Fish dish: Moritz Schubert, Jumeirah International, Dubai (gold); James Lui, Army School of Catering (bronze); Trevor Stagg, Compass Group Culinary Team (bronze).

Duck Chef of the Year: Neil Foster, Sheraton Park Lane Hotel, London (silver and first class); Andy Twells, Craft Guild of Chefs (silver); Moritz Schubert, Jumeirah International, Dubai (silver); David Humphreys, Cotswold Country House Hotel, Chipping Campden (bronze).

Essential cuisine masterclass: Jason Clark, Compass Group Culinary Team (silver and first in class); Tobias Pfister, Jumeirah International, Dubai (silver); Serkan Yelkenbasan, Sheraton Skyline hotel, Hayes (bronze).

Traditional pasta dish: Gianni Catapona, Jumeirah International, Dubai (bronze)

New Zealand Lamb: Carl Lodge, Compass Group Culinary Team (silver); Louise McPhee, Sheraton Park Lane, London (bronze); Jonathan O’Keefe, the King’s Head, Ivinghoe (bronze).

Major International Football Culinary Challenge: Christian Grall, Colin Halliday and Jason Clark, Liverpool FC (gold and trophy); Steve Welch, Andy Johnson and Glen Hall, Newcastle FC (gold); Mark Crocker, Steve Jones and Rory Thompson, Reading FC (bronze); Keith Burton, Dean Jones and Claire Morey, Wimbledon FC (bronze); Steve Fletcher, Keith Ross and John Pugh, West Ham United (bronze).

Conference centre chef of the year: Stuart Phillips, Warwick Conferences, University of Warwick (gold); Adam Roberts, Ballbrook House, Bath (silver); Lee Gaskins, Woodside Conference Centre, Kenilworth (bronze).

Academy of Food & Wine Service Cook & Serve: Nicolette Pienaar, Michael Hampton, Andre Pienaar, Holiday Inn, Woking (gold); Simon Green, Alistair Impey, Gavin Walker, Pendley Manor Hotel, Tring (silver); Vivienne Copeland, Diarmuid O’Conchaile, John Kelly, Shannon College of Hotel Management (bronze).

Master Chefs Grand Prix: Neil Foster, Mark Snelling and Philip Constable, Sheraton Park Lane Hotel, London (gold and first in class); Andrew Jones, Goran Kovacevic and Adam Pierson, Claridge’s, London (gold); Bob Brown, Bernhard Engelhardt and Matt Owens, Craft Guild of Chefs (silver); Robert Oberhoffer, Kenny Young and Dave Wapplington, Culinary Arts Team Catering Support Regiment RLC (silver); Frederick Tobin, Stephen Wheeler and Tony Hoyle, The Grove, Chandler’s Cross (bronze).

Food from Britain Challenge: Christopher Basten, Richmond Gate Hotel, Richmond-upon-Thames (gold); Tony Fitt, Sheraton Park Lane Hotel, London (silver); Nancy Kitchela, Jumeirah International, Dubai (silver); David Smith, Rogano, Glasgow (bronze); Hayden Groves, Compass Group Culinary Team (bronze).

Vegan dish: John Garside, Mercury House, Nottingham (bronze and first in class); Scott Howell, Army School of Catering (bronze).

British Pepper & Spice Ethnic Class: Sudir Sharma, Center Parcs, Longleat Forest (gold and first in class); Sonia Tudor, Army School of Catering, Aldershot (gold).

Cheese course: Vikki Jeffryes, Jumeirah International, Dubai (silver).

Chantilly Patisserie Hot Sweet Masterclass: Tim Fisher, the London Capital Club (silver); Lucy Hyder, Hotel on the Park, Cheltenham (bronze).

Robot Coupe Challenge Trophy: David Waplington, Catering Support Regiment Grantham, Greenbank Hotel, Falmouth (silver); Christopher Basten, Richmond Gate Hotel, Richmond-upon-Thames (bronze).

Fungi: Trevor Stagg, Compass Group Culinary Team (silver); Tobias Pfister, Jumeirah International, Dubai (bronze); Glen Aquilina, Institute of Tourism Studies, Malta (bronze); Emin Deger, Sheraton Skyline hotel, Hayes (bronze); Luke Borley, Cotswold House hotel, Chipping Campden (bronze).

First course: Nancy Kinchela, Jumeirah International, Dubai (gold); Imthiaz Kader, London Heathrow Hilton (silver); Andrew Bloomfield, Royal Garden hotel, London (bronze).

Link: https://www.thecaterer.com/archive/senior-live-theatre-medallists