Adam Bennett achieves double success at British Culinary Federation Awards

Adam Bennett, head chef at Simpsons restaurant in Birmingham, has scooped two accolades at the British Culinary Federation (BCF) Awards.

Held at the St Johns hotel in Solihull, the event honoured Bennett for his achievement in securing fourth place as the UK entrant in the Bocuse d'Or completion, just a few points from a top three place. He was presented with the Aubrey Allen Award and the Chairman's Award.

Seven award were presented during the event during which the hotel, part of the Principal Hayley group, was supported by trainees from the Principal Hayley Chef Academy in the preparation of a celebratory dinner for 140 guests.

Bruce McDowell, group executive chef, oversaw the menu which included poached Sand Hutton asparagus with Scotch egg and chervil essence; roasted Cornish mackerel with beetroot purée and beetroot pearls; Blytheburgh pork, roasted fillet and crispy belly with sautéed cabbage, boulangère potatoes; English apple crisps, sorbet, crumble and tart; selection of British cheeses; and homemade macaroons.

Darren McGhee, general manager of the four-star, 180-bedroom St Johns hotel, said it was a great opportunity for the young chefs to cook for some of the best in the business.

"They rose to the challenge of preparing dinner for some of the most talented chefs in the country and did a superb job," he said. "Our young chefs did us proud and the reaction we had from our guests suggests that they all have a bright future themselves in the industry."

The full list of BCF award winners were:

Johnnie Bora Award for the most outstanding young chef under the age of 25: Kristian Curtis of Simpsons restaurant, Birmingham, for his success as best commis chef in the world at the Bocuse d'Or.

Ken Fraser MBE Memorial Award: Gary Kilminster of Bournemouth & Poole College, which was the only UK college to be named in the top 20 in the world by World Association of Chef's Societies.

Louis Cipolla Award for outstanding contribution to the profession: Andrew Ditchfield, executive pastry chef, the House of Commons for his work with the BCF National Culinary Team and Junior National Culinary Team.

Aubrey Allen Award: Adam Bennett, head chef, Simpsons restaurant, Birmingham, for his success at the Bocuse d'Or.

Robert J Smith Award: Matt Owens, executive pastry chef, Zuidam UK, to recognise his work with the Junior National Culinary Team since 2005.

British Culinary Federation Special Award: David Bentley of Town and Country Fine Foods for his continued support of the BCF, chefs and industry events.

Chairman's Award: Adam Bennett, head chef, Simpsons restaurant, Birmingham, for his success at the Bocuse d'Or.

The picture shows Bruce McDowell with chefs from the Principal Hayley Chef Academy.