Salon Culinaire medal winners – display salon
Senior display classes
A show platter of meat and/or poultry/game: Robert Kennedy, Compass Group Culinary Team (silver and first in class); Steve Moss, Green Parrot Catering, Fareham (silver); Victoria Fowler, Catering Support Regiment, Grantham (silver); Kevin Megee, National Exhibition Centre, Birmingham (bronze); Glenn Corby, Wyboston Lakes, St Neots (bronze); Andrew Jones, British Army Culinary Arts Team (bronze); Tony Pereira, Compass Group Culinary Team (bronze).
Hotelympia cold buffet challenge: Royal Air Force - D Sandiland, G Owen, R Heppell and Wayne Barron (silver).
Miniatures: Hyang Soon Yoon, Brooklands College Weybridge (gold and first in class); Shizuka Muramatsu, Nagano, Japan (gold); John Berry, National Exhibition Centre (gold); Sumeda Palikkara, Jumeirah Culinary Team (bronze); Georgina Godbold, Chelmsford, Essex (bronze); Brian Hill, Thackery House, Croydon (bronze).
Tea pastries: Jeremias Lagudas, Harrods (gold); Philip Maes, Park Royal London (bronze).
Floral sugarcraft: Claudette Wadood, Harrow College (gold); Jennifer Taylor, Bicton College, Budleigh Salterton (bronze).
Collective floral exhibit: Indika Jayasena, Brooklands College Weybridge (gold and first in class); Karen Beal, Peterborough Regional College (gold); Samantha Davy, Peterborough Regional College (silver).
Restaurant plates, starters: Ronnie Cleland, Compass Group Culinary Team (gold); Alan Townsend, Compass Group Culinary Team (silver).
Petits fours: Svetlana Neverova, Harrods (gold and first in class); Sebastian Kobelt, Compass Group Culinary Team (gold); Margrate Penn, Motherwell College, North Lanarkshire (silver); Philip Maes, Park Royal, London.
A restaurant platter of fish: Robbie Robertson, Compass Group Culinary Team (silver and first in class); Carson Nolan, Restaurant Associates Lehman Bros (silver); David Whiffen, Compass Group Culinary Team (bronze); Shaun Leonard, Compass Group Culinary Team (bronze).
Restaurant plates, fish course: Shaun Leonard, Compass Group Culinary Team (bronze).
Robot Coupe Challenge Trophy: Daniel Terry, Westminster Kingsway College (gold); David Galpin, South Devon College (gold); Matthew Boyle, British Army Culinary Arts Team (bronze); Andrew Tunge, Royal Bank of Scotland (bronze).
Show platter of fish and/or crustacea: Adrian Ford, National Exhibition Centre, Birmingham (gold and first in class); Richard Frendo, Avante Garde Caterers, Malta (gold); Alan Townsend, Compass Group Culinary Team (silver); Mark Provan, South Devon College (silver); Richard Gatehouse, Compass Group Culinary Team (bronze); Paul Bentley, Team Talkington Bates (bronze).
Restaurant plates of meat and/or poultry: Robert Kennedy, Compass Group Culinary Team (gold); Sundip Pauhal, Compass Group Culinary Team (silver); Nathan Clark, Compass Group Culinary Team (silver); Keith Lefevre, the Coast Hotel, Victoria, Canada (bronze); Terry Lumley, Restaurant Associates, Lehman Bros (bronze); Palash Gomes, Radisson SAS Hotel, London, Stansted (bronze); Karen Brewster, Compass Group Culinary Team (bronze).
Hotelympia cold buffet challenge: Turkish Culinary Team - Esat Ozata, Serdar Ozkan, Serkan Bozkurt, Mehmet Uzunoz, Rafet Ince (bronze).
Open team grand prix (buffet): Combined Services Culinary Arts Team - Simon Atkinson, Stuart Edwards, Ryan Hoppel, Alun Davies, Kristopher Oliver and Becky Finney (silver); Cunilary Academy, Craft Guild of Chefs - Dennis Mwakulua, Matt Owens, Sophie Wright, Steve Wilson, James Owen-Davis, Lisa Mansel (silver).
Restaurant plates sweets: David Waplington, the Bay Hotel, Newquay (gold and first in class); Tim Fisher, Caterham, Surrey (gold); Jeremiah Lagudas, Harrods (silver).
Restaurant platter of crustacea: Russell Temple, Marks & Spencer, Newcastle (bronze).
A restaurant platter, vegetarian: Keith Lefevre, the Coast Hotel, Victoria, Canada (gold and first in class); Dennis Mwakulua, Compass Group Culinary Team (gold); Bernhard Engelhardt, Compass Group Culinary Team (gold).
Hotelympia cold buffet challenge: Compass Group Culinary Team - Allan Townsend, Edward Wright, Richard Surman and Wayne Harries (gold); Avenance - Keith Stanley, Lee Szukalski, Stuart Anderson and Frank Fournier (silver).
Restaurant plates, main course: Ricardo Mataba, Restaurant Associates, Canary Wharf (gold); Robbie Robertson, Compass Group Culinary Team (silver); Karen Brewster, Compass Group Culinary Team (silver).
Works in fat: Palash Gomes, Radisson SAS Hotel, London Stansted Airport (gold and first in class); Zeynap Ada Motor, Turkish National Team; Christopher Zammit, Eastbourne (gold); John Berry, National Exhibition Centre, Birmingham (silver); Karen McLaren, Adam Smith College, Kirkcaldy (bronze).
Hotelympia Cold Buffet Challenge: House of Commons Culinary Team - Martin Bachelor, Amy Bush, Dominique Ashford and Tom Freer (gold and first in class).
Open Team Grand Prix (buffet): Compass Group Culinary Team - Bob Brown, Ben Ford, Natalie Culleton, James Baker, Mark Findon and Chris Nurse (gold).
Decorative exhibit: Philip Maes, Park Royal, London (gold and first in class); Sandra Grice, Preston College (gold); Michelle Wibowo, Michelle Sugar Art, Burgess Hill (gold); Javier Mercado, Westminster Kingsway College (two golds); Ammar Khiiel, the Berkeley, London (silver); Abraham Padmanaban, Dorrington Valley Hotel, Newbury (silver); Christine Spencer, Peterborough Regional College (silver); Mary Fry, University of Warwick (bronze); Simon Jenkins, L'Ortolan, Shinfield (bronce); Paul Farrant, British Army Culinary Arts Team (bronze); Thangarajmaheswaran Jayabalasubramanian, Novotel Cardiff Centre (bronze); Joe Rainey, Anniesland College/Cameron House Hotel (bronze); Jane Bowman, Peterborough Regional College (bronze).
Pastillage mask: Sharron Godfrey, Brixham, Devon (gold); Erica Galvin, Iced Innovations, Weybridge (bronze); Yong Tae Lee, Westminster Kingsway College (bronze); Lee Ann Welsh, Westminster Kingsway College (bronze); Steven James, Thames Valley University (bronze); Jacqui Kelly, Westminster Kingsway College (bronze); Sumeda Palihakkara, Jumeirah Culinary Team (bronze).
Decorated celebration cake (sugar paste or rolled fondant): Hyang Soon Yoon, Brooklands College, Weybridge (gold and first in class); Lyn Rees, Coleg Sir Gar, Carmarthenshire (gold); Lee-Ann Welsh, Westminster Kingsway College (silver); Indika Jayasena, Brooklands College, Weybridge (silver); Christine Spencer, Peterborough Regional College (silver); Jong Youl Lee, Seoul, South Korea (silver); Zeynap Ada Motor, Turkish National Team (silver); Shizuila Muramatsu, Nagano, Japan (bronze); Susan Wilcox, Coulsdon, Surrey (bronze).
Decorated celebration cake (royal icing): Charitha Fonseka, Farmar Shoe Care, Dagenham (silver and first in class); Tony McCawley, British Army Culinary Arts Team (silver); Yukiko Mori, Brooklands College, Weybridge (silver); Rhiannon Killa, Coleg Sir Gar, Carmarthen (bronze); Fiona O'Brien, Coleg Sir Gar, Carmarthen (bronze); Nadeen Smith, Whitland, Pembrokeshire (bronze); Kelly Telford, British Army Culinary Arts Team (bronze); Audrey Taylor, Peterborough Regional College (bronze); Sathyavathi Narayanswamy, Croydon, Surrey (bronze).
Novelty cake: Nicki Johnson, Creative Cakes, Poole (gold and first in class); Cathy Fletcher, Compass Group Culinary Team (gold); Paul Johnson, Hatfield, Herts (silver); Christine Giles, Croydon, Surrey (silver); Jacqui Kelly, Westminster Kingsway College (silver); Bernadette Pescod, Director's Table, London (silver); Clare Phillips, Clare's Culinary Solutions (silver); Megan Davis, Sodexho, NDOH Barnstaple (silver); Denise Bristow-Burrows, Enticing Icing, Esher (silver); Michael Meigh, Grey Gables Nursing Home, Birmingham (bronze); Nigel Howes, North Devon District Hospital, Barnstaple (bronze); Tatiana Goubskaia, Bedford College (bronze).
Wedding cake: Hyang Soon Yoon, Brooklands College Weybridge (gold); Charitha Fonseka, Farmar Shoe Care, Dagenham (silver); Jane Bowman, Peterborough Regional College (silver); Judy Holdsworth, Peterborough Regional College (silver); Vivian Lee, the Cake Store, Sydenham (silver); Yukiko Mori, Brooklands college, Weybridge (silver); Shireen Teeba, Brooklands College, Weybridge (silver); Maki Kato, Brooklands College, Weybridge (silver); Lisa Pateman, Peterborough Regional College (bronze); Audrey Taylor, Peterborough Regional College (bronze); Denise Bristow-Burrows, Enticing Icing, Esher (bronze).
Floral sugarcraft: Christine Duclos, Croydon, Surrey (gold and first in class); Sakoko Watanabe, Westminster Kingsway College (gold); Jean Branch, Weymouth, Dorset (gold); Jong Youl Lee, Seoul, South Korea (gold); Akina Matsuhira, Brooklands College, Weybridge (silver); Cris Muldoon, Westminster Kingsway College (silver); Amanda Woodgate, Peterborough Regional College (silver); Krystyna Bell, Peterborough Regional College (silver); Jackie Wilson, Peterborough Regional College (silver); Sue Keen, Peterborough Regional College (silver); David Duque, Harrow College/Maxims Casino Club, London (silver); Elaine Spence, Ammanford, Carmarthenshire (bronze); Jo Stilwell, College of West Anglia, Wisbech (bronze); Krystyna Bell, Peteborough Regional College (bronze); Elizabeth Cole, Harrow College (bronze).
Miniature sugar flowers: Beryl Puffett, Chelmsford, Essex (gold); Indika Jayasena, Brooklands College, Weybridge (silver); Soon Mi Baek, Brooklands College, Weybridge (silver); Susan Johns, Exmouth, Devon (bronze); Gaynor Bowen, Carmarthen, West Wales (bronze).
Bridal bouquet: Sathyavathi Narayanswamy, Croydon, Surrey (gold); Claudette Wadood, Harrow College (silver); Tatiana Goubskaia, Bedford College (silver); Janet Seth, Purley, Surrey (silver); Indika Jayasena, Brooklands College, Weybridge (silver); Joanne Parke, Elegant Tiers, Coleford; Patricia Mudie, Newton Abbot, Devon (silver); Alison Newman, College of West Anglia, Wisbech (bronze); Martha Cato, Bedford College (bronze).
Decorative buffet centrepiece: Thangarajmaheswaran Jayabalasubramanian, Novotel Cardiff Centre (gold and first in class); Scott O Hara, British Culinary Federation (gold); Palash Gomes, Radisson SAS Hotel, London Stansted Airport (gold); Mourad Khiat, the Berkeley, London (gold); Jeremias Lagudas, Harrods, London (gold); Mark Tilling, Lainston House Hotel, Winchester (gold); Sunny Castro, Compass Group Culinary Team (silver); Tony Murphy, Compass Group Culinary Team (two bronzes); Sebastian Kobett, Compass Group Culinary Team (bronze).
Plated four-course gourmet meal: Edward Wright, Compass Group Culinary Team (silver and first in class); Joshua Duncan, Commonwealth Club, London (silver); Jeanette Jowsey, Sodexho Healthcare, Lytham (bronze); Robbie Robertson, Compass Group Culinary Team (bronze).
Junior display classes
Works in fat: Leanne Sword, Adam Smith College, Kirkaldy (gold); Dowin Thorley, British Army Culinary Arts Team (silver); Louise Ramsay, Adam Smith College (silver); Gillian McLaren, Adam Smith College (bronze).
Decorated birthday cake: no medals awarded.
Show platter of meat and/or poultry/game: Daniel Tennant, National Exhibition Centre, Birmingham (gold); Stephn Reed (Andrew Jones), British Army Culinary Arts Team (gold); Josh Randall, South Devon College (silver); Will Rendall-Read, Wyboston Lakes, St Neots (bronze).
Tea pastries: no medals awarded.
Restaurant plates main course: Charlotte Sharpe, Westminster Kingsway College (silver and first in class); Thomas Alston, Westminster Kingsway College (silver); John Dorman, Compass Group Culinary Team (bronze); Matthew Thornton, Westminster Kingsway College (bronze).
Plated fish main course: no medals awarded.
Restaurant plates, terrine: Alf Aitken, Westminster Kingsway College (gold and first in class); Michael Filler, Wyboston Lakes, St Neots (gold); Simon Watts, British Army Culinary Arts Team (bronze); Gareth Sundelance, Wyboston Lakes, St Neots (bronze).
Restaurant plates fish course: Matt Streap Corrizales, Westminster Kingsway College (silver and first in class); James Burger, Westminster Kingsway College (silver).
Petits fours: no medals awarded.
Restaurant plates, starters: Ben Arnold, Westminster Kingsway College (gold and first in class); Selin Kiazam, Westminster Kingsway College (gold); Matthew Durham, Wyboston Lakes, St Neots (silver); David Walton, Loch Lomond Golf Club (bronze), Jon Doman, Compass Group Culinary Team (bronze).
Restaurant plates, sweet: no medals awarded.
