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