The 15th Annual Dinner and Awards Evening was held at the newly refurbished Grand Hotel in Birmingham on Sunday 1st May, where the British Culinary Federation recognised some very talented people within the hospitality industry.
The event, which was a sell-out, was hosted by Heart FM radio presenter Russ Morris, with awards presented by BBC Midlands TV newsreader Nick Owen. The evening was a huge success and brought together chefs, suppliers and industry professionals from all over the UK.
After an excellent Taittinger Champagne reception and some very enjoyable snacks, Chairman Stuart McLeod welcomed everyone and wished members and all their guests a very enjoyable evening.
MENU
Taittinger Champagne Reception
SNACKS
Lamb Belly Scrumpet, Saffron Aioli
Crab Doughnuts, Avocado and Lime
Wild Mushroom Gougere, Chive
Whipped Goats Curd, Asparagus
AMUSE
Pea Velouté, Mint Oil
STARTER
Dublin Bay Prawns, Eric Bruce circa 1997
MAIN COURSE
Hereford Loin and Short Rib of Beef, Stuffed Onion, Thyme
CHEESE
Tunworth Cheese, Pickled Pear, Toasted Oats
DESSERT
Manjari Chocolate Cremeaux, Caramel, Roasted Hazelnut
Coffee & Petits Fours
ENTERTAINMENT
Compere: Russ Morris
Awards host: BBC Newsreader Nick Owen
British Soprano, Amy Heptinstall – Piano: Richard Cook
Cabaret: Bootleg ABBA
Twelve awards were presented this year to an array of talent from the industry.
Presentations were made by Chairman Stuart McLeod, Nick Owen and the sponsors.
PROMISING YOUNG CHEF AWARD
Sponsored By Bidfood
Presented by Steve Wood, Head of Free Trade Sales.
The Johnnie Bora Memorial Trophy is presented to the most promising young chef under 25 years of age, working full-time in the industry and who has demonstrated outstanding talent and enthusiasm.
The winner was BCF member Adam Beaumont of the Ritz London. A very committed and focused young chef who strives for perfection and, for such a very young age, he has already achieved much in the industry.
Winner of the British Culinary Federation Young Chef of the Year 2021; Commis Chef to our UK Bocuse d’Or competitor, Ian Musgrave, winning a place through to the final in Lyon in 2023 having competed in the European heat held recently in Budapest, also the team winning the individual award of “Theme on a Plate”.
CHEF LECTURER /MENTOR OF THE YEAR
Sponsored by Beaumont Fresh
Presented by BCF Vice-Chairman Lee Corke
The Ken Fraser MBE Memorial award is presented to a member working within the industry who trains, mentors and encourages young chefs to progress within their chosen profession.
The award was presented to Richard Taylor of University College Birmingham a chef who has spent many years in the education sector. A very experienced Pastry Chef, past competitor and mentor to many young students who have gone on to excel in the competition arena and their chosen careers. He has spent the last fifteen years working with England’s Junior National Culinary Team, training and mentoring them to help win numerous medals and awards around the world.
BCF MEMBER AWARD
Sponsored by Caterfish
Presented by Managing Director, Keith Smith.
The Robert J Smith Award is presented to anyone within the federation for their professionalism and dedication to the industry and their loyal support to the British Culinary Federation.
The winner Paul Brotherton of Ponthier, a staunch supporter of the British Culinary Federation and a very dedicated member for many years. He has worked for various innovative food companies, helping to introduce and develop many new ideas and projects resulting in a long successful career in sales. Heavily committed to our industry, a man who gives so much back and makes many friends and new relationships along the way.
RESTAURANT CHEF OF THE YEAR.
Sponsored by Aubrey Allen
Presented by Simon Smith, Director of Customer Relations,
The Louis Cipolla Award is presented for the greatest contribution to the profession by any hotel or restaurant Chef member within the British Culinary Federation.
The winner, Jon Howe, Chef Patron of Restaurant Lumiere in Cheltenham, trained at Bath College and has worked during his time under the likes of Michelin-starred chef John Campbell and Stuart McLeod. He has won numerous local and national awards. His restaurant, awarded 3 Rosettes and a Michelin plate, was voted AA Restaurant of the Year in England and has been regularly listed among the top 20 restaurants in the UK by Hardens and Trip Advisor.
A chef who works with the Best of British produce sourced from a network of farmers and producers, as well as from his own family farm. The BCF has enjoyed many outstanding Chefs’ Club Lunches at his restaurant which was also nominated for The Caterer Restaurant of the Year.
COMPETITION CHEF OF THE YEAR
Sponsored by Essential Cuisine
Presented by Senior Business Development Chef, Jonathan Harvey-Barnes.
This award in the name of past Honorary member and Group Executive Chef of the NEC, Paul Gould OBE, is presented for highly recognised contributions to the competition arena across all sectors of the industry.
Winner Matt Nicholls, Head Chef at Cheals of Henley, started his career at Fishmore Hall, Ludlow before moving to Michelin-starred restaurants Simpsons in Birmingham and The Cross in Kenilworth. He has won the British Culinary Federation Young Chef of the Year, having entered the competition three times, came a very creditable second in The National Final of Young Chef and also the BCF Chef of the Year 2021.
He is never afraid to show his talents across various competitions and works hard encouraging others to compete.
PROMISING YOUNG STUDENT
Sponsored by Major International
Presented by Paul Saunders, Design & Marketing Manager, along with Beb Bruce.
This award, in memory of past Chairman and Vice-President, Eric Bruce, who encouraged and mentored many young chefs to excel, is presented to any college student chef in full or part time attendance who has shown enthusiasm and commitment to his or her chosen profession.
The winner was Samantha Watkins, a student at Loughborough College. Her tutor, Darren Creed, called her an exceptional student who impressed him from day one. She developed skills far beyond what was expected of her. “She is like a sponge, absorbs everything you teach her”, he says. She has entered many competitions including, World Skills where she won a medal, she came second in the final of the Young Risotto Chef of the Year winning a stage at the Italian Embassy. Very recently she came first in the final of the prestigious Nestle Toque d’Or 2022, winning a trip to the World Chefs Congress and Expo in Abu Dhabi and a gastronomic weekend in Dubai.
HOSPITALITY PROFESSIONAL AWARD
Sponsored by Midland Foods
Presented by Managing Director, Russell Heptinstall
Presented to any Hospitality Professional who has worked tirelessly behind the scenes and continues to deliver results.
Awarded to Idris Caldora MCA who is no stranger to the British Culinary Federation or the industry. Winner of numerous medals and awards, a keen competitor over the years in his own right as well as encouraging and motivating others to compete in the competition arena. Executive Chef of many past leading establishments, including the renowned Swallow Hotel, Birmingham and Bank Restaurants, as well as Coach for Adam Bennett in the Bocuse d’Or.
A judge at many competitions, a truly dedicated professional, MCA qualified and, for quite a number of years has been doing an outstanding and very rewarding job giving so much of his knowledge back to schoolchildren through The Academy of Culinary Arts “Chef Adopt a School”.
UNIVERSITY CHEF AWARD
Sponsored by TUCO
Presented by Chief Executive Officer, Mike Haslin
The University Chef Award went to Executive Chef at Sheffield University Tracy Carr. Tracy has spent the last 44 years in university life. A highly professional, innovative and inspirational person and mentor to many others. Sets standards at the university making sure that the food is current, modern and full of flavour across all the units.
Tracy is responsible for the high reputation of the university’s banqueting and enjoys cooking for her peers. She has also cooked for Her Majesty the Queen and Prince Philip when they attended a formal lunch at the University. A strong competitor in her time, winning 5 gold medals in the TUCO Challenge and now sitting on the organising committee.
ETHNIC RESTAURANT AWARD
Sponsored By Alliance Farmers Produce
Presented By Matt Owens, Development Chef, Alliance UK
The winner of the Ethnic Restaurant Award was Opheem in Birmingham, a restaurant which has not only been awarded a Michelin Star, but also enjoys a huge reputation, both locally and nationally. Its Chef and owner Aktar Islam says that when you visit his restaurant you get an insight into the inner workings of his mind.
Striving very successfully to push boundaries with Indian flavours and using cooking techniques from around the world, this restaurant and the chef both continue to receive so much good Press.
CONTRACT CATERER CHEF OF THE YEAR
Sponsored by Wrapmaster
Presented by Stuart Andrews, Regional Account Manager
Open to all Contract Catering Chefs in the UK who deliver excellence in their specific area.
Winner Mark Crowe has worked for the company Elior for 22 years in various roles, starting as Executive Chef for Deutche Bank in London. He is now Head of Menu Management and is responsible for the company’s business across industry, universities and sports stadia.
He worked throughout lockdown on reduced hours to ensure the healthcare, hospitals and care homes had a contingency plan to ensure essential workers and residents were fed well.
Mark constantly innovates food, developing new menus and food concepts using trend data and good old-fashioned High-Street tours. A gatekeeper of food quality within the company, he is very highly respected within the business and works closely with the purchasing teams to ensure the best quality and commercially viable products are obtained.
PASTRY CHEF AWARD
Sponsored By Town and Country Fine Foods
Presented By Managing Director, David Bentley
Awarded to Stuart Pate, a chef with a rich history, having worked as Pastry Chef in many renowned establishments such as the Hyde Park Hotel, now Mandarin Oriental, London; The Savoy under Anton Edelmann; The Dorchester and The Lanesborough and recently with Rick Stein and now with Nathan Outlaw.
A very well-respected Pastry Chef with a wealth of talent and knowledge who supports his local college with employer engagement opportunities and helps put a number of young pastry chef students into industry placements.
Stuart is very focused on giving back to industry and passing on his knowledge and skills. A well respected and talented pastry chef.
LIFETIME ACHIEVEMENT AWARD
Sponsored by Ritter Courivaud
Presented by BCF Chairman, Stuart McLeod
One of two awards, the first recipient, Saverio Buchicchio started his career at the age of 14, working as a Lift Boy at the best hotel in town. Fascinated by watching the waiters prepare flambés and carved fruits at the table, he helped out on a couple of nights a week without pay, learning Front-of-House skills. This experience gave him a love and taste for the industry and following college, he trained and worked at a number of 4 and 5-star hotels in France, Germany and Switzerland, before arriving in the UK in Aviemore, Scotland in 1970.
During his career, he has worked at many renowned establishments, including Le Manoir aux Quat’ Saisons. Supporting many training initiatives for young people, as well as judging at various national competitions and passing on his knowledge, a well-respected professional totally committed to the industry.
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The second Lifetime Achievement Award went to Terry Woolcock who started his career attending Brunel College, Bristol, before working at various establishments in the Bristol and Somerset areas. He went on to run his own restaurant on Weymouth harbourside in Dorset with his wife Sue, very successfully for 20 years.
Following this, he worked at the Swan Hotel, Grasmere in the Lake District, finishing his career at Hatherley Manor Hotel in Gloucestershire where he spent ten years before retiring in 2014.
He has won numerous medals and awards competing and was a member of the British Culinary Olympic Team in 1988-1992. He is well known and respected in the competition arena, judging at many competitions both in the UK and around the world.
The British Culinary Federation wishes to acknowledge and thank all the industry sponsors of the awards and the many renowned chefs who put their restaurants forward for table prizes.
Also, with sincere thanks to:
Jemma Wall, DPS Tableware for the commemorative glass gift.
Kevin McKee, Family Taittinger
Margaret Johnson, Wenlock Spring for the table water
Franck Pontais, Koppert Cress
Culinary Director, Adam Bateman and the team at The Grand, Birmingham
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