Salon Culinaire medal winners – live salon
Senior live salon
Hotelympia fish dish challenge: Tobias Pfister, Jumeirah Culinary Team (gold); Anthony Morrin, National Exhibition Centre, Birmingham (silver); Ranjit Sukumaran, Jumeirah Carlton Tower, London (silver); Darren Griffiths, Ashridge Conference Centre, Berkhamstead (bronze); Jayaganesh Jaharaman, Center Parcs, Sherwood Forest (bronze).
Essential cuisine masterclass: Richard Muncaster, Compass Group Culinary Team (gold); Tomas Kourek, Chartwells Christs Hospital School (silver); Andy Wilcock, Culinary Academy Craft Guild of Chefs (silver); Paul Lynch, Sheraton Skyline Hotel, Hayes (bronze); Burc Tuncel, Team Churchill (bronze); Alex Grant, Café Fish, Scarborough (bronze); Mathew Shropshall, MPD Direct (bronze).
British Culinary Federation Chef Team Challenge: Daniel Morris and Peter Geraghty, the Elephant restaurant, Torquay (gold); Christopher Graham, Sumeda Palihakkara, Jumeirah Culinary Team (silver); Mathew Shropshall, Ryan Tomkin, Russums and Glenans & Viners (silver); Mark Hadfield, Dean Crews, Shottle Hall Hotel, Belper.
Figgjo masterclass: Tobias Pfister and Etienne Karner, Jumeirah Culinary Team (gold); Daniel O'Connell and Anne Aurelie Trualen, Bank of New York, Mellon (silver); Robbie Robertson and Matt Ash, Compass Group Culinary Team (bronze); Ben Sulston and Tomas Kourek, Chartwells, Christs Hospital School (bronze); Paul Connelly and Stuart Garbett, National Exhibition Centre, Birmingham (bronze).
Gram masterclass: Chris Graham, Jumeirah Culinary Team (gold); Robert Dant, Chartwells Christs Hospital School (silver); Matthew Burr, National Exhibition Centre, Birmingham (silver); Mathew Shropshall, MPD Direct (silver); Edward Wright, Compass Group Culinary Team (bronze); Umur Suner, Master Chef London Culinary Art Team (bronze).
Marston's Al Fresco Challenge: Gabor Csepeli, Team Churchill (silver); Manfred Koeck, Jumeirah Culinary Team (bronze); Robert Dant, Chartwells (bronze).
Tilda Chef of the Year: Andrew Wood, University of York (gold); Simon Woods, Luton Hoo Hotel (silver); Ross Turner, Hilton Dunkfeld House, Perthshire (bronze).
Meat New Zealand Challenge: Gareth Ward, Cielo Restaurant, Birmingham (silver); Nicholas Chan Wing Kuan, Jumeirah Carlton Tower, London (bronze); Etienne Karner, Jumeirah Culinary Team (bronze).
Steelite International "A Passion to Inspire" The Creative Challenge: Adam Peirson, Claridge's, London (gold); Andrew Tonge, Compass Group Culinary Team (silver); Robert Oberhoffer, Catering Support Regiment TA (bronze).
Robot Coupe Challenge Trophy: David Galpin, South Devon College (gold); Andrew Tonge, Royal Bank of Scotland (silver); Daniel Terry, Westminster Kingsway College (bronze); Matthew Boyle, British Army Culinary Arts Team (bronze); Damian Haggar, Foxhills Ottershaw (bronze); Ross Turner, Hilton Dunkeld House, Perthshire (bronze).
Copa Jerez Sous Chef and Wine Waiter of the Year: Shaun Collins and Vicki Leigh Smith, British Army Culinary Arts Team (silver); Craig Grozier and Craig Chappell, Compass Group Culinary Team (bronze); Ronan O'Halloran and Diarmaid Green, Shannon College of Hotel Management (bronze).
British Pepper & Spice: Bobby Nanda, Friends School, Saffron Walden (gold and first in class); Manfred Koeck, Jumeirah Culinary Team (gold); James Sadli, Crockfords Club London (silver); Nandakumar Ramasamay, Thistle Hotel London Heathrow (silver); Uttam Singh Rawat, Center Parcs Sherwood Forest (bronze).
Rational mater chefs grand prix: National Exhibition Centre, Birmingham - Darren Proud, Jason Taws and John O'Reily (silver); Compass Group Culinary Team - Bernhard Engelhardt, Matt Ash and Robbie Robertson (bronze); Pendley Manor Hotel, Tring - Simon Green, Scott Sandle and Anrej Presinski (bronze); Claridge's London - Adam Pierson, Graham Squire and Chiro (bronze).
TUCO Chef of the Year: Stephen Mather, Sydney Sussex College (gold); Andrew Wood, University of York (silver); Andrew Castle, St Anne's College, Oxford (silver); Tracy Carr, University of Sheffield (bronze); Ian Litchfield, University of Nottingham (bronze).
Gourmet Classic challenge: Christopher Graham, Jumeirah Culinary Team (silver and first in class); Shaun Collins, British Army Culinary Arts Team (silver); Simon Green, Pendley Manor Hotel, Tring (silver); David Whiffen, Compass Group Culinary Team (silver); Peter Corfe, Sheraton Skyline Hotel, Hayes (bronze).
Traditional pasta dish: Sami Rezgui, Jumeirah Carlton Tower, London (gold); James St Claire Jones, Catering Support Unit (TA) (silver); Ercoli Mita, Crockford's Club, London (bronze); Ali Kavlak, Master Chef London Culinary Art Team (bronze); Francesco Scafuri, Cielo Restaurant, Birmingham (bronze); Tony Murphy, Compass Group Culinary Team (bronze).
Major International Football Culinary Challenge: Southampton FC - Martin Hodgetts and Roberto Di-Maiolo (gold); Team Arsenal - Keiron Moore and Paul Zaffiro (silver); Everton FC - Gareth Billington and Edward Keogh (bronze); Hampden Park FC - David Ward and Andrew MacDougall (bronze); Wembley Stadium - Frank Coughlan and Julian Gill (bronze).
Restricted and Junior live salon
It's all in the "prep"aration: Gaurav Malhotra, Kensington Close hotel, London (silver); Terry Wright, Royal Bank of Scotland (bronze).
City & Guilds 7100 Challenge: Alex Tsoflias and James Boyce, Westminster Kingsway College (gold); Gemma Giordiano and Steven Rowe, Westminster Kingsway College (silver); Carwyn Roberts and Lindsay Cook, Llandrillo College Colwyn Bay (bronze); Rachel Alford and Kassandra Pritchard, Neath Port Talbot College (bronze).
Sodexho Chef of the Year: Steven Wylie, Eton College (gold and first in class); Mark Wetherill, CWS Co-op (gold); Gemma Amor, Ascot Racecourse (silver); Djaouad Mze, Richmond Upon Thames College (bronze).
Major mini series: Ben Arnold, Wesminster Kingsway College (gold); Amy McGenn, Westminster Kingsway College (silver); Lukas Furbach, Marriott County Hall London (bronze); Bruce Lawrence, Compass Group Culinary Team (bronze); James Davis, Eton College Windsor (bronze); Sebastian Price, Crown Moran Windsor (bronze).
Junior traditional pasta dish: Chris Lovell, the Elephant Restaurant & Bar, Torquay (gold); Alisha Bolton, British Army Culinary Arts Team (silver); Bruce Lawrence, Compass Group Culinary Team (silver); Richard Hayward, Fredericks Fine Food, Diss (silver); Karl Kavanagh, St Dunstons College, London (bronze); Ben Pidgeon, Chartwells Haileybury College (bronze); Stephanie Newing, Oxford Cherwell Valley College (bronze).
World Master Chefs Society Young Chef Society: Colin Thomson, Hilton Dunkeld House, Perthshire (silver); Richard McMullan, British Army Culinary Arts Team (bronze); Michael Kernan, the Ritz, London (bronze); Arif Abdulzarak, Sheraton Skyline Hotel, Hayes (bronze); Stephen Smith, Compass Group Culinary Team (bronze); Philip Wigfield, University College Birmingham (bronze); Jade McKay, Royal Garden Hotel, London (bronze).
Brakes student team challenge: Ayr College - Kallaya Smillie, Peter Graham and Craig Rodger (gold and first in class); Westminster Kingsway College - Selin Kiazim, Jay Barnard and Ben Arnold (gold); Thames Valley University - Alishia Weekes, Josh Barua and Catherine Soriano (silver); Southern Regional College, Newry - Sinead Boyle, Alex Greene and Richard McKee (silver); University College Birmingham (Don Hilario, Jozef Patalong and Katherine de la Torre (bronze); Thanet College - Sam Spratt, Julian Snavely and Mark McEachran (bronze); Adam Smith College - Daniel Gowans, Debbie Robson and Christopher Ritchie (bronze); Suffolk New College - Sophie Knappett, Kate Allen and James Wilding (bronze).
