Royal Academy of Culinary Arts reveals 2016 Award of Excellence winners
The Royal Academy of Culinary Arts (RACA) has revealed the names of 27 winners of its Annual Awards of Excellence (AAE).
The awards recognised and encourage the most talented and ambitious young chefs, pastry chefs and waiters in the industry. More than 500 young professionals have achieved the award since they were launched in 1983.
Following finals held at the Connaught, Le Gavroche, the Gleneagles hotel, University of West London and Westminster Kingsway College, the winners in 2016 are:
KITCHEN: Jack Croft
Dinner by Heston Blumenthal
Joel Gueller
Le Manoir aux Quat'Saisons
Ruth Hansom
The Ritz London
Elly Wentworth
Lucknam Park Hotel
PASTRY: Hannah Bagshaw
Hakkasan
Polly Chan
Yauatcha
Ethan Flack
Le Manoir aux Quat'Saisons
Irish Hacon
The Langham Hotel
Naomi Longfield
Hakkasan
Faye Weatherburn
The Ritz London
SERVICE:
Rebecca Bauhofer
Andrew Fairlie at Gleneagles
Ashley Best
The Ritz London
Giuseppe Cola
The Ritz London
Francesco De Santo
The Ritz London
Lewis Dixon
Northcote Manor
Daniel Dreiseitel
The Ritz London
Emma Drummond
The Gleneagles Hotel
Melissa Fergus
The Fat Duck
Laudy Gibba-Smith
L'Enclume
Louis Gillibert
Le Manoir aux Quat'Saisons
Giuseppe Laboragine
Petrus
Alexander Macleod
The Balmoral Hotel
Gerald Murati
The Ritz London
Callum Rees
The Gleneagles Hotel
Gabriele Sorrentino
The Ritz London
Dimitar Tanev
The French by Simon Rogan
Laura Vernet
Le Manoir aux Quat'Saisons
To achieve the award, candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, executive chef, The Ritz London and Chairman of the Royal Academy of Culinary Arts.
Kitchen finalists had five hours to produce four portions of a starter, using ingredients from a mystery box; four portions of a veal dish plated on a flat with three garnishes and a sauce; and their own modern interpretation of a chocolate and orange dessert from the entry task each candidate prepared.
Pastry finalists had five and a half hours to produce a decorated showpiece croquembouche, classical or freestyle shape; two Linzer tortes; and four portions of hot plated seasonal fruit soufflé.
Service Finalists were required to decant and describe wines to the judging panel, as well as set up and serve a three-course meal with wines and liqueurs to a table of two guest judges.
Royal Academy of Culinary Arts' Annual Awards of Excellence finalists announced >>
Game on for Annual Excellence Awards 2016 as RACA reveals semi-finalists >>
Annual Awards of Excellence 2016 open for entries >>
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