Fourteen chefs from all areas of the industry were rewarded at the 15th Craft Guild of Chefs (CGC) Awards last night.
More than 600 guests attended a dinner at the Royal Courts of Justice in London to find out the winners of 13 categories covering all aspects of the profession, including Apprentice Chef, Ethnic Chef and Contract Catering Chef.
Former CGC Chairman Stephen Scuffell was awarded the Special Achievement Award on the night for his work in the trade and commitment to training others.
The Executive Chef for the Crown Moran Hotel Group was described as a unique, passionate character who never says “no” who displays professionalism at all times while being a focused, high achiever with endless patience for those around him.
Restaurant Chef went to Craig Sandle from The Balmoral Hotel in Edinburgh while New Restaurant of the Year was given to Purnells in Birmingham, the restaurant owned by Great British Menu winner Glynn Purnell.
CGC†Chairman Nick Vadis said finding the right winners was becoming a more difficult task with every year. “The standard and quality of nominees climbs to ever increasing heights,” he said.
“This year’s champions are truly shining examples of masters of their trade, whatever sector they may be in, and will ensure the UK is at the forefront of global culinary craftsmanship.”
The full list of winners is listed here:
Special Award: Stephen Scuffell
Apprentice Chef: Derek Wright from Sodexo Prestige
Banqueting Chef: Stephen Ashburn from Rudding Park
Competition Chef: Vincent Cottam from Westminster Kingsway
Contract Catering Chef: Andrew Aston from Restaurant Associates
Cost Sector Chef: Lynette Tinney from Derbyshire County Catering
Development Chef: Tony Murphy from Eurest
Education Chef: Michael Coaker from Thames Valley University
Ethnic Chef: Angelo Collaco from Caf» Spice Namaste
Pastry Chef: Nick Patterson from Claridge’s Hotel
New Restaurant of the Year: Purnells, Birmingham
Pub Restaurant Chef: Matt Van Wyck from Rose and Crown
Restaurant Chef: Craig Sandle from The Balmoral Hotel
Young Chef: Graham Squire from Claridge’s Hotel