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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