Philip Howard (pictured), head chef and co-owner of the two Michelin-starred restaurant The Square was presented with the Special Award at the Craft Guild of Chefs Awards held at the Park Plaza Westminster Bridge London last week. Chosen by a committee of the Craft Guild of Chefs, Howard was praised for his enormous contribution to the industry. A hugely respected figure on the restaurant scene, Howard has been cooking at The Square restaurant for more than 20 years.
It was a double win for Northcote Manor in Lancashire as head chef Lisa Allen picked up the Restaurant Chef Award, while Tom Parker scooped the Young Chef Award.
Compass Group also received double recognition with Robert Brown and Alan Baker-Green each taking home an accolade.
Among the 15 categories was a new award for this year, the People's Choice Award, devised to recognise one of the industry's unsung heroes who has demonstrated real commitment to their job. After more than 1,000 votes on the Craft Guild of Chefs website, the winner was revealed as John Retallick, chairman of the Craft Guild of Chefs' vice-presidents council.
the craft guild of chefs award winners 2011
Special Award Philip Howard, The Square
People's Choice Award John Retallick
Apprentice Chef Award Rebecca Marshman, Hilton Park Lane hotel
Banqueting Chef Award David Summerell, Royal College of Physicians
Competition Chef Award Mathew Shropshall, University College Birmingham
Contract Catering Chef Award Robert Brown, Compass Group
Cost Sector Chef Award Alan Baker-Green, Compass Group
Development Chef Award Peter Joyner, Elior
Education Chef Award Ian Jaundoo, Liverpool Community College
Ethnic Chef Award Karunesh Khanna, Amaya (collected by Cyrus Todiwala)
New Restaurant Award Justin Sharp, Pea Porridge, Bury St Edmunds
Pastry Chef Award Tal Hausen, the Lanesborough hotel
Pub Restaurant Chef Award Tim Bilton, the Butchers Arms, Holmfirth
Restaurant Chef Award Lisa Allen, Northcote Manor
Young Chef Award Tom Parker, Northcote Manor
â- Black cod with tomato chutney and a shuba shuba broth
â- Roast guinea hen with polenta, confit fennet, tapenade and truffle sauce
â- Valrhona "caraibe" hazelnut praline cake, lemon meringue tart and raspberry pÁ¢te de fruit
Head chef Imthiaz Kader
â- Castabello Catarratto, Italy
â- Chablis Gloire de Chablis, France
â- Flagstone Cabernet Sauvignon-Shiraz-Malbec, South Africa
For more photos from the event go towww.caterersearch.com/tt_craftguild2011