockley Heath, Solihull (silver); Chris Blount, the Manor Hotel, Meriden (bronze); Tim Burfoot, Hyatt Regency Hotel, Birmingham (bronze).

Rational Master Chefs Grand Prix: Dale Ormston, Andrew Hill, Ricky Ives, the Half Moon, Watlington (gold); Darren Proud, John O’Reilly, Jason Taws, National Exhibition Centre (silver); Sophie Wright, Lahiru Jayasekara, Andy Twells, Craft Guild Culinary Academy (silver); Robert Stephens, Binu Cherian, David Kennett, Intercontinental Hotel, London (bronze).

Steelite International “A Passion to Inspire” The Creative Challenge: Sean McNulty, Craft Guild Culinary Academy (gold); Paul Ingleby, Fairlawns Hotel & Spa, Aldridge (silver); Dean Crews, Cathedral Quarter Hotel, Derby (bronze); Nick Smith, Vacherin, London (bronze).

Heinz “Best of British” Challenge: Matthew Burr, National Exhibition Centre (silver and first in class); Andrew Mutton, the Manor Hotel, Meriden (silver); Simon Woods, Luton Hoo Hotel, Luton (bronze); Robert Stordy, University of Derby (bronze); Joe Purton, Hyatt Regency the Churchill Hotel, London (bronze).

New Zealand Lamb Challenge: Tim Burfoot, Hyatt Regency Birmingham (gold); Paul Ingleby, Fairlawns Hotel & Spa, Aldridge (silver); Kathryn Rowe, University of Warwick (silver); Isaac Hutchins, The Culinary Academy of America (bronze); Brian Partridge, National Exhibition Centre (bronze); Mark Hadfield, Darley’s Restaurant, Darley Abbey (bronze); Serkan Yelkenbasan, Sheraton Skyline Hotel, Hayes (bronze).

British Pepper & Spice “Millstone” Ethnic Class: Leszek Karpinski, Haileybury College, Hertford Heath (gold and first in class); Paul Bertram, National Exhibition Centre (gold); Stacy Rai, International Convention Centre, Birmingham (silver); Thornley Grant, International Convention Centre, Birmingham (bronze).

Figgjo Masterclass: Paull Connolly, Stuart Garbett, National Exhibition Centre (gold); Adam Evans, Dave Hebbron, Fairlawns Hotel & Spa, Aldridge (silver); Chris Blount, Jayson Pitt, the Manor Hotel, Meriden (bronze); Brett Connor, Darren Machem, Mercure Brandon Hall Hotel, Near Coventry (bronze); Adam Oliver, Chris Pinnner, Ashridge Management College, Berkhamsted (bronze).

Gourmet Classic Challenge: Mathew Shropshall, University College Birmingham (silver); Anthony Barlow, National Exhibition Centre (bronze); Mark Hadfield, Darley’s Restaurant, Darley Abbey (bronze); Serkan Yelkenbasan, Sheraton Skyline Hotel, Hayes (bronze).

Schöller Masterclass: Oliver Court, the Manor Hotel, Meriden (silver and first in class); Tim Fisher, Indulgence Confectionery, Caterham; Lana Doe, Luton Hoo Hotel, Luton (silver); Eli Fred, the Sheraton Skyline Hotel, Hayes (bronze); Bernard Schumacher, University College, Birmingham (bronze); Liam Stewart, International Convention Centre, Birmingham (bronze).

Glennans Chef Challenge: Oliver Lloyd, Steven Wylie, UK Skills/Eton College, Windsor (silver and first in class); Adam Bateman, Keith Doig, Nuthurst Grange Hotel, Hockley Heath, Solihull (silver); Simon Fisher, Stephen Christopher, National Exhibition Centre (bronze); Sebastian Price, Sandor Olah, Crown Moran Hotel, London (bronze).

DISPLAY SALON – JUNIOR

Works in Fat: Teal Flanagan, National Exhibition Centre (gold); Clare Willet, Bedford College (bronze); Nicolina Cortiano, Bedford College (bronze).

A Restaurant Platter: Wayne Ferguson, National Exhibition Centre (silver and first in class); John Doman, RAF Halton, Aylesbury (silver).

Decorative Piece: Mailie Martin, the Old Hill Inn, Ingleton (gold); Philip Ferguson, HMS Raleigh, Torpoint (silver); Mark Sanderson, Donnington Valley Hotel & Spa, Newbury (bronze).

Decorated Celebration Cake: Grzybala Malgorzata, Brooklands College, Weybridge (silver); Clare Willett, Bedford College (bronze).

Novelty Cake: Kimberley White, Bedford College (gold and first in class); Hannah Welsh, University College Birmingham (gold); Tracy Crawley, the Royal Garden Hotel, London (gold); Gina Dart, Bedford College (silver); Aaron Ullah, Bedford College (bronze); Francesca Tomkins, University College Birmingham (bronze).

Afternoon Tea: Mike Cope, Oxford & Cherwell Valley College, Banbury Campus (bronze).

Chocolate Petits Fours: James Gardiner, Waddesdon Manor, Aylesbury (silver and first in class); Will Torrent, Bachmann’s Patisserie, Thames Ditton (silver); Julia Hetherton, the Lavender House, Norwich (bronze).

Floral Sugarcraft: No awards.

Restaurant Plates, Starters: Sarah Lewis, The House of Commons, London (gold); Peter Pilkington, Westminster Kingsway College (silver); Alexander Tsoflias, Westminster Kingsway College (bronze).

Restaurant Plates, Main Course: John Doman, RAF Halton, Aylesbury (silver).

Restaurant Plates, Sweet: Chris Morrison, the Royal Garden Hotel, London (silver and first in class); Lauren Boyle, the London Marriott Hotel County Hall (silver); Liz Bravery, the London Marriott Hotel County Hall (bronze).

Plated Fish Main Course: Wayne Hutchison, South Devon College, Paignton (gold and first in class); Emily Chappatte, Westminster Kingsway College (gold); Simone Maxwell, National Exhibition Centre (silver); Shaun O’Brien, Liverpool Community College (bronze); Max Grimes, Westminster Kingsway College (bronze).

Canapes: Christopher Kyrianides, Simply Catering, London (bronze).

Restaurant Plates, Terrine: Grace Scott, South Devon College, Paignton (silver); Alf Aitken, Westminster Kingsway College (bronze).

 

Works in Fat: Christopher Zammit, Camilleri Caterers, Eastbourne (gold); John Berry, National Exhibition Centre (silver); Michelle Wibowo, Michelle Sugar Art, Burgess Hill (silver); Palash Gomes, Radisson SAS Hotel London Stansted Airport (silver); Robert Stordy, University of Derby (bronze); Jayant Dhawale, Radisson SAS Hotel London Stansted Airport.

A Restaurant Platter of Fish and/or Crustacea: David Whiffen, Compass Group Culinary Team (gold); Senthilkumar Adaikalaraju, Craft Guild Culinary Academy (bronze); Sean Reason, Compass Group Culinary Team (bronze).

A Restaurant Platter of Fish and/or Crustacea (K2A): Mark Provan, South Devon College, Paignton (gold).

A Restaurant Platter of Meat, Poultry and/or Game: Karlene Gaskell, Compass Group Culinary Team (gold and first in class); Tony Murphy; Compass Group Culinary Team (gold); Daniel Clark, Compass Group Culinary Team (silver); David Whiffen, Compass Group Culinary Team (silver); Kevin Megee, National Exhibition Centre (bronze); Mathew Shropshall, Craft Guild Culinary Academy (bronze); Lahiru Jayasekara, Craft Guild Culinary Academy (bronze); Jim Cumming, Craft Guild Culinary Academy (bronze).
Food Service Challenge: Ian Smith, Elior UK, Rugby (gold and first in class); Stuart Smith, The House of Commons, London (gold).

Decorative Exhibit: Mourad Khiat, the Berkeley Hotel, London (gold and first in class); Keith Hurdman, Thornton’s, Alfreton (gold); John Berry, National Exhibition Centre (gold); Karen Caudwell, FPC Sugarcraft, Bristol (gold); Abraham Padmanaban, Donnington Valley Hotel & Spa, Newbury (gold); Jeannean Howe-McCartin, Uttoxeter, Staffordshire (gold); Andy Twells, Craft Guild Culinary Academy (silver); Andrew Gregson-Brown, Brackley, Northamptonshire (bronze); Felix Bayker, Harrods, London (bronze); Felix Bayker, Harrods, London (bronze); Dave Stephenson, Sheffield College (bronze); Philip Dixon, Hull College (bronze); Debbie Fairweather, Cake Art, Godstone (bronze); Debbie Fairweather, Cake Art, Godstone (bronze); Abraham Padmanaban, Donnington Valley Hotel & Spa, Newbury (bronze); Kenneth Hett, Glasgow Metropolitan College (bronze); Ammar Khliel, the Berkeley Hotel, London (bronze).

Decorated Celebration Cake (sugar paste or rolled fondant): Jeannean Howe-McCartin, Uttoxeter, Staffordshire (gold); Sarah Belgard, Brooklands College, Weybridge (silver); Sandra Lee, Warley, West Midlands (bronze); Christine Kerrigan, Castle Centre, Sheffield College (bronze); Lee Han Saeom, Brooklands College, Weybridge (bronze); Sau Peng Chang, University College, Birmingham (bronze); Elepe Ananda Johnson, the Lanesborough, London (bronze).

Decorated Celebration Cake (royal icing): Hyang Soon Yoon, Brooklands College, Weybridge (gold); Yukiko Mori, Brooklands College, Weybridge (silver); P Roberts, Royal Navy Cookery School, Torpoint (bronze); Andrea Moore, Brooklands College, Weybridge (bronze).

Novelty Cake: Joanne Duffin, Cake Magic UK, Bromsgrove (gold and first in class); Christine Giles, Croydon, Surrey (gold); Michelle Wibowo, Michelle Sugar Art, Burgess Hill (gold); Kelvin Chua, Willesden, London (silver); Rebecca Hui, University College Birmingham (silver); Jacqui Kelly, Royal Albert Hall, London (silver); Alison Powell, Roehampton, London (bronze).

Wedding Cake: Lee Peng Gan, Willesden, London (silver and first in class); Kelvin Chua, Willesden, London (silver); Nisantha Lorensu Hewage, Whole Foods Market, London (bronze); Martha Cano, Bedford College (bronze); Louise Russell, Brooklands College, Weybridge (bronze).

Floral Sugarcraft: Gillian Collier, Crediton, Devon (gold and first in class); Jo Gutwin, Harrow College (gold); Jung Yun Jung, Brooklands College Weybridge (gold); Elizabeth Coles, Harrow College (silver); Joanne Parke, Elegant Tiers, Radstock (bronze); Lee Peng Gan, Willesden, London (bronze); Shabinam Shafeek, Bournville Park, Birmingham (bronze).

Miniature Sugar Flowers: Karen Caudwell, FPC Sugarcraft, Bristol (gold and first in class); Lee Peng Gan, Willesden, London (gold); Christine Giles, Croydon, Surrey (silver); Shabinam Shafeek, Bournville Park, Birmingham (silver); Nisantha Lorensu Hewage, Whole Foods Market, London (bronze).

Bridal Bouquet: Sathyavathi Narayanswamy, Croydon, London (gold); Cris Muldoon, South Ruislip, Middlesex (silver); Sandra Lee, Warley, West Midlands (bronze); Lankika Illukkumbura, Brooklands College, Weybridge (bronze); Lindsay Bullock, Sutton Coldfield, West Midlands (bronze).

Decorative Buffet Centrepiece: Palash Gomes, Radisson SAS Hotel London Stansted Airport (silver and first in class); Reynaldo Ayag, Jumeirah Carlton Tower Hotel, London (silver); Jacqui Kelly, Royal Albert Hall, London (bronze).

Afternoon Tea: Lisa Collis, Keele Hall Restaurant, Keele University (gold); Stephan Butler, Wyboston Lakes, Bedfordshire (bronze).

Chocolate Petits Fours: Tim Fisher, Induglence Confectionery, Caterham (silver and first in class); Christopher Corbishley, Keele Hall Restaurant, Keele University (silver).

Restaurant Plates, Starters: Kieran Moore, Delaware North Companies, Emirates Stadium (gold and first in class); Maurizio Elefante, Craft Guild Culinary Academy (gold); Sophie Wright, Craft Guild Culinary Academy (silver); Clive Jones, Catermasters, Learning Skills Council, Coventry (bronze); Jim Bailey, Craft Guild Culinary Academy (bronze); Steven Hill, RAF Halton, Aylesbury; Lukas Furbach, The London Marriott Hotel County Hall (bronze).

Restaurant Plates, Main Course: Tony Murphy, Compass Group Culinary Team (silver and first in class); Steven Wylie, Eton College, Windsor (silver); Oleg Ibragimov, Delaware North Companies, Emirates Stadium (silver); David Whiffen, Compass Group Culinary Team (silver); Stuart Anderson, Ashorne Hill Conference Centre, Leamington Spa (bronze); Clive Jones, Catermasters, Learning Skills Council, Coventry (bronze); Marcus Rowles, Sodexo at 3i Plc, Birmingham; Sean Reason, Compass Group Culinary Team (bronze).

Restaurant Plates, Sweet: Andrew Ditchford, The House of Commons, London (gold and first in class); Wayne Harris, Craft Guild Culinary Academy (gold); Milosz Kowalski, Ashorne Hill Conference Centre, Leamington Spa (bronze).

SPECIAL AWARDS

Pastry: Vasanthan Navamani, Accor Novotel Cardiff

Sugarcraft: Jeannean Howe-McCartin, Uttoxeter, Staffordshire

Restaurant plates: Andrew Ditchford, The House of Commons, London

Larder: Christopher Zammit, Camilleri Caterers, Eastbourne Junior Grand Prix d’Honneur: Mailie Martin, The Old Hill Inn, Ingleton

Senior Grand Prix d’Honneur: Andrew Ditchford, The House of Commons, London

Best Team La Parade des Chefs: Avenance Culinary Team

Link: https://www.thecaterer.com/news/foodservice/hospitality-salon-culinaire-2009-medal-winners