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BCF unveils English National Culinary Team for Culinary World Cup 2014

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BCF unveils English National Culinary Team for Culinary World Cup 2014
Written by:

The British Culinary Federation (BCF) has named the members of the English National Culinary Team who will be competing for their country at the Culinary World Cup this November.


The squad, which comprises six chefs and one support role, will come together under the BCF, the national member of the World Association of Chefs Societies (WACS ), for the world event at Expogast, Luxembourg. The competition takes place from 22-26 November.


The English National Culinary Team, sponsored by Electrolux Professional, Major International, Steelite International and Continental Chef Supplies, and supported by University College Birmingham, will be required to produce a three-course menu for 110 covers, plus an international buffet.


The team includes Michelin-starred chef Simon Hulstone, chef-proprietor of the Elephant in Torquay, 2012 Roux Scholarship winner Adam Smith, head chef of the Devonshire Arms Country House Hotel, Simon Webb, head chef at CH&Co, London, and runner-up in last year’s Craft Guild of Chefs National Chef of the Year competition, and Nick Vadis, culinary director of Compass Group and Bocuse d’Or Team UK coach.


President Peter Griffiths commented: “Having won gold in the hot kitchen and silver in the buffet last time, the BCF is looking forward to the English National Culinary Team competing once again in Luxembourg, both at senior and junior level. Everyone is working extremely hard towards achieving a successful result.  We have a very professional and talented squad, plus the full support of our key industry sponsors.”


Team captain Hulstone told Caterer: “We are looking to build on our success in the Culinary World Cup in 2010 where we won gold in the hot kitchen and silver in the cold. We have managed to keep the same core kitchen team together and believe we have a great chance to replicate success this time.”


Hulstone said that he believed the BCF had brought together a great unit which meets regularly to practice and ensure all the dishes match the strict criteria required by the judging process. “The support team has been selected from the best the industry has and we will be doing full training sessions to enhance the product to build on the silver medal in the buffet and pastry class.


“The junior team – with Ben Champkin involved – is the best we have assembled and really shows our desire to compete in all areas,” he continued. “For me, the junior team should be the next senior team, and with the experience in this team already some could feasibly be promoted by the next competition.


“As always, we are extremely proud to be representing our country and will do the utmost to bring home the medals.”


SENIOR TEAM AND SUPPORT
Simon Hulstone (captain), chef-proprietor, the Elephant Restaurant, Torquay
Adam Smith, head chef, Devonshire Arms Country House Hotel
Clark Crawley, head chef, Deloitte, Restaurant Associates
Andrew Ditchfield, executive pastry chef, House of Commons
Simon Webb, head chef, CH&Co, London
Nick Vadis, culinary director, Compass Group
Ben Ford, head chef, River Island, London
Matt Jones, chef, House of Commons
Robert Kennedy, executive chef, Royal Military Academy, Sandhurst
Nathan Aldous, sous chef, Emmanuel College, Cambridge
Neil Rankin, head pastry chef and group pastry chef, Restaurant Associates
Javier Mercado, lecturer, Cordon Bleu Cookery School, London


JUNIOR TEAM AND SUPPORT
Ben Champkin, the Elephant, Torquay, National Young Chef of the Year winner and BCF Young Chef of the Year winner
Edward Marsh, University College Birmingham
Thomas Downes, Hibiscus Restaurant, London
Sean Murphy, University College Birmingham
Craig Bateman, Compass Group
Jack Gameson, University College Birmingham


JUNIOR TEAM MENTORS
Mathew Shropshall, Richie Taylor and Gary Goldsmith – University College Birmingham
BCF Competition Organiser, Lee Corke

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