BCF Awards 2026 winners - in photos

Celebrating 21 years, the BCF Dinner and Awards evening was held once again this year in the majestic ballroom of the Grand Hotel, Birmingham where the British Culinary Federation recognised some very talented people from across the hospitality industry.

The event, hosted by Heart FM radio presenter, Russ Morris, was a huge success and brought together chefs, suppliers and industry professionals from all over the UK.

Following a Taittinger Champagne and canapé reception, Chairman Mathew Shropshall welcomed everyone, wishing members and all their guests a very enjoyable evening. After an excellent meal, thanks to executive chef Brad French and following the awards, a fundraising auction took place in aid of Bocuse d’Or UK. Organised by Adam Wing of Seafood Scotland and Simon Smith of Aubrey Allen, helping to raise much needed funds to support the chef, Oliver McGeorge, who has secured qualification for the World Final in Lyon in 2027.

The British Culinary Federation wishes to acknowledge and thank all the sponsors of the awards and the many renowned chefs who put their restaurants forward for table prizes. With special thanks to Kevin McKee of Family Taittinger; University College Birmingham; Margaret Johnson, Wenlock Spring; Antoine Faguais, PCB Creation and Simon Smith of Aubrey Allen for supporting the menu.

Thirteen awards were presented this year to an array of talent from across many sectors of the industry.

MOST PROMISING YOUNG CHEF

Presented by Jordana Pye, Group Business Manager, Northern Europe for Ariane Fine Porcelain.  The Johnnie Bora Trophy is awarded to the most promising young chef who has demonstrated outstanding talent and enthusiasm. 

The winner was Jade Mitchell, currently working at the 1-star Michelin, Woven by Adam Smith, Coworth, Jade was previously Pastry Chef with Cedric Grolet at the Berkley Hotel, London. Having trained at University College Birmingham, she has set high personal standards working in various renowned establishments during her early career, including Simon Rogan & Co, the Fat Duck, Dinner by Heston Blumental at Mandarin Oriental London and Simpson’s, Birmingham.

A key player in England's Junior National Culinary Team, she has already won many medals competing for England and will be competing with the Junior National Team at the Culinary World Cup in Luxembourg later this year.

CHEF LECTURER/MENTOR OF THE YEAR

Lindsey Nash, Head of Sales at Lincat presented the award to Len Unwin of Sheffield College.  A truly inspiring lecturer who works hard, not only educating but encouraging and mentoring students to enter local and national competitions. He has an incredible track record, with his students winning many awards.  He also works with local stakeholders to give students the opportunity to see their establishments and use their products and ingredients first hand.  He mentors his students on trips abroad to help widen their understanding and knowledge of the hospitality industry. He works tirelessly to give students the best possible opportunities in top hotels and restaurants and collaborates with various organisations to help in shaping the Further Education sector for the future.

BCF MEMBER AWARD

Stuart Andrews of Wrapmaster presented the Robert J Smith trophy, awarded to any BCF member for their professionalism and dedication to the industry and loyal support to the Federation.  The winner, Jonathan Harvey-Barnes, had worked in various hotels around the Cotswolds and the Midlands before joining Essential Cuisine where he is now Senior Development Chef.

He has a strong knowledge of the industry, always showing enthusiasm and passion and gives a lot of his time, working both with young people and industry professionals alike, demonstrating new techniques and products.

A consummate professional and ambassador for the industry and a very strong supporter and good friend of the BCF for many years. 

SUSTAINABILITY AWARD

The winner of this award, presented by Steve Hampshire, Head of Coffee at Cafeology, was Jon Howe, Chef Patron of the Michelin-starred Lumiere in Cheltenham.  For him, sustainability has never been treated as a separate initiative but as the foundation of every decision, which is reflected in the 3-Star accreditation from the Sustainable Restaurant Association.

Fifteen years ago, he was one of the first chefs to adopt full induction cooking, energy-efficient refrigeration and filtered water systems to minimise emissions and packaging. This ethos continues with active waste and energy reduction, whole-ingredient cookery and sustainability taught in staff training. Sustainability is embedded in all daily practice in his kitchen.

The restaurant now operates alongside a 15-acre family smallholding, where produce is grown using regenerative, no-dig methods.  Polytunnels, outdoor beds, wildflower banks and beehives support biodiversity, while composting and worm farms recycle kitchen and garden waste, creating a closed-loop system that reduces food miles and strengthens soil health.

His sourcing prioritises long-term relationships with small, responsible producers. Seafood is selected from low-impact fisheries; meat and vegetables from regenerative farms, and grains such as wild farmed flour, reflect a commitment to sustainable agriculture. English wine and sustainable vineyards are actively championed.

COMPETITION CHEF OF THE YEAR

Presented by Anthony Hall, National Client Director for Bidfood, the award, in the name of Honorary Member, Paul Gould OBE, went to Gary Wolfe, Head Chef at The Bank of America, London. Gary is part of England’s National Culinary Team and has represented the BCF and England in the Global Chefs Challenge in Italy. He embarked on his culinary journey at the University of West London, honing his skills in renowned London hotels and developing a passion for exceptional service and fine dining.

No stranger to culinary competitions, Gary has secured gold medals at prestigious events such as the Hospitality Show, Salon Culinaire at Hotelympia, and most notably, the coveted title of 2023 Compass Group UK & Ireland Senior Chef of the Year.

His passion and drive propelled him to join England’s National Culinary Team, representing his country at the IKA Culinary Olympics in Stuttgart 2024. He will also be representing the BCF and England in the Culinary World Cup in Luxembourg in November 2026.

 MOST PROMISING YOUNG STUDENT

Presented by Fabien Levet, Commercial Director at Pidy UK, the Eric Bruce Award went to Jennifer May Whitty. She started her career at the renowned College of Food, Birmingham where she gained NVQ level 2 & 3 diploma qualifications and is now a 5^th year student studying an FDA Professional Chef Undergraduate degree.   She continues to develop into a highly skilled and dedicated young pastry chef, alongside being a UCB ambassador and student representative. 

Having completed her placement in Claridge’s, London, she is now gaining further experience at the One-star Michelin restaurant, The Boat in Lichfield. 

Jennifer remains focused on her career, having competed in the BCF Young Chef of the Year 2025, a semi-finalist in Nestle Toque d'Or 2025 and also competing at the HRC Show in 2025.  Recently, she has been selected for the National England Junior Team to compete in the Culinary World Cup in Luxembourg, November 2026.

HOSPITALITY PROFESSIONAL AWARD

Awarded to Neil Rippington, Chair of the Education Committee at the Royal Academy of Culinary Arts and currently Programme Director for the College Community Programmes and presented by Dan Robinson, CEO of Niche & Bespoke. 

Neil entered the industry training as a chef at Bournemouth and Poole College, going on to work in various restaurants before moving into education. He has held senior education roles at University College Birmingham where he was Dean of the College of Food; Colchester Institute, Sparsholt College and Harvard University in America where he helped develop a programme in Culinary Psychology.

He has written many books and worked alongside David Foskett in helping to re-write Practical Cookery, as well as the Theory of Hospitality.

He is also International Director of Global Education at the International Institute of Hotel Management, a senior Fellow of the Higher Education Academy, a subject expert with government exam regulator Ofqual and an honorary member and principal examiner for skills development organisation, City & Guilds.

A man who has given so much to the profession and plays a pivotal role in expanding the Academy across the Hospitality industry.

 UNIVERSITY CHEF AWARD

Open to any university chef who has shown great professionalism towards the university whilst maintaining high culinary standards.  Presented by Amanda Pettingill, Chair of TUCO to Aaron Tong from the University of Leeds.

Aaron is an exceptional ambassador for university catering. His career demonstrates sustained excellence, strong leadership and a deep commitment to the higher education sector.  An active and successful competitor in the annual TUCO competitions, he began his culinary journey under Michael Caines MBE at The Clarence Hotel in Exeter, gaining a strong classical foundation and an uncompromising approach to quality. He later joined the University of Exeter, progressing through leadership roles and developing expertise in delivering high quality food within complex, high volume environments.

Relocating to Yorkshire, he continued to build an impressive university focused career at the University of Sheffield, University of York, and the University of Huddersfield.

In his present role as Executive Chef, he provides strategic and operational leadership across a diverse catering portfolio, championing fresh seasonal cooking, developing teams, and embedding professional standards that enhance food quality and customer experience. 

PASTRY CHEF AWARD

This award was presented by Luke Dalley, National Account Manager of Town & Country Fine Foods.  The award is open to all Pastry chefs who excel in their sector.  The winner, Claire Clark MBE, learned her craft under the legendary Swiss pâtissiers, Ernst Bachmann and John Huber. Her glittering career has taken her to some of the leading restaurants in London including Claridge’s and The Wolseley.

Claire moved to California in 2005 to take up the position of Head Pastry Chef at The French Laundry, voted Best Restaurant in the World for two consecutive years.  She worked under the inspirational three-star Michelin chef, Thomas Keller before moving on to Sandy Lane in Barbados.

On her return to the UK, she set up her own company "Pretty Sweet". The author of “80 Cakes From Around the World”,  she was a judge in the first series of the BBC's Bake Off: Crème de la Crème and judges at many industry competitions.

Recognised in the 2011 Queen's Birthday Honours list, she is the first person in the UK and only female recipient of "Meilleur Ouvrier de Grande Bretagne" (MOGB)

She partnered with Milton Keynes College to offer a range of unique patisserie courses in her Academy, which opened in May 2017 and during that time, she was awarded the prestigious Prince Philip Medal from The City and Guilds Institute, underlining her significant influence in the culinary arts.

RESTAURANT/HOTEL CHEF OF THE YEAR

Presented by Simon Smith, Director at Aubrey Allen. The Louis Cipolla trophy is awarded for the greatest contribution to the profession by any restaurant/hotel chef.  The trophy was awarded to Liam Dillon, Chef Patron of the Michelin-starred The Boat in Lichfield.

Liam has a very strong pedigree, having worked in many renowned establishments prior to opening his own successful Restaurant and Micro-Farm, including working at Marcus Wareing at The Berkeley, Restaurant Story with Tom Sellers, The Quay in Sidney, Australia, Noma in Copenhagen and 11 Madison in New York.

A very talented and focused chef whose business continues to grow with his ambitious creativity.  Awarded a Michelin Star this year and shortlisted for a Catey Award.

LIFETIME ACHIEVEMENT AWARD

This award, the first of three Lifetime Achievement Awards, presented by Scott Duncan, Managing Director of Hobart, went to Kevin Byrne.  Kevin was a Development Chef specialising in the travel sector and in earlier years a Chef Instructor for the British Army, based in Aldershot. 

His professional experience includes working for Qatar Airways, Gate Gourmet and Frankenberg Airline Catering.  He has significant experience of judging at Salon Culinaire, being part of the Senior Team for many years at Le Salon Culinaire International de Londres, Hotelympia, as well as being involved with other Salons around the country, including Hospitality Week, Wessex Salon Culinaire, Combined Services and NECTA.

Kevin has given so much back to the industry, particularly in the competition arena and is well-known and respected by many across all sectors of the industry.

The second Lifetime Achievement award was presented to Luke Tipping.  Luke has been the backbone of the renowned restaurant Simpson’s in Edgbaston for the past 30 years, holding a Michelin Star since 1999.  A testament, not only to technical excellence, but to a relentless commitment to quality, discipline and innovation in the kitchen.  He has mentored countless chefs throughout his career, many of whom have gone on to establish themselves as leading talents in the industry.

Widely respected across Birmingham’s food community for his unwavering passion for the craft and who has always stayed focused with culinary trends.

He has also extended his support beyond the restaurant, working with students and contributing meaningfully through the Royal Academy of Culinary Arts apprentice mentorship scheme, helping to develop the next generation of culinary talent.  A Chef who has also encouraged many of his brigade to enter competitions, with great success over many years.

Tony Cheal of Cheal’s Restaurant, Knowle, a man who is well known to many through his involvement and commitment to the hospitality industry, was the third recipient of the BCF Lifetime Achievement Award.

He spent some 40 years of his life at The Arden Hotel and Leisure Club in Bickenhill, Solihull, a business his family managed and where he held the position of Managing Director.

Not afraid of challenges and moving on, he became the proprietor of Cheal’s in Henley-in-Arden which opened in 2016.  His son, Matt, ran the kitchens, receiving many accolades for the food.

In 2023, having sold the restaurant in Henley, Tony relocated to become the co-owner of Cheal’s in Knowle, a well-known fine dining restaurant with Matt at the helm, where standards set are a credit to all and recognised by the Michelin Guide.

A man who has supported the Midlands Association of Chefs and the British Culinary Federation for many years, Tony enjoys travel, good food and wine and still remains dedicated to the industry today.