Annual Awards of Excellence 2026 winners announced

The Royal Academy of Culinary Arts has announced its Annual Awards of Excellence winners, acknowledging young chefs, pastry chefs and front of house professionals. 

As well as recognising 24 winners, high achievers in each category were also celebrated at the gala dinner at Claridge’s, London. 

Callum Davidson, chef de partie at the Georgian at Harrods, was handed the Brian Turner trophy for Young Chef of the Year, Charlotte Vicars, pastry chef de partie at Rhubarb Hospitality Group (University of West London), was named Young Pastry Chef of the Year and took home the John Huber Trophy, and Kyla Henderson, chef de rang at the Ritz London won the Willy Bauer trophy as Young Waiter of the Year.

Each of the 2026 high achievers will receive educational prizes that include a visit to Champagne Bollinger, an immersive experience at the Umbel Restaurant Groups’ organic farm and the opportunity for work experience at the Fat Duck.

The Annual Awards of Excellence is an individual test that focuses on encouraging candidates to meet an industry standard benchmark score of 70%, rather than competing against their peers. This means there is no limit to the number of individuals recognised, irrespective of the number of participants.

Royal Academy of Culinary Arts chief executive Lisa Jenkins said: “It is fantastic to be able to celebrate the outstanding level of talent we have seen in this year’s Annual Awards of Excellence. We are incredibly proud of each of these young professionals for their commitment, dedication and hard work, and want to congratulate them on this impressive achievement.” 

Honorary president of the Annual Awards of Excellence, chef Phil Howard added: “The standard of talent showcased this year has been truly inspiring, and it is incredibly encouraging to see such a fantastic group of young hospitality professionals demonstrating the skills, creativity and professionalism that will shape the future of our industry.”

AAE 2026 Achievers

Kitchen

• Charlie Budgen, senior chef de partie, Hever Castle
• Mitchell Collins, demi chef de partie, L’Enclume
• Lucy-Mae D’Arcy, chef de partie, Great Gallery Restaurant at The Royal Automobile Club
• Clin Din Htoo, sous chef, Jumeirah Carlton Tower
• Fraser Rigby, chef de partie, Brasserie Constance
• Olly Smith, chef de partie, White’s Club
• Daniel White, junior sous chef, By Word of Mouth

Pastry

• Lewis Jackson, demi chef de partie pastry, The Ritz London
• Jack Kirby, junior pastry sous chef, Heckfield Place
• Andreya Lukic, chocolaterie chef de partie, Harrods

Service

• Sarah Archibald, supervisor, The Birnam at Gleneagles Hotel
• Finlay Bain, assistant restaurant manager, Brasserie Prince at The Balmoral Hotel
• Jan Goede, waiter, The Lecture Room & Library at Sketch
• Amy Henley, demi chef de rang, The Ritz London
• Nathan Horner, chef de rang, The Fat Duck
• James Lawson, head bartender, Heckfield Place
• Daisy Looker, head waiter, Afternoon Tea at Grantley Hall
• Emily Mckenzie, chef de rang, The Glenturret Lalique Restaurant
• Hector McNeill, F&B supervisor, EightyEight at Grantley Hall
• Francesca Sewell, demi chef de rang, Rogan & Co
• Natalie Sherriff, head waiter, The Greyhound Beaconsfield
• Jake Speed, commis sommelier, Strathearn Restaurant at Gleneagles Hotel
• Harry Sutcliffe, chef de rang, Rogan & Co
• Francesca White, senior waitress, The Newt in Somerset