Craft Guild of Chefs honours John Campbell and Prue Leith

03 July 2006
Craft Guild of Chefs honours John Campbell and Prue Leith

John Campbell, executive chef at Berkshire's Vineyard at Stockcross, and veteran food campaigner and restaurateur Prue Leith were among the culinary high-flyers honoured at the Craft Guild of Chefs annual awards last week.

Campbell walked away with the organisation's Restaurant Chef of the Year accolade, while Leith's 40-plus years of tireless campaigning to raise the quality-bar in the restaurant and education sectors of the industry - coupled with her entrepreneurial astuteness as a restaurateur - earned her the guild's 2006 Special Award.

2006 Craft Guild of Chef Awards

Banqueting Chef Award - Mike Kirk, Sodexho Prestige
Competition Chef Award - Mark Fitzmaurice, Restaurant Associates
Contract Catering Chef Award - Hayden Groves, Lloyds of London (Avenance)
Cost Sector Chef Award - Robert Robertson, ESS Support Services Worldwide
Development Chef Award - Simon Gable, TSC Foods
Education Chef Award - Bill Farnsworth, Birmingham College of Food, Tourism and Creative Studies
New Restaurant Award - Richard Corrigan for Bentley's Restaurant, London
Pastry Chef Award - Ian Burch, Bentley Kempinski Hotel, London
Pub Restaurant Chef Award - Tom Kerridge, Hand & Flowers, Marlow
Restaurant Chef Award - John Campbell, Vineyard at Stockcross, near Reading
Young Chef Award - James Baker, Joint Services Command & Staff College
Special Award - Prue Leith

By Angela Frewin

The Vineyard

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