Position Second chef, Harper Adams University College, Newport, Shropshire
Nominator David Nuttall
Proudest career moment Being part of the team that was shortlisted for a Sustainable Business award in 2009 and then going on to win it in 2012.
Greatest inspiration Chefs such as Gary Rhodes and Raymond Blanc because their farm-to-fork approach has made me strive for high standards in my own career.
Ambition To own and manage a small gastropub. I want to promote sustainability and locally sourced ingredients and provide a menu offering unpretentious, wholesome food.
James Chapman joined the kitchens at Harper Adams University College in 2004 as a commis chef and has worked his way up to second chef. He supervises up to 20 staff and has overseen the growth in the department of 150% in revenues.
James has embraced the changing culture of university catering and implemented calorie counts and nutritional analysis on menus. He has also driven the sustainable agenda at Harper Adams, with few fresh ingredients travelling more than 20 miles. Most recently, he diverted the college's food waste streams into an onsite anaerobic digester, helping to reduce CO2 emissions by 14,000 tonnes a year.