To celebrate the 50th anniversary of the Craft Guild of Chefs, the Guild has announced a top line-up of chefs at next spring's International Food & Drink Event (IFE) at London's ExCeL from 22-25 March.
The Skillery, organised by the Craft Guild aims to enlighten IFE visitors with ways to improve their culinary skills, hone menu creation expertise, increase profit margins and reduce waste.
Martin Bates, chief executive of the Guild, said the opportunity to see so many award-winning chefs from right across the sectors showcase their skills shouldn't be missed.
"The skillery is always a key attraction at IFE and this year, we have so many big names to dazzle and inspire visitors, whether they are chefs themselves, run a foodservice operation that wants to set itself apart or are in charge of product procurement," he said.
The line-up includes: Adam Handling, BCF Chef of the Year 2014, Acorn award winner and currently head chef at Adam Handling at Caxton in St James's Park, Damian Wawrzyniak, chef and owner of Fine Art of Dining, Russell Bateman, The National Chef of the Year 2014 and head chef at Collette's Restaurant at The Grove, Hertfordshire, achieving 3 AA Rosettes.
Jose Graziosi, head chef at Hotel Felix in Cambridge since October 2014 joins the bill alongside Steven Edwards, head chef at South Lodge Hotel, Horsham, and winner of MasterChef: The Professionals 2013.
Other chefs on the programme with final themes to be confirmed are:
- Steve Walpole, owner at Steve Walpole and former senior executive development chef at Gate Gourmet.
- Greg Olejarka, executive sous chef at the Oriental Mandarin, London and guest judge of the Le Cordon Bleu school of culinary arts.
- Christopher Basten, national chair of the Craft Guild of Chefs.
- Ben Bartlett, celebrity TV chef and author of The BBQ Manual.
- Adam Smith, head chef at The Devonshire Arms, North Yorkshire, who trained under John Williams MBE at The Ritz in London and winner of the Roux Scholarship 2012.
- Adam Simmonds, chef ambassador for The Clink Restaurant, HMP High Down, who has achieved a Michelin star and 4 AA Rosettes
- Simon Jenkins, executive pastry chef at Marcus Wareing Restaurants and semi-finalist in the Master of Culinary Arts in 2009.
- Aaron Mulliss and Nick Beardshaw, head chef and senior sous chef at Tom Kerridge's Hand and Flowers, Marlow, winning 2 Michelin stars and 4 AA Rosettes
- Mark Greenaway, chef patron of Restaurant Mark Greenway and Bistro Moderne, Edinburgh, with 3 AA Rosettes under his belt.
- Rob Kennedy, executive chef at Royal Military Academy, Sandhurst and Team England representative at the Culinary World Cup in Luxembourg in 2014.
- Jeremy Medley, acclaimed chef who now runs Infusions4chefs and ICE-Infusions Culinary Experience development kitchen and cook school.
- Alyn Williams, National Chef of the Year 2012 and chef patron of AA three rosette award and Michelin-starred restaurant Alyn Williams at The Westbury.
- Allister Bishop, executive sous chef at Harrods with a career in luxury hospitality
- Alan Bird, chef patron of Bird of Smithfield, who began career with Nico Ladenis, the first British chef to hold three Michelin stars
- Ben Tish, chef director, Salt Yard Group. Regularly appears on TV shows including Market Kitchen and MasterChef.
- Hayden Groves, executive chef at BaxterStorey and The National Chef of the Year 2013. He is also a four time gold medalist of the prestigious Parade Des Chefs.
- Scott Fricker, senior development chef at Ferndale Foods who has worked around the world for various events including Francesco Mazzei and Margot Janse of le quartier francaise in South Africa.
Chris McCuin, IFE 2015 exhibition director at Fresh Montgomery said: "Fresh Montgomery is proud to be working with the Craft Guild of Chefs at IFE 2015. Once again they have put together a strong programme from an interesting selection of chefs. We look forward to seeing the demos next March."