British Culinary Federation announces award winners
The British Culinary Federation (BCF) held its awards evening yesterday at the Botanical Gardens, Birmingham to recognise talented industry professionals.
The awards ceremony was accompanied by a five-course menu cooked by four Michelin-starred chefs from the Midlands.
The starter of tomato, curds, green tomato seeds, basil and olive oil was cooked by Richard Turner, chef-patron of Turners at 69 in Birmingham. Brad Carter, chef-proprietor of Carters of Moseley, Birmingham, cooked a dish of flamed mackerel, gherkins and English mustard.
Luke Tipping, executive chef and director of Simpsons, Edgbaston, served a venison, truffle purée and mushroom main course while the dessert - chocolate, peanut butter, banana and sea salt caramel was created by Adam Bennett, head chef of the Cross at Kenilworth and former Bocuse d'Or entrant.
The full list of winners
- Johnnie Borra Memorial Trophy - Edward Marsh, chef de partie, Lucknam Park
- Robert J Smith Award - Stuart McLeod, development director, Zuidam
- Ken Fraser Memorial Award - Ian Jaundoo, Liverpool Community College
- BCF Special Award - Antony Ward, marketing manager, Bunzl Speciality Businesses, CCS
- Chairman's Award - Julie Tidy, general manager, Bidvest Foodservice
- President's Award - Simon Smith, sales manager, Aubrey Allen
- Paul Gould OBE Memorial Trophy - Robert Kennedy, executive chef, Royal Military Academy Sandhurst
- Aubrey Allen Award - Brad Carter, chef-patron, Carter's of Moseley
- The Louis Cipolla Award - Matt Cheal, chef-patron, Cheal's of Henley
- Lifetime Achievement Award - Eric Bruce, chef-patron, Restaurant Severn, Ironbridge
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