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About The British Culinary Federation

 

The British Culinary Federation, world Association of Chef Societies national member has been founded on a partnership between the Chefs and Cooks Circle and the Midlands Association of Chefs who, between them have over 85 years of experience in the industry.

The BCF is the only internationally recognised Chefs organisation for England.

 

We are now one of the largest associations in the United Kingdom and our membership is spread throughout the country in hotels, restaurants, contract catering, colleges and the Armed Services. We also have members in Canada, South Africa, Germany, Malta and the USA – in fact, in most countries around the world!

We raise funds and provide scholarships to help student and trainee chefs to compete, work or study abroad. In addition, we have established an agreement with Les Toques Blanches Lyonnaises. This gives member chefs the opportunity to work in some of the leading restaurants in Lyon.

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The British Culinary Federation has very strong links with the industry and its ties include schools, colleges and the support of an expanding number of professional supply companies to the industry. It is also involved in several salons culinaire throughout the country, providing both the organisation and judging skills required. Amongst BCF awards are the Louis Cipolla Award for culinary excellence and achievement; the Tudor France Award for the greatest contribution to the hotel industry; and the Johnnie Borra Memorial Trophy, awarded to each year’s most outstanding young chef.

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Supporting the next generation

Leadership and guidance

Peter Griffiths, a founder member of the Midlands Association of Chefs, was Chairman for five years and President from 2002.along with Brian Cotterill he was  instrumental in the formation of the British Culinary Federation with  a strong objective to form England’s National Culinary Teams.

Brian Cotterill was made life president of the Chefs and Cooks Circle UK in 1981, having actively worked for the association since 1976. He was the driving force behind the formation of the British Culinary Federation in 2004, along with his fellow BCF Executive Council members. 

Previously, Chairman and Vice-President of the Midlands Association of Chefs, Andreas Antona has an impressive CV that also includes a milestone in culinary history – his restaurant, Simpson’s, was one of Birmingham’s first to get a Michelin star.

Stuart Mcleod, our current Chairman since 2012, has an impressive CV and a champion for young chefs. Stuart has made a tremendous contribution to the industry as a pioneer, mentor and seasoned judge.

Peter Griffiths MBE

President

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Brian Cotterill 

Honorary President

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Andreas Antona

Vice President

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Stuart McLeod

Chairman

England National Team Sponsors

©2019 by The British Culinary Federation.