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  • Katherine Alano

BCF Awards recognises the best of the hospitality industry

Updated: May 14



The British Culinary Federation recognised some of the best talent in the hospitality industry at its 17th Annual Dinner and Awards evening.

 

The event, held at the Belfry Hotel and Resort, Sutton Coldfield on Sunday 5 May, brought together chefs, suppliers and industry professionals from all over the UK.

 

The guests were welcomed by BCF Chairman, Lee Corke, and event hosted by Heart FM radio presenter Russ Morris, with the 12 awards presented by Sky newsreader Ashley Blake. 

 

Two-Michelin starred chef, Aktar Islam of Opheem, picked up the award Restaurant/Hotel Chef of the Year. The Louis Cipolla Trophy is presented for the greatest contribution to the profession by any Restaurant/Hotel chef member within the BCF.

 

There were two recipients of the Lifetime Achievement Award this year.

 

First to pick up the award was Omero Galluci, judge and experienced competition chef. Galluci represented his country on five occasions in the National Team and a winner of hundreds of awards and medals. He worked as an executive chef and development at companies including Compass Group UK, Sutcliffe Catering, Restaurant Associates, Marriot Hotels and the Metropolitan Police aswell as chef consultant to Nestle Foodservice.

 

Bernard France was the second Lifetime Achievement Award winner on the night. France worked under renowned chefs, Harry Poole, Giovanni Tappora, Louis Cipolla and Marcel Klein.

 

Not only was France instrumental in working towards the twinning link with Les Toques Blanches Lyonnaises, he worked with the City of Birmingham to arrange the signing of the Entente Cordiale agreement between both chef organisations.

 

He introduced the renowned and popular Tudor France Award to the Midlands Association of Chefs. He opened Tudor France, which provided after-dinner products to high-level restaurants and hotels, which was later sold to Classic Fine Foods where he remained a consultant.

 

Other award winners included Chris Zammit, who picked up Pastry Chef of the Year Award, Richard Narramore of The University of Exeter won the University Chef of the Year, while Tom Phillips, head chef at the two-Michelin starred Restaurant Story in London took the title of Competition Chef of the Year.

 

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.

 

A special thanks to Craig Martin of RAK Porcelain for the generous gift to all the guests and to Keith Smith of Caterfish, Russell Heptinstall of Midland Foods, Paul Murphy of Harvey & Brockless and David Bentley of Town & Country Fine Foods for supporting the menu.

 

The winners in full

 

MOST PROMISING YOUNG CHEF

Sponsored by Ariane Fine Porcelain

Jonny Smith, Gravetye Manor

 

CHEF LECTURER/MENTOR OF THE YEAR

Sponsored by University of Cambridge

Ian Walker, Nottingham College

 

BCF MEMBER AWARD

Sponsored by Wrapmaster

Elliot Lawn, Wilson Vale Catering

 

RESTAURANT/HOTEL CHEF OF THE YEAR

Sponsored by Aubrey Allen

Aktar Islam, Opheem

 

COMPETITION CHEF OF THE YEAR

Sponsored by Essential Cuisine

Tom Phillips, Restaurant Story

 

MOST PROMISING YOUNG STUDENT

Sponsored by University College Birmingham

Amanda Salters

 

HOSPITALITY PROFESSIONAL AWARD

Sponsored by Contacto

Wayne Thomson, Culinary Director, Niche & Bespoke

 

UNIVERSITY CHEF AWARD

Sponsored by TUCO

Richard Narramore, The University of Exeter

 

PASTRY CHEF OF THE YEAR AWARD

Sponsored by Town & Country Fine Food Foods

Chris Zammit

 

SUSTAINABILITY AWARD

Sponsored by Bord Bia

Ivan Higney, Darwin College University of Cambridge

 

LIFETIME ACHIEVEMENT AWARDS

Sponsored by Niche & Bespoke

Omero Galluci

Bernard France

 



 

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