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The Culinary Olympics, held this year in Stuttgart for the first time, takes place every four years and is the largest culinary competition in the world. Two thousand chefs and pastry chefs from sixty nations took part. England’s senior chef team members included Simon Webb (Team Captain) Roslin Beach Hotel Sou

thend; Clark Crawley, Gather & Gather, London; Nathan Aldous, Emmanuel College, Cambridge University; Ian Mark, Royal Air Force; David Davey-Smith, Royal Air Force; Jamie Gibbs, Northampton Saints; Ed Marsh, Michelin starred Manor House, Castle Combe; Adam Thomason, Wimbledon All England Tennis Club; Chris Zammit, Chocolate Master and Nick Vadis, Culinary Director, Compass Group UK & Ireland.

After a year of training and many practice runs, the team competed in the Restaurant of Nations on 16thFebruary serving 110 covers and the Edible Buffet on the 18th, winning double silver medals resulting in England being placed 11th against 32 other countries. Chris Zammit’s stunning chocolate centrepiece on the edible buffet was placed a very credible 4th out of all the National Teams.

Team manager, Nick Vadis said: “I am very proud of the team, I have witnessed first-hand the training, dedication and pride the team have put into representing England, sacrificing large amounts of personal time. To represent one’s country is such an honour and an achievement and to bring back home two silver medals in such a tough competition is excellent.”

Up against 24 countries, England’s National Junior team won a silver medal, cooking for 60 covers in the Restaurant of Nations and a diploma of excellence in the buffet.

The Junior team, who relished the opportunity to represent their country, have worked extremely hard over the last 12 months, training and developing their skills, supported by Team Manager Mathew Shropshall and three-times Culinary Olympic gold medal winner, pastry chef Richard Taylor.

Representing the Junior team were: Jack Gameson (Captain) Chef Lecturer; Gregory Evans, Lainston House, Wiltshire; Elliott Lawn, Michelin-starred Peels Restaurant, Hampton in Arden; Harrison Boddington, Luke Jeffs and Cameron McNally, University College Birmingham.

BCF President, Peter Griffiths said, “Both Senior and Junior teams performed very well in Stuttgart and it was a pleasure to witness the results of all their hard work and commitment. They were a credit to the BCF, themselves and their country. Representing your country is a huge responsibility and a large financial commitment from the BCF. Since the formation of the BCF, England’s National Culinary Teams have been a true success story, competing at many events both in the UK and around the world. This has only been possible through the foresight and determination of a few, the hard work and commitment of many and the generous help and support from industry and our National Team sponsors: Goodfellows, Electrolux Professional, Major International, Bidfood, Wrapmaster, Grants Oak Smoked and University College Birmingham and not forgetting WearerTech for generously providing the teams’ footwear.

"I am delighted and really pleased for all concerned, it has been a fabulous achievement for both teams to bring home silver medals competing against the rest of the world in what is a tough and demanding competition arena."

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