portfolio - Academy of Culinary Arts

Transcription

PORTFOLIO
LEADING THE HOSPITALITY PROFESSION BY EXAMPLE
SHAPING ITS FUTURE THROUGH EDUCATION
CONTENTS
Introduction
5
Membership Categories
5
Activities
5
Brief History
6
Trustees
6
Board of Governors
7
Management Committee
7
Royal Academy of Culinary Arts Chefs Apprenticeship
8
Annual Awards of Excellence
10
Master of Culinary Arts
11
Mutton Renaissance
12
Chefs Adopt a School
13
Royal Academy of Culinary Arts Members
16
Roll of Honour
24
Sara Jayne Stanes OBE: Chief Executive
Susannah Oates: Assistant Director
Philippa Denlegh-Maxwell: Executive Assistant/PR
Ilisha Waring: Events Administrator
Alix Webster (née Sinclair): Chefs Adopt a School Programme Manager
Nicky West: Chefs Adopt a School Programme Manager Maternity Cover
Michael Coaker: Chefs Adopt a School Committee Chairman
Idris Caldora MCA: Chefs Adopt a School Executive Chef
Giles Thompson: Chefs Adopt a School Chef (London and South)
Peter Vaughan: Chefs Adopt a School Chef (South and South West)
James Holden: Chefs Adopt a School Chef (North West)
Sarah Howard: Chefs Adopt a School Development Chef
Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL
Tel: 020 8673 6300 E-mail: [email protected]
Website: www.academyofculinaryarts.org.uk
The Royal Academy of Culinary Arts is Registered 210SA under the Friendly Societies Act 1974
Chefs Adopt a School is Registered Charity No. 1087567
INTRODUCTION
Leading the hospitality profession by example - shaping its future through education
Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs,
Restaurant Managers and suppliers. Its objectives are primarily focused on the education and training of young people in the
hospitality industry through the provision of career opportunities; recognising and rewarding talent and skill; and raising
standards and awareness of food, food provenance, cooking and service. The Academy is immensely honoured to have His
Royal Highness The Prince of Wales as its Patron.
The Academy is recognised as one of the industry’s leading voices and regarded as an authority on a broad range of issues
relating to its expertise which includes education and training, employment, health and hygiene. Working with suppliers of top
quality culinary products is also vital to the Academy in order to maintain the high standards to which we are committed.
Members are united in the common purpose of supporting the future of the industry through thorough and extensive
education and training. To maintain this status and influence as a significant working association, members are expected to
invest their time in the Academy’s various activities.
Membership of the Royal Academy of Culinary Arts is open, upon application, to professionals aged 30 and over, dependent
upon final approval of the Selection Committee. Members can be of any nationality working in Britain. Plenary Meetings are
held five times per year for Academicians and Associate Members. Since its inauguration, membership of the Academy has
grown to over 300 of Britain’s most notable Head Chefs, Pastry Chefs, Restaurant Managers and Sommeliers.
MEMBERSHIP CATEGORIES
Academicians:
The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant Managers.
Fellows:
Senior Academicians who have been invested with a formal Chair (dedicated to their chosen
mentor i.e. a culinary personality from the past who has proven to be the strongest influence
on their career) in recognition of their significant contribution to the Academy and its
activities. Investitures take place at the AGM.
Honorary Academicians:
Senior industry professionals who have made a significant contribution to the Hospitality
Industry and in particular to the Royal Academy of Culinary Arts, its objectives and wellbeing.
Emeritus:
Academicians who have retired from a full active role in the Royal Academy of Culinary Arts
and from their working life.
Associate Members:
Selected suppliers of quality foods, wines, services and equipment.
Friends:
A new branch of membership started in 2010 to mark the 30th Anniversary of the Academy.
Friends membership is open to those who support the philosophy of the Academy and its
activities but who are not eligible to join as an Academician.
ACTIVITIES
The Academy’s objectives are realised through a number of core education and training initiatives aimed at all ages and stages
of development, from teaching school children through to the Continual Professional Development of established chefs, pastry
chefs and waiters. They are:
Chefs Adopt A School (Charity No. 1087567)
Founded in 1990, Chefs Adopt a School is a national charity which teaches children – in a holistic way – about food, food
provenance, food growing and the environment, healthy eating, nutrition, hygiene and cookery as well as the impact of food
our lives in sessions delivered by professional chefs.
Royal Academy of Culinary Arts Chefs Apprenticeship
The Royal Academy of Culinary Arts Chefs Apprenticeship is a three year vocational course aimed at aspiring young chefs aged
between 16 and 19 years old. It is a pioneering approach to deliver a comprehensive training to young chefs whilst enabling
them to work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts
Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release
programme. The second RACA Chefs Apprenticeship is a day release programme at University West London which has been
running since 1994. The third RACA Chefs Apprenticeship, also day release, began at Westminster Kingsway College in
September 2012.
Annual Awards of Excellence
Begun in 1983, the AAE is the most prestigious award available to young people in the hospitality industry today, recognising
and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Open to young people aged between 20
5
and 26, the purpose of the Awards is to inspire and encourage them to achieve the highest possible standards in their chosen
profession – Kitchen, Pastry or Service – and offer them clear guidelines for success in their career.
Master of Culinary Arts
Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts is held every four years and
rewards ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those
over the age of 26. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and
Restaurant Managers throughout the United Kingdom, the MCA is a lifetime achievement.
Mutton Renaissance
Conceived in 2003 by His Royal Highness The Prince of Wales and officially launched in November 2004, Mutton Renaissance is
the campaign to restore high quality mutton to the menu whilst helping British sheep farmers find a market for their older
animals. The rewards are more than just a great product on a plate; it unites the whole chain between chef, butcher, supplier
and farmer. The campaign is run jointly by the Royal Academy of Culinary Arts and the Pastoral Alliance.
FEAST (Food Education At School Today)
Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical
cookery in Primary Schools.
Other Activities
Aside from the above mentioned principal activities, the Academy participates in numerous other events and activities which
reflect its aims and objectives, as well as maintaining links with other organisations that share the common goal of securing the
future of the industry.
Funding
The Royal Academy of Culinary Arts is a not for profit organisation (Registered 210SA under the Friendly Societies Act 1974),
whilst Chefs Adopt A School is a registered charity (No. 1087567). The Academy is privately funded by membership fees,
sponsorship and donations without which it would not exist nor continue to make a difference to the lives of so many young
people and their future in the industry. The Academy is grateful to all its sponsors and members, who give their time so
generously, which allow the work to continue.
BRIEF HISTORY
The origins of the Royal Academy of Culinary Arts lie in the Académie Culinaire de France, an organisation founded in 1883 by
Joseph Favre, a French chemist. The remit of the Académie Culinaire de France was to collect and catalogue all the classical
recipes – as the Académie Française does with literature and language. The British branch of the Académie was born out of the
Club 9, a group of highly regarded Chefs des Cuisines who met monthly to mull over the culinary business of the day. They were
Michel Bourdin, Albert Roux, John Huber, Anton Mosimann, Guy Mouilleron, Peter Kromberg, Richard Shepherd, Eugene
Kauffeler and Louis Virot. The Académie Culinaire de France Filiale de Grande Bretagne was launched at The Connaught on 6th
December 1980, with Michel Bourdin as Founder President and Albert Roux as Vice President. The early days of the British
Académie were made possible by immense support from Moët & Chandon and its CEO Patrick Forbes. The twenty five
Founder Members were:
Jean Bellavita
Michel Bourdin
Brian Cotterill
Martin Davies
Joël Défaut
André Durand
Bernard Gaume
Professor John Huber
Eugène Käufeler
Peter Kromberg
Emile Léfèbvre
Gilbert Lefèvre
Henri Lullier
Oswald Mair
Julien Martell
Anton Mosimann
Guy Mouilleron
Christian Moury
Georges Piotet
Albert Roux OBE
Richard Shepherd CBE
D Toinard
Jacques Viney
Louis Virot
Uwe Zander
Honorary Founder Members: Martin Skan, Paolo Zago and Sir Hugh Wontner
* See end for full list of members
TRUSTEES
Founding Trustees:
Michel Bourdin
Joël Défaut
Guy Mouilleron
From 1989:
Michel Bourdin
Sam Gordon Clark
Albert Roux OBE CLH CMA MCF
From 1994:
Sam Gordon Clark CBE
6
BOARD OF GOVERNORS
Dr Roy Ackerman CBE FIH (Chairman)
Willy B.G Bauer OBE FIH MI
Bob Cotton OBE
David Coubrough
Edward Griffiths CVO FIH
Sir Garry Hawkes CBE
Robin Hutson
Sir Anthony Jolliffe GBE DL
George Kennedy CBE
Peter Lederer CBE FIH MI
Sir Francis Mackay
Harry Murray MBE FIH MI
Ramon Pajares OBE FIH MI
Beverley Puxley MBA FIH
Alastair Storey
Ken Wilkins CMA
Tadema Studios
Chairman AB Hotels
Formerly CEO, British Hospitality Association
Chairman, The Castle Hotel
Deputy Master of the Royal Household, Buckingham Palace
President, Edge Foundation
Chairman, Lime Wood Group
Chairman, Jolliffe International
Formerly CEO, The Royal Automobile Club
Chairman, The Gleneagles Hotel
Founder, Graysons Restaurants
Chairman, Lucknam Park Hotel
Previously Managing Director, The Savoy Group
Consultant
Chairman, Baxter Storey
Chairman Associate Members
MANAGEMENT COMMITTEE
Honorary President
Chancellor and President of the MCA
President
Executive Chairman & Chairman of the AAE
Vice-President
Vice-Chairman
General Secretary/Chairman of Constitutional Reform
Chairman of Les Arts de la Table
Representative of Les Arts de la Table
Chairman of the Scottish Branch
Chairman of the Northern Branch
Chairman of the Selection Committee
Chairman of the Food Policy Committee (co-opted)
Chairman of the Education Committee (Co-opted)
Chairman of Chefs Adopt a School
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Officer
Chairman of the Associates
President of the Associates
Richard Shepherd CBE FIH
Dr Michel Bourdin (Hon D.Lit) CLH OMN CMA MCF
Brian J. Turner CBE FIH FCGI
John Williams MBE CMA
David Pitchford
Silvano Giraldin
Didier Garnier
Rémy Lysé
Sergio Rebecchi
Jeff Bland
Steven Doherty MCA (joint chair with Paul Askew)
John Williams MBE CMA
Martin Lam
John King
Michael Coaker
Tony Cameron
Brian Clivaz
Philip Corrick
Steven Doherty MCA
David Dorricott
Anton Edelmann
Mark Flanagan
Robert Kirby
Terry Laybourne MBE
Martyn Nail
Chris Galvin
Derek Quelch
Ken Wilkins CMA
Sam Gordon Clark CBE
7
ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP
between 16 and 19 years old. It is a pioneering approach to deliver comprehensive training to young chefs whilst enabling
them to work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts
Specialised Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release
programme. The second RACA Chefs Apprenticeship is a day release programme at the University of West London which has
been running since 1994. A third day release apprenticeship programme began at Westminster Kingsway College in September
2012.
The point of difference between an RACA Chefs Apprenticeship and a routine apprenticeship is the standard of employer and
establishment at which the apprentice is employed during their training, as well as the ‘add-ons’ which form part of the
curriculum. In addition to the standard qualifications undertaken on the course, at the end of the three years apprentices sit
the RACA Final Exam and, if successful, will achieve the Royal Academy of Culinary Arts Diploma.
The Philosophy
The RACA is widely recognised as the premier chefs’ association in the UK; it is well respected by the industry and other
professional bodies and, most importantly, it is synonymous with excellence in training. Excellence is sought in all aspects of
the RACA Chefs Apprenticeship: the apprentices; the lecturers; the colleges; the employers; and the course content.
The RACA Chefs Apprenticeship is rigorous and challenging; it equips its apprentices with a wide range of in-depth skills
underpinned by sound theoretical knowledge and it aims to provide employers with the best trained chef apprentices in the
industry. The curriculum is cutting edge, built on traditional foundations whilst taking in modern developments, drawn from an
internationally renowned body of knowledge.
An equally important part of the apprenticeship is the pastoral care given to the apprentices during the three years. Each
college undertaking to run the RACA Chefs Apprenticeship must appoint a tutor whose role is to fully support the apprentices
throughout their training in both their work and personal lives.
Creating the leaders of tomorrow
This programme of study aims to develop the individual in the practical, theoretical and intellectual aspects of food and the
hospitality business in order to lay the foundations for a career as an active practitioner and ambassador of the Royal Academy
of Culinary Arts. It aims to turn out young chefs whose objective is to gain sustainable employment and act as role models for
the next generation. Such a role carries responsibilities which are recognised across the global industry, as such individuals
possess the talent required to work in this international profession.
8
ROYAL ACADEMY OF CULINARY ARTS SPECIALISED CHEFS COURSE AT BOURNEMOUTH AND POOLE COLLEGE
Winner of Beacon and National Training Awards and a Centre of Vocational Excellence
Established in 1989, the Royal Academy of Culinary Arts Specialised Chefs Course is a three year
Advanced Apprenticeship offering training and experience in all aspects of professional cookery. This
course is a block release programme with students spending one term in each year at the college and
the rest of their time in the employ of an Academician, mostly in London.
The Specialised Chefs Course leads to City & Guilds NVQ Levels 2 and 3 Professional Cookery and Level 2 in Food Service; ABC
Pastry Level 3; CIEH Level 2 and 3 Awards in Food Safety in Catering; as well as the British Institute of Innkeeping Certificate in
Drugs Awareness. Functional Skills in Number and Communication are added for apprentices where necessary. In addition,
first year students receive presentations on the Royal Academy of Culinary Arts, personal presentation, money management,
personal safety and sexual health, a half-day visit from the ARK Foundation, as well as a visit to both front and back of house
operations at The Dorchester in London. At the end of the three years apprentices take a six hour practical examination, set by
the Academy, which they must pass in order to receive their Royal Academy of Culinary Arts diploma.
The course is led by David Boland (Fellow of the Royal Academy of Culinary Arts), Senior Lecturer at Bournemouth and Poole
College and managed by Jenny Brett and Barry Dawson, with Apprentices being reviewed and monitored both at work and
college every 10/12 weeks.
Awards
In 2000 the Course was recognised by City & Guilds in Hospitality & Catering and granted a Beacon Award. In 2001 the training
on the programme reached all the objectives to win a prestigious National Training Award and we are very honoured to be
allowed to continue to use the Training Award logo on our literature and advertising. In addition, Bournemouth & Poole
College is the proud holder of a COVE - Centre of Vocational Excellence - in Culinary Arts.
In 1998 Daniel Guest, who trained with Michel Bourdin at The Connaught, London, was the first Specialised Chef graduate to
win the coveted European Young Chef Apprentice of the Year competition and then in 2008 another graduate, Adam Bowden
who trained with John Williams MBE at The Ritz, London, also won this great award.
See pp. 33-37 for a full list of Graduates
ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT THE UNIVERSITY OF WEST LONDON
Begun in 1993 and re-launched in September 2008, University of West London’s Royal
Academy of Culinary Arts Chefs Apprenticeship is a three year Apprenticeship Scheme
for 16-19 year olds operating on a day-release basis with some of the assessment taking
place in industry.
Students learn a range of practical skills in Kitchen Larder and Pastry and will achieve a NVQ level 2 and 3 in Professional
Cookery and Pastry, as well as their key skills in Communication, Information Technology and Numeracy. The programme also
offers training and experience in Basic Health and Safety and Food Hygiene and French for Catering. In addition, students
receive talks and demonstrations from visiting guest lecturers as well as tutored visits to specialist farms and suppliers, all of
which form an intrinsic element of this top level apprenticeship programme. Apprentices are also encouraged to work with a
local school in conjunction with Chefs Adopt a School. The course concludes with a Royal Academy of Culinary Arts Diploma
Examination in Professional Cookery.
This scheme was considered to be a model of good practice by the OFSTED inspectorate. The revised programme is steered
and monitored by Michael Coaker and externally verified by Keith Podmore.
See p. 38 for a full list of Graduates
ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT WESTMINSTER KINGSWAY COLLEGE
The third Royal Academy of Culinary Arts Chefs Apprenticeship began at Westminster Kingsway
College in September 2012. It is a three year day-release programme of approximately 8 hours per
day, split between practical sessions, theory and tutorial.
The programme includes the operation of the college’s own in-house Artisan Bakery, daily
working butchery and fishmonger kitchen areas, as well as culinary science modules delivered from the bespoke culinary
science and innovation laboratory and the specialist teaching of patisserie and confectionery. Students will achieve a NVQ level
2 and 3 in Professional Cookery and Pastry, as well as their key skills in Communication, Information Technology and Numeracy.
The programme also offers training and experience in Basic Health and Safety and Food Hygiene and French for Catering. The
course concludes with a Royal Academy of Culinary Arts Diploma Examination in Professional Cookery.
9
ANNUAL AWARDS OF EXCELLENCE
Honorary President of the Awards:
Chairman of the AAE:
Chairmen of Kitchen:
Chairman of Pastry:
Chairman of Service:
Heston Blumenthal OBE
John Williams MBE
Martyn Nail & Adam Byatt
Yolande Stanley MCA
Sergio Rebecchi
The AAE is the most prestigious award available to young people in the hospitality industry
today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs
and Waiters. It is the only award to cover all three categories of Kitchen, Pastry and
Service. Since it began in 1983 almost 480 young people have achieved the award, setting
them off on highly successful career paths.
The purpose of the Awards is to inspire and encourage young people to achieve the highest
possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer
them clear guidelines for success in their career. To participate in the awards is a great
learning experience. Good basic skills are the essential cement with which young,
ambitious members of the catering industry can build a rewarding career, while more
taxing tasks help to identify the best cooks and waiters of today who will become the
leaders of tomorrow.
As well as a competition, the AAE is an examination; all or none of the candidates can
achieve the award depending on their ability to attain the standard of excellence set by the
judges. All those who successfully reach this standard will win the AAE. In addition the winning candidate who scores the
most marks in each section is named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of
the Year.
The awards are open to young people aged between 20 and 26, who are currently working
full-time, in the UK, as Chefs, Pastry Chefs or Waiters. Selection is based on written essays and
(for chefs) a recipe and the awards test a variety of skills within each discipline:
Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to
butchery skills and must demonstrate that they can prepare a variety of dishes including soups
and dessert and a piece of their own free interpretation.
Pastry Chefs will be expected to demonstrate the ability to work with many different kinds of
materials including detailed chocolate and sugar work and a creative presentation piece,
whilst having an excellent grounding in baking and plated desserts.
Waiters are tested on their knowledge and skills in a wide range of food and beverage service
aspects including product knowledge, technical service skills, interpersonal skills and
teamwork.
See pp. 27-32 for the full list of Annual Awards of Excellence Winners.
The Annual Awards of Excellence is sponsored by:
10
MASTER OF CULINARY ARTS
Chairman of the MCA:
Chairmen of Culinary Skills:
Chairman of Pastry:
Chairman of Restaurant Management & Service:
David Pitchford
Idris Caldora MCA
Michel Roux OBE MOF & Michael Nadell
Silvano Giraldin
Inaugurated in 1987, The Master of Culinary Arts (MCA) is held every four years and is seen to be the ultimate accolade,
awarded in recognition of outstanding craftsmanship, for Chefs, Pastry Chefs and Restaurant Managers in the UK. Inspired by
Michel Bourdin, then Chef de Cuisine at The Connaught and supported by Albert and Michel Roux OBEs the MCA was based on
the Meilleur Ouvrier de France (MOF) and was originally known as the Meilleur Ouvrier de Grande Bretagne.
The MCA represents the very best in craftsmanship for cooking, pastry and service. It is a priority in the Academy’s continuing
efforts to improve the standards of food, cooking and service while, at the same time, raising the professional status of chefs,
pastry chefs and restaurant managers. Winners of the MCA carry the title for life and become role models for future
generations. Through the MCA, we can encourage young people to aspire to be the best, thus securing a better future for the
hospitality industry.
The MCA is open to Chefs, Pastry Chefs and Waiters/Restaurant Managers aged over the age of 26 who are currently employed
at a senior level in the industry, in the UK and who have at least 5 years working experience in their chosen discipline.
Candidates must qualify through demanding entry requirements, regional Quarter and Semi-Finals, and Finals held at Le
Gavroche for Restaurant Management and University of West London for the Culinary Skills and Pastry. This is followed by
one of the industry’s most prestigious award ceremonies. The judges are all Academicians, MCAs and significant professionals
from within the industry. The MCA is a mark of achievement, not a competition. The judges may select all or none of the
candidates depending upon the pass mark.
“This prestigious award is based on perfection. The judges, experienced industry professionals and many MCA holders themselves,
are looking for candidates to deliver the highest standards under the extremes of pressure that working in the catering industry
demands on a day to day basis. It is for this reason that only the best and, therefore, only a handful of candidates ever achieve this
standard. It takes real courage to enter the MCA and
exceptional skill to reach the Finals. The tough judging criteria
should not deter any future prospective entrants for the
awards. Winning an MCA often marks a turning point in the
career of a Chef, Pastry Chef or Restaurant Manager, elevating
confidence and gaining respect from other culinary
professionals.”
Brian J. Turner CBE, President of the Royal Academy of
Culinary Arts
For the first time in 2005, the winners of the Master of
Culinary Arts were presented to His Royal Highness The
Prince of Wales at Clarence House. Their audience lasted
over one hour when The Prince enthusiastically engaged in
an inspired and meaningful discussion about the industry.
See p. 26 for a full list of Master of Culinary Arts Winners.
The Academy is very grateful to the current sponsors of the MCA:
11
MUTTON RENAISSANCE CAMPAIGN
In partnership with the Pastoral Alliance
What is the Mutton Renaissance?
The Mutton Renaissance is the campaign to restore high quality mutton to the menu whilst
helping British sheep farmers to find a market for their older animals.
How did the Mutton Renaissance start?
The campaign is the brainchild of His Royal Highness The Prince of Wales who, following
Foot and Mouth 2001 wanted to find a way to help sheep farmers in the event of a similar
disaster occurring again. The Mutton Renaissance was launched at The Ritz, London in November 2004.
Who runs the Mutton Renaissance?
The campaign is run by the Royal Academy of Culinary Arts and the Pastoral Alliance and is sponsored by
EBLEX Ltd and Hybu Cig Cymru (Meat Promotion Wales) (HCC).
What is mutton?
Mutton is the meat of a sheep over two years old. Often from unfinished cull ewes and slaughtered in line
with religious beliefs most mutton is sold to the ethnic meat market, is lean and inexpensive.
What is Renaissance Mutton?
The mutton promoted by the Mutton Renaissance is high quality mutton from animals that have been
carefully selected, finished and processed to achieve optimum flavour and an excellent eating experience. To maintain this
high standard a specification has been developed which details what qualifies as Renaissance Mutton and the standards to
which it must be produced. The Renaissance Mutton season runs from October to March, when British lamb is out of season.
The Renaissance Mutton Specification

Renaissance Mutton must be produced on a Farm Assured farm.

Eligible sheep must be over two years of age. To be confirmed by either documentation or dentition.

Eligible sheep must be either female or castrates. Entire males are not acceptable.

All eligible sheep must be traceable to the farm where they have been reared.

There are no breed specifications.

Finishing diet must be forage-based: grass; hay; silage; turnips; swedes etc., augmented by farm produced straight
cereals (barley, oats etc.) when necessary.

Carcase classifications of E, U, R or O for conformation and fat classes 2L, 3L or 3H are required.

Carcase or cuts must be matured for at least two weeks.
How does the Mutton Renaissance work?
The campaign is guided by a management committee (The Executive) consisting of representatives from the Academy, the
Pastoral Alliance, EBLEX Ltd, HCC and HD Communications; and a steering committee (The Board) consisting of representatives
of all parts of the supply chain: farmers; processors; butchers; and chefs. The Pastoral Alliance look after the agricultural side
and the Academy encourages their chef members to put mutton on the menu whilst we all work hard to bring together all
parts of the supply chain. In order to achieve this, the Mutton Renaissance Club was launched in February 2006, of which His
Royal Highness The Prince of Wales is Patron. The purpose of the club is to promote the campaign and consolidate the supply
chain; this is mainly done through the Mutton Renaissance Club Open Events which are held around the country during the
season.
What effect has the campaign had on the mutton market so far?
Since the launch in 2004 the campaign has had a small but significant impact on the market. At the end of 2006 and updated at
the beginning of 2008 a report by David Croston OBE (formerly CEO of Eblex) showed exactly this: ‘On the basis of the 2006
report the potential retail market was estimated to be in the order of 846 tonnes of which 423 tonnes came from businesses
involved with the Mutton Renaissance campaign. The revised estimate from the 2008 survey suggests that involvement appears to
have risen by about 21% to 511 tonnes.’ Each week we hear from new farmers producing mutton, restaurants serving it and
others who want to support us. The progress is slow but steady and we are confident that the campaign is really making a
difference.
Currently, the campaign is undergoing a revamp to take it into its second decade, including a new and interactive website.
12
Delivering Food Education to children hungry to learn
Chefs Adopt a School is a national charity which teaches children – in a holistic way - about food: where it comes from; how to
cook it; why we need it; and its impact on the environment. We aim to instil knowledge and understanding about health,
nutrition, hygiene, cooking skills, and the enjoyment and importance of cookery and eating together. We believe that every
child should be taught about the importance of food and the significance it has in our lives. We love to cook and we think
tasting the food is very important too. For a truly beneficial experience we don’t think you can beat young people growing and
preparing their own food and then sitting down to eat it together.
Chefs Adopt a School is delivered, on a voluntary basis, by members of the Royal Academy of Culinary Arts and – thanks to our
generous sponsors – by our staff team. The sessions take place in the classroom and range in content from the four tastes and
the five senses, to advanced practical cookery.
The charity reaches over 21,000 children every year and we work
with primary schools, secondary schools, SEN schools, hospital
schools, pupil referral units, sports centres and food festivals.
In February 2010 CAAS celebrated its 20th anniversary with a session
at the first ‘adopted’ school, attended by a host of the country’s
best and most recognisable chefs, as well as Their Royal Highnesses
The Prince of Wales and The Duchess of Cornwall. During his speech
The Prince of Wales commented that “Chefs Adopt a School is the
model that should be used for the future”.
EVALUATION
We believe that the work we do is incredibly important and that we make a difference. We have been independently evaluated
twice: by the Food Policy Centre at City University in 2008 (the first academically robust evaluation of any cooking in school
initiative in the UK); and by Genecon in 2010. Both reported the impact we have on child cooking confidence, uptake of
vegetables and awareness of a healthy diet. Both reports are published on our website: www.chefsadoptaschool.org.uk
RECOGNITION AND AWARDS


WINNER OF THE 2008 SPRINGBOARD AWARD FOR EDUCATION – SMALL ORGANISATION
SHORTLISTED FOR BBC RADIO 4 FOOD PROGRAMME AWARDS (Best Campaigner or Educator)
HOW CHEFS ADOPT A SCHOOL WORKS
Chefs Adopt a School has devised a course of one session per term, three sessions per year, to the same year group. When the
charity was first started we created a lesson to teach children the basics of food and cookery that we could deliver without the
need for cooking facilities. All that is required is the classroom, the children and the chef. The Taste & Sensory session remains
the first lesson always delivered by Chefs Adopt a School. The subsequent sessions should focus on practical cookery and
maybe even some learning outside the classroom. Visits to farms, food producers and/or a professional kitchen are all
invaluable experiences. A recent addition to the work of Chefs Adopt a School has been to pilot a programme of restaurant
service skills to address the diminishing food culture in schools where many children do not choose to sit at a table and eat
their food. We have enlisted the expertise of our Royal Academy Restaurant Managers inspired by Michael Newton Young
MCA and Sarah Howard to create interactive programmes which have so far proved a hit with the children.
OBJECTIVES OF THE CHEFS ADOPT A SCHOOL SESSIONS
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To introduce children and young people to real, fresh food through an animated approach to tasting
To encourage children to consider food more closely and learn about food provenance
To teach basic food preparation skills
To encourage an understanding of the importance of healthy eating
To offer an insight into the industry
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WHY CHEFS ADOPT A SCHOOL AND FOOD EDUCATION IS SO IMPORTANT
Chefs Adopt a School recognises that a child’s development is crucial for their future health and well-being. The programme
has adopted an innovative approach to tackling health inequalities by giving children the knowledge to improve their own
health and well-being, as well as supporting parents and teachers to embed healthy eating messages in school and at home.
Respondents to the FEAST report agreed that poor diet and nutrition and can lead to lower concentration levels. Chefs Adopt a
School aims to change children’s perception of food so they understand the roots of healthy eating and how food can impact
on all aspects of their life for the better.
Chefs Adopt a School can be integrated into all school subjects such as numeracy and literacy, mathematics and science – to
name a few – to hugely positive effect. The programme has witnessed countless children who have developed significantly
with the aid of food and cookery as a vehicle for the delivery of other subjects. The programme should not be seen in isolation;
it is part of a ‘whole school’ approach to healthy eating which embeds healthy eating messages into all aspects of the school
curriculum by working in partnership with teachers, school cooks and parents.
Looking ahead, not only does food education and practical cookery skill young people for life, it can also increase their career
options. Schools involved in Chefs Adopt a School have the benefit of their children being taught by experienced chefs with a
passion for imparting their knowledge.
Food Holds Communities Together – The Long Term Benefits of Chefs Adopt a School
There is a growing body of evidence to support the theory that significant savings can be made to the NHS budget – and also
have a positive effect on the national economy with a reduction in the many days presently lost to illness – by improving our
nation’s food and diet awareness.
Almost 18% of children aged between 2 and 15 years old have grown clinically obese in the last decade. If this trend continues,
one fifth of boys and one third of girls will be obese by 2020. Obesity increases the risk of a range of chronic diseases,
particularly Type 2 diabetes, stroke and coronary heart disease. The NHS costs that will be attributable to overweight and
obesity are projected to double to £10 billion per year by 2050. The wider costs to society and business are estimated to reach
£49.9 billion per year.
Chefs Adopt a School believes this can be redressed by increasing education and practical learning in order to give young
people the knowledge, practical skills and ability to be responsible for their well-being and to adopt a healthier lifestyle
through informed choice. In this current climate, leaving the teaching of food, nutrition and cookery until secondary school is
too late. More needs to be done and can be done much earlier at primary school when future eating habits are first formed.
Sitting around a communal dining table gives us not only physical nutrition, but spiritual wellbeing as well. What we eat can
give us a sensory dimension of culture, time and social behaviour. If all children from an early age learnt about the food chain,
from farm to plate, this would lead to the next generation of better informed people able to cook and, therefore, a better
society both in terms of health and social welfare.
THE TOP TEN BENEFITS OF CHEFS ADOPT A SCHOOL, COMPILED FROM THE THOUSANDS OF TEACHERS AND CHILDREN WE
WORK WITH EVERY YEAR
1.
Children gain a fundamental life skill – how to safely prepare healthy dishes
they enjoy eating.
2.
CAAS allows children the opportunity to feel, smell, taste food that they may
not have been introduced to before, therefore, opening and discovering a new
world of foods.
3.
Children gain vital knowledge and understanding of important concepts such
as healthy lifestyle, agriculture, environment and seasonality of food.
4.
CAAS enhances and promotes the practice and social behaviour of sharing food
whilst seated round a table.
5.
Develops team work and communication skills through preparing food in groups
and bringing everything together to form a finished dish.
6.
Enables children to overcome the fear factor of trying new foods, both through
growing and preparing the food and also through the encouragement from an
outside expert – the professional chef is Chefs Adopt a School’s special
ingredient.
7.
Highlights to children and young people the many varied career options offered by the hospitality industry.
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8.
Offers a fantastic opportunity for children and parents to work together, through joint workshops.
9.
Effective cross curricular learning - Chefs Adopt a School sessions bridge a range of other subjects: mathematics; science;
languages; geography; and politics to name a few.
10. Ignites children’s natural instinct and enthusiasm is preparing and cooking foods.
THE FEAST CAMPAIGN – FOOD EDUCATION AT SCHOOLS TODAY
Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical
cookery in Primary Schools. The campaign began with the publication of the FEAST report – our investigation into the current
state of food education in primary schools. At the same time as the FEAST report (available on the Chefs Adopt a School
website), Chefs Adopt a School was evaluated by City University which confirmed the benefit of our sessions and proved that
CAAS would be a powerful future model for food education. We believe that the current approach to food education needs to
be transformed so that it has a secure and definitive place on the curriculum for 5-11 years and beyond. Our workshops
integrate with many key syllabus subjects such as history, geography, mathematics, science, politics, English and other
languages. As well as integrating with so many other subjects on the curriculum, good, healthy eating habits are formed for
life and make a precious contribution to children’s learning potential and ultimately, therefore, the health of the nation.
Plan For Growth
The next step of the FEAST Campaign is the Plan For Growth: in order to demonstrate the importance of food education in
schools the Royal Academy of Culinary Arts is going to roll out an army of chefs to deliver the CAAS programme across the UK.
Through a network of organisations within the sector we will recruit chefs from the Food and Hospitality industry to take part
in CAAS for a minimum of five years (and hopefully for the foreseeable future). The Royal Academy of Culinary Arts Chefs
Adopt a School team will train these chefs, via a series of seminars across the country to deliver the CAAS programme. With
our help, these newly trained chefs will then each ‘adopt’ their local primary school and deliver food education sessions to the
children once a term, during each academic year.
The School Food Plan
The School Food Plan was launched last July 2013 as a result of collaboration between Michael Gove, Secretary of State for
Education and Henry Dimbleby and John Vincent. The Plan is “about good food and happiness. It is about the pleasures of
growing, understanding, cooking and eating proper food. It is also about the academic performance of our children and the
health of our nation”. Chefs Adopt a School is on the expert panel of the DfE’s School Food Plan and is very much actively
supporting its ethos and agenda of promoting school food uptake and teaching children about food. CAAS has also played a
major role in the Expert Panel for the proposals to include food education and cookery to the national curriculum for 5 year
olds and upwards from September 2014.
CHEFS ADOPT A SCHOOL TRUSTEES
Richard Shepherd CBE, Brian Turner CBE, Sam Gordon Clark CBE and Sara Jayne Stanes OBE
SPONSORS
Chefs Adopt a School is sponsored by the Savoy Educational Trust, the Worshipful Company of Cooks and the Worshipful
Company of Innholders:
15
ROYAL ACADEMY OF CULINARY ARTS MEMBERS
HONORARY ACADEMICIANS
Senior industry professionals who have made a significant contribution to the Hospitality Industry and in particular to the Royal
Academy of Culinary Arts, its objectives and wellbeing.
DR ROY ACKERMAN CBE FIH
WILLY B.G BAUER OBE FIH MI
VICTOR CESERANI MBE MBA CPA FIH
Chairman, Tadema Studios
Chairman AB Hotels
Former Head of Ealing College
CHRISTOPHER COWDRAY FIH MI
RICHARD EDMONDS
ROWLAND FOOTE FRSA LCG
EDWARD GRIFFITHS CVO FIH
GRAHAM K L JEFFREY
Chief Executive, The Dorchester Collection
Retired Secretary of Boodle's
FE Quality Management Services
Deputy Master Royal Household, Buckingham Palace
International Hotel Consultant, Former Vice President and General Manager, Willard
InterContinental Hotel
Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy House Hotel
Former CEO, The Royal Automobile Club
General Manager, Claridge’s Hotel
RONALD F JONES OBE Hon D Univ FIH MI
GEORGE KENNEDY CBE
THOMAS KOCHS
DR NICO LADENIS
PETER LEDERER CBE FIH MI
PROFESSOR RAY LINFORTH
ANTON MOSIMANN OBE DL OMA
HARRY MURRAY MBE FIH MI
RAMON PAJARES OBE FIH MI
Chairman, The Gleneagles Hotel
Vice-Chancellor & Principal, University College Birmingham
Chairman, Mosimann’s
Chairman, Lucknam Park Hotel & Spa
Previously Managing Director, The Savoy Group of Hotels and Restaurants
DUNCAN PALMER CMA FIH MI
BEVERLEY PUXLEY MBA FIH FCA
Managing Director, The Langham Hotel, London
Retired former Head of Hotel Catering & Tourism Studies
Westminster Kingsway College
CHRISTOPHER ROUSE FIH MI
Consultant to Hotel/Leisure Industry; Former Director/General Manager, Turnberry Hotel
MICHAEL SHEPHERD FHI MI
MARTIN SKAN
DAGMAR WOODWARD FIH MI
PAOLO ZAGO
General Manager, London Hilton Park Lane
Retired Owner, Chewton Glen Hotel
General Manager, Jumeirah Frankfurt
Retired Managing Director and General Manager, The Connaught
FELLOWS
Senior Academicians who have been invested with a formal Chair (dedicated to their chosen mentor i.e. a culinary personality
from the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to
the Academy and its activities. Investitures take place at the AGM.
ANDREAS ANTONA
PAUL ASKEW
LIONEL BENJAMIN (LAT)
FRANCES BISSELL
RAYMOND BLANC OBE
JEFF BLAND
BENOIT BLIN MCA
DAVID BOLAND
STEPHEN BOXALL (LAT)
JEAN-CLAUDE BRETON (LAT)
HENRY BROSI
ADAM BYATT
IDRIS CALDORA MCA
TONY CAMERON
BILLY CAMPBELL
CLAIRE CLARK MCA
JOËL CLAUSTRE MCA (LAT)
BRIAN CLIVAZ (LAT)
MICHAEL COAKER
DONATO COLASANTO MCA (LAT)
PHILIP CORRICK
JOHN COUSINS (LAT)
WILLIAM CURLEY MCA
CHRISTIAN DELTEIL
ALAIN DESENCLOS (LAT)
MARK DODSON
STEVEN DOHERTY MCA
DAVID M DORRICOTT
ANTON EDELMANN
ANDREW FAIRLIE
Chef Proprietor, Simpsons Restaurant
Food & Beverage Director and Chef Patron, The London Carriage Works and Hope Street
Hotel, Liverpool
Director – Hotels, Topland Group of Companies
Consultant Chef and Food Writer
Chef Patron, Le Manoir aux Quat’Saisons
Executive Chef, The Balmoral Hotel
Chef Patissier, Le Manoir aux Quat’Saisons
Senior Lecturer, Bournemouth & Poole College
Managing Director, The Ritz London
Restaurant Manager, Gordon Ramsay Royal Hospital Road
Executive Chef, The Dorchester
Chef Proprietor, Trinity Restaurant
Executive Chef, Chefs Adopt a School
Lecturer in Culinary Arts, Westminster Kingsway College
Executive Chef, Thistle Glasgow
Consultant Pastry Chef
Club Director, Searcy’s Club, The Gherkin
Chairman, Langan’s Restaurants
Lecturer in Culinary Arts, University of West London
Executive Chef of Clubhouses, Royal Automobile Club
Director, The Food and Beverage Training Company
Patissier & Chocolatier, William Curley
Consultant
Amabassador, Le Manoir aux Quat’Saisons
Chef Patron, The Mason’s Arms
Chef Director, The First Floor Café
Director, Dorricott by Design
Chef Patron, Andrew Fairlie at Gleneagles
16
MARK FLANAGAN MVO
PROFESSOR DAVID FOSKETT MBE CMA
PATRICK GAILLARD (LAT)
CHRISTOPHER GALVIN
DIDIER GARNIER (LAT)
ANDRÉ GARRETT MCA
SILVANO GIRALDIN (LAT)
SIMON GIRLING (LAT)
MARTIN GREEN MCA
HENRY HARRIS
BARNY HAUGHTON
NIGEL HAWORTH
PAUL HEATHCOTE MBE
GEORG HEISE MCA
ALAN HILL
JOHN KING
ROBERT KIRBY
HUBERT LAFORGE (LAT)
MARTIN LAM
ROWLEY LEIGH
RÉMY LYSÉ (LAT)
ANTHONY MARSHALL
DIEGO MASCIAGA MCA (LAT)
EDDIE McINTYRE CBE
JOHN McMANUS
MICHAEL NADELL
MARTYN NAIL
MICHAEL NEWTON-YOUNG MCA (LAT)
DAVID PITCHFORD
JEROME PONCHELLE MCA
DEREK QUELCH
SERGIO REBECCHI (LAT)
ALBERT ROUX OBE CLH CMA MCF
MICHEL ROUX OBE CLH CONM CMA MOF
DAVID SHARLAND
JULIE SHARP
RICHARD SHEPHERD CBE FIH
NICHOLAS SHOTTEL (LAT)
KEITH STANLEY MCA
YOLANDE STANLEY MCA
PETER TAYLOR
GILES THOMPSON
CYRUS TODIWALA OBE DL
BRIAN J TURNER CBE FIH FCGI
ELAINE WATSON (LAT) MCA
JOHN WILLIAMS MBE CMA
Royal Chef & Assistant to The Master, The Royal Household, Buckingham Palace
Associate Dean, University of West London
Chef Patron, Galvin Restaurants
Proprietor, Le Colombier
Executive Head Chef, Clivedon House
Director, Le Gavroche
Executive Food & Beverage Operations Manager, The Ritz London
Head Chef, White’s Club
Chef Patron, Racine
Chef Patron & Joint Managing Director, Northcote Manor
Proprietor, Heathcotes Restaurants
Proprietor, Georges Patisserie & Delicatessen
Director of Food & Beverage, The Gleneagles Hotel
Director, L&J King Ltd
Chef Director, Lexington
Lecturer, University College Birmingham
Chef & Wine Consultant
Chef Patron, Le Café Anglais
Chief Operating Officer, The Arts Club
Executive Chef, The Hilton on Park Lane
Director and General Manager, The Waterside Inn
University College Birmingham
Chef Proprietor, The Castle Inn, Chiddingstone
Chef Patron, Nadell Pâtisserie
Executive Chef, Claridge’s
Managing Director, JMK Classic Catering
Restaurateur, Reads Restaurant with Rooms
Chez Roux
Retired Chef Patron, The Waterside inn
Executive Chef, The Seafood Restaurant
Technical Advisor UK Academy, Barry Callebaut UK
Operations Director, 21 Hospitality Group
Head Chef, The Royal Society
Lecturer in Patisserie, Westminster Kingsway College
Catering Consultant
Proprietor, The Earl of March & The Partridge, West Sussex
Chef Patron, Café Spice Namaste
Food and Beverage Support Services Manager, The Gleneagles Hotel
Executive Chef, The Ritz London
ACADEMICIANS
The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant Managers.
MICHAEL ALDRIDGE MCA
RICHARD ALLEN
JOHN ARMSTRONG
ANDREW ASTON
JASON ATHERTON
ANDREW BAIRD
ANDREW BAKER (LAT)
CRAIG BANCROFT (LAT)
MOURAD BEN TEKFA MCA (LAT)
ANDREW BENNETT MBE
ADAM BENNETT
HERBERT BERGER
RICHARD BERTINET
FRANCOIS BERTRAND MCA (LAT)
THIERRY BILLOT
ANTHONY BINKS
ALAN BIRD
HOWARD BISSET
HESTON BLUMENTHAL OBE
GEOFF BOOTH
STEFANO BORELLA
HEINRICH BORENIOK
NIGEL BOSCHETTI
ANDREW BOURNE
SIMON BOYLE
National Executive Chef, The CREATE Foundation CiC
Senior Executive Chef, Goldman Sachs International
Chef Patron, Pollen Street Social
Head Chef, Longueville Manor Hotel
Club Host, The Sloane Club
Managing Director, Northcote Manor & Ribble Valley Inns
Restaurant Manager, Le Manoir aux Quat’Saisons
Chef Director, The Cross at Kenilworth
Head Chef, Simpsons Restaurant
Chef Director, Berger Restaurants Ltd
Owner, The Bertinet Kitchen and Bakery
Group Head Sommelier, MARC Ltd
Chef Proprietor, The Barrasford Arms, Northumberland
Chef/Director, Alan Bird Food etc.
Head Chef, The Royal Automobile Club, Woodcote Park
Chef Patron, The Fat Duck
Director of School of Hospitality, Westminster Kingsway College
Pastry Chef/Lecturer, Caldesi Restaurants
Executive Chef, Grosvenor House Hotel
Food & Beverage Manager, Bents Garden Centre
Chef Founder, Beyond Food Foundation & Brigade Bar and Bistro
17
ROY BRETT
GREGG BROWN
GRAHAM BUCHAN
MARK BUDD
DARRON BUNN
DARIN CAMPBELL
SERGIO CAPPELLO MCA
STEPHEN CARTER
DOMINIC CHAPMAN
JAMES CHAPMAN
GRAHAM CHATHAM
DAVID COLCOMBE
KENNY COLTMAN
SHAY COOPER
PASQUALE COSMAI (LAT)
JAMES COWIE
ALAN COXON
SIMON CRAWSHAW
MICHAEL CROFT
WILLIAM CURLEY MCA
KATHRYN CUTHBERTSON
KEVIN DALGLEISH
PAUL DANABIE
STEPHANE DAVAÍNE (LAT)
JOHN DAVEY (LAT)
NIGEL DAVIS
MARTIN DOCKETT
PHILLIP DOUGHERTY (LAT)
DANIEL DOHERTY
STEVE DRAKE
DENIS DRAME MCA
GEOFF DU FEU
GRAHAM DUNTON
JOHN ELLIOTT
WILLI ELSENER
DAVID EVERITT-MATTHIAS
OLIVIER EYNARD (LAT)
BRIAN FANTONI
ANDREW FARQUHARSON MVO (LAT)
TERRY FARR
GARY FARRELLY
DIDIER FELIX (LAT)
CHERISH FINDEN
PETER FIORI
TONY FLEMING
SIMON FOOKS
JEREMY FORD MCA
RAPHAËL FRANCOIS
GEORG FUCHS
JUSTIN GALEA
DANIEL GALMICHE
CHRIS GALVIN
JEFF GALVIN MCA
ALLAN GARTH
JEAN-MICHEL GAUFFRE
PAUL GAYLER MBE
STUART GEDDES (LAT)
BRADLEY GENT MCA (LAT)
MICHAEL GERAGHTY
BEN GIELEN
JEAN-LUC GIQUEL (LAT)
JAMES GOLDING
JAMES GRANT
ADAM GRAY
MARK GREGORY MCA
ANDREW HAMER
JONATHAN HARRISON
SARAH HARTNETT
SHAUN HERBERT
SHAUN HILL
MARK HIX
JAMES HOLAH MCA
JAMES HOLDEN
MARTIN HOLLIS
GRAHAM HORNIGOLD
Chef / Patron, Ondine
Lecturer and Apprenticeship Coordinator, London School of Hospitality
Head Chef, Cow Shed Restaurant
Executive Chef, Alexander House Hotel & Spa
Head Chef, Alfred Dunhill Club
Executive Head Chef, Cromlix House
Restaurant Manager, The Travellers Club
Chef de Cuisine, Boodles
Chef Patron, The Beehive
Executive Chef, Sopwell House Hotel
Executive Chef, The Langham Hotel
Chef Director, Opus Restaurant
Proprietor, Coltman’s
Executive Head Chef, The Goring Hotel
Deputy Food & Beverage Operations Manager, The Ritz
Chef Patron, Captain’s Galley Seafood Restaurant
Managing Director, Coxon’s Kitchen
Chef Proprietor, The Three Horseshoes Inn
Project Manager, Laverstoke Mill
Patissier – Chocolatier, William Curley Richmond
Head Pastry Chef, Royal Pastry Kitchen
Head Chef, Simpsons Hotel
Executive Chef/ Food and Beverage, Millennium Hotel
General Manager, Coutts
John Davey Hospitality Consultancy
Chef Consultant
Chef Patissier / Chief Executive, Rhokett Ltd
Owner, Dougherty & Allen Ltd
Executive Chef, Duck & Waffle
Chef Patron, Drakes Restaurant
Head Pastry Chef, Pennyhill Park Hotel & Spa
Head of Cookery, The Windsor Boys' School
Dawn Foods Ltd
Proprietor, Burchell’s of Old Isleworth
Managing Director, Bespoke Concepts
Chef Patron, Le Champignon Sauvage
General Manager, La Petite Maison
Executive Chef, The Westbury
Household Controller, Northumberland Estates/Alnwick Castle
Chef Patron, Friends Restaurant
Lecturer in Culinary Arts, University of West London
Venue Manager, Chester Boyd, The Little Ship Club
Executive pastry chef, The Langham London
Executive Chef, Coutts Bank
Executive Chef, South Place Hotel
Head Chef & Managing Director, Merchant Taylors Catering
Group Executive Chef, Restaurant Associates / Roux Fine Dining
Chef Patron, Illtud’s 216
Executive Chef, Le Royal Meridien Abu Dhabi
Executive Chef, The Vineyard at Stockcross
Chef de Cuisine, Horsted Place
Chef Patron, La Garrigue
Chef Consultant, Feedback
Director of Food & Beverage, The Goring Hotel
Restaurant Manager, Reads Restaurant with Rooms
Food Services Director
Head Chef, The Royal Automobile Club, Pall Mall
Group General Manager, The Cinnamon Group
Chef Director, The Pig Group
General Manager, Russell Arms
Executive Chef, Skylon
Chef Consultant
Managing Director and Patron, Wild Thyme
Chef Patron, Sandpiper Inn, Leyburn
Head Pastry Chef, Sheraton Park Lane Hotel
House Manager, Royal Liverpool Golf Club
Chef Patron, The Walnut Tree Restaurant, Abergavenny
Chef Proprietor, Restaurants etc.
Head Chef, Sonny’s Kitchen
Chef Lecturer, Chefs Adopt a School
Executive Head Chef, The Old Course Hotel
Executive Pastry Chef, Hakkasan Limited
18
SARAH HOWARD
PHILIP HOWARD
CLIVE HOWE
PAUL HUGHES (LAT)
TIMOTHY HUGHES
RICHARD HUGHES
SIMON HULSTONE
RICHARD HUNT
GARY HUNTER
FRANCK JEANDON
KAY JOHNSON
MARK JOHNSON
DEREK JOHNSTONE
GARY JONES
ANDREW JONES
HYWEL JONES
PROFESSOR PETER JONES MBE
JUDY JOO
JAXON KEEDWELL
BEN KELLIHER
LAWRENCE KEOGH
DARRAN KIMBER
SIMON KING (LAT)
LIONEL LACHEZE (LAT)
TERRY LAYBOURNE MBE
EMMANUEL LANDRÉ MCA (LAT)
MARK LEACH
JEREMY LEE
DIMITRIOS LEIVADAS (LAT)
MARJAN LEŠNIK
OLIVER LEŠNIK
RAYMOND LORIMER
STEVE LOVE MCA
IAN MANSFIELD
GUILLAUME MARLY
MATTHEW MARSHALL
COLIN MARTIN
MICHAEL MATHIESON
LUKE MATTHEWS
WINSTON MATTHEWS
BRIAN MAULE
RONALD MAXFIELD
VINCENT MENAGER
KEITH MITCHELL
DAVID MORGAN-HEWITT
JAMES MURPHY
ROGER NARBETT MCA
RÉGIS NÉGRIER
RAY NEVE
DAVID NICHOLLS CMA
MATT NUGENT
SIMON OFFEN (LAT)
CONOR O’LEARY (LAT)
JULIAN O’NEILL
DALE OSBORNE
NATHAN OUTLAW
MARK PAGE
LEE PATTIE
JOHN PENN
ALLAN PICKETT
RONA PITCHFORD (LAT)
RALPH PORCIANI
GLYNN PURNELL
BEN PURTON
GILLES QUILLOT
GARY RHODES OBE
DANIEL RICHARDSON
NEIL RIPPINGTON
MARCELL RIZZA (LAT)
IAIN SAMPSON
MARK SARGEANT
VITO SCADUTO MCA (LAT)
ASHLEY SHAW (LAT)
DAVID SIMMS
VIVEK SINGH
TONY SINGH
Tutor and Chefs Adopt a School Development Chef
Chef Patron, The Square
Executive Chef, Garrick Club
Food and Beverage Services Manager, Gleneagles
Chef Director, Caprice Holdings
Chef Proprietor, The Lavender House Restaurant and Cookery School
Executive Chef, Elephant Restaurant, Torquay
Consultant and Proprietor, Devon Scone Company
Head of Culinary Arts and Hospitality, Food & Beverage Service, Westminster Kingsway
Head Chef, Wallace Collection
Head Chef, The Alnwick Garden
Executive Head Chef, Le Manoir aux Quat’Saisons
Head Chef, Chamberlains
Executive Chef, Lucknam Park Hotel
Director, Wentworth Jones Limited
Executive Chef, The Playboy Club
Chef Patron, Chequers Inn, Fingest
Executive Chef, The Chesterfield Mayfair Hotel
Head Chef, The Wolseley
Executive Chef, Park Inn Raddison Hotel & Conference Centre London Heathrow
Front of House Operations Manager, The Fat Duck Group
General Manager, Berners Tavern
Chef Director, 21 Hospitality Group
General Manager, Le Gavroche
Chef de Cuisine, East India, Devonshire, Sports and Public Schools Club
Head Chef, Quo Vadis
Restaurant Manager, The Fat Duck Ltd
Chef Patron, Bistro on the Beach
Chef de Cuisine, L’Escargot
Catering at your convenience
Head Chef / Owner, Loves Restaurant
Sales Director, Kerry Foods
Managing Director – London, AB Hotels
Executive Chef, Sanderson
Patron, The Old Hill Inn
Chef Consultant, Chez Roux Restaurants
Executive Chef, Chewton Glen
Head Chef, Kettners Restaurant and Champagne Bar
Chef / Proprietor, Brian Maule at Chardon d’Or Restaurant
Managing Director, Chef to Chef Direct
Executive Chef, The Balcon, Sofitel St James
Executive Chef, The Grand, Eastbourne
Managing Director, The Goring
Executive Chef, The Grand Central Hotel, Glasgow
Chef Patron, The Bell & Cross
Head Pastry Chef, The Delaunay
Proprietor, The Wharf Restaurant, Bar and Grill
Corporate Director of Food & Beverage, Mandarin Oriental Hotel Group
Executive Chef, ACC Liverpool
Chairman Christ Church Associate & Deputy Development Director
Director of Food and Beverage, Grand Hyatt Dubai
Director of Food, Mogford Group Ltd
Head Chef, Chiltern Firehouse
Chef / Restaurateur, Restaurant Nathan Outlaw
Head Chef, The Drapers’ Company
Head Chef, Chez Roux Restaurant, Inverlodge Hotel
Assistant Dean ‘College of Food’, University College Birmingham
Head Chef, Plateau Restaurant
Restaurateur, Read’s Restaurant with Rooms
Executive Chef, Turnberry Hotel
Chef Patron, Purnell’s Restaurant
Head Chef, The French Embassy
Head Chef, Hartwell House Hotel
Dean of the College of Birmingham, University College Birmingham
Head Chef, The Bear Hotel, Powys
Chef/Director, Rock Salt, The Smokehouse, Bucket & Spade Ltd
The Three Gables, Bradford on Avon
Hotel Manager, Mondrian Hotel
Director, Kendall and Simms
Executive Chef and CEO, The Cinnamon Club/Cinnamon Kitchen
19
FRED SIRIEIX (LAT)
RICK STEIN OBE
LEE STREETON
TERRY TINTON
LUKE TIPPING
THIERRY TOMASIN (LAT)
RICHARD TONKS
DEAN TRACEY
ANDREW TURNER
PHILIP USHER
NICK VADIS
PETER VAUGHAN
STEVEN WALPOLE
ELAINE WATSON MCA
GLEN WATSON
IAN WHITAKER
MARC WHITLEY
SIMON WHITLEY
MICHAEL WOMERSLEY
SIMON YOUNG
RICCARDO ZANETTI
General Manager, Galvin at Windows
Chef Proprietor, The Seafood Restaurant
Executive Chef, Browns Hotel
Programme Manager, Senior lecturer in Culinary Arts, Westminster Kingsway College
Executive Chef, Simpson’s Restaurant
Proprietor, Angelus Restaurant
Executive Chef, Brooks
Chef Owner, The Falcon
Executive Chef, Café Royal Hotel London
Group Senior Pastry Chef, Caprice Holdings
UK Executive Chef, Compass Group UK & Ireland
Chef Patron, The Bistro & Cookery School / CAAS Chef for South & South West
Consultant Chef and Executive Head Chef , Ugo Food Group
Food and Beverage Support Services Manager, The Gleneagles Hotel
Chef Director, The Belfry
Chef / Owner, Whitleys’ In The Village
Chef Patron, The Three Lions
Executive Chef, Jumeirah Carlton Tower
Executives Support, Tesco Personal Finance
EMERITUS ACADEMICIANS
Academicians who have retired from a full active role in the Royal Academy of Culinary Arts and from their working life.
JORDAN ACCOUCHE (Fellow)
ERNST BACHMANN (Fellow)
DR MICHEL BOURDIN (Hon D. Lit) OMN
CMA (Fellow)
RICHARD BROOKES BELL
Formerly The Connaught
Chef Patron, Bachmann’s Patisserie
Retired Chef de Cuisine, The Connaught Hotel
SAVERIO BUCHICCHIO (LAT) (Fellow)
STEWART CAMERON
Retired Executive Chef de Cuisine, Turnberry Hotel Golf Courses and Spa
FRANCO CAMPIONI MCA (LAT) (Fellow)
DAVID CHAMBERS (Fellow)
BRIAN COTTERILL (Fellow)
Retired Operations Manager, The Manor House Hotel & Golf Club
MARTIN DAVIES (Fellow)
BERNARD FARAUT
BILL FARNSWORTH (Fellow)
RÉMY FOUGÈRE (Fellow)
BERNARD GAUME CMA (Fellow)
MALCOLM GEE
KEN HOM
FRANÇOIS HUGUET
HENRI LULLIER OMA (Fellow)
ROBERT MEY CMA (Fellow)
GUY MOUILLERON CONM (Fellow)
DAVID PETRIE (LAT) (Fellow)
KEITH PODMORE (Fellow)
JEAN QUERO (LAT) (Fellow)
MANUEL SENO (LAT) (Fellow)
JOACHIM SCHAFHEITLE
GERMAIN SCHWAB
UWE ZANDER (Fellow)
President, Chefs and Cooks Circle, Retired Consultant Chef
Marks & Spencer
Retired Chef Consultant
Retired Head Chef, Holiday Inn Crown Plaza & Midland Hotel
Consultant
Retired Group Executive Chef, Royal Lancaster Hotel
Retired Chef de Cuisine, Hyatt Carlton Tower
Retired Head of Culinary Arts, Thames Valley University
Private Chef to SAR Prince and Princess Guillaume of Luxembourg
Retired Chef de Cuisine, The French Embassy
Retired Chef Patissier, Hyatt Carlton Tower
Former Chef Patron, Ma Cuisine
Retired Banqueting Manager, Inn on The Park
Retired Chef de Cuisine, Boodles
Retired Maître d’Hôtel & Private Banqueting, Le Meridien Hotel
Senior Lecturer, Bournemouth University
Retired Executive Chef, Kuwait Airlines
ASSOCIATE MEMBERS
Selected suppliers of quality foods, wines, services and equipment.
CHAIRMAN OF THE ASSOCIATES
PRESIDENT OF THE ASSOCIATES
KEN WILKINS CMA
SAM GORDON CLARK CBE
ACT CLEAN
ADANDE REFRIGERATION
AMEDEI
AUBREY ALLEN
BARRY CALLEBAUT
BILLINGTON’S UNREFINED SUGAR
BOOTHS
CHEESE CELLAR
C&C CATERING EQUIPMENT
CONTINENTAL CHEF SUPPLIES
Russell Stinson, Paul Tocher, Gillian Thomson, John Stevenson
Nigel Bell, Tim Barker, Karl Hodgson
Cecilia Tessieri; Cecilia Tessieri; Laura King (Kings Fine Foods)
Peter Allen, Simon Smith, Lucianne Allen
Robert Harrison
Deborah Milroy, Leynah Bruce
Sarah Burns, Louise Miller
Simon Yorke
Trevor Clark, Paul Parry
Paul Brown, Steve Roncon
20
CONTRACT CATERING EQUIPMENT
DONALD RUSSELL
ESSENTIAL CUISINE
FAIRFAX MEADOW
FALCON FOODSERVICE EQUIPMENT
FILMBANK
FINCLASS
FOOD MATTERS
FOODSPEED
FRANKONIA THE BREADHOUSE
H FORMAN & SON
JAMES KNIGHT OF MAYFAIR
KING’S FINE FOOD
LAURENT-PERRIER
L’UNICO CAFFE MUSETTI
McILHENNY COMPANY
MALDON CRYSTAL SALT
MEYER PRESTIGE
MOËT HENNESSY (UK)
PART & COMPANY
PERRIER-JOUET
RESTAURANT SHOW
RICHMOND TOWERS COMMUNICATIONS
(BOOTHS)
RITTER COURIVAUD
SALIX COMMERCIAL KITCHENS
SEVERN & WYE SMOKERY
SPEYSIDE GLENLIVET WATER
THE BREAD FACTORY
TOWN & COUNTRY FINE FOODS
WAITROSE
WATTS FARMS
WELLERS
W G WHITE
WINTERHALTER
WOODS FOOD SERVICE LTD
Ray Costelloe, Andy Wood
Robert McFarlane, Ann Bradley
Nigel Crane, Neil Corlett
Gerry Wensley, Rob Shears
Neil Roseweir
Majella Griffin, Stuart Gardner, Marie Welch
Gordon Hogg
Carolyn Cavele
Ruby Bawa, Bunnie Rush
Birgit Gunz, Carly Stevenson, Robert Radoni
Lance Forman, Lloyd Hardwick
Paschal Tiernan, Edward Norton
Laura King
David Hesketh, Steve Brandwood, Richard Lewis
Eva Inzani
Carolyn Cavele
Steve Osborne
Clare Mollart
Corey Soutar
Simon Part
Jonathan Simms
Clair Bowman, Elizabeth Rigden, Julie Higgins
Laura Gould
Richard Victoria CMA
Jayson Ball, Rod Cullen
Richard Cook, Dai Francis
Cara Williams, Daniel Hutchens
Catriona Watt-Smith
Paddy Lyell, David Bentley
Mark Price
Ed Gray, Mike Gray
Neil Beck, Matthew Wyatt
John Cowan
Stephen Kinkead, Paul Crowley
Darren Labbett
21
FRIENDS OF THE ROYAL ACADEMY OF CULINARY ARTS
A new branch of membership started in 2010 to mark the 30th Anniversary of the Academy. Friends membership is open to those
who support the philosophy of the Academy and its activities but who are not eligible to join as an Academician.
Friends President: Dr Roy Ackerman CBE
Friends Secretary : Sam Gordon Clark CBE
NICK APPELL
ANDREW BATCHELOR
WILLY BAUER OBE FIH MI
ABRAHAM BEJERANO
DAVID BENTLEY
STUART BOWERY
EDWARD BRACKEN
PAUL BRACKLEY FIH MI
STEVE BRANDWOOD
WILLIAM BROADBENT
DAVID BROADHEAD
OLIVER BROWN
KAREN BROWNE
MARK CALVER
ROBERT COLLIER
TIM COOKSON
BOB COTTON OBE
DAVID COUBROUGH
PETER CROME FIH MI
DR RICHARD DRAPER
PETER DUCKER
CHRISTOPHER DURANT
PATRICK ELSMIE FIH MI
CIARAN FAHY
ROLAND FASEL
JUDY GARDNER
GEOFFREY GELARDI
JEREMY GORING
BOB GRAINGER
PETER HANCOCK
ROSEMARY HANSON
TIM HARPER
SIR GARRY HAWKES
CHRISTIAN HEPPE
BEN HUGHES
ROBIN HUTSON
PROFESSOR PETER JOHN
STUART JOHNSON FIH MI
SIR ANTHONY JOLIFFE GBE DL
LESLEY KELLY
GEORGE KENNEDY CBE
JUDY KERSHAW
PETER KERSHAW
BRUCE KESTERTON
JEREMY KING OBE
LAURA KING
TOBY KING CMA
THOMAS KOCHS
VIC LAWS MBE
PETER LEDERER CBE FIH MI
ANTHONY LEE
ADRIANO LETO
DAVID LEVIN
LYNNE LEVIN
RENEE LLAMBIAS
ANDREW LOVE
JOHN LOVELL
KIARAN MACDONALD
SIR FRANCIS MACKAY
STEPHEN MANNOCK
LADY MILLER
PAUL MILSOM FIH MI
IAN MITCHELL
ALAN MONTAGUE-DENNIS
STEPHEN MOSS CBE
FREDERICK MOSTERT
Managing Director, CASNA Group
General Manager, The Landmark Hotel
Chairman, A B Hotels
Owner, A B Hotels
Director, The Russell Partnership
General Manager, The Grosvenor House Hotel
General Manager, The Beaumont Hotel
Sales Director, Champagne Laurent-Perrier
Director, Prospect Estate Development
Secretary, The Travellers Club
General Manager, Flemings Mayfair
CEO, William Murray Communications Ltd
Sales Director, Hatch Mansfield
Chairman, Myhotels
Chairman, Acquire Services Ltd
Chairman, The Castle Hotel
Chairman and CEO, The Carnegie Club, Skibo Castle
University of Oxford ; Oxshott Medical Practice
CEO, Institute of Hospitality
Partner, The Litmus Partnership
Managing Director, Gleneagles Hotel
Chief Executive, Ellerman Hotels
General Manager, The Dorchester
Eckington Manor Cookery School
Managing Director, The Lanesborough
Owner, The Goring
Past Master, The Worshipful Company of Cooks
Chief Executive, Pride of Britain Hotels
Head of Hospitality, WWRD UK Ltd
Edge Foundation
Owner, Hildon
Global Commercial Director & Deputy Editor, The Financial Times
LimeWood Group
Vice-Chancellor, University of West London
General Manager, Brown’s Hotel
Joliffe International
Property Consultant, Banner Homes
Chairman, Cre8tive China Resources and Investment Vehicle
Chief Executive, Thomas Miller
Joint Chief Executive, Corbin & King
King’s Fine Foods
General Manager, Claridge’s
Consultant, AVL Consultancy
The Gleneagles Hotel
General Manager, Café Royal Hotel
Director, Adriano Leto
Owner, The Capital Hotel
Levin Wines
RACA and Chefs Adopt a School Supporter
Executive Chairman, The Ritz Club
Managing Director, Lovell Consulting
General Manager, The Savoy
Grayson’s Restaurants
General Manager, The Kings Head Hotel
Chairman and Managing Director, Milsom Hotels
Chairman, Bartlett Mitchell
Director of Prestige Sales, Mentzendorff & Co
Chairman, Springboard UK
The Truffleman
22
TONY MURKETT FIH MI
HARRY MURRAY MBE FI MI
PHILIP NEWMAN-HALL
MARK NORRIS
SIMON NUMPHUD
RICCI OBERTELLI
TOM ORCHARD
RAMON PAJARES OBE FIH MI
ROBERT PEEL
CHRISTOPHER PENN
DAVID PILCHER
ALEX PITCHFORD
BEVERLEY PUXLEY MBA FIH
CHRISTOPHER RAWSTRON
TONY ROESTENBURG
ALAN ROGERS
TRACEY ROGERS
DAVID RUGG
NATHALIE SEILER-HAYEZ
CHRIS SHEPPARDSON
JULIAN SMALL
KENNETH SPEIRS
SIR JOHN SPURLING
RICHARD STANES
JOHN STAUSS
ANDREW STEMBRIDGE
ALASTAIR STOREY
MIKE SUNLEY
DAVID TAYLOR
JOANNE TAYLOR-STAGG
RICHARD TEAR
ALISTAIR TELFER
ANGUS THIRLWELL
EWAN VENTERS
IQBAL WAHHAB OBE
SIR SIMON WATSON Bt
SEAN WHEELER
EDWARD WHITE
KEN WILKINS CMA
DAVID WILKINSON
PATRICK WILLIS
Managing Director, The Sloane Club
Chairman, Lucknam Park Hotel
Director & General Manager, Le Manoir Aux Quat’Saisons
Chief Executive, Profile Management
Hotel Services Manager, AA Hotel Services
Hospitality Consultant
Managing Director, The Metropolitan Hotel
Owner, Peel Hotel
ACE Hotel London
Consultant, Claygate Consulting Limited
New Business Manager, Corbin and King
Consultant
Vice President Operations-Asset Management, Westmont Hospitality Group
CEO, Red Carpet
Managing Director, Unilever Food Solutions
Chairman, Christie Group plc
General Manager, The Connaught Hotel
Founder Managing Director, Chess Executive
Managing Director, Wentworth Club
Hotel Director, LimeWood
Regional Vice President, Four Seasons Hotel
Managing Director, Chewton Glen
Chairman and CEO, BaxterStorey
CEO, Lexington
General Manager, The London Edition Hotel
General Manager, Crowne Plaza London Docklands
Chairman, Searcys
Secretary, Oxford and Cambridge Club
Co-Founder & CEO, Hotel Chocolat
Chief Executive, Fortnum and Mason
Founder – Roast
Area Director of Human Resources, The Dorchester
Director – Operations, St Pancras Renaissance Hotel
Royal Automobile Club
COO, MARC Restaurants Ltd
IN MEMORIAM
Julien Martell
John Calas
Eugène Käufeler
Jean Clémaron
Louis Virot
Ian Ironside
Gilbert Lefèvre
Emile Lefebvre CONM OMA
David Lyell
Peter Chandler
Douglas Llambias
André Durand conm oma (Fellow)
1983
1991
1993
1997
2001
2002
2004
2007
2009
2009
2010
2013
Patrick Forbes
Jacques Viney
Stanley Finch
Rory Kennedy
Alec Howes
Richard Garrett
Giles Shepard CBE
Shaun Gilmore
Martin Wilson
Luigi Zambon
1989
1991
1994
1997
2001
2002
2006
2008
2009
2009
2012
Roger Chant
Sir Hugh Wontner
Josef Lanser
Francis Coulson MBE
Brian Sack MBE
Arthur Simms
Jeremy Downer
Peter Kromberg
Jean Bellavita
Georges Piotet
Chris Purslow FIEH
1990
1992
1996
1998
2002
2003
2006
2008
2009
2010
2012
Footnote:ACF
CBE
CCEF
CLH
CMA
CONM
CPA
LAT
MBE
Association Culinaire Française
Commander of the British Empire
Conseiller du Commerce Extèrieur de la France
Chevalier de la Légion d’Honneur
Chevalier de l’Ordre du Mérite Agricole
Chevalier de l’Ordre Nationale du Mérite
Chevalier de l’Ordre des Palmes Académiques
Les Arts de la Table
Member of the British Empire
MCF
MOF
MCA
MOGB
OBE
OLH
OMA
OMC
ONM
Maître Cuisinier de France
Meilleur Ouvrier de France
Master of Culinary Arts (formerly MOGB)
Meilleur Ouvrier de Grande Bretagne
Officer of the British Empire
Officier de la Légion d’Honneur
Officier de l’Ordre du Mérite Agricole
Officier du Mérite Civic
Officier de l’Ordre National du mérite
23
ROLL OF HONOUR
INVESTITURES
Senior Academicians who have been invested with a formal Chair (dedicated to their chosen mentor i.e. a culinary personality from
the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to the Academy
and its activities. Investitures take place at the AGM.
DATE OF INVESTITURE
NAME OF FELLOW
TO THE CHAIR OF
9th November 1983
SIR HUGH WONTNER (D. ’92)
RICHARD SHEPHERD
ALBERT ROUX
MICHEL BOURDIN
Auguste Escoffier
Antonin Carême
Fernand Point
Alex Humbert
29th October 1986
MARTIN DAVIES
BERNARD GAUME
PETER KROMBERG (D. ’08)
HENRI LULLIER (R. ’98)
ROBERT MEY
JACQUES VINEY (D. ’91)
Alexis Soyer
Prosper Montagne
Josef Favre
Jean-Anthelme Brillat-Saverin
Pierre Lacam
César Ritz
8th November 1989
JORDAN ACCOUCHE
RÉMY FOUGERE
PROFESSOR JOHN HUBER
GUY MOUILLERON
KEITH PODMORE
MICHEL ROUX
UWE ZANDER
Pierre Toulemon
Laguipiere
Emile Duval
Alexandre Dumaine
Jean Troisgros
Edouard Nignon
Auguste La Planche
14th May 1990
JEAN BELLAVITA (D. ’09)
JEAN-PIERRE DURANTET (R.’96)
SILVANO GIRALDIN
ÉMILE LÉFÈBVRE (D. ’07)
OSWALD MAIR (R. ’98)
DAVID PETRIE
JEAN QUÉRO
Louis Cipolla
Morio Gallati
Vincinzo Servio
Eugene Herbodeau
Alfred Walterspiel
Gaston Max Colombi
Patrick Forbes
13th May 1991
JOHN KING
PETER TAYLOR
BRIAN J. TURNER
PETER DAVIES (R. ’95)
JOSEF LANSER (D. ’96)
LUIGI ZAMBON (D. ’09)
Louis Darsonval
Jean Vincent
Charles Talleyrand
Baron Philippe de Rothschild
Victor Bergeron
Jacques Viney
11th May 1992
JEAN CLÉMARON (D.’97)
BRIAN COTTERILL
ANDRÉ DURAND
SERGIO REBECCHI
ALAIN DESENCLOS
Lucien Brule
Leonard A Howe
Robert Bombezin
Joseph Zanini
Prosper Bosch
3rd May 1995
MICHAEL ALDRIDGE (R. ’00)
DAVID DORRICOTT
ALAN HILL
ANTONY WORRALL-THOMPSON (R.’98)
FRANCO CAMPIONI
DIDIER GARNIER
CHRISTOPHE LAURENT MOGB (R.’10)
Michelangelo Buonarroti
Jacques Pic
Eugene Kaufeler
Elizabeth David
Enzo Stinchetti
Sir Hugh Wontner
Marius Bise
MICHAEL COAKER
DONATO COLASANTO MCA
JOHN COUSINS
MARTIN LAM
DAVID PITCHFORD
JOHN WILLIAMS
James Beard
Francis Coulson MBE
Curnonsky
Elizabeth David
Isabella Beeton
Brillat Savarin
17th June 2002
DAVID BOLAND
SAVERIO BUCHICCHIO
PETER CHANDLER (D. ’09)
PATRICK GAILLARD
HUBERT LAFORGE
ROWLEY LEIGH
MICHAEL NADELL
Urbaine Dubois
Roger Chant
Alexandre Dumas
Victor Bergeron
Adolphe Duglere
Robert May
Brion Clark
16th June 2003
RAYMOND BLANC
IDRIS CALDORA MCA
Baron Philippe de Rothschild
Silvino Trompetto
11th June 2001
24
ANTON EDELMANN
PROF. DAVID FOSKETT MBE
RÉMY LYSÉ
DIEGO MASCIAGA
LOUIS ABDILLA
JEFF BLAND
DAVID CHAMBERS
MARK DODSON
Emile Perrin
Stan Regnaud
Louis Vatel
Alain Chapel
Dom Perignon
Gilbert Lefèvre
Constance Spry
Maximin Auguste Cornefert
13th June 2005
STEPHEN BOXALL
CLAIRE CLARK MCA
KEITH STANLEY MCA
YOLANDE STANLEY MCA
PHILIP CORRICK
Cesar Ritz
Ian Ironside
Louis Virot
William Barker
Bernard Loiseau
12th June 2006
WILLIAM CAMPBELL
CHRISTIAN DELTEIL
ANDREW FAIRLIE
SIMON GIRLING
NIGEL HAWORTH
PAUL HEATHCOTE
MANUEL SENO
GILES THOMPSON
Edward Merard
Paul Petit-Roche
Lionel Poilane
Madame Lily Bollinger
Roy Shipperbottom
Brian Sack MBE
Joseph Lanser
Giles Shepard CBE
11th June 2007
BILL FARNSWORTH
CHRIS GALVIN
HENRY HARRIS
ROB KIRBY
DEREK QUELCH
DAVID SHARLAND
Louis A. Klein
Marcel Boulestin
Karl Löderer
Hannah Glasse
Robert Carrier OBE
Jeremy Downer
9th June 2008
FRANCES BISSELL
HENRY BROSI
BRIAN CLIVAZ
BARNY HAUGHTON
MARTYN NAIL
John Evelyn
Alfred Walterspiel
Fanny Cradock
Richard Olney
Sir Hans Sloane
15th June 2009
JEAN-CLAUDE BRETON
ANTHONY CAMERON
WILLIAM CURLEY
GEORG HEISE MCA
Raymond Oliver
Arthur Simms
Gaston Lenôtre
Richard Hering
16th June 2010
ANDREAS ANTONA
STEVEN DOHERTY MCA
ANTHONY MARSHALL
JÉRÔME PONCHELLE MCA
ELAINE WATSON
Louis Saveur Cipolla
Rose Gray MBE
Peter Kromberg
Alexandre Balthazar Laurent Grimod de La Reyniere
Donald Matheson
13th June 2011
LIONEL BENJAMIN
ANDRÉ GARRETT MCA
JOHN MCMANUS
Bob Payton
Santiago ‘Santi’ Santamaria i Puig
Charles Barrier
11th June 2012
MARTIN GREEN MCA
EDDIE MCINTYRE CBE
JULIE SHARP
John Insley
Freddy Sharman
10th June 2013
PAUL ASKEW
NICOLAS SHOTTEL
CYRUS TODIWALA OBE DL
Alexander Dumas
Professor John Fuller
Jehangir Ratanji Dadabhoy Tata
9th June 2014
ADAM BYATT
BENOIT BLIN MCA
JOËL CLAUSTRE MCA
MARK FLANAGAN MVO
MICHAEL NEWTON-YOUNG MCA
Charlie Trotter
Etienne Tholoniat
Lucien Vanel
Eugene Herbodeau CLH OLH
William McNamee
14th June 2004
25
MASTER OF CULINARY ARTS (MCA) Formerly Meilleur Ouvrier de Grande Bretagne (MOGB)
Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts is held every four years and rewards
ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those over the age of
26. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and Restaurant Managers
throughout the United Kingdom, the MCA is a lifetime achievement.
CULINARY SKILLS
1987
Michael Aldridge
Michel Perraud
Antony Worrall-Thompson
1991
Steven Doherty
Roger Narbett
1996
Idris Caldora
Mark Gregory
2000
Georg Heise
Jerome Ponchelle
Keith Stanley
Eyck Zimmer
2005
Martin Green
Andre Garrett
2009
Michael Dutnall
James Holah
2013
William Best
Jeremy Ford
Frederick Forster
Jeff Galvin
Steve Love
PASTRY
1996
Claire Clark
2000
Yolande Stanley
2005
Benoit Blin
2009
Kofi Addai-Mensah
2013
William Curly
Denis Drame
Paul Williams
RESTAURANT MANAGEMENT AND SERVICE
1991
Franco Campioni
Christophe Laurent
1996
Donato Colasanto
Thierry Tomasin
2000
David Hayward
Diego Masciaga
Vito Scaduto
2009
François Bertrand
Joël Claustre
Brad Gent
Jean Kessle
Emmanuel Landré
Michael Newton-Young
2013
Mourad Ben Tekfa
Luigi Cagnin
Sergio Cappello
David Galetti
Robert Rose
Elaine Watson
26
COMMIS CHEF OF THE YEAR * denotes overall winner
Under the Chairmanship of Emile Léfèbvre
1983
Mark Emerson*
Nigel Crane
Richard Pereira
Hotel Intercontinental
The Westbury Hotel
The Hilton Hotel
1985
Darren Snell*
D Reiber
Tom Rutherford
Peter Weir
Jonathan Wicks
The Dorchester
Claridge’s
Le Gavroche
Claridge’s
The Grosvenor House
1984
S Butcher*
N Didcot
P Hughs
Maxim’s
The Connaught
Café Royal
1986
Roy S Thompson*
James G Walter
Britannia Hotel
The Connaught
1987 – No winners
ANNUAL AWARDS OF EXCELLENCE (AAE) (Formerly Commis Chef of the Year)
* denotes overall winner in category (not applicable from 1989 – 1994)
Begun 1983, the AAE is the most prestigious award available to young people in the hospitality industry today, recognising and
encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. Open to young people aged between 20 and 26 the
purpose of the Awards is to inspire and encourage them to achieve the highest possible standards in their chosen profession –
Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career.
1988 – 1991 Under the Chairmanship of Keith Podmore
1988
KITCHEN
Richard Neat*
Ricky Perrin
Richard Stuart
Le Manoir aux Quat’Saisons
Claridges
The Garrick Club
PASTRY
James Humphrey*
Nigel Cook
Matthew Hardy
David Rollings
Peter Weber
The Dorchester
The Britannia Hotel
Hyatt Carlton Tower
The Savoy
1989
KITCHEN
Stephen Duffield
Donna Horlock
Wayne Tapsfield
Imperial Hotel
The Waterside Inne
Shoppenhanger Manor
PASTRY
Claire Clark
Valerie Latchman
Allyson Scott
Sutherlands Restaurant
Nadell Patisserie
Brown’s Hotel
1990
KITCHEN
Christophe Bouillault
David McCann
Brown’s Hotel
The Connaught
PASTRY
John Mundell
Lynette Hart
Catherine Lock
Nicholas Patterson
Deborah Sherman
Mosimann’s
London Clubs Ltd
Nadell Patisserie
Royal Garden Hotel
Hyatt Carlton Hotel
1991
KITCHEN
Donovan Cooke
Ben Denny
Jerome Ponchelle
Suzanne Buxton
The Waterside Inn
The Connaught
The Connaught
Mayfair Hotel
PASTRY
Steven Chamberlain
Martin Chiffers
Jacqueline Smith
Steels Aviation
Hyatt Carlton Tower
Hyatt Carlton Tower
SERVICE
Philippe Simon*
André Brandt
Bruno Derbis
David O’Brien
Le Gavroche
Le Gavroche
90 Park Lane
SERVICE
Angelo Casu
Mathius Demuth
Bertrand Dussurget
Michael Newton-Young
Jean Francois Perrin
Lionel Sautonie
Imperial Hotel, Torquay
The Inn on the Park
Le Gavroche
The Connaught
The Connaught
SERVICE
Maurizio Ciurli
Nigel Coles
Nicaise Makosso
Andrew Morgan
Robert Nikaj
90 Park Lane
Royal Crescent Hotel, Bath
The Compleat Angler Hotel
Lombard Room, Birmingham
The Connaught
SERVICE
Ludovic Butin
Frederic Lebegue
Andrew Lee
Vito Scaduto
Gary Walker
Paul Sims
The Connaught
Bath Spa Hotel
Chester International
Bath Spa Hotel
Claridge’s
Imperial Hotel, Torquay
27
1992 – 1993 Under the Chairmanship of Brian J. Turner CBE
1992
KITCHEN
Trevor Blyth
Cliveden
Jeremy Cooper
Jamie Holland
The Lanesborough
Oliver Newton
The Connaught
PASTRY
Simon Aston
Dean Cole
Richard Hingston
1993
KITCHEN
Trevor Connolly
Paul Farr
Lee Parsons
PASTRY
David Restall
Ian Scollay
Vanessa Scott
SERVICE
Jose Delgado
Nicholas Jackson
Stephen Jones
Herve Perou
Matthias Rippstein
Bath Spa Hotel
Bath Spa Hotel
Chewton Glen
The Dorchester
SERVICE
Scott Craddock
Neil Schroeder
Julie Utting
Mirabelle Restaurant
Linden Hall Hotel
The Beetle and Wedge
SERVICE
Katie Harker
Yves Lacabaratz
Claire Marron
Alessandro Solbiati
Chewton Glen
St Quentin Restaurant
Oakley Court Hotel
The Connaught
Nadell Patisserie
The Connaught
Hyatt Carlton Tower
Gleneagles
Claridge’s
Claridge’s
Hyatt Carlton Tower
The Connaught
Lucknam Park
1994 – 2004 Under the Chairmanship of David Dorricott
1994
KITCHEN
Antony Beales
Hyatt Carlton Tower
Paul Duffy
Claridge’s
Lewis Hamblet
Manor House Hotel
PASTRY
Russell Chappell
Judith Clark
Sarah Crouchman
Jacqueline Jennings
Lisa Speddings
Sweet Vienna Patisserie
Hyatt Carlton Tower
The Ritz
Churchill Intercontinental
Hyatt Carlton Tower
1995
KITCHEN
Jonathan Lewin
Mark Sargeant
Wayne Thompson
Christian Kent
Dean Tracey*
Gleneagles
Read’s Restaurant
Claridge’s
Claridge’s
Swallow Hotel, Birmingham
PASTRY
Peter Broadhurst
Thomas Buckley
Gérard Dumas
Mark Mitson
Riccardo Montanari
Nadell Patisserie
The Connaught
The Lygon Arms
1996
KITCHEN
Jason Calcutt
Gareth Nutter
Glynn Purnell
Alastair Ross*
The Swallow Hotel
Claridge’s
Simpsons Kenilworth
Leith’s Restaurant
PASTRY
William Curley*
Kate Duffield
Paul Hayward
Amanda Stratford
The Dorchester
The Ritz
1997
KITCHEN
Anthony Duce
Andrew Foster*
James Newton-Brown
Peter Vaughan
The Close Hotel & Restaurant
Winteringham Fields
The Westbury Hotel
Chewton Glen
PASTRY
Cindy Barton
Stefano Borella*
Philip Usher
House of Commons
The Park Lane Hotel
SERVICE
James Cawdron
Daniel Cooper
Mark Currie
Pedro Goncalves*
Patrick Robinson
Darren Taylor
Gleneagles
Chester Grosvenor
Chewton Glen
Hyatt Carlton Tower
The Grand Hotel
SERVICE
Jana Brunkow
Karen Meadows
David Pearce
Sebastian Savin*
Thierry Tapia
The Manor House Hotel
Dormy House Hotel
Read’s Restaurant
Crabwell Manor Hotel
Kildare Hotel
SERVICE
Damien Baudoin
Patrick Coppel
Fiona Darby
Sylvain Gandon
Sandrine Locatelli
Denis Novaria*
David Thorneycroft
Claire Thornton
The Connaught
Swallow Hotel, Birmingham
Le Gavroche
Grill St Quentin
Dormy House Hotel
28
1998
KITCHEN
Linus Ahlstedt
Jerome Barbançon
Jaxon Keedwell
Ben Lister*
Paul Mohan
Savoy Grill
Charlton House Hotel
The Lanesborough
Swallow Hotel
PASTRY
Karen Molloy
Colin Thirkell
Mark Youngman*
House of Commons
Park Lane Hotel
1999
KITCHEN
Mark Coleman
Andrew Jones*
The Savoy
Claridge’s
PASTRY
Sarah Hartnett
Graham Hornigold
Lorraine Williams
Michael Zietek*
Claridge’s
Sheraton Park Hotel
Grosvenor House Hotel
Claridges
2000
KITCHEN
Daniel Guest
Chris Murray
Steven Walpole*
Tristan Welch
St David’s Hotel & Spa
The Sloane Club
House of Commons
Le Gavroche
PASTRY
Elwyn Boyles
Martin Linsdell*
Lisa Humphries
The Connaught
The Lanesborough
Bachmann’s Patisserie
2001
KITCHEN
Thomas Cook
Andrew Donovan
Craig Dryhurst
Nathan Outlaw
Marc Slater
Philip Thompson*
Le Gavroche
The Royal Garden Hotel
The Goring Hotel
Lords of the Manor
The Coppid Beach
L’Escargot
PASTRY
Carol Brough
Llinos Hughes
Paul Williams*
Claridge’s
The Belvedere Hotel
2002
KITCHEN
Darren Harrison
Martin Nisbet
Adam Peirson*
Gajraj Sharma
Loch Lomond Golf Club
The Savoy
Claridge’s
Parade Restaurant
PASTRY
Gwendal Hamon
Barry Johnson*
Angela Mammarella
Abigail Sarton
The Carlton Tower
The Mandarin Oriental
Claridge’s
2003
KITCHEN
Peter Eaton
Robert Goodman
Boel Horsvall
Goran Kovacevic*
Ashdown Park Hotel
L’Escargot
Claridge’s
SERVICE
Niall Cockburn
Tristan Girault
Nicolas Gobet*
Lissanne Kenyon
Christophe Passuello
Close Hotel & Restaurant
Crockfords Casino
Le Gavroche
City Rhodes
City Rhodes
SERVICE
Christophe Coudurier*
Pier Franco Lavra
Stéphane Jourmard
Paul Sharples
Joanne Smith
Le Gavroche
Gleneagles
The Greenhouse
Paul Heathcote’s Restaurant
Northcote Manor
SERVICE
André Cornelius
Jean Kessler*
Oliver Markart
Jean Pierre Rabaste
Simon King
Lucy Taylor
The Connaught
Le Gavroche
Shaw Park Plaza
The Ritz
The Vine Hotel
SERVICE
Andrea Agius
David Chevalier
Gabriel Danis
Tom Fortune
Paul Hughes
William Jones
Franck Lepinay*
Thierry de Magneval
Craig McKay
Lara Refalo
Guillaume Renouard
Gwladys Reynaud
Sandra Schliszio
Gleneagles
Le Gavroche
The Orrery
Hotel du Vin
Gleneagles
Gleneagles
The Ritz
Le Gavroche
Gleneagles
Claridges
Le Gavroche
The Bath Priory Hotel
Mallory Court Hotel
SERVICE
Alessandro d’Angelo
Guillaume Anglade
Francesco dell’Aiuto
Tiziana Dettori
Andrea Drescher
Benoit Felix
Stephen Garland
Mario Kressin
Xavier Saunier
Caroline Trichet
Johanna Wimmer
Chewton Glen
Gleneagles
Manor House & golf Club
Chewton Glen
Manor House & Golf Club
City Rhodes
Gleneagles
Gleneagles
Gleneagles
The Vineyard at Stockcross
Mosimann’s
SERVICE
Nicolas Bouffay
Rodolphe Bertin
Suzanne Drinkel
Sophie Metais
Rose Marie Jourdan*
Le Gavroche
Almeida Restaurant
The Square
Gleneagles
29
PASTRY
Andrew Ditchfield
Daniel Fletcher
Debbie Gagen*
Hetti Hillman
Chris Nurse
Craig Teasdale
House of Commons
The Mandarin Oriental
The Sloane Club
The Dorchester
The Carlton Tower
Cliveden
2004
KITCHEN
William Best
Alastair Dale
Neal Dove
Michael Dutnall
Rachel Humphrey*
Michael Treacy
Ashdown Park Hotel
Claridge’s
Cliveden
Wilton Restaurant
Le Gavroche
Claridges
PASTRY
Helen Barker
Ben Batchelor*
Luke Frost
Claire Streeter
Bettys Bakery
Aramark Ltd BP Sunbury
Claridge’s
2005 – Present Under the Chairmanship of John Williams MBE
2005
KITCHEN
Matthew Woolf
The Ritz
David Bush
House of Commons
Kevin Tew
The Orrery
Armand Sablon*
The Orrery
Daniel Debattista
Gleneagles
PASTRY
Anna Polyviou
Brooke Stephen
Frederic Gaillard*
Ludovic Simonpieri
Andrew Blas
Claridge’s
Claridge’s
Bagatelle
Bagatelle
2006
KITCHEN
Tristin Farmer
Andrew Golding
Liam Hill
Tom Scade
Paul Smart*
Graham Squire
Iain Walker
Enverdale House
Claridges
The Ritz
The Ritz
The Ritz
Claridges
Loch Lomond Golf Club
PASTRY
Tarryn Coleman
Matthew Goldsmith
Rebecca Kinsella*
Sylvain Millet
Jane Milner
Caroline Prudence
Sonia Tagalides
House of Commons
Chewton Glen
Bagatelle
Bents Garden Centre
The Lanesborough
The Madarin Oriental
2007
KITCHEN
Joshua Duncan*
Nick Hewitt
Peter Liese
Ashley Paynton
Adam Thomson
Rhodri Williams
The Commonwealth Club
Chewton Glen
Hartwell House
Roux Fine Dining
New Hall Hotel
PASTRY
Matthew Forbes
Craig Gent
Andrea Reiss
Will Torrent*
Opus Restaurant
The Lanesborough
Richings Park Golf Club
SERVICE
Aline Corbiere
William Cristanelli
Thibaut Delubac
Carolin Hackenberg
Trudy Mallin
Gaetan Morillon*
Alison Pratt
Paul Shanahan
Ashley Shaw
Gleneagles
The Ritz
Orrery Restaurant
Andrew Fairlie at Gleneagles
Mortons Private Club
Gleneagles
Chewton Glen
Claridge’s
SERVICE
Nicolas Mori
Roshani Palamakumbura
Rajat Sabharwal
Christian Lindbuchler
Anke Hartmann
Valentia Cassandro
Rino Buono*
Frank Albrecht
Thomas Lhuillier
Melanie Thomsen
The Greenhouse
The Savoy
The Savoy
The Ritz
Chewton Glen
Quirinale
The Ritz
Gleneagles
Gleneagles
Gleneagles
SERVICE
John Hollywood
Enzo Comes
Arnaud Menoret
Vincent Goyon
Sylvie Fornage
Bartosz Glinkowski
Frederik Dhur
Luigi Cagnin
Matthias Schmidt
Enrico Molino*
Peter Hinchliffe
Grant McNeil
Matthew Lewis
Rowland Macphail
30 St Mary Axe
Allium Restaurant
Read’s Restaurant
Wiltons Restaurant
The Bentley Kempinski
30 St Mary Axe
The Ritz
The Ritz
The Ritz
Le Gavroche
Northcote Manor
Gleneagles
Gleneagles
Gleneagles
SERVICE
Adrien Boutet
Antonio Bruno
Julie Doig
Davide Durante
Karim Le Cloarec
Richard McGookin
Romain Mejecaze
Christopher Peck*
Barbara Riotti
Morton’s Club
Bath Priory Hotel
Gleneagles Hotel
The Ritz
30 St Mary Axe
Catch 22
Gleneagles Hotel
Gleneagles Hotel
The Goring Hotel
30
2008
KITCHEN
Jacek Grochowina
Martin Malinowski-Evans*
David Murray
Dale Ormston
Mark York
The Ritz Casino
Café 21
Claridge’s
The Halfmoon
Bridgewater Concert Hall
PASTRY
Martin Bullough
Sarah Frankland
Diana von Kalnassy
Sarah Poliakov
Louise Rigden*
Michelle Thorne
Bents Garden Centre
William Curley
The Lanesborough
Roux Fine Dining
The Lanesborough
2009
KITCHEN
Richard Broom
Oliver Farrar
James Mitchell*
Ben Ternent
Zac Whittle
Claridge’s
The Westbury Hotel
Opus Restaurant
Galvin at Windows
PASTRY
Lucie Bennett
Alistair Birt*
Daniel Fineder
Brett Pistorius
Marco Rangoni
Eleni Tzirki
William Curley
Tummies Bistro
Claridge’s
Mallard
The Sheraton Park Lane Hotel
The Ritz
2010
KITCHEN
Hayley Barham
Hyun You Im
Jarad McCarroll
Lee Murdoch
Mark Stinchcombe*
Adam Smith
The Old Bell Hotel
Roux Fine Dining
The Ritz
The Turnberry Hotel
Lucknam Park Hotel
The Ritz
PASTRY
Helen Doyle
Christine Peace
Richard Phillips*
Daniel Pearse
Arnaud Souchet
Café 21
Mandarin Oriental Hyde Park
Pennyhill Park Hotel
2011
KITCHEN
Dimitar Angelkovski*
Alastair Clayton
Tessa Clingham
Romain Fouqet
Ryan Murphy
Jamie Randall
Paul Reader
Ewan Simpson
Michael Tweedie
The Turnberry Resort
Galvin at Windows
Galvin at Windows
Galvin La Chapelle
The Royal Household,
Buckingham Palace
Simon Radley at the Chester
Grosvenor
Claridge’s
Lucknam Park Hotel
PASTRY
Mike Cope
Paul Dickinson
Stefan Howells*
Aminuddin Shaikh
Glen Sharman
Pennyhill Park Hotel and Spa
Pennyhill Park Hotel and Spa
Adam Reid
SERVICE
Philippe Bonjean
Thomas Brunel
Aurelie Calame
Alexander Flasdieck
Greig Guthrie
Julia Krettek
Sebastien Massot
Mayta Meza-Cumpa
Lynsey Milner
Cem Pekcan
Robert Rose
Ashraf Saleh
Christopher Snoxall
Max Westphal*
The Cadogan Hotel
Catch 22
Gleneagles Hotel
Le Gavroche
Opus Restaurant
Gleneagles Hotel
Gleneagles Hotel
Restaurant Gordon Ramsay
Galvin at Windows
Gleneagles Hotel
Gleneagles Hotel
SERVICE
Vanessa Alfano
Andrea Asciamprener
Matteo Buso
Ravi Chinian
Christophe Cormier
Fausto Giorlando
Paul Huet
Angelos Kyroussis
Kathrine Larsen
Victoria Payne
Paolo Scano
Charles Segond
Celia Vaughns*
Gleneagles Hotel
Franco’s
Gleneagles Hotel
Royal Society of Arts
The Ritz
Le Gavroche
Le Gavroche
Gleneagles Hotel
Skylon Restaurant, Southbank
The Westbury Hotel
Gleneagles Hotel
Galvin at Windows
Galvin at Windows
SERVICE
Moreila Amaral Ramos
Chris Bakowski
Matthew Balman
William Bonfield
Guillaume Cambounet
Rosario Cappiello
Nicolas Digard
Iris Glock
Devid Isabella
Madlen Kleditzsch
Jean-Marie Messaoud
Fergus Muirhead
Roy Ng
Peter Oborko
Pierre Rizet-Mosser
Andrew Roberts
Lucia Venere
Katie Watson*
The Westbury Hotel
Le Pont de la Tour
Gidleigh Park
La Trompette
The Cinnamon Club
The Ritz
The Cinnamon Club
The Ritz
The Turnberry Hotel
The Turnberry Hotel
Bistro 21
The Westbury Hotel
The Waterside Inn
Le Gavroche
SERVICE
Sophie Alaimo
Houssem Belabed
Tina Diefenbach
Katie Lister
Johanna Marty
Lucia Mottarella
Rita Nagy
Johanna Naumann
David Nicu-Catalin
Wojciech Pastor
Caterina Petragallo
Joao Rocha
Carlota Santos
Louise Schmidt
Burak Sen
Romain Taverne
Sam Ward*
The Westbury Hotel
The Royal Automobile Club
Quirinale Restaurant
L’Atelier de Joël Robuchon
Galvin Bistrot de Luxe
The Westbury Hotel
The Ritz London
Galvin at Windows
The Ritz London
31
2012
KITCHEN
Jack Allibone
Michael Hodges
Ben Howarth
Danny Lee
Ian Musgrave*
Aaron Potter
Thomas Swanborough
Simpsons Restaurant
The Ebury
Le Manoir aux Quat'Saisons
Galvin La Chapelle
The Ritz
Trinity Restaurant
Café Royal
PASTRY
Melissa Paul*
Diana Sedlakova
William Curley
Chancery Court Hotel
2013
KITCHEN
Matthew Ambrose*
Josh Bingham
Sven-Hanson Britt
Sophie Fenlon
William Gordon
Andrew Newbon
Claridge's
The Ritz London
Trinity Restaurant
Odette's Restaurant
Claridge's
PASTRY
Clare Fletcher
Lucy Jones*
Matthew Jones
Shaun Mason
Brynley Phipps
Denver Schroffner
Nicole Waefler
Zhaokun Xu
The Ritz London
The Royal Household
William Curley
The Arts Club
William Curley
The Savoy
SERVICE
Charles Beaini
Colett Becker
Matthew Busby
Romain Crozat*
Benjamin Debloos
Gavin Jones
Stuart McIvor
Mhairi Mutch
Joana Maria Pons Gari
Clare Ratcliffe
Swayam Roka
Alexandre Sojfer
Stephanie Srey
Jonathan Whitemore
The Hand and Flowers
The Ritz
Galvin at Windows
Le Gavroche
Galvin at Windows
Andrew Fairlie at Gleneagles
Le Gavroche
Le Gavroche
Galvin at Windows
Ellenborough Park Hotel
SERVICE
Alexander Austin
Christoph Bodnar
Charles Carron Brown
Hugo Clavaud
Rebecca Dibben
Connor Donaldson
Caitlin Flannighan
Alba Moure Torres
Matteo Paroni
Sarah Plowman
Stephanie Robertson
Ben Robinson
Hugo Santos
Kim Siekmann
Sarah Stegfellner
Manuel Tempesta
Seana Tully
Adam Willis*
Milda Zolubaite
Lucknam Park Hotel & Spa
Turnberry Resort
The Ritz London
Le Gavroche
Turnberry Resort
Turnberry Resort
Le Gavroche
Clock Tower at Rudding Park
Roux at Parliament Square
Dinner by Heston Blumenthal
Kitchen W8
Le Gavroche
Le Gavroche
32
ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP GRADUATES
between 16 and 19 years old. It is a pioneering approach to deliver a comprehensive training to young chefs whilst enabling them to
work in the finest establishments in the UK. The first RACA Chefs Apprenticeship – The Royal Academy of Culinary Arts Specialised
Chefs Course at Bournemouth & Poole College – has been running since 1989 and is a three year block release programme. The second
RACA Chefs Apprenticeship is a day release programme at the University of West London which has been running since 1994. A third
apprenticeship will begin at Westminster Kingsway College in September 2012
The point of difference between an RACA Chefs Apprenticeship and a routine apprenticeship is the standard of employer and
establishment at which the apprentice is employed during their training; as well as the ‘add-ons’ which form part of the curriculum.
In addition to the standard qualifications undertaken on the course, at the end of the three years, apprentices sit the RACA Final Exam
and if successful will achieve the Royal Academy of Culinary Arts Diploma.
BOURNEMOUTH & POOLE COLLEGE
Graduate
Sponsor
Establishment
JANUARY 1989 – DECEMBER 1992
Simon Boyle
Jamie Dawson
Christopher Ivens-Brown
John Flippance
Darren Lock
Jon-Jon Lucas
Amanda Miller
Ian Penn
Gary Robinson
Vicki Saunders
Anton Edelmann
Albert Roux OBE
Martin Davies
David Dorricott
Brian J. Turner CBE
Albert Roux OBE
Marjan Lešnik
Pierre Chevillard
Anton Edelmann
Savoy Hotel
Langan’s Restaurants Ltd
Roux Restaurants Ltd
Brown’s Hotel
Portman InterContinental
Turner’s Restaurant
Claridge’s
Chewton Glen
The Savoy
SEPTEMBER 1989 – SEPTEMBER 1993
Graham Chatham
Helena Fletcher (pastry)
Christopher Phypers
Adriano Tavernini
Peter Vaughan
David Chambers
Albert Roux OBE
Michel Bourdin
Anton Edelmann
Peter Kromberg
Le Méridien Hotel
The Connaught
The Savoy
SEPTEMBER 1990 - SEPTEMBER 1994
Adam Byatt
Jeremy Ford
Richard Potter
Carl Whetham
Patricia Woods
Marjan Lešnik
Brian J. Turner CBE / David Dorricott
Anton Edelmann
Marjan Lešnik / Peter Kromberg
Anton Edelmann
Claridge’s
Turner’s Restaurant / Portman Hotel
The Savoy
Claridge’s / Hotel InterContinental
The Savoy
SEPTEMBER 1991 – AUGUST 1995
Georgina Baume
James Brown
Sarah Burridge
Justin Grant
Jaxon Keedwell
Tracy Mowlem
Simon Preston
Anthony Thurlby
David Walford
Virginia Webb
Marjan Lešnik
Peter Kromberg
Anton Edelmann
John Elliott
Pierre Chevillard
Ian Mansfield
Christopher Suter
Anton Edelmann / John Williams
Langan’s Restaurants
Claridge’s
The Savoy
The Goring Hotel
Chewton Glen
Eastwell Manor
Bishopstrow House
The Savoy / The Berkeley
SEPTEMBER 1993 – JUNE 1996
Nigel Clease
Amy Frearson
Daniel Guest
Michael Kean
Andrew Lloyd
Emma Lowe
Paul Williams
Michael Aldridge / Brian J. Turner CBE
Anton Edelmann
Michel Bourdin
Michel Bourdin
John Williams
Philip Corrick
Rowley Leigh
The House of Albert Roux / Turner’s
The Savoy
The Connaught
The Connaught
Claridges
Kensington Place
James Brown
Catherine Cooper
Matthew Coxon
Greg Etheridge
Ben Eve
Toby Fisher
James Golding
Michael Hodgson
Myles Hogarth
Albert Roux OBE
John Williams
Alan Cutler
Michel Bourdin
John Williams
Anton Edlemann
Peter Kromberg
Martin Lam
Roux Fine Dining
Claridge’s
Dormy House Hotel
Langan’s Brasserie
The Connaught
Claridge’s
The Savoy
Ransome’s Dock
33
Anthony North
Adam Stocker
Simon Tavernini
Michel Bourdin
Pierre Chevillard
The Connaught
Chewton Glen
John McManus
Pierre Chevillard
David Dorricott
Derek Quelch
Christopher Suter
Roger Naylor
Alan Cutler
Ashdown Park
Chewton Glen
House of Commons
The Goring
Bishopstrow house
Roux Fine Dining
Dormy House Hotel
John Williams
Ron Maxfield/Ian Samson
Michel Bourdin
Rowley Leigh
Peter Kromberg
Alan Cutler
John Williams
Claridge’s
Cliveden
The Connaught
Kensington Place
Dormy House Hotel
Claridge’s
Tom Barney
Maria Caporali
James Corbin
Jonathan Dolbear
Nick Hewitt
Oliver Lesnik
Christopher Preston
David Rees
Oliver Richings
Matthew Sandells
Tim Suckling
Gerard Basset
Simon Scott/David Sharland
Derek Quelch
John Williams
Michel Bourdin
John Williams
Billy Reid/David Sharland/Ron Maxfield
Pierre Chevillard
John McManus
Simon Scott/David Sharland
Hotel du Vin, Winchester
The Savoy Grill
The Goring
Claridge’s
The Connaught
Claridge’s
The Vineyard at Stockcross/Cliveden
Chewton Glen
Ashdown Park Hotel
The Savoy Grill
Nick Atkins
Daniel Cooke
Jamie Dobbin
Robert Goodman*
Kieron John Hales
Nikki Lewis
Patrick Maidment
Lisa Norvill
Nicholas Parnell
Tom Pickford
Tom Schafheitle
Toby Sharpe
Pierre Chevillard
John Williams
John McManus
Stephen Goodland
Giles Thompson
Alan Cutler
Chris Suter
Michel Bourdin
Chewton Glen
Claridge’s
Ashdown Park
Coq d’Argent
The Ritz
Dormy House Hotel
Bishopstrow House
The Connaught
Robert Attwood
Abbie Bennett
Steven Jones
Rob McEnnerney
Dale Osborne
Simon Reach
Jerzy Rozputinski
Daniel Sherlock
James Watson
Matthew White
Andy Ball
Tom Cenzi
Matthew Dicker
Mark Gibbins
Sam Hughes
Ese Kousin-Ezewu
Emma Underwood
Karls Wiggins
* Eurowines scholarship to Moncaro fo the most exceptional 4 th year graduate awarded to Robert Goodman, employed by John McManus at
Ashdown Park Hotel
Samantha Bennett
William Best
Danny Burns
Wesley Chamberlain
Jonathan Coates
Joel Deverill
Laura Duddington
Simon Layzell
Adam Loach
Kevin Mead
Robert McSkimming
Sam Percival
Jessica Prince
Emma Rye
Nicky Swaine
Joanne Vernon
John Williams
John McManus
David Chambers
Martin Lam
Brian J. Turner CBE
Chris Suter
Philip Corrick
Rowley Leigh
Stephen Hine
Albert Roux OBE
Mark Gregory
David Dorricott
Simon Scott/Herbert Berger
Keith Mitchell
Derek Quelch
James Birchall
Daniel Bohan
Rowley Leigh
Claridge’s
Ashdown Park
Rules
Ransome’s Dock
Turner’s
Bishopstrow House
Kensington Place
Tylney Hall
Roux Fine Dining
One Aldwych
House of Commons
The Savoy Grill/1 Lombard Street
The Grand Hotel, Eastbourne
The Goring
Kensington Place
34
Sam Boland
Daniel Doherty
Andrew du Bourg
Thomas Edwards
Nicholas Gibbs
Nicholas Kempton
Dale Matson
Samuel Potter
Ellery Powell
Jonathan Simister
Mark Smith
Luke Turner
Dominique Blais
Herbert Berger
Derek Quelch
Philip Corrick
Martin Lam
Mark Gregory
Pierre Chevillard
Alan Cutler
Jeremy Ford
John Williams
Robin Zavou
The Ritz
1 Lombard Street
The Goring
Ransome’s Dock
One Aldwych
Chewton Glen
Dormy House Hotel
Roux Fine Dining at Tower 42
Claridge’s
Lucknam Park Hotel
Joe Allen
Jamie Barnett
Kevin Blakeman
Katie Burton
Paul Dayman
Ben Dobbins
Sally Godfrey
Duncan Green
Steven George Guntrip
David Hussell
Alicia D Hyacinth
Peter Jackson
Adam Law
Kirsty McDonnell
James Mitchell
Craig Peach
Matthew Peryer
Tom F J Scade
Luke Smith
Graham M Squire
Matthew J Thomas
Luke Wheaton
Ryan P Wood
Stephen Goodlad
Robin Zavou/Hywel Jones
David Dorricott
Alan Cutler
Albert Roux OBE/Jeremy Ford
David Chambers
David Dorricott
Stephen Goodlad
Martin Lam
John McManus
Stephen Goodlad
Stephen Hine
Alan Cutler
Philip Corrick
Martin Davies/Nigel Smith
Pierre Chevillard/Luke Matthews
Richard Shepherd CBE/Keith Stanley
Rowley Leigh
John Williams/Martyn Nail
David Dorricott
Mark Gregory
Michel Bourdin/John McManus
Restaurant Associates
Lucknam Park
House of Commons
Dormy House Hotel
Roux Fine Dining
Rules
House of Commons
Ransome’s Dock
Ashdown Park
Tylney Hall Hotel
Dormy House Hotel
Chester Boyd
Chewton Glen
Langan’s Coq d’Or
Kensington Place
Claridge’s
House of Commons
One Aldwych
The Connaught/Ashsdown Park
Christopher Arnold
Aditya Garg
Matthew Gibbs
Bryn Gorringe
David Hart
Matthew Head
Kirsty Hunt
Oliver Joy
Simon Laxton
George Livesey
Jonathan Los
Shaun Lowe
Louise Page
Lucy Pitchford
Richard Walsh
Steven Wilson
Philip Corrick
Philip Corrick
Alan Cutler
Derek Quelch
Mark Gregory
Philip Corrick/Charles Caney
Herbert Berger
John Williams/Martyn Nail
Albert Roux OBE/Chris Pulfer
Chris Suter/Frank Bailey
Rowley Leigh
John McManus/Keith Mitchell
Derek Quelch
Philip Corrick
David Dorricott
Dormy House Hotel
The Goring
One Aldwych
1 Lombard Street
Claridge’s
Roux Fine Dining
Bishopstrow House Hotel
Kensington Place
Ashdown Park/The Grand Hotel
The Goring
House of Commons
Stephen Edwards
Howard Gale
Kirsty Ghee
Daniel Heffernan
Florence Hellier
Leanne Higgs
Dean Jarvis
Neal Jepson
Benjamin Jones
Jon Jones
Alex Kelly
James Mellor
Daniel McGarey
Robert Morgan
Aimée Poland
Nikki Shoosmith
Alexander Stickland
Andrew Wright
Bradley Young
Albert Roux OBE
Martyn Nail
John McManus
Philip Corrick
Keith Mitchell
Martyn Nail
Keith Podmore
Derek Quelch
Herbert Berger
Mark Gregory
Hywel Jones
Stephen Goodlad
Alan Cutler
Martin Lam
Stephen Hine
Simon Crawshaw
Langan’ s Brasserie
Roux Fine Dining
Claridge’s
Ashdown Park
Claridge’s
Boodle’s
The Goring
1 Lombard Street
One Aldwych
Lucknam Park
Dormy House Hotel
Ransome’s Dock
Tylney Hall Hotel
The Sloane Club
35
Helen Adams
Afua Akyeampong
Richard Broom
Adam Cole
Ross Doick
Kevin Francis
Craig Griffin
Adam Henthorne
Tim Longden
Victoria Love
James Morrell
Iain Smith
David Turner
James Unwin
Alan Cutler
Martin Lam
Martyn Nail
Keith Mitchell
Mark Flanagan
Henry Brosi
Stephen Hine
John Williams
Daniel Richardson
John Williams
Derek Quelch
Keith Podmore/Stephen Carter
Simon Crawsaw/ Mark Johnson
Dormy House Hotel
Ransome’s Dock
Claridge’s
Buckingham Palace
The Dorchester
Tylney Hall Hotel
The Ritz
Hartwell House
The Ritz
The Goring
Boodle’s
The Sloane Club
Adam Blanchard
Adam Bowden
Christopher Castle
Peter Dickinson
Jake Finn
David Gillott
Matthew Hiscoe
Daniel Jeffries
Francesca Kay
David Leggett
Lewis Linley
Emma Mann
Paul Matthews
Nicolo Rasile
Richard Spence
Sheree Stafford
Martyn Nail
John Williams MBE
Philip Corrick
Jeremy Ford
John Williams MBE
Herbert Berger / Mark Johnson
Jerome Ponchelle
Martyn Nail
Philip Corrick
Keith Podmore / Stephen Carter
Jeremy Ford
Keith Mitchell
Jeremy Ford
Julian O’Neil / Dale Osborne
Stephen Hine
Hywel Jones / Dominic Barham
Claridge’s
The Ritz
The Royal Automobile Club, Pall Mall
The Ritz
One Lombard Street / The Sloane Club
Wiltons
Claridge’s
Boodle’s
Roux Fine Dining
The Wolseley / St Alban
Tylney Hall Hotel
Lucknam Park / Directors Table @ B.A.T.
Stacey Barnett
Daniel Birn
John Cudmore
Christopher Doolan
Alister Gooding
Thomas Hayler
Anthony Kit
Alexandra Liddle
Oliver Marlow
George Newman
Sharon Reid
Helen Rosenthal
Adam Squires
Simon Suffolk
Louisa Tucker
James Tyrell
Jonathan Whitfield
Chet Willcock
Daniel Richardson
Andrew Turner / Hywel Jones
Derek Quelch
Keith Mitchell
Mark Flanagan
Andrew Turner / Henry Brosi
Tony Fleming
Albert Roux OBE / Jeremy Ford
Luke Matthews
Andrew Turner
Martyn Nail
Stephen Hine
Mark Johnson
John Williams MBE
Julian O’Neil
Henry Brosi
Hartwell House
Pennyhill Park / Lucknam Park
The Goring
Buckingham Palace
Pennyhill Park / The Dorchester
One Aldwych
Roux Fine Dining / Restaurant Associates
Chewton Glen Hotel
The Langham
Claridge’s
Tylney Hall Hotel
The Sloane Club
The Ritz
The Wolseley
The Dorchester
Olivia Bianchi-Barry
Sven Britt
Daniel Ellis
Adele Goodricke
Jason Ireland
Daniel Lines
Oliver Lloyd
Sam Lowry
Hannah Maw
Grant Merry
Andrew Smith
Thomas Swanborough
Max Warren
Dale Osborne / Julian O’Neill
John Williams MBE
Stephen Carter
John Williams MBE
Henry Brosi
Martyn Nail
Derek Quelch
Mark Budd
Luke Matthews
Mark Johnson
Jérôme Ponchelle / Andrew Turner
Philip Corrick
St Alban / The Wolseley
The Ritz
Boodle’s
The Ritz
The Dorchester
Claridge’s
The Goring
The Stafford
Chewton Glen Hotel
The Sloane Club
Wilton’s
Steve Allery
Alexander Allum
Matthew Ambrose
Karl Barrett
George Brentnall
Nathan Cornwell
Tom Crabb
Henry Brosi
Stephen Hine
Martyn Nail
Julian O’Neil
Mark Flanagan MVO
Hywel Jones
The Dorchester
Tylney Hall
Claridge’s
The Wolseley
Buckingham Palace
Lucknam Park Hotel and Spa
Langans Brasserie
36
Emrah George
Sam Hughes
Robert McCauley
William Perrett
Isabel Simmonds
Chloe Spratt
Dominic Staniforth
Thomas Steptoe
Luke Zbieranowski
Derek Quelch
Stephen Carter
Philip Corrick
Keith Mitchell
Tony Fleming
Philip Corrick / Howard Bisset
Mark Johnson
Clive Howe
John Williams MBE
The Goring
Boodle’s
One Aldwych
The Royal Automobile Club, Epsom
The Sloane Club
The Garrick Club
The Ritz
SEPTEMBER 2009-SEPTEMBER 2012
Samuel Bowers
Jack Brooks
Adam Burston
Stephanie Cowie
Jack Davies
Alexandra Evans
Charlie Farwell
David Hoare
Benjamin Hobson
Natasha Lewis
Peter Mack
Ben Marks
Louis Martin
Kirsti Maybank
Spencer Metzger
Victoria Murphy
Peter Pestell
Luke Phillips
Aaron Potter
Alice Ross
Oliver Smith
Elliot Spurdle
Christine Tully
Jack Walker
Laura Woolley
Stephen Carter
Mark Johnson
Graham Chatham
Philip Corrick
Brian Fantoni
Brian Fantoni
John Williams MBE
Stephen Hine
Andre Garett
Andrew Wilson
Martyn Nail
Brendan Fyldes
Martyn Nail
John Williams MBE
Rowley Leigh
Luke Matthews
Adam Byatt
Jeremy Ford
Keith Mitchell
Marc Benzimra
Mark Leach
Jerome Ponchelle
Marc Benzimra
Boodle’s
The Sloane Club
The Langham Hotel
The Westbury Hotel
The Westbury Hotel
The Ritz
Tynley Hall Hotel
Galvin at Windows, London Hilton
Ashdown Park
Odin’s
Claridge’s
The Stafford Hotel
Claridge’s
The Ritz
Le Café Anglais
Chewton Glen Hotel
Trinity
The Wolseley
East India Club
The Capital Hotel
The Wolseley
Daniel Adkin
Ryan Baker
Ashley Best
Oliver Bloxham
Michael Cuickshank
Christopher Davies
David Drohan
Tom Grice
James Gunn
Dylan James
Elliot Johnson-Paul
Benjamin Levene
Dominic Leyden
Ben Mariner
Oliver Miccoli
Tom Phillips
Emma Price
Ella Ruxton
Matthew Ryle
Adam Spencer
Declan Thorpe
Jake Townley
Lewis Voce
Hannah Westphalen
Nicholas Wyborn
Hywel Jones
Stephen Carter
John Williams MBE
Luke Matthews
Andrew Wilson
Martyn Nail
Keith Mitchell
Stephen Hine
Henry Brosi
Derek Quelch
Paul Bates
Philip Corrick
Hywel Jones
Derek Quelch
Kevin Clark
John Williams MBE
Rowley Leigh
Tony Fleming
Henry Brosi
Mark Johnson
Brian Fantoni
Peter Biggs
Graham Chatham
Robert Kirby
Graham Chatham
Lucknam Park Hotel and Spa
Boodle’s
The Ritz
Chewton Glen Hotel
Ashdown Park
Claridge’s
Tylney Hall Hotel
The Dorchester
The Goring
Inter-Continental Hotel
Royal Automobile Club, Pall Mall
Lucknam Park Hotel
The Goring
Luton Hoo
The Ritz
Le Café Anglaise
One Aldwych
The Dorchester
Sloane Club
The Westbury
The Capital
The Langham
Lexington Catering
The Langham
37
UNIVERSITY OF WEST LONDON
SEPTEMBER 1993 – JULY 1996
Brian Ahearn
Gregory Couch
William Eatenton
Anton Edelmann
Keith Podmore
Anthony Marshall
The Savoy
Boodles
The Langham Hilton
Peter Woods
John Serhal
Stephen Robinson
Anton Edelmann
Georg Fuchs
Keith Podmore
The Savoy
The Langham Hilton
Boodles
Michael Cole
Timothy Delaney
Herbert Berger
Philip Corrick
One Lombard Street
Andrew Britton
Marcus Ware
Mark Crutchfield
Steven Allen
Michel Bourdin
Herbert Berger
Philip Corrick
Keith Podmore
The Connaught
One Lombard Street
Boodles
Jordan Sinclare
Liam Smith-Laing
Anton Edelmann
Keith Podmore
The Savoy
Boodle’s
Tony Martin
Ricky Martin
Stephen Goodlad
Keith Podmore
Boodles
Lee Kebble
Anton Edelmann
The Savoy
Robert Whitting
Michel Bourdin
The Connaught Hotel
Max Ellis
Felix Jouanneau
Dominic West
Kayleigh Dematos (Pastry)
Olivier Ruiz
Peter Weeden
Stuart Littlejohn
Philip Corrick
Crowne Plaza Docklands
Paternoster Chop House
Oxford & Cambridge Club
Michael Greenham
Daniel Pugh
Andre Rhone
Philip Corrick
Stuart Littlejohn
Steve Munkley
Royal Automobile Club/Hilton Terminal 5
Oxford & Cambridge Club
Royal Garden Hotel
SEPTEMBER 2010-JULY 2013
Stephen Bell
Matthew Jennet
Victoria Windling-Gayton
Philip Pagels
Jagtar Arora
Martin Green
Philip Corrick
Chris Bachmann
Mark Flanagan
Joe Beaver
Whites Club
Buckingham Palace
Marriott, Heathrow
38
ROYAL ACADEMY OF CULINARY ARTS EGON RONAY SCHOLAR OF THE YEAR
Egon Ronay made an indelible mark in our culinary culture. To celebrate and perpetuate his memory and to sustain his life’s work we
will award Royal Academy of Culinary Arts Apprentices, who have shown remarkable development and produced outstanding
results, with the Royal Academy of Culinary Arts Egon Ronay Scholar of the Year.
BOURNEMOUTH & POOLE COLLEGE
Oliver Bloxham
Luke Matthews
Chewton Glen Hotel
UNIVERSITY OF WEST LONDON
Victoria Windling-Gayton
Chris Bachmann
39

portfolio - Academy of Culinary Arts

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