The Caterer

Michael Caines wins top honour at Craft Guild of Chefs Awards

07 June 2019 by
Michael Caines wins top honour at Craft Guild of Chefs Awards

Michael Caines was the recipient of the Craft Guild of Chefs' Special Award last night at the London Hilton on Park Lane.

The chef-patron of the 21-bedroom, Michelin-starred Lympstone Manor in Devon won the top award at the glittering ceremony hosted by chef James Tanner, with a total of 17 awards handed out to chefs from across the industry.

The full roster of winners included:

• Apprentice chef award: Paige Hill, Royal Garden hotel, London
• Armed services chef award: Cpl David Davey-Smith, Royal Air Force
• Banqueting and event chef award: Gemma Amor, executive chef, Ascot racecourse (Sodexo), Windsor
• Chef lecturer award: Andrea Ruff, pastry lecturer, the Claire Clark Academy, Milton Keynes
• Chef's favourite branded restaurant group: Miller & Carter
• Competition chef award: Cpl Ian Mark, chef instructor, Royal Air Force
• Contract catering chef award: James Larkins, group executive chef, Compass Group
• Development chef award: Laurence Tottingham, business development chef, Oliver Kay (Bidfresh)
• Innovation award: Andrew Clarke, chef patron/head chef, St Leonards, London
• New restaurant of the year award: Alex Bond, chef, Alchemilla, Nottingham
• Pastry chef award: Sarah Frankland, head pastry chef, Pennyhill Park hotel, Bagshot, Surrey
• People's choice award: Murray Chapman, First Contact
• Pub restaurant chef award: Dave Wall, head chef and partner, the Unruly Pig, Bromeswell, Suffolk
• Public sector chef award: Ryan Hopper, regional executive chef, ESS Defence (Compass Group)
• Restaurant chef award: Pascal Canevet, chef-patron, La Maison Bleue, Bury St Edmunds, Suffolk
• Young chef award: Rick Owens, commis chef, Belmond Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire
• Special award: Michael Caines, chef-patron, Lympstone Manor, Devon

Guests enjoyed a four-course menu created by executive chef Anthony Marshall and his team comprising: three colour beetroot with fresh goats curd, cherry gel and pistachio and hazelnut granola; lobster ravioli; Scottish beef served with morels, asparagus and Emmental potato thyme sauce followed desserts vanilla, Cointreau, raspberry, pear or chocolate cremeux, passion fruit, freeze-dried dark balsamic foam.
Ducasse, Smyth and Hartnett honoured at Craft Guild of Chefs Awards >>

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