Royal Academy of Culinary Arts reveals 2016 Award of Excellence winners

29 June 2016 by
Royal Academy of Culinary Arts reveals 2016 Award of Excellence winners

The Royal Academy of Culinary Arts (RACA) has revealed the names of 27 winners of its Annual Awards of Excellence (AAE).

The awards recognised and encourage the most talented and ambitious young chefs, pastry chefs and waiters in the industry. More than 500 young professionals have achieved the award since they were launched in 1983.

Following finals held at the Connaught, Le Gavroche, the Gleneagles hotel, University of West London and Westminster Kingsway College, the winners in 2016 are:

KITCHEN: Jack Croft
Dinner by Heston Blumenthal

Joel Gueller
Le Manoir aux Quat'Saisons

Ruth Hansom
The Ritz London

Elly Wentworth
Lucknam Park Hotel

PASTRY: Hannah Bagshaw

Polly Chan

Ethan Flack
Le Manoir aux Quat'Saisons

Irish Hacon
The Langham Hotel

Naomi Longfield

Faye Weatherburn
The Ritz London

Rebecca Bauhofer
Andrew Fairlie at Gleneagles

Ashley Best
The Ritz London

Giuseppe Cola
The Ritz London

Francesco De Santo
The Ritz London

Lewis Dixon
Northcote Manor

Daniel Dreiseitel
The Ritz London

Emma Drummond
The Gleneagles Hotel

Melissa Fergus
The Fat Duck

Laudy Gibba-Smith

Louis Gillibert
Le Manoir aux Quat'Saisons

Giuseppe Laboragine

Alexander Macleod
The Balmoral Hotel

Gerald Murati
The Ritz London

Callum Rees
The Gleneagles Hotel

Gabriele Sorrentino
The Ritz London

Dimitar Tanev
The French by Simon Rogan

Laura Vernet
Le Manoir aux Quat'Saisons

To achieve the award, candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, executive chef, The Ritz London and Chairman of the Royal Academy of Culinary Arts.

Kitchen finalists had five hours to produce four portions of a starter, using ingredients from a mystery box; four portions of a veal dish plated on a flat with three garnishes and a sauce; and their own modern interpretation of a chocolate and orange dessert from the entry task each candidate prepared.

Pastry finalists had five and a half hours to produce a decorated showpiece croquembouche, classical or freestyle shape; two Linzer tortes; and four portions of hot plated seasonal fruit soufflé.

Service Finalists were required to decant and describe wines to the judging panel, as well as set up and serve a three-course meal with wines and liqueurs to a table of two guest judges.

Royal Academy of Culinary Arts' Annual Awards of Excellence finalists announced >>

Game on for Annual Excellence Awards 2016 as RACA reveals semi-finalists >>

Annual Awards of Excellence 2016 open for entries >>

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