Turning heads
There was a record number of medals awarded in the display salon of Le Salon Culinaire International de Londres this year. Below we report on the remaining result.
Senior display medallists
Open team buffet: School at St Omer (bronze); Sutcliffe Catering/Granada Food Services Culinary Team (bronze); Turkish Culinary Team (salon director's special award for meritorious achievement with an international exhibit).
Open team grand prix: Culinary Institute of America (gold); Gardner Merchant Culinary Team (gold); Combined Services Culinary Arts Team (silver); Welsh National Culinary Team (silver); Craft Guild of Chefs (silver); Panel of Chefs of Ireland National Culinary Team (bronze); Compass Group UK (bronze); Malta Team of Chefs (bronze).
Petits fours: Keith Marley (gold), Lehman Brothers, London; Martin Powell (silver), RAC Club, London; A Williams (bronze), Lanesborough hotel, London.
Wedding cake: Jan Thorpe (gold and first in class), Dunstable College, Bedfordshire; Rosemary Holcombe (gold), Absolutely Gorgeous Cakes; Karen Crawley (silver), Tiers Cake Craft, West Manning; Karen Taylor (silver), Henley College, Coventry; Sue Waters (silver), Sweet Advice, Stafford; Rajesh Waree Shegobin (bronze), Barking College, Romford; Janet Pavey (bronze), Farnborough Barn; Adele Hunt (bronze), Compass Group UK; Rosemary Holcombe (bronze), Absolutely Gorgeous Cakes.
Show platter of fish: Richard Potter (gold and first in class), Cincinatti, Ohio, USA; Mark Hill (gold), Sutcliffe Catering/Granada Food Services Culinary Team; Martin Kelly (bronze), Panel of Chefs of Ireland National Culinary Team; Chris Hale (bronze), Compass Group UK; Eugene Cartwright (bronze), Sutcliffe Catering/Granada Food Services Culinary Team.
Show platter of salmon: Clint Buckingham (gold and first in class), Sutcliffe Catering/Granada Food Services Culinary Team; Cpl J Campden (gold), Combined Services Culinary Arts Team; Mark Hill (silver), Sutcliffe Catering/Granada Food Services Culinary Team; Audrey Crone (bronze), Panel of Chefs of Ireland National Culinary Team.
Show platter of poultry: Mark Boswell (silver and first in class), Combined Services Culinary Arts Team; Colin Jackson (bronze), Sutcliffe Catering/Granada Food Services Culinary Team; Audrey Crone (bronze), Panel of Chefs of Ireland National Culinary Team.
Restaurant platter: David Clemments (gold and first in class), Cincinnati, Ohio, USA; Alan Neale (silver), Cincinnati, Ohio, USA; Richard Potter (silver), Cincinnati, Ohio, USA; Richard Bowden (silver), Compass Group UK; Robert Lintott (silver), Baxters of Speyside, Fochabers; Joseph Pontillo (silver), Philadelphia Marriott Hotels; Tony Hancock (bronze), Combined Services Culinary Arts Team.
Restaurant plates - fish course: Mark Fitzmaurice (silver), Sutcliffe Catering/Granada Food Services Culinary Team; Rene Llupar (bronze), Jersey Chefs Circle.
Restaurant plates - sweet: Sue Yeates (silver and first in class), Sutcliffe Catering/Granada Food Services Culinary Team; William Curley (silver), Savoy hotel, London; Andrew Bourne (silver), Lanesborough hotel, London.
Plated six-course meal: Trefor Lewis (silver and first in class), Welsh National Culinary Team; Mark Fitzmaurice (silver), Sutcliffe Catering/Granada Food Services Culinary Team; Steve Welch (bronze), Ranside Hall Hotel and Golf Club, Durham.
Show platter of game: Tony Hancock (gold), Combined Services Culinary Arts Team; Will King (silver), Panel of Chefs of Ireland National Culinary Team; Robert Bruce (silver), McIntosh of Dyce Aberdeen; Clint Buckingham (bronze), Sutcliffe Catering/Granada Food Services Culinary Team; S Barrowman (bronze), Combined Services Culinary Arts Team.
School catering/social services individual dessert: Andrew Deeny (gold), Fairfield Catering/Bradfield College, Berkshire; John Hughes (silver), Fairfield Catering, Bryanston School, Blandford; Andrew Price (bronze), Fairfield Catering, Manormead Nursing Home Hindhead; Martin Beech (bronze), Fairfield Catering, Prior Park College, Bath; Stuart Lutwyche (bronze), Fairfield Catering, Bryanston School, Blandford.
Junior display medallists
Restaurant platter: Simon Slaney (gold), Sutcliffe Catering/Granada Food Services Culinary Team; James Lester (silver), Sutcliffe Catering/Granada Food Services Culinary Team; Wang Kwan Chang (silver), Panel of Chefs of Ireland National Culinary Team; Neal Breen (silver), Panel of Chefs of Ireland National Culinary Team; Leon Rothera (bronze), Lanesborough hotel, London; Apprentice Pringle (bronze), Combined Services Culinary Arts Team; Colin Greensmith (bronze), Panel of Chefs of Ireland National Culinary Team.
Show platter of salmon: Barry Hayden (bronze), Panel of Chefs of Ireland National Culinary Team.
Show platter of meat: Kevin Bonello (gold), Westin Dragona Resort, Malta; Marco Romeo (silver), Sutcliffe Catering/Granada Food Services Culinary Team.
Show platter of poultry: Michelle Boundy (gold and first in class), Isle of Wight College; Wang Kwan Chang (gold), Panel of Chefs of Ireland National Culinary Team; Robert Fitzharris (bronze), Panel of Chefs of Ireland National Culinary Team.
Show platter of game: Andrew Smith (silver), Combined Services Culinary Arts Team; Colin Greensmith (bronze), Panel of Chefs of Ireland National Culinary Team.
Plated four-course meal: Arletta Alleyne (bronze and first in class), Bedford College; Barry Hayden (bronze), Panel of Chefs of Ireland National Culinary Team.
Canapés: Keith Muscat (silver and first in class), Institute of Tourism Studies, Malta; Martin Sauer (bronze), Landmark hotel, London.
Restaurant plates - sweet (restricted class): Gary McDowell (gold), Panel of Chefs of Ireland National Culinary Team; Caroline Nelson (silver), Panel of Chefs of Ireland National Culinary Team; Joseph Cassar (bronze), Institute of Tourism Studies, Malta.
Tea pastries: Sarah Bartlett (silver and first in class), Lanesborough hotel, London; Kieran Tursner (silver), Royal Garden hotel, London; Karl Azzopardi (bronze), Institute of Tourism Studies, Malta; Kurt Catajar (bronze), Institute of Tourism Studies, Malta.
Petits fours: Karl Azzopardi (gold), Institute of Tourism Studies, Malta; Amelia Owden (silver), Savoy hotel, London.
Restaurant plates - terrine: Elizabeth Newman (silver), Aramark, London; David Nixon (bronze), Sutcliffe Catering/Granada Food Services Culinary Team.
Restaurant plates - main course: Sam Mills (gold), Lanesborough hotel, London; Mark Robinson (silver), Aramark, London; Jamie Hing (silver), Baxters of Speyside, Fochabers; Christopher Darsel (bronze), Rowhill Grange hotel, Wilmington.
Restaurant plates - sweet: Andrew Ingram (gold), Savoy hotel, London; Caroline Nelson (silver), Panel of Chefs of Ireland National Culinary Team; Timothy Gower (silver); Rowhill Grange hotel, Wilmington, Kent; Yusuf Yaran (bronze), Turkish Culinary Team.
