BCF celebrates winners at 20th anniversary awards
- Katherine Alano
- 5 hours ago
- 8 min read
Celebrating 20 years, the British Culinary Federation recognised some of the very best from across the hospitality industry at the annual BCF Dinner and Awards evening.
Hosted by Heart FM radio presenter Russ Morris, with awards presented by BBC Midlands Today newsreader, Nick Owen MBE, the event bought together chefs, suppliers and industry professionals from all over the UK to the majestic Grand Hotel, Birmingham.
After an excellent Taittinger Champagne and canapé reception served by students of University College Birmingham, Chairman Mathew Shropshall welcomed everyone and wished members and all their guests a very enjoyable evening.
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, Fabien Levet from Pidy, Margaret Johnson, Wenlock Spring, Antoine Faguais, PCB Creation, Paul Murphy of Harvey & Brockless and David Bentley, Town and Country Fine Foods for supporting the menu.
Twenty-two awards were presented this year to an array of talent from across many sectors of the industry.
APPRECIATION AWARDS
In celebration of 20 Years, the BCF recognised some very special people who, over the years, have given a significant contribution to the BCF since its inception.
Nigel Crane, Essential Cuisine
Mark Brindley, Beacon Design
David Bentley, Town and Country Fine Foods
Nick Green, Villeroy & Boch
David Bryant, Major International
Paul Easterbrook, Robot Coupe UK
John Penn, College of Food, UCB
Nick Vadis, Compass Group UK
Steve Goodliff, Contacto
Richard Taylor, University College Birmingham
Alan Healy, Aubrey Allen
MOST PROMISING YOUNG CHEF
Presented by Jordana Pye Group Business Manager Northern Europe for Ariane Fine Porcelain. The Johnnie Borra trophy is awarded to the most promising young chef who has demonstrated outstanding talent and enthusiasm. The winner was Harry Van Leirop, presently working at the three-Michelin starred The Ledbury, Notting Hill, London who was recently commis to Tom Phillips from the two-Michelin starred Restaurant Story, representing the UK at the Bocuse d’Or final in Lyon this year with the team achieving 5th in the world, after successfully competing at the European heats in Norway.
He started his career at a family-owned restaurant in Carlisle, before moving on to work with Simon Rogan at L’Enclume in Cartmel and Roots in York with Tommy Banks. A very focused and committed young man, showing lots of talent and excellent prospects for the future.
CHEF LECTURER/MENTOR OF THE YEAR
Presented by Lindsey Nash, Head of Sales at Lincat and awarded for excelling in mentoring and encouraging young chefs to progress within their chosen profession. The winner, Greg Cheeseman of Eastleigh College, has helped to transform the hospitality and catering department into one of the highest performing teams across the college. He launched a successful Junior Chefs Programme for schoolchildren, offering them the opportunity to work in a professional kitchen.
His dedication and input go far beyond his teaching role. A strong networker within the industry, helping to secure new educational opportunities for students. During his 11 years at the college, he has supported his students in many different competitions around the UK, guiding them to victory and success. Greg is a past winner of the Pearson National Teaching Award.
BCF MEMBER AWARD
Stuart Andrews of Wrapmaster presented the Robert J Smith Trophy, which is awarded to any BCF member for their professionalism and dedication to the industry and loyal support to the Federation. The winner, Fergus Martin, is the Senior Development Chef for Major International. A strong competitor in his time and past team manager for the Craft Guild of Chefs at the Culinary World Cup in Luxembourg, he judges at many competitions within the industry. Previously, a Chef Instructor in the Army and past Executive Chef of Darwin College and Wyboston Lakes Hotel in Bedfordshire, Fergus is a chef who gives so much back to the industry, quiet and unassuming but always delivers.
RESTAURANT/HOTEL CHEF OF THE YEAR
Presented by Simon Smith, Director at Aubrey Allen and Celine Cipolla, the granddaughter of Louis Cipolla who had flown in from France for this special occasion. Her grandfather was Chef de Cuisine at the Grand Hotel in the late 1950s. The Louis Cipolla trophy is presented for the greatest contribution to the profession by any restaurant/hotel chef. The trophy was awarded to Paul Leonard, Executive Chef of the Michelin-starred Forest Side Hotel in Grasmere. In 2024, Leonard also picked up the Hotel Chef of the Year (fewer than 250 covers) at the Hotel Cateys in 2024, hosted by The Caterer magazine.
This chef’s career speaks for itself. He balances cooking at a Michelin-star level, while nurturing his team to help them and himself to always do better. Every element of the hotel’s food and beverage is met with the attention to detail it deserves. He has worked under the likes of Marcus Wareing and Andrew Farlie and also retained a Michelin star at the Isle of Eriska hotel on the west coast of Scotland during his time there.
COMPETITION CHEF OF THE YEAR
Presented by the Sales Director of Hobart, Cara Williams, the award in the name of Honorary member Paul Gould OBE went to BCF member Edward Marsh. After 13 years of competing internationally in various roles, Ed now leads a very talented group of chefs as the Captain of England’s National Culinary Team.
He has worked his entire career at the highest level in renowned Michelin-starred country house hotels across the country. Now working at Palé Hall Hotel in Wales, which followed his previous position at the Michelin-starred Manor House Hotel, Castle Combe where in his eight-year tenure he helped guide the team to four AA rosettes.
The Caterer awarded him a prestigious Acorn Award in 2020, an award which showcases rising young hospitality talent, one of many awards that this chef has achieved over his 16-year career, including also South West Chef, BCF Young Chef of the Year, Nestlé Toque d'Or and individual medals at Salon Culinaire.
Ed is now looking forward to competing with England’s National Team in the Culinary World Cup in Luxembourg 2026.
MOST PROMISING YOUNG STUDENT
Presented by Lewis Walker, Head of College of Food, Birmingham, the Eric Bruce award went to Maxwell Parker, currently a 4th year student at University College Birmingham studying a BA (Hons) in Culinary Arts Management. This student’s career started at the City of Liverpool College where he gained Distinctions in his Level 2 and Level 3 diploma qualifications.
Wishing to broaden his experience, he moved to Birmingham to study at UCB. He continues to develop into a highly skilled and dedicated young chef, with quality experiences for someone of his age.
Having worked at Michelin-starred Adam’s restaurant in the city and the modern Italian, Tropea, he is now gaining further experience at Aston Villa Football Club. His stand-out attributes have led him to be selected for many competitions and he has achieved top grades in all his modules.
HOSPITALITY PROFESSIONAL AWARD
Awarded to Robert McDonald, Chef Director of Burren Balsamics and presented by Dan Robinson, CEO of Niche & Bespoke. The special award is presented to any hospitality professional who works tirelessly behind the scenes but is relatively unnoticed but always continues to deliver results. Bob has decades of knowledge from working in the industry, both as an Executive Chef, competitor and judge. He was Consultant Chef for Major International before joining his present company in 2014 as Development Chef, bringing with him years of experience.
Using the finest of Irish ingredients, he has helped the company to win many awards. Products he has helped develop are used and sold in many renowned establishments and companies, as well on airlines around the world.
UNIVERSITY CHEF AWARD
Open to any university chef who has shown great professionalism towards the university, whilst maintaining high culinary standards. Presented by BCF Vice Chairman, Rob Bean who is Director of Operations at the University of Leicester, to Graeme Collie of Kings College, London. This chef has enhanced the profile of food at his university, serving exceptional meals in the food outlets and hospitality events. His leadership and innovation have enabled the University to adapt to help reduce carbon emissions generated via food, while serving nutritionally balanced meals which are sustainable, on-trend and affordable and creating an inclusive experience for the diverse community at the university.
He has championed Menus of Change, an initiative from the Culinary Institute of America, to deliver healthy and sustainable meals, enabling the university to apply for a research grant by the university’s “One Impact” fund. This project has earned the university’s food a seat at the Menus of Change University Research Collaborative, working with other universities to provide a food offer which is good for the individual and the plate.
PASTRY CHEF OF THE YEAR AWARD
Presented by Managing Director of Town and Country Fine Foods, David Bentley, the award is open to all pastry chefs who excel in their sector. The winner, Kelly Cullen, started her career at Westminster Kingsway College and after graduating and working in various kitchens, moved to a Brasserie in Fenchurch Street, London. From there, she went to work under the renowned Phil Howard at The Square, and her current Executive Chef, Gary Foulkes, where she helped retain a Michelin star.
She then moved on to Claridge’s, followed by opening Cornerstone with Tom Brown. After four years in Pastry there and another Michelin star under her belt, she moved to a popular London bakery to learn the craft of Viennoiserie.
Then moving on to head up the Pastry at Allegra based on the 7th floor of the Stratford Hotel, London before rejoining forces with Gary Foulkes to open Cornus as Head of Pastry, which was awarded a Michelin star earlier this year.
SUSTAINABILITY AWARD
The winner of this award, presented by BCF Vice President Lee Corke, Director of Hospitality at Clare College Cambridge, was Bord Bia, ICBF and Teagasc represented by Mick Houlihan, Senior Manager of Agriculture Sustainability at Bord Bia and Sarah McPherson, Technologist at Teagasc, a company which believes that sustainability in hospitality begins at the source, with farmers, producers and suppliers who prioritise responsible practices from the ground up. Sustainable farming methods such as Biodiversity protection and ethical animal welfare standards ensure that food production minimises the environmental impact, while maintaining quality and traceability.
This company has developed AGNAV, a farmer-centric sustainability support network which utilises collective knowledge, data, support tools and other resources to enable delivery against Climate Action Plan targets for the agricultural sector and, in turn, the hospitality industry. A free online platform available nationwide across Ireland to farmers and their advisors, helping to guide sustainable practices on farm.
LIFETIME ACHIEVEMENT AWARD
This award, presented by Managing Director of Caterfish, Keith Smith, went to BCF member Bob Atkins who actually started out playing football for Birmingham City as a schoolboy and represented England at schoolboy level, gaining one international cap.
After various jobs, he moved into selling cheese for August Noel Cheesemongers. Around the mid 1980’s he set up his own business based in the Black Country, named B & S Dairies, with his wife Sharon.
The business quickly built up a strong customer base around Birmingham and surrounding areas, selling some of the best cheeses, especially blue cheeses from around the world. Tonight’s awardee quickly became known as Bob the Cheese among all his chef customers and members.
For over 40 years until his retirement, he has supplied cheeses for many events for both the Midland Association of Chefs and the British Culinary Federation, as well as numerous other customers and outlets.
Still an active BCF member who attends many Chef Club Lunches throughout the year supporting the Federation.
Comments