LIVE THEATRE - MEDALLISTS
Alaska Seafood Challenge: Simon Webb (silver and first in class), Compass Group Culinary Team; Daniel Capp (bronze), Royal Garden Hotel, London.
Tilda Chef of the Year: Dean Heselden (silver and first in class), Rendezvous Casino, Brighton; Bobby Nanda (silver), Compass Group Culinary Team; Kailash Gundupalli (bronze), Hilton London, Paddington; Ian Dickson (bronze), University of York.
Essential Cuisine Chefs Team: James Hart and Leszek Karpinski (gold and first in class), Goodenough College, Haleybury; Gareth Ward and Richard Dutton (gold), Edmunds Restaurant, Birmingham; Philip Crouch and Brian Gridlestone (silver), Sidney Sussex College, Cambridge; Gerry Henry and Troy Fuller (bronze), University of Derby.
Churchill pasta dish challenge: Wayne Barron (silver and first in class), Combined Services Culinary Arts Team; Mohammad Khalid (silver), Jumeirah Carlton Tower, London; Paul Henderson (silver), Catering Support Regiment; Chris Munroe (bronze), Royal Garden Hotel London; Leszek Karpinski (bronze), Haileybury College; Kenin Clarke (bronze), NEC Group, Birmingham.
New Zealand Lamb: Jessie Chichero (silver and first in class), NEC Group, Birmingham; Mark Gracy (silver), RAF Benson; Suraj Chauhan (bronze), Jumeirah Carlton Tower; Mario Golm (bronze), Vacherin; James Buckley (bronze), Compass Group Culinary Team.
Major International Contract Catering Awards:
Manitowoc Master Chefs Grand Prix: Catering Support Regiment (gold and first in class) - Robert Oberhoffer, Mark Roberts, Dave Waplington; Vacherin London (silver) - Alan Eggleston, Nick Smith, Mario Golm; WestminsterKingsway College (bronze) - Ashley Spencer, Stephan Greubel, Simon Woods; University of Leeds (bronze) - Simon Wood, Chris Johnson, Lisa Halll NEC Group, Birmingham (bronze) - John O'Reilly, Simon Hellier, Jason Taws; Oakley Court Hotel, Windsor (bronze) - Adam Young, David Ingle, Timo Hietanen; Turkish National Culinary Team (bronze) - Umit Celikkaya, Illker Yokus, Ercan Soylu.
Steelite International "A Passion to Inspire" The Creative Challenge: James St Claire-Jones (gold), Catering Support Regiment; Nicholas Smith (silver), Vacherin, Imagination, London; Tomas Kourek (bronze), Chartwell's, Christ's Hospital School; William Anderson (bronze), the Royal Regiment of Scotland.
Gourmet Classic Challenge: Robert Dant (silver and first in class), Chartwell's, Christ's <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /?>