The Senior English National Culinary Team has won silver in the Culinary Olympics in Erfurt, Germany last week.
The senior team which was captained by Michelin-starred chef Simon Hulstone won silver in the Hot Kitchen and bronze in the Cold Buffet, taking them to silver position overall.
The Junior English National Culinary Team won bronze.
BCF competition organiser Lee Corke said: "The Olympics held every four years is the largest culinary event in the world, with 36 national teams, 24 junior national teams and 10 military teams, with many other chefs competing both regionally and individually. It is the toughest competition in the world and both the senior and junior teams performed very well."
The team included (Captain) Simon Hulstone, The Elephant Restaurant, Torquay; Adam Smith, premier sous chef, Ritz Hotel (this year's Roux Scholarship winner); Andrew Ditchfield, executive pastry chef, House of Commons; Clark Crawley, chef, Restaurant Associates, Simon Webb, executive chef, Merrill Lynch and BCF Chef of the Year 2012; Jordan Bailey, sous chef, The Elephant Restaurant, Torquay.
The team was supported by Nick Vadis, UK executive chef, Compass Group UK & Ireland; Matt Owens, executive pastry chef, Zuidam UK; Ben Ford, River Island; Andy Twells, Marks & Spencer; Bob Brown, Eurest; James Circuit, Girton College, Cambridge. Mentors for the Junior Team were Michael Edwards and Richard Taylor of University College Birmingham.
The British Culinary Federation would like to thank their main sponsors of the National Team: Electrolux Professional, Steelite International, Continental Chef Supplies and Major International, all supported by University College Birmingham.
By Katherine Alano
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