November 2018

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 Adopt a School 13 Royal Academy of Culinary Arts Members 16 Roll of Honour 24

Sara Jayne Stanes OBE: Chief Executive Rosanna Frost: Executive Assistant/PR Daniel Moriss-Jeffery: Events Manager

Helena Houghton: Adopt a School Programme Manager Alys Bannister: Adopt a School Programme Administrator

Alex Webster: Adopt a School Fundraising Director Idris Caldora MCA: Adopt a School Executive Chef Sarah Howard: Adopt a School Consultant Trainer

James Holden: Adopt a School North West Chef Ashley Marsh: Adopt a School Chef

Royal Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL Tel: 020 8673 6300 E-mail: info@royalacademyofculinaryarts.org.uk

Website: www.royalacademyofculinaryarts.org.uk

Honorary President: RICHARD SHEPHERD CBE, President: BRIAN J. TURNER CBE, Vice President: ALBERT ROUX OBE (HON), Chairman: JOHN WILLIAMS MBE, Vice Chairman: DAVID PITCHFORD, Chairman Les Arts de la Table: SILVANO GIRALDIN, Chairman Associate Members: KEN WILKINS CMA, Chancellor: DR. MICHEL BOURDIN OMN CMA.

Trustees: SAM GORDON CLARK CBE (Chairman of Trustees)

Board of Governors: WILLY BAUER OBE FIH MI; SAM GORDON CLARK CBE; BOB COTTON OBE; DAVID COUBROUGH; EDWARD GRIFFITHS CVO FIH; SIR GARRY HAWKES CBE; ROBIN HUTSON;

JAMES R. LEE; PETER LEDERER CBE FIH MI; GEORGE KENNEDY CBE; SIR FRANCIS MACKAY; HARRY MURRAY MBE FIH MI; RAMON PAJARES OBE FIH MI; BEVERLEY PUXLEY MBA FIH;

ALASTAIR STOREY OBE; BRIAN J. TURNER CBE; KEN WILKINS CMA; JOHN WILLIAMS MBE

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INTRODUCTION Leading the hospitality profession by example – shaping its future through education. The Royal Academy of Culinary Arts is Britain’s leading professional membership association of head chefs, head pastry chefs, restaurant managers and suppliers (associates) providing education, career opportunities and the recognition of talent and skills of current and future hospitality professionals. Through its broad range of initiatives, RACA also supports young people, colleges and educational institutions by providing unrivalled programmes and apprenticeships through its extensive network of contacts and members while raising the standards and awareness of food, food provenance and sustainability, cooking and service. Established in 1980, the Academy was granted the Royal prerogative by Her Majesty The Queen in May 2013. This was recognition of its pre-eminence as Britain’s leading professional association. The Academy is immensely honoured to have His Royal Highness The Prince of Wales as its Patron. The Royal Academy of Culinary Arts (RACA) aims to advance the education of people in the United Kingdom in the science and art of cookery, food, food provenance and service. This objective is achieved through a number of activities including:

The Chefs and Professional Restaurant Service Apprenticeship Programmes

The Annual Awards of Excellence

The Master of Culinary Arts

Adopt a School, the Academy’s charity delivering food culture and cookery education to primary schools

The Royal Academy of Culinary Arts Sustainability and Food Security policies. The Royal Academy was granted the Royal prerogative by Her Majesty The Queen in May 2013. This was recognition of its pre-eminence as Britain’s leading professional association. The Academician application process for Membership of the Royal Academy of Culinary Arts is now closed. The Royal Academy of Culinary Arts Selection and Membership process is now based on nominations from excisting Academicians. Members of the Royal Academy of Culinary Arts must be a Head Chef, Pastry Chef or Restaurant Manager working in the UK and over the age of 30 years and have spent a minimum of 3 years in positions of seniority and responsibility. To maintain the Royal Academy’s status and influence as a significant working association, all it’s members are expected to invest their time in the Academy’s various activities. Plenary Meetings are held five times per year for Academicians and Associate Members. Since its inauguration, membership of the Academy has grown to over 500 of Britain’s most notable Head Chefs, Pastry Chefs, Restaurant Managers and Sommeliers.

MEMBERSHIP CATEGORIES Academicians: The main body of the Royal Academy of Culinary Arts comprising of 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 Royal 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, its objectives and wellbeing. Emeritus: Academicians who have retired from a full active role in the Royal Academy and from their working life.

Associate Members: Selected suppliers of quality foods, wines, services and equipment. Friends: A branch of membership started in 2010 to mark the 30th Anniversary of the Royal Academy. Friends

membership is open to those who support the philosophy of the Royal Academy and its activities but who are not eligible to join as an Academician.

ACTIVITIES The Royal 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: The Royal Academy of Culinary Arts’ 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 on our lives, in sessions delivered by chefs and hospitality professionals. 2015 was the charity’s 25th anniversary. Royal Academy of Culinary Arts Apprenticeship The Royal Academy of Culinary Arts (RACA) 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.

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The third RACA Chefs Apprenticeship, also day release, began at Westminster Kingsway College in September 2012. In September 2015 we launched another apprenticeship programme at University College Birmingham, and in September 2016, a fifth RACA Chefs apprenticeship at City of Liverpool College. In 2014 we introduced two new qualifications in Waste Management & Sustainable Procurement to the RACA Chefs Apprenticeship programmes, which were piloted at Westminster Kingsway College and University of West London. As well as the three existing RACA Chefs Apprenticeship programmes we launched our fourth, but first, apprenticeship in Professional Restaurant Service and Management at Westminster Kingsway College in September 2014. Annual Awards of Excellence Begun 1983, the AAE is the most prestigious award available to young professionals 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 confidence and opportunities 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. Sustainability The Royal Academy of Culinary Arts’ Food Philosophy serves to inspire the holistic enjoyment of good food and encourage the purity and freshness of natural ingredients. These ingredients are nurtured through sound and ethical production methods in local seas, waters and the countryside on either our farms or in the wild. Such methods will foster not only the health and well-being of consumers but also promote a food philosophy of sustainable and ethical food cultivation that will help to address the issues that our planet faces. 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 to find a market for their older animals. The rewards are more than just a great product on the plate; we are uniting of the whole chain between chef, butcher, supplier and farmer. The campaign is jointly by the Royal Academy of Culinary Arts and the Pastoral Alliance. 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 who share the common goal of securing the future of the industry. Status The Royal Academy of Culinary Arts is a not for profit organisation registered as a Company Limited by Guarantee 2014 (formerly officially a Friendly Society 1980 – 2014) Company Number 09242241. The Royal Academy of Culinary Arts Adopt a School Trust is a registered charity (Number 1087567). The Royal 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 members, who give their time so generously, which allows 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, Bernard Gaume, John Huber, Anton Mosimann, Guy Mouilleron, Peter Kromberg, Richard Shepherd, Uwe Zander and Felix Muntwyler. 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 André Durand Emile Léfèbvre Anton Mosimann OBE Richard Shepherd CBE

Michel Bourdin Bernard Gaume Gilbert Lefèvre Guy Mouilleron D Toinard

Brian Cotterill Professor John Huber Henri Lullier Christian Moury Jacques Viney

Martin Davies Eugène Käufeler Oswald Mair Georges Piotet Louis Virot

Joël Défaut Peter Kromberg Julien Martell Albert Roux OBE Uwe Zander

Honorary Founder Members: Martin Skan; Paolo Zago; and Sir Hugh Wontner

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TRUSTEES Founding Trustees:

Michel Bourdin

Joël Défaut Guy Mouilleron

From 1989:

Michel Bourdin

Sam Gordon Clark Albert Roux

From 1994:

Sam Gordon Clark

Albert Roux Richard Shepherd

From 2014: Sam Gordon Clark CBE (Chairman) Brian Turner CBE

Richard Shepherd CBE John Williams MBE (Chairman of the RACA)

Albert Roux OBE (Hon) Sara Jayne Stanes OBE (CEO)

From 2015 : Sam Gordon Clark CBE (Chairman) Albert Roux OBE (Hon) Brian J Turner CBE (President of RACA)

Willy Bauer OBE Richard Shepherd CBE John W Valentine

Dr Frederick Mostert Sara Jayne Stanes OBE (CEO) John Williams MBE (Chairman of RACA)

BOARD OF GOVERNORS

Willy B.G Bauer OBE FIH MI Chairman, AB Hotels Ltd

Bob Cotton OBE Formerly CEO, British Hospitality Association

David Coubrough (Chairman) Executive Director, Bloomsbury Properties, Maldon Sea Salt, The Castle Hotel

Sam Gordon Clark CBE Chairman of Trustees, Chairman of Finance Committee, President of Associate Members

Edward Griffiths CVO FIH Executive Director, WSH Limited

Sir Garry Hawkes CBE President, Edge Foundation

Robin Hutson Chairman, Lime Wood Group

Sir Anthony Jolliffe GBE DL

George Kennedy CBE Formerly CEO, The Royal Automobile Club

Peter Lederer CBE FIH MI Formerly Chairman, The Gleneagles Hotel

James R. Lee Lee & Partners

Sir Francis Mackay Founder, Graysons Restaurants

Dr Frederick Mostert

Harry Murray MBE FIH MI Chairman, Lucknam Park

Ramon Pajares OBE FIH MI Formerly Managing Director, The Savoy Group

Beverley Puxley MBA FIH Consultant

Richard Shepherd CBE

Alastair Storey OBE Chairman & CEO, Baxter Storey

Ken Wilkins CMA Chairman of Associate Members

MANAGEMENT COMMITTEE

William Curley MCA AAE Pastry and Selection Committee

Professor David Foskett MBE CMA Education Committee

Silvano Giraldin Chairman of Les Arts de la Table

Sam Gordon Clark CBE Chairman of Trustees, Chairman of Finance Committee, President of Associate Members

Philip Howard Industry Representative

Professor Ray Linforth Chairman of the Education Committee

Martyn Nail Co-Chairman AAE Kitchen

David Pitchford Vice-Chairman of the RACA

Sergio Rebecchi Les Arts de la Table and Co Chairman AAE Service

Brian J. Turner CBE FIH FCGI Trustee, President of the RACA

John Williams MBE CMA (Chairman) Trustee, Chairman of the RACA, Chairman of Selection and Management Committee

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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 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. We launched a fourth apprenticeship programme in September 2015 at the University College Birmingham and a fifth at the City of Liverpool College launched in September 2016. 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.

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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 an induction to 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 Paul Dayman (Previous Specialised Chef Graduate), Senior Lecturer at Bournemouth and Poole College and managed by Jenny Brett and Christophe Baffos, 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 pages 83-88 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 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 pages 89-90 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.

Lead by Academician Tony Cameron 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.

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See page 90 for a full list of Graduates

ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT UNIVERSITY COLLEGE BIRMINGHAM The University College Birmingham is the first institution outside London and the south of England to offer the three-year Royal Academy of Culinary Arts Chefs Apprenticeship for students aged 16-19 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. Apprentices will attend UCB for a day of formal training, practical work, culinary theory and assessments each week. For the rest of the time, they will work at top industry kitchens. Students will also benefit from an enrichment programme including demonstrations by leading chefs, “stages” at top restaurants and field trips to food producers. The current Apprentices have undergone an intensive culinary traineeship before they started paid employment in industry in January 2016. The first apprentices achieved their NVQ Level 2 in Professional Cookery by January 2017 and will complete the Royal Academy apprenticeship with a Level 3 in July 2018.

ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT THE CITY OF LIVERPOOL COLLEGE

In September 2016 we launched our fifth Royal Academy of Culinary Arts Chefs Apprenticeship programme in partnership with The City of Liverpool College. This new course is running as a three year Apprenticeship Scheme for 16-19 year olds and will achieve a NVQ level 2 and 3 in Professional Cookery and Pastry in 2019.

ROYAL ACADEMY OF CULINARY ARTS PROFESSIONAL RESTAURANT SERVICE & MANAGEMENT APPRENTICESHIP The Royal Academy of Culinary Arts Professional Restaurant Service & Management Apprenticeship is a three year vocational course aimed at aspiring young restaurant service & management candidates aged between 16 and 19 years old. The RACA Professional Restaurant Service & Management Apprenticeship is a pioneering approach to deliver a comprehensive training to youngsters whilst enabling them to work in the finest establishments in the UK. The course will cover NVQ Levels 2 and 3, as well as Level 3 Diploma for Butlers. The course isn’t currently available, however we are working towards this for the future. With thanks to Silvano Giraldin, Sergio Rebecchi, John Cousins and Professor David Foskett MBE CMA for their ongoing work to bring the course together.

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ANNUAL AWARDS OF EXCELLENCE

Honorary President of the Awards: Jason Atherton Chairman of the AAE: John Williams MBE Chairmen of Kitchen: Martyn Nail & Hywel Jones Chairmen of Pastry: Yolande Stanley MCA & Sarah Hartnett Chairmen of Service: John Cousins & Sergio Rebecchi

The AAE is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented ambitious 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 over 500 young professionals have achieved the award, providing them with a launch pad for successful career paths. The purpose of the Awards is to inspire and encourage young professionals 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 professionals 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 are 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 are 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 pages 76-82 for the full list of Annual Awards of Excellence Winners.

The Annual Awards of Excellence is currently sponsored by:

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MASTER OF CULINARY ARTS

Chairman of the MCA: David Pitchford Chairman of Culinary Skills: Idris Caldora MCA Chairmen of Pastry: Michel Roux OBE MOF & Michael Nadell Chairmen of Restaurant Management & Service: Vice Chairmen:

Silvano Giraldin & Sergio Rebecchi John Cousins & Didier Garnier

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 page 76 for a full list of Master of Culinary Arts Winners.

The Royal Academy is very grateful to the current sponsors of the MCA:

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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. How does the Mutton Renaissance work? 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. Who runs the Mutton Renaissance? The campaign is run by the Royal Academy of Culinary Arts and the Pastoral Alliance. 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.

SUSTAINABILITY The Royal Academy of Culinary Arts’ Food Philosophy serves to inspire the holistic enjoyment of good food and encourage the purity and freshness of natural ingredients. These ingredients are nurtured through sound and ethical production methods in local seas, waters and the countryside on either our farms or in the wild. Such methods will foster not only the health and well-being of consumers but also promote a food philosophy of sustainable and ethical food cultivation that will help to address the issues that our planet faces.

The Food Philosophy is underpinned by Six Pillars of Sustainability which embody our core values. These values are embedded within all of the Academy’s activities - Adopt a School, Apprenticeships, Awards – and have a positive impact on society, the environment and the long term sustainability of the industry. 1. Sustainable 2. Local Sourcing 3. Bio Friendly 4. Animal Husbandry 5. Recycling and Waste Management 6. Communality Sustainability & Food Policy Committee Martin Lam (Chairman) Paul Askew James Golding Sam Gordon Clark CBE Edward Griffiths CVO Nigel Haworth Alan Hill Gordon Hogg Phil Howard Sara Jayne Stanes OBE Laura King Frederick Mostert Sergio Rebecchi Cyrus Todiwala OBE DL Brian J. Turner CBE John Williams MBE Over the past year, the Sustainability Committee, which includes key stakeholders from within the RACA membership portfolio has been developing the Academy’s Sustainability Manifesto. The Manifesto has been based on consultation of members, stakeholders and will communicate our commitment to sustainability. RACA’s commitment to sustainability is central to delivering our objectives and is based around two key principles: Being a catalyst for change – using our skills, voice and relationships to work with others and become “part of the solution” through activities which influence change within the hospitality industry and across the supply chain. Doing the right thing – advancing an active agenda of sustainability which create value for our members and for our stakeholders.

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In preparation for launch, we will run a number of pilots with members who are committed to starting or further progressing along their sustainability journey. Delivering Food Education to children hungry to learn 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. Our vision is that every child has the confidence to eat well, be healthy and happy. Our programme helps children to develop healthy eating habits and encourages an enthusiasm and interest in food, cooking, food provenance and sustainability, as well as giving an insight into the hospitality industry. 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. Adopt a School reaches over 15,000 children every year and we work with primary schools, secondary schools, SEN schools, hospital schools, pupil referral units, sports centres and at food festivals. HOW ADOPT A SCHOOL WORKS

The strategy is for experienced chefs and hospitality professionals to deliver one session per term to children in the same year group at their 'adopted' schools every year. The lessons are designed to teach children the basics of food and cookery without the need for cooking facilities – which most primary schools lack. All that is required is the classroom. All those who deliver the programme are trained by the Adopt a School team, who also deliver sessions in schools on a daily basis. The AAS sessions are:-

Taste and Sensory – This session encourages children to familiarise themselves with food by introducing foods by seeing, hearing, touching, smelling and tasting a baguette, before identifying the four tastes. Different coloured jellies are used for children to discover more tastes. Provenance and healthy eating is the key message with a focus on the importance of a balanced diet and the risks of too much salt and sugar.

Practical – This looks at identifying different fruits and vegetables, where they come from and how they are grown. Students then create a healthy dish using different varieties. Children are taught knife skills and how to use the “bridge and claw” techniques while again emphasising provenance and healthy eating. This also provides an opportunity to cover numeracy by cutting ingredients into specific shapes and sizes.

Bread making - The third session is about where bread comes from, how wheat is grown, harvested and milled into flour. Children then make the bread. As there is usually not time nor the facilities within schools, children take the proved bread home to bake, which helps to ensure that the whole family is involved. This simple process has a massive impact on the children.

Feedback following a bread-making session at St. Matthew’s Primary School, Cambridge:

“A parent reported to me that one child came home after the bread-making session and actually burst into tears when the last piece of bread was eaten up, because the process of making the dough with Idris had been so special”.

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Front of House - Children learn about hygiene and personal appearance, body language, how to set a table and they participate in role-play activities set within “a restaurant” e.g. learning how to take orders and serve bread and water. This session enhances social and interactive skills.

Chef on the Farm - are passionately encouraged. Children experience first-hand the journey of ‘field to fork’, as they meet the farmer who gives them a guided tour of the farm. They then source their own produce to cook with e.g. mint and parsley from the farm to cook lamb burgers. An Adopt a School chef then delivers a practical cookery session and the students sit down and eat together.

During every session we re-cap on the previous content to reinforce learning. There is also a focus on cross-curricular learning. AIMS OF ADOPT A SCHOOL

To introduce children and young people to fresh food through an animated approach to tasting.

Children develop the knowledge and skills to cook, choose and eat healthy, tasty, sustainable food.

Children are encouraged to reconnect with food and learn about the wider impact of food on health and the environment which helps to develop healthier habits.

To support primary school teachers to deliver the cooking & nutrition element of the primary curriculum.

To offer an insight into the hospitality industry. WHY ADOPT A SCHOOL AND FOOD EDUCATION IS SO IMPORTANT Health & Wellbeing The Adopt a School Programme aims to improve opportunities for children and to go some way to changing a generation’s attitude to food and combatting health inequalities. Early intervention and preventative work is a critical element of addressing the nation’s health crisis. By the time children finish primary school one in three are overweight or obese, with one in five children obese. Obesity in childhood can contribute to behavioural and emotional difficulties like depression, and reduce educational attainment . Obese children are more likely to need medical care and days off school as a result of illness. At the same time, children’s oral health is fast declining and extractions are the most common reason for 5-9 year-olds in England being admitted to hospital .Typically, it is the poorest children who are most likely to be overweight and obese and have a poor diet . Adopt a School works with many thousands of children across the UK every year and primarily supports schools in areas of high deprivation. Supporting Schools In September 2014, practical cookery and food education became compulsory in the national curriculum for pupils aged 5 - 14 years, and the Government’s Obesity Plan further reinforces the vital role schools have in supporting healthier eating and shaping healthy habits. But despite this, many children are still not receiving the food education and essential cookery skills that they so desperately need. Whilst there might be a willingness amongst teachers to deliver mandatory food education, we know from experience, and also our long waiting list, that many lack the confidence, ability and resources to do so. Responses to the Jamie Oliver Food Foundation FELL Survey show that ‘time, budget, facilities and equipment are the biggest challenges facing the delivery of high quality food education in schools ’. The Adopt a School programme showcases how food can be embedded across the curriculum to deliver numeracy and literacy, language and literature, history and geography, maths and science. Instilling life skills Many children do not know where their food comes from or how to prepare it. We believe that this leaves a huge gap in their learning and skills development. We therefore aim to equip children with a crucial life skill - cookery - in order to grow into self-confident, independent and healthy adults. Learning how to cook and apply the principles of nutrition and healthy eating enables pupils to feed themselves and others affordably and well, now and in later life. Adopt a School chefs and hospitality professional s ignite children’s enthusiasm and interest in food and the hospitality industry, by imparting their knowledge and extensive experience. Through our front of house session, we aim to raise aspirations by enabling children to see the value in the skills of good presentation, communication, social skills as well as the importance of sitting down and enjoying food together. The interactive activity gives each child a purpose and an opportunity to develop their skills. COLLABORATION RACA was part of the original School Food Plan Expert Panel, supporting Henry Dimbleby and John Vincent to develop the School Food Plan. In April 2016, when funding for the School Food Plan came to an end, the School Food Plan Alliance was

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established to bring together leading organisations with an interest in school food and food education. RACA is now part of the School Food Plan Alliance which continues to support schools to adopt a whole school approach to food and create a culture and ethos of healthy eating. Adopt a School is also involved with the campaigning committees Children’s Food Campaign and the All Party Parliamentary Group on School Food. We also recently contributed to the Food Education Learning Landscape (FELL) review, led by the Jamie Oliver Food Foundation in partnership with the British Nutrition foundation and Food Teachers Centre, by providing a short case study highlighting our work with contract caterers and our support for schools was also referenced. AAS also collaborates with FACE (Farming and Countryside Education) on the ‘Chef on the Farm’ visits in the North West and Midlands. AAS also supports FACE’s Countryside Classroom initiative which brings together many like-minded organisations with a focus on connecting schools with food, farming and the natural environment. We are also collaborating with a number of other food education charities including Trees for Cities and School Food Matters. Adopt a School also works with schools contract caterers to train their school cooks to enable more children to benefit from the Adopt a School programme. We work with educational institutions, such as University of West London who have funded a part-time AAS chef based in London and also Middlesborough College whose employee is delivering our AAS Northumberland pilot project to 8 primary schools. We also work with Great Ormond Street Hospital School and Evelina Children’s Hospital School in London and Alder Hey Children’s Hospital in Liverpool to deliver AAS sessions to children. SUSTAINABILITY Adopt a School has taken a proactive approach to ensuring that RACA’s sustainability policy is embedded in the AAS programme. We have reviewed and updated the programme and training materials and, going forward, there will be an even greater emphasis on: food provenance; seasonal produce; food growing; waste management and the environment. The AAS team have also replaced disposable items with compostable products from Vegware. OUR IMPACT Three independent research studies have sought to evaluate the work of the Adopt a School Trust.

• 91% of teachers from 138 schools across England rated the Chefs Adopt a School Programme either excellent or good (Source: HALM 2008). Hyperlink HALM 2008 to pdf

• Children surveyed by the City University had an overwhelmingly positive attitude to their experience, with 89% wanting further sessions with the Chef.

• Over 97% of teachers surveyed in the GENECON evaluation felt that the Chefs Adopt a School Programme had either some or a significant impact on stimulating children’s interest in food and food provenance.

THE TOP TEN BENEFITS OF 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. AAS allows children the opportunity to feel, smell and 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. AAS 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 Adopt a School’s special ingredient.

7. Highlights to children and young people the many varied career options offered by the hospitality industry.

8. Offers a fantastic opportunity for children and parents to work together, through joint workshops. 9. Effective cross-curricular learning - 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 for preparing and cooking foods.

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ADOPT A SCHOOL TRUSTEES Sam Gordon Clark CBE (chairman), Amanda Afiya, Myles Bremner, Richard Dunne, Sara Jayne Stanes OBE, Frederick Mostert, Brian J. Turner CBE, Richard Shepherd CBE and John Williams MBE, SPONSORS Adopt a School is sponsored by the Garfield Weston Foundation, Savoy Educational Trust, the Worshipful Company of Cooks, University of West London and the Worshipful Company of Innholders.

Adopt a School is very grateful to the generosity of a myriad of Academicians and supporters who help to make our work possible and make a difference to the lives of so many children. FEEDBACK FROM SCHOOLS “Adopt a School has given our pupils a real opportunity to develop their cooking and nutrition knowledge. The expertise of professional chefs has ensured that the children have completed the National Curriculum expectations for Design & Technology. Without the support of Adopt a School this would have been harder to achieve. In addition, the Adopt a school programme has supported our pupils’ wellbeing through confidence building, social interaction and team building. I would certainly support the programme being rolled out across all schools.” Mrs Judith Standing, Head Teacher, St George׳s Hanover Square Primary School “The Adopt a School programme has been fantastic. There is a real buzz in the class when they see the chopping boards, aprons and chef hats set out and ready to go. The pupils have learnt lots about food and cooking - they've investigated different flavours and learned how to chop their food safely. They get so excited talking about what they have done with the chef and a number of them now want to be chefs when they grow up! Not only has it raised an awareness of food, it has also raised their aspirations with regards to the choice of careers available to them in the future.” Paul Gallagher, Deputy Headteacher, Coombe Road Primary School, Brighton

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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. WILLY B.G BAUER OBE FIH MI Founder, Gold Service Scholarship CHRISTOPHER COWDRAY FIH MI Chief Executive, The Dorchester Collection RICHARD EDMONDS Retired Secretary of Boodle's ROWLAND FOOTE FRSA LCG FE Quality Management Services EDWARD GRIFFITHS CVO FIH Chairman, Searcys & Portico GRAHAM K L JEFFREY International Hotel Consultant, Former Vice President and General Manager,

Willard InterContinental Hotel RONALD F JONES OBE Hon D Univ FIH MI

Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy House Hotel

GEORGE KENNEDY CBE Former CEO, The Royal Automobile Club THOMAS KOCHS Managing Director, Corinthia Hotel London DR NICO LADENIS PETER LEDERER CBE FIH MI Previously Chairman, The Gleneagles Hotel PROFESSOR RAY LINFORTH Vice-Chancellor & Principal, University College Birmingham ANTON MOSIMANN OBE DL OMA Chairman, Mosimann’s HARRY MURRAY MBE FIH MI Chairman, Lucknam Park Hotel & Spa RAMON PAJARES OBE FIH MI Previously Managing Director, The Savoy Group of Hotels and Restaurants

DUNCAN PALMER CMA FIH MI Managing Director, The Murray BEVERLEY PUXLEY MBA FIH FCA Retired former Head of Hotel Catering & Tourism Studies, Westminster Kingsway

College

MICHAEL SHEPHERD FHI MI General Manager, London Hilton Park Lane MARTIN SKAN Retired Owner, Chewton Glen Hotel DAGMAR WOODWARD FIH MI General Manager, Jumeirah Frankfurt PAOLO ZAGO 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. MICHAEL ALDRIDGE MCA ANDREAS ANTONA Chef Patron, Simpsons Restaurant PAUL ASKEW Chef Patron, The Art School Restaurant JASON ATHERTON Chef Patron, The Social Company CRAIG BANCROFT (LAT) Managing Director, Northcote LIONEL BENJAMIN (LAT) Director – Hotels, Topland Group of Companies MOURAD BEN TEKFA MCA (LAT) Restaurant Director, Belmond Le Manoir aux Quat’Saisons RAYMOND BLANC OBE Chef Patron, Belmond Le Manoir aux Quat’Saisons JEFF BLAND Executive Chef, The Balmoral Hotel BENOIT BLIN MCA Chef Patissier, Belmond Le Manoir aux Quat’Saisons HESTON BLUMENTHAL OBE Chef Patron, The Fat Duck DAVID BOLAND Formerly Senior Lecturer, Bournemouth & Poole College STEPHEN BOXALL (LAT) SIMON BOYLE Chef Founder, Beyond Food Foundation & Brigade Bar and Bistro JEAN-CLAUDE BRETON (LAT) Restaurant Manager, Gordon Ramsay Royal Hospital Road HENRY BROSI Executive Chef, The Dorchester ADAM BYATT Chef Proprietor, Trinity Restaurant IDRIS CALDORA MCA Executive Chef, Adopt a School TONY CAMERON Lecturer in Culinary Arts, Westminster Kingsway College BILLY CAMPBELL Head Chef, Macdonald Inchayra Hotel CLAIRE CLARK MBE MCA Partner, Pretty Sweet JOËL CLAUSTRE MCA (LAT) Retail Operations Director, Searcys BRIAN CLIVAZ (LAT) Chairman, L’Escargot and Devonshire Club MICHAEL COAKER External Ambassador and Mentor, University of West London PHILIP CORRICK Executive Chef of Clubhouses, Royal Automobile Club JOHN COUSINS (LAT) Director, The Food and Beverage Training Company WILLIAM CURLEY MCA Patissier & Chocolatier, William Curley MARK DODSON Chef Patron, The Mason’s Arms STEVEN DOHERTY MCA Hill Cottage Consultancy DAVID M DORRICOTT Founder-Director, i-Chef.biz ANTON EDELMANN Retired Co-Founder, i-Chef

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ANDREW FAIRLIE Chef Patron, Andrew Fairlie at Gleneagles MARK FLANAGAN MVO Royal Chef & Assistant to The Master, The Royal Household, Buckingham Palace PROFESSOR DAVID FOSKETT MBE CMA

Senior Consultant, David Foskett Associates

CHRISTOPHER GALVIN Chef Patron, Galvin Restaurants JEFF GALVIN MCA Chef Patron, Galvin Restaurants DIDIER GARNIER (LAT) Proprietor, Le Colombier ANDRÉ GARRETT MCA Executive Head Chef, Clivedon House SILVANO GIRALDIN (LAT) Director, Le Gavroche SIMON GIRLING (LAT) Executive Food & Beverage Operations Director, The Ritz London JAMES GOLDING Chef Director, The Pig Group MARTIN GREEN MCA Head Chef, White’s Club HENRY HARRIS Chef Director, Holborn Leisure Group SARAH HARTNETT Pastry Consultant NIGEL HAWORTH Ambassador, Northcote PAUL HEATHCOTE MBE Owner, Heathcote&co PHILIP HOWARD Chef Proprietor, Elystan Street GARY JONES Executive Head Chef, Belmond Le Manoir aux Quat’Saisons HYWEL JONES Executive Chef, Lucknam Park Hotel ROBERT KIRBY Chef Director, Lexington HUBERT LAFORGE (LAT) Hospitality Food and Beverage Lecturer/ Restaurant Manager,

Central Bedfordshire college Dunstable/ Hendon Hall Hotel MARTIN LAM Chef & Wine Consultant TERENCE LAYBOURNE MBE Chef Director, 21 Hospitality Group ROWLEY LEIGH Consultant Chef, Parabola at the Design Museum RÉMY LYSÉ (LAT) Chief Operating Officer, The Arts Club ANTHONY MARSHALL Executive Chef, The Hilton on Park Lane DIEGO MASCIAGA MCA (LAT) EDDIE McINTYRE CBE University College Birmingham JOHN McMANUS Head of Cookery Club, P&O Cruises DAVID MORGAN-HEWITT Managing Director, The Goring MICHAEL NADELL Retired Chef Patron, Nadell Pâtisserie MARTYN NAIL Executive Chef, Claridge’s MICHAEL NEWTON-YOUNG MCA (LAT)

Proprietor, Chez Moi Restaurant

DAVID PITCHFORD Restaurateur, Reads Restaurant with Rooms JEROME PONCHELLE MCA DEREK QUELCH Executive Chef, Rothschild’s Bank SERGIO REBECCHI (LAT) Director, Serenata Hospitality ALBERT ROUX OBE CLH CMA MCF Chairman, Chez Roux MICHEL ROUX OBE CLH CONM CMA MOF

Retired Chef Patron, The Waterside inn

DAVID SHARLAND General Manager, Flying Fish Seafood JULIE SHARP Technical Advisor UK Academy, Barry Callebaut UK RICHARD SHEPHERD CBE FIH Honorary President, Royal Academy of Culinary Arts NICHOLAS SHOTTEL (LAT) Brand Director, 21 Hospitality Group KEITH STANLEY MCA Head Chef, North London Collegiate School YOLANDE STANLEY MCA Trainer, The Pastry Training Company PETER TAYLOR Catering Consultant GILES THOMPSON Proprietor, The Earl of March, West Sussex CYRUS TODIWALA OBE DL Chef Patron, Café Spice Namaste BRIAN J TURNER CBE FIH FCGI President, Royal Academy of Culinary Arts ELAINE WATSON MCA (LAT) Food and Beverage Support Services Manager, The Gleneagles Hotel JOHN WILLIAMS MBE CMA Executive Chef, The Ritz London ACADEMICIANS The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant Managers. ANDREW ASTON Business Development Chef, BaxterStorey FRANCES ATKINS Chef / Proprietor, Yorke Arms Ramsgill ANDREW BAIRD Head Chef, Longueville Manor Hotel ALESSIO BASCHERINI (LAT) General Manager, Ceviche Old Street ANDREW BENNETT MBE Hospitality Professionnel, Toque & Blanche ADAM BENNETT MCA Chef Director, The Cross at Kenilworth HERBERT BERGER Chef Director, Berger Restaurants Ltd RICHARD BERTINET Owner, The Bertinet Kitchen and Bakery THIERRY BILLOT Freelance Chef Consultant ALAN BIRD Owner/Director, Consultance/Events/Recruitment

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HOWARD BISSET Head Chef, The Royal Automobile Club, Woodcote Park GEOFF BOOTH Hospitality Consultant STEFANO BORELLA Pastry Chef/Lecturer, La Cucina Caldesi Cookery School HEINRICH BORENIOK Chef Patron/ Director, The Villiage Inn NIGEL BOSCHETTI Executive Chef, Grosvenor House Hotel CLAUDE BOSI Chef Patron, Bibendum ANDREW BOURNE Chef Director, The Alexandra Court Hotel ROY BRETT Chef / Patron, Ondine GREGG BROWN Lecturer in Culinary Arts & Apprenticeship Coordinator, University of West London GRAHAM BUCHAN Chef/Owner, Cow Shed Restaurant MARK BUDD Executive Head Chef, Bovey Castle DARRON BUNN Executive Chef, Goodwood Estate DARIN CAMPBELL Executive Head Chef, Cromlix House JOHN CAMPBELL Chef/Owner, The Woodspeen Restaurant & Cookery School LUIGI CAGNIN MCA (LAT) Restaurant Manager, The Ritz Restaurant SERGIO CAPPELLO MCA (LAT) Food and Beverage Manager, Park Lane Casino STEPHEN CARTER Chef de Cuisine, Boodles DOMINIC CHAPMAN Chef Patron, The Beehive JAMES CHAPMAN GRAHAM CHATHAM London Executive Chef, Daylesford Organic DAMIAN CLISBY Head Chef, Petersham Nurseries DAVID COLCOMBE Chef Consultant, Liquid PR SHAY COOPER Executive Chef, The Goring Hotel PASQUALE COSMAI (LAT) Deputy Food & Beverage Operations Manager, The Ritz JAMES COWIE Chef Patron, Captain’s Galley Seafood Restaurant ALAN COXON Chef Consultant MICHAEL CROFT Chef Consultant KATHRYN CUTHBERTSON Head Pastry Chef, Royal Pastry Kitchen KEVIN DALGLEISH Executive Chef, The Chester Hotel PAUL DANABIE Executive Chef, Belmond British Pullman STEPHANE DAVAÍNE (LAT) General Manager Hospitality, Fortnum and Mason JOHN DAVEY (LAT) Director, John Davey Hospitality Consultancy HRISHIKESH DESAI Executive Chef, Gilpin Hotel and Lake House MARTIN DOCKETT Chef Patissier / Chief Executive, Rhokett Ltd PHILLIP DOUGHERTY (LAT) Owner, Dougherty & Allen Ltd DANIEL DOHERTY Chef/Owner, The Royal Oak JAVIER DOMINGUEZ SANTOS Head Chef, Links House at Royal Dornoch STEVE DRAKE Chef Patron, Sorrel Restaurant DENIS DRAME MCA Executive Chef, The Taste Lab, Classic Fine Foods JOHN ELLIOTT Proprietor, Burchell’s of Old Isleworth DAVID EVERITT-MATTHIAS Chef Patron, Le Champignon Sauvage OLIVIER EYNARD (LAT) Director of International Expansion, The Arts Club BRIAN FANTONI ANDREW FARQUHARSON MVO (LAT) Household Controller, Northumberland Estates/Alnwick Castle GARY FARRELLY Head of Academy, Bromley College of Further and Higher Education ALESSANDRO FASOLI MCA(LAT) General Manager, The Woodspeen Restaurant & Cookery School DIDIER FELIX (LAT) General Manager, Chester Boyd, The Little Ship Club GIOVANNI FERLITO MCA Head of Wine and Berverage, The Ritz London CHERISH FINDEN PETER FIORI Executive Chef, Coutts Bank TONY FLEMING Executive Chef, Hotel L’Oscar SIMON FOOKS Managing Director, Merchant Taylors’ Catering JEREMY FORD MCA Food Director, Gather and Gather GEORG FUCHS Chef Patron, Illtud’s 216 JUSTIN GALEA Director of Culinary, Trump Turnberry CLAIRE GALLAGHER STUART GEDDES (LAT) Hotel Manager, The Goring Hotel BRADLEY GENT MCA (LAT) Restaurant Manager, Reads Restaurant with Rooms BEN GIELEN Head Chef, The Royal Automobile Club, Pall Mall JEAN-LUC GIQUEL (LAT) Group General Manager, The Cinnamon Group LISA GOODWIN-ALLEN Executive Chef, Northcote JAMES GRANT Director, No2 Pound Street ADAM GRAY Executive Chef, Devonshire Club MARK GREGORY MCA Chef Consultant, Co-Owner, Chef Uniforms ANDREW HAMER Managing Director and Patron, Wilde Thyme JONATHAN HARRISON Chef Patron, Sandpiper Inn SHAUN HERBERT House Manager, Royal Liverpool Golf Club SHAUN HILL Chef Patron, The Walnut Tree Restaurant, Abergavenny

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JAMES HOLDEN North West Regional Chef, Adopt a School MARTIN HOLLIS Executive Chef, The Old Course Hotel GRAHAM HORNIGOLD Director / Founder, Smart Patisserie LTD SARAH HOWARD Adopt a School Consultant Trainer CLIVE HOWE Executive Chef, Garrick Club PAUL HUGHES (LAT) General Manager, The Three Chimneys TIMOTHY HUGHES Chef Director, Caprice Holdings RICHARD HUGHES Chef Proprietor, The Assembly House and Cookery School SIMON HULSTONE Executive Chef, Elephant Restaurant GARY HUNTER Vice Principal for Hospitality and Adult Learning, Westminster Kingsway FRANCK JEANDON Director, FJ Culinary services KAY JOHNSON Group Project Manager, McGoff Group MARK JOHNSON DEREK JOHNSTONE Head Chef, Borthwick Castle ANDREW JONES Head Chef, Chamberlains PROFESSOR PETER JONES MBE Managing Director, Wentworth Jones Limited JUDY JOO Executive Chef, Jinjuu Restaurant PETER JOYNER Food Development Director, Elior UK JAXON KEEDWELL Chef Patron, Chequers Inn, Fingest BEN KELLIHER Executive Head Chef, The Rubens hotel and hotel 41 SIMON KING (LAT) Director of Operations , JKS Restaurants EMMANUEL LANDRÉ MCA (LAT) General Manager, Le Gavroche MARK LEACH Chef de Cuisine, East India Private Club JEREMY LEE Head Chef, Quo Vadis DIMITRIS LEIVADAS (LAT) Founder & CEO, Delta Lambda Hospitality OLIVER LEŠNIK Chef Consultant, L'Escargot GIORGIO LOCATELLI Head Chef and Proprietor, Lacanda Locatelli STEVE LOVE MCA Owner, Loves Restaurant Consultants IAN MANSFIELD Innovation Director, Kerry Foods GUILLAUME MARLY Managing Director, Hotel Café Royal MATTHEW MARSHALL Executive Chef, Ace Hotel LUKE MATTHEWS Executive Chef, Chewton Glen BRIAN MAULE Chef / Proprietor, Brian Maule at Chardon d’Or Restaurant KEITH MITCHELL Executive Chef, The Grand ENRICO MOLINO Restaurant Manager, Bibendum JAMES MURPHY Executive Chef, The Grand Central Hotel ROGER NARBETT MCA The Chequers RÉGIS NÉGRIER Head Pastry Chef, The Delaunay RAY NEVE Proprietor, The Wharf Restaurant, Bar and Grill DAVID NICHOLLS CMA Corporate Director of Food & Beverage, Mandarin Oriental Hotel Group MATT NUGENT Executive Chef, ACC Liverpool CONOR O'LEARY Hotel Manager, The Gleneagles Hotel JULIAN O’NEILL Head Chef, The Perfectionists Café NATHAN OUTLAW Chef / Restaurateur, Restaurant Nathan Outlaw MARK PAGE Head Chef, The Drapers’ Company LEE PATTIE Head Chef, Chez Roux restaurant at Rocpool Reserve JOHN PENN Assistant Dean ‘College of Food’, University College Birmingham ALLAN PICKETT Chef Director, Swan Shakespear's Globe RONA PITCHFORD (LAT) Restaurateur, Read’s Restaurant with Rooms RALPH PORCIANI General Manager, Trump Turnberry GLYNN PURNELL Chef Patron, Purnell’s Restaurant BEN PURTON Industry Consultant and Independent End Point Assessor GILLES QUILLOT Head Chef, The French Embassy DANIEL RICHARDSON Head Chef, Hartwell House Hotel NEIL RIPPINGTON Dean of the College of Birmingham, University College Birmingham ROBERT ROSE MCA Restaurant Director, Core by Clare Smyth CRAIG ROWLAND Executive Chef, Skibo Castle IAIN SAMPSON Executive Chef, Dere Street Restaurant MARK SARGEANT Chef/Director, Rock Salt, The Smokehouse, Bucket & Spade Ltd VITO SCADUTO MCA (LAT) Director, V&S Vino MARK SCHOLFIELD Executive Manager, The Hurlingham Club ASHLEY SHAW General Manager, Manhattan Loft Corporation DAVID SIMMS Culinary Director, Restaurant Associates & Levy Leisure VIVEK SINGH Executive Chef and CEO, The Cinnamon Club/Cinnamon Kitchen TONY SINGH MBE Chef / TV Host Consultant ADAM SMITH MCA Executive Chef, Coworth Park, Ascot ROSS SNEDDON Executive Pastry Chef, The Balmoral RICK STEIN CBE Chef Proprietor, The Seafood Restaurant

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ADAM THOMASON MCA Executive Chef, Restaurant Associates TERRY TINTON Head of Hospitality, Culinary Arts, Business and IT, Westminster Kingsway College LUKE TIPPING Executive Chef, Simpson’s Restaurant BENJAMIN TISH Chef Consultant THIERRY TOMASIN MCA (LAT) RICHARD TONKS Executive Chef, Brooks DEAN TRACEY Consultant, RGP ANDREW TURNER Head Chef, Alfred Dunhill Club PHILIP USHER Group Senior Pastry Chef, Caprice Holdings NICK VADIS UK Executive Chef, Compass Group UK & Ireland PETER VAUGHAN Executive Chef/Director & Senior Partner, Vaughan's Kitchen Bistro & Cookery

School STEVEN WALPOLE Freelance and Consultant Chef SAM WARD Operations Director, Umbel Restaurant Group GLEN WATSON Chef Proprietor, Badgers Mount Hotel MARC WHITLEY Lecturer in Hospitality, Westminster and Kingsway College SIMON WHITLEY ESHER WILLIAMS Head of People & Learning , Vidleos MICHAEL WOMERSLEY Chef Patron, The Three Lions NIKKI WOODS Coutts Bank ANTHONY WRIGHT MCA Senoir Lecturer, University College Birmingham SIMON YOUNG Executive Chef, Jumeirah Carlton Tower 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) Formerly The Connaught JOHN ARMSTRONG ERNST BACHMANN (Fellow) Chef Patron, Bachmann’s Patisserie ANDREW BAKER (LAT) Retired Club Host, The Sloane Club ANTHONY BINKS FRANCES BISSELL Consultant Chef and Food Writer DR MICHEL BOURDIN (Hon D. Lit) OMN CMA (Fellow)

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)

Retired Operations Manager, The Manor House Hotel & Golf Club

DONATO COLASANTO MCA (LAT) BRIAN COTTERILL (Fellow)

ALAIN DESENCLOS (LAT) (Fellow) Ambassador, Belmond Le Manoir aux Quat’Saisons

CHRISTIAN DELTEIL (Fellow) Patron, Maison Gure Lana MARTIN DAVIES (Fellow) Retired Chef Consultant GEOFF DU FEU Retired Head of Cookery, The Windsor Boys' School GRAHAM DUNTON Dawn Foods Ltd TERRY FARR BERNARD FARAUT Retired Head Chef, Holiday Inn Crown Plaza & Midland Hotel BILL FARNSWORTH (Fellow) Consultant RÉMY FOUGÈRE (Fellow) Retired Group Executive Chef, Royal Lancaster Hotel PATRICK GAILLARD (LAT) ALLAN GARTH Chef de Cuisine, Horsted Place BERNARD GAUME CMA (Fellow) Retired Chef de Cuisine, Hyatt Carlton Tower PAUL GAYLER MBE Culinary Chef Consultant, Feedback MALCOLM GEE Retired Head of Culinary Arts, Thames Valley University ALAN HILL Retired Director of Food & Beverage, The Gleneagles Hotel KEN HOM ALAN LAVENDER MBE Formerly Chef to the Prime Minister FRANÇOIS HUGUET Retired Private Chef to SAR Prince and Princess Guillaume of Luxembourg MARJAN LEŠNIK HENRI LULLIER OMA (Fellow) Retired Chef de Cuisine, The French Embassy COLIN MARTIN Retired Patron, The Old Hill Inn ROBERT MEY CMA (Fellow) Retired Chef Patissier, Hyatt Carlton Tower GUY MOUILLERON CONM (Fellow) Former Chef Patron, Ma Cuisine MICHEL PERRAUD MCA MCF (Fellow) DAVID PETRIE (LAT) (Fellow) Retired Banqueting Manager, Inn on The Park KEITH PODMORE (Fellow) Retired Chef de Cuisine, Boodles PIERS POTTINGER

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JEAN QUERO (LAT) (Fellow) Retired Maître d’Hôtel & Private Banqueting, Le Meridien Hotel MANUEL SENO (LAT) (Fellow) JOACHIM SCHAFHEITLE Retired Senior Lecturer, Bournemouth University GERMAIN SCHWAB KATE & RICHARD SMITH Formerly The Beetle and Wedge Boathouse UWE ZANDER (Fellow) Retired Executive Chef, Kuwait Airlines ASSOCIATE MEMBERS Selected suppliers of quality foods, wines, services and equipment. CHAIRMAN OF THE ASSOCIATES KEN WILKINS CMA DEPUTY CHAIRMAN OF ASSOCIATES GILLIAN THOMSON PRESIDENT OF THE ASSOCIATES SAM GORDON CLARK CBE ACT CLEAN Gillian Thomson, John Stevenson ADANDE REFRIGERATION Nigel Bell, Matt Fewins, Karl Hodgson AGRIMONTANA Enrico Bardini, Simone Gozzetti AMEDEI Cecilia Tessieri; Laura King (King’s Fine Foods) AUBREY ALLEN Lucianne Allen, Russell Allen, Simon Smith THE BALVENIE Alwynne Gwilt, Asmita Singh BARRY CALLEBAUT Robert Harrison BORD BIA – THE IRISH FOOD BOARD Henry Horkan THE BREAD FACTORY Tara Griffin CANTON TEA Co Jennifer Wood, Alice Evans CONTINENTAL CHEF SUPPLIES Paul Brown, Steve Roncon CCE GROUP LTD Ray Costelloe, Stephen Green ESSENTIAL CUISINE Ben Forbes, Jon Harvey-Barnes, Robin Dudley EVOLVE HOSPITALITY RECRUITMENT Ed Vokes, Jo-Mandie Templeton FAIRFAX MEADOW Rob Shears, Samuel Russell FINCLASS Gordon Hogg FOODSPEED Ruby Bawa FLYING FISH SEAFOOD John Godden FRANKONIA BAKERY Birgit Gunz, Carly Stevenson HARVEY & BROCKLESS Simon Yorke, Flora Davidson-Houston H FORMAN & SON Lance Forman, Lloyd Hardwick JAMES KNIGHT OF MAYFAIR Paschal Tiernan, Edward Norton JOELSON JD LLP Sheldon Cordell, Niall McCann JOHNSONS STALBRIDGE LINEN Donald Smith, Tim Mayes KING’S FINE FOOD Laura King LAURENT-PERRIER (UK) David Hesketh, Richard Lewis L’UNICO CAFFE MUSETTI Eva Inzani McILHENNY COMPANY Carolyn Cavele, Alex Conway MALDON CRYSTAL SALT Steve Osborne, Anton Thurgood, Victoria Spencer-Allen MOËT HENNESSY (UK) Sarah Randall, Macarena Gabarda Lazaro NATOORA Sarah Holah, Paddy Plunkett PART & COMPANY Simon Part, Olivia Perry THE RESTAURANT SHOW Clair Bowman, Elizabeth Duncan RITTER COURIVAUD Richard Victoria CMA ROBERT WELCH DESIGNS LTD Donna Frosdick, Sarah Egan SALIX COMMERCIAL KITCHENS Jayson Ball, Rod Cullen SEVERN & WYE SMOKERY Dai Francis, Richard Cook SPEYSIDE GLENLIVET WATER Mary Drysdale, Anna Drummond THE FEDERATION OF QUEBEC MAPLE SYRUP PRODUCERS

Elisabeth Lewis-Jones, Jonathan Perks

TOWN & COUNTRY FINE FOODS David Bentley, Philip Elwis, Helen Mason WATTS FARMS Ed Gray, Mike Gray W G WHITE Laureline Perraudeau WINTERHALTER Stephen Kinkead, Paul Crowley WOODS FOOD SERVICE Darren Labbett, Lana Bhikha

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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 CHAIRMAN: TONY MURKETT FIH MI PETER ALLPORT NICK APPELL Managing Director, CASNA Group RICHARD BALL Chairman, Calcot Manor Health & Leisure Company Ltd JULIE BARKER Chair, TUCO (The University Caterers Organisation) PHILIP BARNES Regional Vice President, The Savoy ANDREW BATCHELOR General Manager, The Landmark Hotel WILLY BAUER OBE FIH MI Founder, Gold Service Scholarship WILLIAM BAXTER CBE Chairman, Hospitality Action SALLY BECK General Manager, Royal Lancaster London ABRAHAM BEJERANO Owner, A B Hotels JOHN BENNETT CEO, BaxterStorey KATIE BENSON General Manager, Jumeirah Carlton Tower DAVID BENTLEY Director, Bentley Consulting (UK) Limited MICHAEL BONSOR Hotel Manager, Rosewood London STUART BOWERY General Manager, Grosvenor House, A JW Marriott Hotel PAUL BRACKLEY FIH MI General Manager, Shangri-La Hotel at the Shard STEVE BRANDWOOD Sales Director, Haygrove Evolution Ltd DAVID BROADHEAD Secretary, The Travellers Club OLIVER BROWN General Manager, Wivenhoe House Hotel KAREN BROWNE Joint CEO, William Murray Communications EDWARD BURROWS Managing Director, Barnsdale Lodge Hotel MARK CALVER Commercial Director, Hatch Mansfield JOHN CHANDRIS JANE CHESWORTH Consultant TIM COOKSON Chairman, Acquire Services Ltd HELEN CORMACK Managing Director , Tissus D'Helene Ltd BOB COTTON OBE DAVID COUBROUGH Chairman, The Castle Hotel PETER CROME FIH MI Chairman and CEO, The Carnegie Club, Skibo Castle DR RICHARD DRAPER Doctor, University of Oxford; Oxshott Medical Practice PETER DUCKER Chief Executive, Institute of Hospitality CHRISTOPHER DURANT Commercial Director, The Litmus Partnership ROSEMARY EARL House Manager, The Sloane Club SIMON ESNER Director, WSH CIARAN FAHY Chief Executive Officer, Ellerman Hotel Company ROLAND FASEL Chief Operating Officer, AMAN Hotels JUDY GARDNER Owner, Eckington Manor GEOFFREY GELARDI Managing Director, The Lanesborough SAM GORDON CLARK CBE BEN GOUGH JEREMY GORING Owner, The Goring BOB GRAINGER Past Master, The Worshipful Company of Cooks PETER HANCOCK Chief Executive, Pride of Britain Hotels TIM HARPER Head of Hospitality, WWRD UK Ltd GEOFFREY HARRISON Chairman, Harrison Catering Services Ltd SIR GARRY HAWKES Edge Foundation PAUL HERBAGE MBE Past Master, The Worshipful Company of Cooks ROBIN HUTSON Chairman & CEO, Lime Wood Group & Home Grown Hotels PAUL JACKSON General Manager, Claridge’s ALISON JEE Director, Alison Jee Associates PROFESSOR KEYU JIN Lecturer in Economics, London School of Economics PROFESSOR PETER JOHN Vice-Chancellor, University of West London STUART JOHNSON FIH MI General Manager, Rocco Forte TIM JONES Chairman, CH&Co GEORGE KENNEDY CBE PETER KERSHAW Chairman, Cre8tive BRUCE KESTERTON Chief Executive, Thomas Miller JEREMY KING OBE Joint Chief Executive, Corbin & King LAURA KING Managing Director, King’s Fine Foods TOBY KING MARINA KINSMAN Senior Membership Manager, The Devonshire Club THOMAS KOCHS Managing Director , Corinthia Hotel London

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JAN-PAUL KROESE General Manager, Belmond Le Manoir aux Quat’Saisons BRUCE LANGLANDS Director of Foods & Restaurants, Selfridges VIC LAWS MBE Director, AVL Consultancy Limited GRAHAM LAYER Vice President, The Royal College of Surgeons of Edinburgh PETER LEDERER CBE FIH MI ANTHONY LEE Club Secretary and Chief Executive, The In & Out (Naval and Military Club) JAMES R LEE DAVID LEVIN LYNNE LEVIN Levin Wines RENEE LLAMBIAS RACA and Adopt a School Supporter PAULINE LINIERES-HARTLEY The Steward, Christ Church ANDREW LOVE Deputy Chairman, The Ritz London JOHN LOVELL Managing Director, Lovell Consulting SIR FRANCIS MACKAY Grayson’s Restaurants ANDREW MCKENZIE Managing Director, The Vineyard Group LADY MILLER RACA and Adopt a School Supporter IAN MITCHELL Chairman, Bartlett Mitchell ALAN MONTAGUE-DENNIS Director Prestige Sales, Mentzendorff & Co STEPHEN MOSS CBE Chairman, The Springboard Charity FREDERICK MOSTERT The Truffleman TONY MURKETT FIH MI Managing Director, The Sloane Club ANITA MURRAY Joint CEO, William Murray HARRY MURRAY MBE FIH MI Chairman, Lucknam Park Hotel MICHAEL NASH Managing Director, Sedley Place PHILIP NEWMAN-HALL Advisor and Consultant, PNH Hotelier SIMON NUMPHUD Director of Sales, PSL BOB VAN DEN OORD Managing Director, The Langham London TOM ORCHARD General Manager, Metropolitan by COMO RAMON PAJARES OBE FIH MI ROBERT PEEL Owner, Peel Hotel CHRISTOPHER PENN Founder, SteelBMB DANIEL PEREIRA Chief Operating Officer, Royal Automobile Club DR ANNE PIERCE MBE Chief Executive Officer, The Springboard Charity DAVID PILCHER Consultant, Claygate Consulting Limited BEVERLEY PUXLEY MBA FIH Consultant CHRISTOPHER RAWSTRON Vice President Operations-Asset Management, Westmont Hospitality Group MATTHEW RIVETT Secretary and Chief Executive, Oriental Club JAMES ROBERTS Foodservice Sales Manager, Danish Crown UK Ltd TRACEY ROGERS DAVID RUGG Chairman, Christie + Co DAVID SELFE Head of Finance, The East India Club CHRIS SHEPPARDSON Founder/Managing Director, Chess Executive CHRIS SIMMS Executive Head Chef, Christ Church KENNETH SPEIRS Hotel Director, Lime Wood DIANA SPELLMAN Managing Director, Partners in Purchasing SIR JOHN SPURLING RICHARD STANES RACA and Adopt a School Supporter ANDREW STEMBRIDGE Managing Director, Chewton Glen Hotel and Cliveden House BEN STEVENS Finance Director, British American Tobacco ALASTAIR STOREY Chairman and CEO, BaxterStorey MIKE SUNLEY Chief Executive Officer, Lexington Catering DAVID TAYLOR Chief Operating Officer, Principal JOANNE TAYLOR-STAGG General Manager, The Trafalgar Hotel RICHARD TEAR ALISTAIR TELFER Club Secretary, Oxford and Cambridge Club ANGUS THIRLWELL Co-Founder & CEO, Hotel Chocolat STEPHEN TOON Club Secretary, Sunningdale Golf Club EWAN VENTERS Chief Executive, Fortnum and Mason MICHAEL VOIGT General Manager, L’Oscar London DANIEL WADE Director of New Franchise Development, WPA Healthcare IQBAL WAHHAB OBE Founder, Roast PATRICIA, LADY WATSON RACA and Adopt a School Supporter SEAN WHEELER Director of People Development, Principal MARTY WIKSTROM Director, Fortnum and Mason KEN WILKINS CMA

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IN MEMORIAM

Julien Martell 1983 Patrick Forbes 1989 Roger Chant 1990

John Calas 1991 Jacques Viney 1991 Sir Hugh Wontner 1992

Eugène Käufeler 1993 Stanley Finch 1994 Josef Lanser 1996

Jean Clémaron 1997 Rory Kennedy 1997 Francis Coulson MBE 1998

Louis Virot 2001 Alec Howes 2001 Brian Sack MBE 2002

Ian Ironside 2002 Richard Garrett 2002 Arthur Simms 2003

Gilbert Lefèvre 2004 Giles Shepard CBE 2006 Jeremy Downer 2006

Emile Lefebvre CONM OMA 2007 Shaun Gilmore 2008 Peter Kromberg 2008

David Lyell 2009 Martin Wilson 2009 Jean Bellavita 2009

Peter Chandler 2009 Luigi Zambon 2009 Georges Piotet 2010

Douglas Llambias 2010 Professor John Huber 2012 Chris Purslow FIEH 2012

André Durand conm oma (Fellow) 2013 Christian Heppe 2016 Sir Simon Watson Bt 2016

Richard Brookes Bell 2016 Jean Quero 2016 John King 2016

Victor Ceserani MBE MBA CPA FIH 2017 Dr Roy Ackerman CBE 2017 Christopher J. Rouse FIH MI 2018

David Chambers 2018 Robert Collier 2018

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) Auguste Escoffier RICHARD SHEPHERD Antonin Carême ALBERT ROUX Fernand Point MICHEL BOURDIN Alex Humbert

29th October 1986 MARTIN DAVIES Alexis Soyer BERNARD GAUME Prosper Montagne PETER KROMBERG (D. ’08) Josef Favre HENRI LULLIER (R. ’98) Jean-Anthelme Brillat-Saverin ROBERT MEY Pierre Lacam JACQUES VINEY (D. ’91) César Ritz

8th November 1989 JORDAN ACCOUCHE Pierre Toulemon RÉMY FOUGERE Laguipiere PROFESSOR JOHN HUBER Emile Duval GUY MOUILLERON Alexandre Dumaine KEITH PODMORE Jean Troisgros MICHEL ROUX Edouard Nignon UWE ZANDER Auguste La Planche

14th May 1990 JEAN BELLAVITA (D. ’09) Louis Cipolla JEAN-PIERRE DURANTET (R.’96) Morio Gallati SILVANO GIRALDIN Vincinzo Servio ÉMILE LÉFÈBVRE (D. ’07) Eugene Herbodeau OSWALD MAIR (R. ’98) Alfred Walterspiel DAVID PETRIE Gaston Max Colombi JEAN QUÉRO Patrick Forbes

13th May 1991 JOHN KING Louis Darsonval PETER TAYLOR Jean Vincent BRIAN J. TURNER Charles Talleyrand PETER DAVIES (R. ’95) Baron Philippe de Rothschild JOSEF LANSER (D. ’96) Victor Bergeron LUIGI ZAMBON (D. ’09) Jacques Viney

11th May 1992 JEAN CLÉMARON (D.’97) Lucien Brule BRIAN COTTERILL Leonard A Howe ANDRÉ DURAND Robert Bombezin SERGIO REBECCHI Joseph Zanini ALAIN DESENCLOS Prosper Bosch

3rd May 1995 MICHAEL ALDRIDGE Michelangelo Buonarroti DAVID DORRICOTT Jacques Pic ALAN HILL Eugene Kaufeler

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ANTONY WORRALL-THOMPSON (R.’98) Elizabeth David FRANCO CAMPIONI Enzo Stinchetti DIDIER GARNIER Sir Hugh Wontner CHRISTOPHE LAURENT MOGB (R.’10) Marius Bise

11th June 2001 MICHAEL COAKER James Beard DONATO COLASANTO MCA Francis Coulson MBE JOHN COUSINS Curnonsky MARTIN LAM Elizabeth David DAVID PITCHFORD Isabella Beeton JOHN WILLIAMS Brillat Savarin

17th June 2002 DAVID BOLAND Urbaine Dubois SAVERIO BUCHICCHIO Roger Chant PETER CHANDLER (D. ’09) Alexandre Dumas PATRICK GAILLARD Victor Bergeron HUBERT LAFORGE Adolphe Duglere ROWLEY LEIGH Robert May MICHAEL NADELL Brion Clark

16th June 2003 RAYMOND BLANC OBE Baron Philippe de Rothschild IDRIS CALDORA MCA Silvino Trompetto ANTON EDELMANN Emile Perrin PROF. DAVID FOSKETT MBE Stan Regnaud RÉMY LYSÉ Louis Vatel DIEGO MASCIAGA Alain Chapel

14th June 2004 LOUIS ABDILLA Dom Perignon JEFF BLAND Gilbert Lefèvre DAVID CHAMBERS Constance Spry MARK DODSON Maximin Auguste Cornefert

13th June 2005 STEPHEN BOXALL Cesar Ritz CLAIRE CLARK MCA Ian Ironside KEITH STANLEY MCA Louis Virot YOLANDE STANLEY MCA William Barker PHILIP CORRICK Bernard Loiseau

12th June 2006 WILLIAM CAMPBELL Edward Merard CHRISTIAN DELTEIL Paul Petit-Roche ANDREW FAIRLIE Lionel Poilane SIMON GIRLING Madame Lily Bollinger NIGEL HAWORTH Roy Shipperbottom PAUL HEATHCOTE Brian Sack MBE MANUEL SENO Joseph Lanser GILES THOMPSON Giles Shepard CBE

11th June 2007 BILL FARNSWORTH Louis A. Klein CHRIS GALVIN Marcel Boulestin HENRY HARRIS Karl Löderer ROB KIRBY Hannah Glasse DEREK QUELCH Robert Carrier OBE DAVID SHARLAND Jeremy Downer

9th June 2008 FRANCES BISSELL John Evelyn HENRY BROSI Alfred Walterspiel BRIAN CLIVAZ Fanny Cradock MARTYN NAIL Sir Hans Sloane

15th June 2009 JEAN-CLAUDE BRETON Raymond Oliver ANTHONY CAMERON Arthur Simms WILLIAM CURLEY Gaston Lenôtre GEORG HEISE MCA Richard Hering

16th June 2010 ANDREAS ANTONA Louis Saveur Cipolla STEVEN DOHERTY MCA Rose Gray MBE ANTHONY MARSHALL Peter Kromberg JÉRÔME PONCHELLE MCA Alexandre Balthazar Laurent Grimod de La Reyniere ELAINE WATSON Donald Matheson

13th June 2011 LIONEL BENJAMIN Bob Payton ANDRÉ GARRETT MCA Santiago ‘Santi’ Santamaria i Puig JOHN MCMANUS Charles Barrier

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11th June 2012 MARTIN GREEN MCA John Insley EDDIE MCINTYRE CBE Freddy Sharman JULIE SHARP Professor John Huber

10th June 2013 PAUL ASKEW Alexander Dumas NICOLAS SHOTTEL Professor John Fuller CYRUS TODIWALA OBE DL Jehangir Ratanji Dadabhoy Tata

9th June 2014 ADAM BYATT Charlie Trotter BENOIT BLIN MCA Etienne Tholoniat JOËL CLAUSTRE MCA Lucien Vanel MARK FLANAGAN MVO Eugene Herbodeau CLH OLH MICHAEL NEWTON-YOUNG MCA William McNamee

8th June 2015 HESTON BLUMENTHAL OBE Agnes Marshall JEREMY FORD MCA Keith Floyd JEFF GALVIN MCA Eugénie Brazier DAVID MORGAN-HEWITT The Prince Regent

6th June 2016 JASON ATHERTON Frédy Girardet SARAH HARTNETT John/Judy W. Reed GARY JONES Eliza Acton HYWEL JONES Josef Favre

12th June 2017 SIMON BOYLE Dr Roy Ackerman CBE PHILIP HOWARD Victor Ceserani MBE

4th June 2018 CRAIG BANCROFT Lord Forte

MOURAD BEN TEFKA MCA Paul Bocuse JAMES GOLDING Phileas Gilbert

Footnote:- ACF Association Culinaire Française MBE Member of the British Empire

CBE Commander of the British Empire MCF Maître Cuisinier de France

CCEF Conseiller du Commerce Extèrieur de la France MOF Meilleur Ouvrier de France

CLH Chevalier de la Légion d’Honneur MCA Master of Culinary Arts (formerly MOGB)

CMA Chevalier de l’Ordre du Mérite Agricole MOGB Meilleur Ouvrier de Grande Bretagne

CONM Chevalier de l’Ordre Nationale du Mérite OBE Officer of the British Empire

CPA Chevalier de l’Ordre des Palmes Académiques OLH Officier de la Légion d’Honneur

CVO Commander of the Royal Victorian Order OMA Officier de l’Ordre du Mérite Agricole

LAT Les Arts de la Table OMC Officier du Mérite Civic

LVO Lieutenant of the Royal Victorian Order ONM Officier de l’Ordre National du mérite

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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 PASTRY RESTAURANT MANAGEMENT AND SERVICE 1987 1996 1991 Michael Aldridge Claire Clark Franco Campioni Michel Perraud Christophe Laurent Antony Worrall-Thompson 2000 Yolande Stanley 1996 1991 Donato Colasanto Steven Doherty 2005 Thierry Tomasin Roger Narbett Benoit Blin 2000 1996 2009 David Hayward Idris Caldora Kofi Addai-Mensah Diego Masciaga Mark Gregory Vito Scaduto 2013 2000 William Curley 2009 Georg Heise Denis Drame François Bertrand Jerome Ponchelle Paul Williams Joël Claustre Keith Stanley Brad Gent Eyck Zimmer Jean Kessle Emmanuel Landré 2005 Michael Newton-Young Martin Green Andre Garrett 2013 Mourad Ben Tekfa 2009 Luigi Cagnin Michael Dutnall Sergio Cappello James Holah David Galetti Robert Rose 2013 Elaine Watson William Best Jeremy Ford 2017 Frederick Forster Alessandro Fasoli Jeff Galvin Giovanni Ferlito Steve Love 2017 Adam Bennett Chris Hill Adam Smith Adam Thomason Anthony Wright

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COMMIS CHEF OF THE YEAR * denotes overall winner

Under the Chairmanship of Emile Léfèbvre 1983 1984 Mark Emerson* Hotel Intercontinental S Butcher* Maxim’s Nigel Crane The Westbury Hotel N Didcot The Connaught Richard Pereira The Hilton Hotel P Hughs Café Royal

1985 1986 Darren Snell* The Dorchester Roy S Thompson* Britannia Hotel D Reiber Claridge’s James G Walter The Connaught Tom Rutherford Le Gavroche

Peter Weir Claridge’s Jonathan Wicks The Grosvenor House

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 SERVICE Richard Neat* Le Manoir aux Quat’Saisons Philippe Simon* Le Gavroche Ricky Perrin Claridges André Brandt Hotel Intercontinental Richard Stuart The Garrick Club Bruno Derbis Le Gavroche David O’Brien 90 Park Lane PASTRY James Humphrey* Hotel Intercontinental Nigel Cook The Dorchester Matthew Hardy The Britannia Hotel David Rollings Hyatt Carlton Tower Peter Weber The Savoy

1989 KITCHEN SERVICE Stephen Duffield Imperial Hotel Angelo Casu Imperial Hotel, Torquay Donna Horlock The Waterside Inne Mathius Demuth The Inn on the Park Wayne Tapsfield Shoppenhanger Manor Bertrand Dussurget Hotel Intercontinental Michael Newton-Young Le Gavroche PASTRY Jean Francois Perrin The Connaught Claire Clark Sutherlands Restaurant Lionel Sautonie The Connaught Valerie Latchman Nadell Patisserie Allyson Scott Brown’s Hotel

1990 KITCHEN SERVICE Christophe Bouillault Brown’s Hotel Maurizio Ciurli 90 Park Lane David McCann The Connaught Nigel Coles Royal Crescent Hotel, Bath Nicaise Makosso The Compleat Angler Hotel PASTRY Andrew Morgan Lombard Room, Birmingham John Mundell Mosimann’s Robert Nikaj The Connaught Lynette Hart London Clubs Ltd Catherine Lock Nadell Patisserie Nicholas Patterson Royal Garden Hotel Deborah Sherman Hyatt Carlton Hotel

1991 KITCHEN SERVICE Donovan Cooke The Waterside Inn Ludovic Butin The Connaught Ben Denny The Connaught Frederic Lebegue Bath Spa Hotel Jerome Ponchelle The Connaught Andrew Lee Chester International Suzanne Buxton Mayfair Hotel Vito Scaduto Bath Spa Hotel Gary Walker Claridge’s PASTRY Paul Sims Imperial Hotel, Torquay Steven Chamberlain Steels Aviation Martin Chiffers Hyatt Carlton Tower Jacqueline Smith Hyatt Carlton Tower

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1992 – 1993 Under the Chairmanship of Brian J. Turner CBE 1992 KITCHEN SERVICE Trevor Blyth Cliveden Jose Delgado Bath Spa Hotel Jeremy Cooper Hotel Intercontinental Nicholas Jackson Le Manoir aux Quat’Saisons Jamie Holland The Lanesborough Stephen Jones Bath Spa Hotel Oliver Newton The Connaught Herve Perou Chewton Glen Matthias Rippstein The Dorchester PASTRY Simon Aston Nadell Patisserie Dean Cole The Connaught Richard Hingston Hyatt Carlton Tower

1993 KITCHEN SERVICE Trevor Connolly Gleneagles Scott Craddock Mirabelle Restaurant Paul Farr Claridge’s Neil Schroeder Linden Hall Hotel Lee Parsons Claridge’s Julie Utting The Beetle and Wedge PASTRY David Restall Hyatt Carlton Tower Ian Scollay The Connaught Vanessa Scott Lucknam Park

1994 – 2004 Under the Chairmanship of David Dorricott 1994 KITCHEN SERVICE Antony Beales Hyatt Carlton Tower Katie Harker Chewton Glen Paul Duffy Claridge’s Yves Lacabaratz St Quentin Restaurant Lewis Hamblet Manor House Hotel Claire Marron Oakley Court Hotel Alessandro Solbiati The Connaught PASTRY Russell Chappell Sweet Vienna Patisserie Judith Clark Hyatt Carlton Tower Sarah Crouchman The Ritz Jacqueline Jennings Churchill Intercontinental Lisa Speddings Hyatt Carlton Tower

1995 KITCHEN SERVICE Jonathan Lewin Gleneagles James Cawdron Gleneagles Mark Sargeant Read’s Restaurant Daniel Cooper Chester Grosvenor Wayne Thompson Claridge’s Mark Currie Chewton Glen Christian Kent Claridge’s Pedro Goncalves* Hyatt Carlton Tower Dean Tracey* Swallow Hotel, Birmingham Patrick Robinson The Grand Hotel Darren Taylor PASTRY Peter Broadhurst Nadell Patisserie Thomas Buckley The Connaught Gérard Dumas The Lygon Arms Mark Mitson Churchill Intercontinental Riccardo Montanari Hotel Intercontinental

1996 KITCHEN SERVICE Jason Calcutt The Swallow Hotel Jana Brunkow The Manor House Hotel Gareth Nutter Claridge’s Karen Meadows Dormy House Hotel Glynn Purnell Simpsons Kenilworth David Pearce Read’s Restaurant Alastair Ross* Leith’s Restaurant Sebastian Savin* Crabwell Manor Hotel Thierry Tapia Kildare Hotel PASTRY William Curley* Le Manoir aux Quat’Saisons Kate Duffield The Dorchester Paul Hayward The Ritz Amanda Stratford Churchill Intercontinental

1997 KITCHEN SERVICE Anthony Duce The Close Hotel & Restaurant Damien Baudoin The Connaught Andrew Foster* Winteringham Fields Patrick Coppel Swallow Hotel, Birmingham James Newton-Brown The Westbury Hotel Fiona Darby The Beetle and Wedge Peter Vaughan Chewton Glen Sylvain Gandon Le Gavroche Sandrine Locatelli Grill St Quentin PASTRY Denis Novaria* The Manor House Hotel Cindy Barton House of Commons David Thorneycroft The Beetle and Wedge Stefano Borella* Churchill Intercontinental Claire Thornton Dormy House Hotel

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Philip Usher The Park Lane Hotel

1998 KITCHEN SERVICE Linus Ahlstedt Savoy Grill Niall Cockburn Close Hotel & Restaurant Jerome Barbançon Charlton House Hotel Tristan Girault Crockfords Casino Jaxon Keedwell The Lanesborough Nicolas Gobet* Le Gavroche Ben Lister* Churchill Intercontinental Lissanne Kenyon City Rhodes Paul Mohan Swallow Hotel Christophe Passuello City Rhodes PASTRY Karen Molloy House of Commons Colin Thirkell Park Lane Hotel Mark Youngman* Churchill Intercontinental

1999 KITCHEN SERVICE Mark Coleman The Savoy Christophe Coudurier* Le Gavroche Andrew Jones* Claridge’s Pier Franco Lavra Gleneagles Stéphane Jourmard The Greenhouse PASTRY Paul Sharples Paul Heathcote’s Restaurant Sarah Hartnett Claridge’s Joanne Smith Northcote Manor Graham Hornigold Sheraton Park Hotel Lorraine Williams Grosvenor House Hotel Michael Zietek* Claridges

2000 KITCHEN SERVICE Daniel Guest St David’s Hotel & Spa André Cornelius The Connaught Chris Murray The Sloane Club Jean Kessler* Le Gavroche Steven Walpole* House of Commons Oliver Markart The Manor House Hotel Tristan Welch Le Gavroche Jean Pierre Rabaste Shaw Park Plaza Simon King The Ritz PASTRY Lucy Taylor The Vine Hotel Elwyn Boyles The Connaught Martin Linsdell* The Lanesborough Lisa Humphries Bachmann’s Patisserie

2001 KITCHEN SERVICE Thomas Cook Le Gavroche Andrea Agius Gleneagles Andrew Donovan The Royal Garden Hotel David Chevalier Le Gavroche Craig Dryhurst The Goring Hotel Gabriel Danis The Orrery Nathan Outlaw Lords of the Manor Tom Fortune Hotel du Vin Marc Slater The Coppid Beach Paul Hughes Gleneagles Philip Thompson* L’Escargot William Jones Gleneagles Franck Lepinay* The Ritz PASTRY Thierry de Magneval Le Gavroche Carol Brough Claridge’s Craig McKay Gleneagles Llinos Hughes The Belvedere Hotel Lara Refalo Claridges Paul Williams* Le Manoir aux Quat’Saisons Guillaume Renouard Le Gavroche Gwladys Reynaud The Bath Priory Hotel Sandra Schliszio Mallory Court Hotel

2002 KITCHEN SERVICE Darren Harrison Loch Lomond Golf Club Alessandro d’Angelo Chewton Glen Martin Nisbet The Savoy Guillaume Anglade Gleneagles Adam Peirson* Claridge’s Francesco dell’Aiuto Manor House & golf Club Gajraj Sharma Parade Restaurant Tiziana Dettori Chewton Glen Andrea Drescher Manor House & Golf Club PASTRY Benoit Felix City Rhodes Gwendal Hamon The Carlton Tower Stephen Garland Gleneagles Barry Johnson* Le Manoir aux Quat’Saisons Mario Kressin Gleneagles Angela Mammarella The Mandarin Oriental Xavier Saunier Gleneagles Abigail Sarton Claridge’s Caroline Trichet The Vineyard at Stockcross Johanna Wimmer Mosimann’s

2003 KITCHEN SERVICE Peter Eaton Le Manoir aux Quat’Saisons Nicolas Bouffay Le Gavroche Robert Goodman Ashdown Park Hotel Rodolphe Bertin Almeida Restaurant Boel Horsvall L’Escargot Suzanne Drinkel The Square Goran Kovacevic* Claridge’s Sophie Metais Gleneagles Rose Marie Jourdan* Le Manoir aux Quat’Saisons

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PASTRY Andrew Ditchfield House of Commons Daniel Fletcher The Mandarin Oriental Debbie Gagen* The Sloane Club Hetti Hillman The Dorchester Chris Nurse The Carlton Tower Craig Teasdale Cliveden

2004 KITCHEN SERVICE William Best Ashdown Park Hotel Aline Corbiere Gleneagles Alastair Dale Claridge’s William Cristanelli The Ritz Neal Dove Cliveden Thibaut Delubac Orrery Restaurant Michael Dutnall Wilton Restaurant Carolin Hackenberg Le Manoir aux Quat’Saisons Rachel Humphrey* Le Gavroche Trudy Mallin Andrew Fairlie at Gleneagles Michael Treacy Claridges Gaetan Morillon* Mortons Private Club Alison Pratt Gleneagles PASTRY Paul Shanahan Chewton Glen Helen Barker Bettys Bakery Ashley Shaw Claridge’s Ben Batchelor* Aramark Ltd BP Sunbury Luke Frost Le Manoir aux Quat’Saisons Claire Streeter Claridge’s

2005 – Present Under the Chairmanship of John Williams MBE 2005 KITCHEN SERVICE Matthew Woolf The Ritz Nicolas Mori The Greenhouse David Bush House of Commons Roshani Palamakumbura The Savoy Kevin Tew The Orrery Rajat Sabharwal The Savoy Armand Sablon* The Orrery Christian Lindbuchler The Ritz Daniel Debattista Gleneagles Anke Hartmann Chewton Glen Valentia Cassandro Quirinale PASTRY Rino Buono* The Ritz Anna Polyviou Claridge’s Frank Albrecht Gleneagles Brooke Stephen Claridge’s Thomas Lhuillier Gleneagles Frederic Gaillard* Bagatelle Melanie Thomsen Gleneagles Ludovic Simonpieri Bagatelle Andrew Blas Le Manoir aux Quat’Saisons

2006 KITCHEN SERVICE Tristin Farmer Enverdale House John Hollywood 30 St Mary Axe Andrew Golding Claridges Enzo Comes Allium Restaurant Liam Hill The Ritz Arnaud Menoret Read’s Restaurant Tom Scade The Ritz Vincent Goyon Wiltons Restaurant Paul Smart* The Ritz Sylvie Fornage The Bentley Kempinski Graham Squire Claridges Bartosz Glinkowski 30 St Mary Axe Iain Walker Loch Lomond Golf Club Frederik Dhur The Ritz Luigi Cagnin The Ritz PASTRY Matthias Schmidt The Ritz Tarryn Coleman House of Commons Enrico Molino* Le Gavroche Matthew Goldsmith Le Manoir aux Quat’Saisons Peter Hinchliffe Northcote Manor Rebecca Kinsella* Chewton Glen Grant McNeil Gleneagles Sylvain Millet Bagatelle Matthew Lewis Gleneagles Jane Milner Bents Garden Centre Rowland Macphail Gleneagles Caroline Prudence The Lanesborough Sonia Tagalides The Madarin Oriental

2007 KITCHEN SERVICE Joshua Duncan* The Commonwealth Club Adrien Boutet Morton’s Club Nick Hewitt Chewton Glen Antonio Bruno Bath Priory Hotel Peter Liese Hartwell House Julie Doig Gleneagles Hotel Ashley Paynton Roux Fine Dining Davide Durante The Ritz Adam Thomson New Hall Hotel Karim Le Cloarec 30 St Mary Axe Rhodri Williams Le Manoir aux Quat’Saisons Richard McGookin Catch 22 Romain Mejecaze Gleneagles Hotel PASTRY Christopher Peck* Gleneagles Hotel Matthew Forbes Le Manoir aux Quat’Saisons Barbara Riotti The Goring Hotel Craig Gent Opus Restaurant Andrea Reiss The Lanesborough Will Torrent* Richings Park Golf Club

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2008 KITCHEN SERVICE Jacek Grochowina The Ritz Casino Philippe Bonjean The Cadogan Hotel Martin Malinowski-Evans* Café 21 Thomas Brunel Le Manoir aux Quat’Saisons David Murray Claridge’s Aurelie Calame Le Manoir aux Quat’Saisons Dale Ormston The Halfmoon Alexander Flasdieck Le Manoir aux Quat’Saisons Mark York Bridgewater Concert Hall Greig Guthrie Catch 22 Julia Krettek Gleneagles Hotel PASTRY Sebastien Massot Le Gavroche Martin Bullough Bents Garden Centre Mayta Meza-Cumpa Opus Restaurant Sarah Frankland William Curley Lynsey Milner Gleneagles Hotel Diana von Kalnassy The Lanesborough Cem Pekcan Gleneagles Hotel Sarah Poliakov Roux Fine Dining Robert Rose Restaurant Gordon Ramsay Louise Rigden* Le Manoir aux Quat’Saisons Ashraf Saleh Galvin at Windows Michelle Thorne The Lanesborough Christopher Snoxall Gleneagles Hotel Max Westphal* Gleneagles Hotel

Annual Awards Excellence Honorary President 2009-2016: Heston Blumenthal OBE 2009 KITCHEN SERVICE Richard Broom Claridge’s Vanessa Alfano Gleneagles Hotel Oliver Farrar The Westbury Hotel Andrea Asciamprener Franco’s James Mitchell* Royal Automobile Club Matteo Buso Gleneagles Hotel Ben Ternent Opus Restaurant Ravi Chinian Royal Society of Arts Zac Whittle Galvin at Windows Christophe Cormier The Ritz Fausto Giorlando Le Gavroche PASTRY Paul Huet Le Gavroche Lucie Bennett William Curley Angelos Kyroussis Gleneagles Hotel Alistair Birt* Tummies Bistro Kathrine Larsen Skylon Restaurant, Southbank Daniel Fineder Claridge’s Victoria Payne The Westbury Hotel Brett Pistorius Mallard Paolo Scano Gleneagles Hotel Marco Rangoni The Sheraton Park Lane Hotel Charles Segond Galvin at Windows Eleni Tzirki The Ritz Celia Vaughns* Galvin at Windows

2010 KITCHEN SERVICE Hayley Barham The Old Bell Hotel Moreila Amaral Ramos The Westbury Hotel Hyun You Im Roux Fine Dining Chris Bakowski Le Pont de la Tour Jarad McCarroll The Ritz Matthew Balman Gidleigh Park Lee Murdoch The Turnberry Hotel William Bonfield La Trompette Mark Stinchcombe* Lucknam Park Hotel Guillaume Cambounet The Cinnamon Club Adam Smith The Ritz Rosario Cappiello The Ritz Nicolas Digard The Cinnamon Club PASTRY Iris Glock The Gleneagles Hotel Helen Doyle Café 21 Devid Isabella The Ritz Christine Peace Le Manoir aux Quat’Saisons Madlen Kleditzsch The Turnberry Hotel Richard Phillips* Le Manoir aux Quat’Saisons Jean-Marie Messaoud Le Manoir aux Quat’Saisons Daniel Pearse Mandarin Oriental Hyde Park Fergus Muirhead The Turnberry Hotel Arnaud Souchet Pennyhill Park Hotel Roy Ng Bistro 21 Peter Oborko The Westbury Hotel Pierre Rizet-Mosser The Waterside Inn Andrew Roberts The Manor House Hotel Lucia Venere Le Gavroche Katie Watson* The Gleneagles Hotel

2011 KITCHEN SERVICE Dimitar Angelkovski* The Turnberry Resort Sophie Alaimo The Westbury Hotel Alastair Clayton Galvin at Windows Houssem Belabed The Gleneagles Hotel Tessa Clingham Galvin at Windows Tina Diefenbach Le Manoir aux Quat’Saisons Romain Fouqet Le Manoir aux Quat’Saisons Katie Lister The Gleneagles Hotel Ryan Murphy The Turnberry Resort Johanna Marty The Royal Automobile Club Jamie Randall Galvin La Chapelle Lucia Mottarella Quirinale Restaurant Paul Reader The Royal Household,

Buckingham Palace Rita Nagy The Turnberry Resort Johanna Naumann L’Atelier de Joël Robuchon

Adam Reid Simon Radley at the Chester Grosvenor

David Nicu-Catalin Galvin Bistrot de Luxe Wojciech Pastor The Gleneagles Hotel

Ewan Simpson Claridge’s Caterina Petragallo The Gleneagles Hotel Michael Tweedie Lucknam Park Hotel Joao Rocha The Westbury Hotel Carlota Santos The Gleneagles Hotel PASTRY Louise Schmidt The Gleneagles Hotel Mike Cope The Gleneagles Hotel Burak Sen The Ritz London Paul Dickinson Le Manoir aux Quat’Saisons Romain Taverne Galvin at Windows Stefan Howells* Le Manoir aux Quat’Saisons Sam Ward* The Ritz London Aminuddin Shaikh Pennyhill Park Hotel and Spa Glen Sharman Pennyhill Park Hotel and Spa

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2012 KITCHEN SERVICE Jack Allibone Simpsons Restaurant Charles Beaini The Hand and Flowers Michael Hodges The Ebury Colett Becker The Ritz Ben Howarth Le Manoir aux Quat'Saisons Matthew Busby The Gleneagles Hotel Danny Lee Galvin La Chapelle Romain Crozat* Galvin at Windows Ian Musgrave* The Ritz Benjamin Debloos Le Gavroche Aaron Potter Trinity Restaurant Gavin Jones The Gleneagles Hotel Luke Selby Le Manoir aux Quat’Saisons Stuart McIvor Galvin at Windows Thomas Swanborough Café Royal Mhairi Mutch The Gleneagles Hotel Joana Maria Pons Gari Andrew Fairlie at Gleneagles PASTRY Clare Ratcliffe Le Gavroche Melissa Paul* William Curley Swayam Roka The Gleneagles Hotel Diana Sedlakova Chancery Court Hotel Alexandre Sojfer Le Gavroche Stephanie Srey Galvin at Windows Jonathan Whitemore Ellenborough Park Hotel

2013 SERVICE KITCHEN Alexander Austin Lucknam Park Hotel & Spa Matthew Ambrose* Claridge's Christoph Bodnar Turnberry Resort Josh Bingham Le Manoir aux Quat'Saisons Charles Carron Brown The Ritz London Sven-Hanson Britt The Ritz London Hugo Clavaud Le Gavroche Sophie Fenlon Trinity Restaurant Rebecca Dibben The Gleneagles Hotel William Gordon Odette's Restaurant Connor Donaldson The Gleneagles Hotel Andrew Newbon Claridge's Caitlin Flannighan Turnberry Resort Alba Moure Torres Turnberry Resort PASTRY Matteo Paroni Le Gavroche Clare Fletcher Le Manoir aux Quat'Saisons Sarah Plowman Clock Tower at Rudding Park Lucy Jones* The Ritz London Stephanie Robertson Roux at Parliament Square Matthew Jones Le Manoir aux Quat'Saisons Ben Robinson Le Manoir aux Quat'Saisons Shaun Mason The Royal Household Hugo Santos Dinner by Heston Blumenthal Brynley Phipps William Curley Kim Siekmann The Gleneagles Hotel Denver Schroffner The Arts Club Sarah Stegfellner Kitchen W8 Nicole Waefler William Curley Manuel Tempesta Le Gavroche Zhaokun Xu The Savoy Seana Tully The Gleneagles Hotel Adam Willis* Le Manoir aux Quat'Saisons Milda Zolubaite Le Gavroche

2014 KITCHEN SERVICE Rosie Angus Coutts Sandra Bein Le Gavroche Adam Bateman Restaurant Associates Julia Brandacher Outlaw's at the Capital Martin Carabott Royal Automobile Club Valentina Carbone Restaurant Associates Oliver Downey Le Gavroche Adam Chambers Café 21 Spencer Metzger* The Ritz London James Dougan The Waterside Inn Tom Phillips The Ritz London Steven Driscoll Koffmann's at The Berkeley Marina Emms* The Arts Club, Dover Street PASTRY Stephen Garrod Lucknam Park Hotel Jamie Houghton Le Manoir aux Quat'Saisons Daniel Harrison The Gleneagles Hotel Aisha Ibrahim Hakkasan Mayfair Manuel Marchetti Galvin at Windows Sam Leatherby London Hilton on Park Lane Nicola Mognol Le Gavroche Rhiann Mead William Curley Stefano Parolin The Ritz London Bianka Molnar* Yauatcha Zoe Simonneaux Restaurant Gordon Ramsay Marco Pagos Yauatcha Doriane Stadelmann Le Gavroche Steven Sherry William Curley Aurelien Torresan Le Gavroche Kae Shibata The Ritz London Wouter Van Giel Claridge's Nicholas Winfield Le Manoir aux Quat'Saisons

2015 KITCHEN Stacey Harris KPMG Restaurant Associates SERVICE Aaron Middleton Le Manoir aux Quat'Saisons Ferraro Ambrogio The Ritz London Dorian Janmaat* Le Manoir aux Quat'Saisons Kevin Barbry Le Manoir aux Quat'Saisons Theodore Selby Le Manoir aux Quat'Saisons Thomas Borghi* The Ritz Restaurant Michael Thompson Fera at Claridge's Jonathan Boyer Luton Hoo Enzo Buonocore The Ritz London PASTRY Andrea Caputo The Ritz London Jamie Butler Le Manoir aux Quat'Saisons Claudiu Gheorghita Le Manoir aux Quat'Saisons Gabriella Cugno* William Curley Manolo Giannico The Ritz London Rebecca Gawn Bachmann's Patisserie Roberto Guzzi The Langham Hotel Emily Goossens Northcote Theresa Martinez The Park Lane Hotel Peter Ioannou Sea Containers at Mondrian Paul Maxwell The Ritz London Lucy Jones Chewton Glen Hotel & Spa Elisha Shek Yauatcha Michelle Maida-Re The Gleneagles Hotel Stephen Smith The Ritz London Stanislas Mascaro The Waterside Inn Louis Muller The Ritz London

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Gabriela Murea Opus Restaurant Declan Nye Cliveden House Hotel Benjamin Sananes Le Gavroche Jennifer Santner Fenchurch Seafood Bar and Grill Christoph Schrottenbaum Dinner by Heston Blumenthal Klaus Schwebach The Gleneagles Hotel Ilias Skordilis The Gleneagles Hotel Jamie Tones Café 21

Lucy Yates The Gleneagles Hotel

2016 KITCHEN SERVICE Jack Croft Dinner by Heston Blumenthal Rebecca Bauhofer Andrew Fairlie at Gleneagles Joel Gueller* Le Manoir aux Quat'Saisons Ashley Best The Ritz London Ruth Hansom The Ritz London Giuseppe Cola The Ritz London Elly Wentworth Lucknam Park Hotel Francesco De Santo The Ritz London Lewis Dixon Northcote Manor PASTRY Daniel Dreiseitel The Ritz London Hannah Bagshaw Hakkasan Emma Drummond The Gleneagles Hotel Polly Chan* Yauatcha Melissa Fergus The Fat Duck Ethan Flack Le Manoir aux Quat'Saisons Laudy Gibba-Smith L'Enclume Irish Hacon The Langham Hotel Louis Gillibert Le Manoir aux Quat'Saisons Naomi Longfield Hakkasan Giuseppe Laboragine Petrus Faye Weatherburn The Ritz London Alexander Macleod* The Balmoral Hotel Gerald Murati The Ritz London Callum Rees The Gleneagles Hotel Gabriele Sorrentino The Ritz London Dimitar Tanev The French by Simon Rogan Laura Vernet Le Manoir aux Quat'Saisons

2017 KITCHEN SERVICE Olivia Catherine Burt Fera at Claridge’s Lauren Chappell Cromlix Hotel Samuel King The Ritz London James Dainton André Garrett at Cliveden Henry Wadsworth* Le Manoir aux Quat’Saison Piers Gibson-Birch Luton Hoo Hotel Tom Waters Bonhams Restaurants Karen Gruet Le Manoir aux Quat’Saisons Fergus Wilford André Garrett at Cliveden Lewis Hunter* The Gleneagles Hotel Ross Hunter The Gleneagles Hotel PASTRY Stefanie Obermayer The Gleneagles Hotel Harry Barber Hakkasan Remi Orero The Greenhouse Elena Bockshecker* Harrods Charlotte Poynton The Three Chimneys Alan Holloway Claridge’s Giuseppe Scudiero The Ritz London Mathilde Pilaete Alfred Dunhill Antonella Sinisgallo Roux at the Landau Alexander Sumerauer The Ritz London Gabriele Tarantola The Ritz London Thomas Wickens The Berkeley Hotel

2018 KITCHEN

SERVICE

Gercelynn Mae Dionio Lucknam Park Hotel and Spa Dimitri Auriant Alain Ducasse at The Dorchester Connor Farrer* The Ritz London Alessandro Bellu The Ritz London Faye De Souza Restaurant Associates, Deloitte Catarina Calderia* The Vineyard Hotel and Spa Frederick Smith The Pig on the Beach Elizabeth Forkuoh The Gleneagles Hotel Jade Stevens Lucknam Park Hotel and Spa Giovanna Gucciardo Le Gavroche Andrew Tranter Trinity Valerija Kirjackaja The Ritz London

Ryan Kenyon Cliveden House PASTRY Marion Pépin Core by Clare Smyth

Sophie Bamford* 21, Newcastle Alana Quigley The Gleneagles Hotel Nicholas Bentley Le Manoir Aux Quat'Saisons Andrea Saccogna The Woodspeen Bastien Carriou Harrods Bethan Sampson Pollen Street Social Nikola Krikavova Hakkasan

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ROYAL ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP GRADUATES 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 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 * denotes Royal Academy of Culinary Arts Egon Ronay Scholar of the Year (begun 2013 to celebrate and perpetuate the memory of Egon Ronay, and to sustain his life’s work. The award is given to Royal Academy of Culinary Arts Apprentices who have shown remarkable development and produced outstanding results). Graduate Sponsor Establishment JANUARY 1989 – DECEMBER 1992 Simon Boyle Anton Edelmann Savoy Hotel Jamie Dawson Richard Shepherd CBE Langan’s Restaurants Ltd Christopher Ivens-Brown Albert Roux OBE Roux Restaurants Ltd John Flippance Martin Davies Brown’s Hotel Darren Lock David Dorricott Portman InterContinental Jon-Jon Lucas Brian J. Turner CBE Turner’s Restaurant Amanda Miller Albert Roux OBE Roux Restaurants Ltd Ian Penn Marjan Lešnik Claridge’s Gary Robinson Pierre Chevillard Chewton Glen Vicki Saunders Anton Edelmann The Savoy

SEPTEMBER 1989 – SEPTEMBER 1993 Graham Chatham David Chambers Le Méridien Hotel Helena Fletcher (pastry) Albert Roux OBE Roux Restaurants Ltd Christopher Phypers Michel Bourdin The Connaught Adriano Tavernini Anton Edelmann The Savoy Peter Vaughan Peter Kromberg Hotel Intercontinental

SEPTEMBER 1990 - SEPTEMBER 1994 Adam Byatt Marjan Lešnik Claridge’s Jeremy Ford Brian J. Turner CBE / David Dorricott Turner’s Restaurant / Portman Hotel Richard Potter Anton Edelmann The Savoy Carl Whetham Marjan Lešnik / Peter Kromberg Claridge’s / Hotel InterContinental Patricia Woods Anton Edelmann The Savoy

SEPTEMBER 1991 – AUGUST 1995 Georgina Baume Richard Shepherd CBE Langan’s Restaurants James Brown Marjan Lešnik Claridge’s Sarah Burridge Richard Shepherd CBE Langan’s Restaurants Justin Grant Peter Kromberg Hotel Intercontinental Jaxon Keedwell Anton Edelmann The Savoy Tracy Mowlem John Elliott The Goring Hotel Simon Preston Pierre Chevillard Chewton Glen Anthony Thurlby Ian Mansfield Eastwell Manor David Walford Christopher Suter Bishopstrow House Virginia Webb Anton Edelmann / John Williams The Savoy / The Berkeley

SEPTEMBER 1993 – JUNE 1996 Nigel Clease Michael Aldridge / Brian J. Turner CBE The House of Albert Roux / Turner’s Amy Frearson Anton Edelmann The Savoy Daniel Guest Michel Bourdin The Connaught Michael Kean Michel Bourdin The Connaught Andrew Lloyd John Williams Claridges Emma Lowe Philip Corrick Royal Automobile Club Paul Williams Rowley Leigh Kensington Place

SEPTEMBER 1994 – AUGUST 1997 James Brown Albert Roux OBE Roux Fine Dining Catherine Cooper John Williams Claridge’s Matthew Coxon Alan Cutler Dormy House Hotel Greg Etheridge Richard Shepherd CBE Langan’s Brasserie Ben Eve Michel Bourdin The Connaught

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Toby Fisher John Williams Claridge’s James Golding Anton Edlemann The Savoy Michael Hodgson Peter Kromberg Hotel Intercontinental Myles Hogarth Martin Lam Ransome’s Dock Anthony North Michel Bourdin The Connaught Adam Stocker Richard Shepherd CBE Langan’s Brasserie Simon Tavernini Pierre Chevillard Chewton Glen

SEPTEMBER 1995 – SEPTEMBER 1998 Robert Attwood John McManus Ashdown Park Abbie Bennett Pierre Chevillard Chewton Glen Steven Jones Richard Shepherd CBE Langan’s Brasserie Rob McEnnerney David Dorricott House of Commons Dale Osborne Derek Quelch The Goring Simon Reach Richard Shepherd CBE Langan’s Brasserie Jerzy Rozputinski Christopher Suter Bishopstrow house Daniel Sherlock Roger Naylor Roux Fine Dining James Watson Alan Cutler Dormy House Hotel Matthew White Richard Shepherd CBE Langan’s Brasserie

SEPTEMBER 1996 – AUGUST 1999 Andy Ball John Williams Claridge’s Tom Cenzi Ron Maxfield/Ian Samson Cliveden Matthew Dicker Michel Bourdin The Connaught Mark Gibbins Richard Shepherd CBE Langan’s Brasserie Sam Hughes Rowley Leigh Kensington Place Ese Kousin-Ezewu Peter Kromberg Hotel Intercontinental Emma Underwood Alan Cutler Dormy House Hotel Karls Wiggins John Williams Claridge’s

SEPTEMBER 1997 – SEPTEMBER 2000 Tom Barney Gerard Basset Hotel du Vin, Winchester Maria Caporali Simon Scott/David Sharland The Savoy Grill James Corbin Richard Shepherd CBE Langan’s Brasserie Jonathan Dolbear Derek Quelch The Goring Nick Hewitt John Williams Claridge’s Oliver Lesnik Michel Bourdin The Connaught Christopher Preston John Williams Claridge’s David Rees Billy Reid/David Sharland/Ron Maxfield The Vineyard at Stockcross/Cliveden Oliver Richings Pierre Chevillard Chewton Glen Matthew Sandells John McManus Ashdown Park Hotel Tim Suckling Simon Scott/David Sharland The Savoy Grill

SEPTEMBER 1998 – SEPTEMBER 2001 Nick Atkins Pierre Chevillard Chewton Glen Daniel Cooke Richard Shepherd CBE Langan’s Brasserie Jamie Dobbin John Williams Claridge’s Robert Goodman* John McManus Ashdown Park Kieron John Hales Stephen Goodland Coq d’Argent Nikki Lewis Richard Shepherd CBE Langan’s Brasserie Patrick Maidment Giles Thompson The Ritz Lisa Norvill Richard Shepherd CBE Langan’s Brasserie Nicholas Parnell Alan Cutler Dormy House Hotel Tom Pickford Chris Suter Bishopstrow House Tom Schafheitle Michel Bourdin The Connaught Toby Sharpe Richard Shepherd CBE Langan’s Brasserie * Eurowines scholarship to Moncaro fo the most exceptional 4th year graduate awarded to Robert Goodman, employed by John McManus at Ashdown Park Hotel

SEPTEMBER 1999 – SEPTEMBER 2002 Samantha Bennett John Williams Claridge’s William Best John McManus Ashdown Park Danny Burns David Chambers Rules Wesley Chamberlain Martin Lam Ransome’s Dock Jonathan Coates Brian J. Turner CBE Turner’s Joel Deverill Chris Suter Bishopstrow House Laura Duddington Philip Corrick Royal Automobile Club Simon Layzell Rowley Leigh Kensington Place Adam Loach Stephen Hine Tylney Hall Kevin Mead Albert Roux OBE Roux Fine Dining Robert McSkimming Mark Gregory One Aldwych Sam Percival Richard Shepherd CBE Langan’s Restaurants Jessica Prince David Dorricott House of Commons Emma Rye Simon Scott/Herbert Berger The Savoy Grill/1 Lombard Street

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Nicky Swaine Keith Mitchell The Grand Hotel, Eastbourne Joanne Vernon Derek Quelch The Goring

SEPTEMBER 2000 – SEPTEMBER 2003 James Birchall Richard Shepherd CBE Langan’s Restaurants Daniel Bohan Rowley Leigh Kensington Place Sam Boland Dominique Blais The Ritz Daniel Doherty Herbert Berger 1 Lombard Street Andrew du Bourg Derek Quelch The Goring Thomas Edwards Richard Shepherd CBE Langan’s Restaurants Nicholas Gibbs Philip Corrick Royal Automobile Club Nicholas Kempton Martin Lam Ransome’s Dock Dale Matson Mark Gregory One Aldwych Samuel Potter Pierre Chevillard Chewton Glen Ellery Powell Alan Cutler Dormy House Hotel Jonathan Simister Jeremy Ford Roux Fine Dining at Tower 42 Mark Smith John Williams Claridge’s Luke Turner Robin Zavou Lucknam Park Hotel

SEPTEMBER 2001 – SEPTEMBER 2004 Joe Allen Stephen Goodlad Restaurant Associates Jamie Barnett Robin Zavou/Hywel Jones Lucknam Park Kevin Blakeman David Dorricott House of Commons Katie Burton Alan Cutler Dormy House Hotel Paul Dayman Albert Roux OBE/Jeremy Ford Roux Fine Dining Ben Dobbins David Chambers Rules Sally Godfrey David Dorricott House of Commons Duncan Green Stephen Goodlad Restaurant Associates Steven George Guntrip Martin Lam Ransome’s Dock David Hussell John McManus Ashdown Park Alicia D Hyacinth Stephen Goodlad Restaurant Associates Peter Jackson Stephen Hine Tylney Hall Hotel Adam Law Alan Cutler Dormy House Hotel Kirsty McDonnell Richard Shepherd CBE Langan’s Brasserie James Mitchell Philip Corrick Royal Automobile Club Craig Peach Martin Davies/Nigel Smith Chester Boyd Matthew Peryer Pierre Chevillard/Luke Matthews Chewton Glen Tom F J Scade Richard Shepherd CBE/Keith Stanley Langan’s Coq d’Or Luke Smith Rowley Leigh Kensington Place Graham M Squire John Williams/Martyn Nail Claridge’s Matthew J Thomas David Dorricott House of Commons Luke Wheaton Mark Gregory One Aldwych Ryan P Wood Michel Bourdin/John McManus The Connaught/Ashsdown Park

SEPTEMBER 2002 – SEPTEMBER 2005 Christopher Arnold Philip Corrick Royal Automobile Club Aditya Garg Philip Corrick Royal Automobile Club Matthew Gibbs Alan Cutler Dormy House Hotel Bryn Gorringe Derek Quelch The Goring David Hart Mark Gregory One Aldwych Matthew Head Philip Corrick/Charles Caney Royal Automobile Club Kirsty Hunt Herbert Berger 1 Lombard Street Oliver Joy John Williams/Martyn Nail Claridge’s Simon Laxton Richard Shepherd CBE Langan’s Brasserie George Livesey Albert Roux OBE/Chris Pulfer Roux Fine Dining Jonathan Los Chris Suter/Frank Bailey Bishopstrow House Hotel Shaun Lowe Rowley Leigh Kensington Place Louise Page John McManus/Keith Mitchell Ashdown Park/The Grand Hotel Lucy Pitchford Derek Quelch The Goring Richard Walsh Philip Corrick Royal Automobile Club Steven Wilson David Dorricott House of Commons

SEPTEMBER 2003 – SEPTEMBER 2006 Stephen Edwards Richard Shepherd CBE Langan’ s Brasserie Howard Gale Albert Roux OBE Roux Fine Dining Kirsty Ghee Martyn Nail Claridge’s Daniel Heffernan John McManus Ashdown Park Florence Hellier Philip Corrick Royal Automobile Club Leanne Higgs Keith Mitchell The Grand Hotel, Eastbourne Dean Jarvis Martyn Nail Claridge’s Neal Jepson Keith Podmore Boodle’s Benjamin Jones Derek Quelch The Goring Jon Jones Richard Shepherd CBE Langan’s Brasserie Alex Kelly Herbert Berger 1 Lombard Street James Mellor Richard Shepherd CBE/Keith Stanley Langan’s Coq d’Or Daniel McGarey Mark Gregory One Aldwych

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Robert Morgan Hywel Jones Lucknam Park Aimée Poland Stephen Goodlad Restaurant Associates Nikki Shoosmith Alan Cutler Dormy House Hotel Alexander Stickland Martin Lam Ransome’s Dock Andrew Wright Stephen Hine Tylney Hall Hotel Bradley Young Simon Crawshaw The Sloane Club

SEPTEMBER 2004 – SEPTEMBER 2007 Helen Adams Alan Cutler Dormy House Hotel Afua Akyeampong Martin Lam Ransome’s Dock Richard Broom Martyn Nail Claridge’s Adam Cole Keith Mitchell The Grand Hotel, Eastbourne Ross Doick Mark Flanagan Buckingham Palace Kevin Francis Henry Brosi The Dorchester Craig Griffin Richard Shepherd CBE/Keith Stanley Langan’s Coq d’Or Adam Henthorne Stephen Hine Tylney Hall Hotel Tim Longden John Williams The Ritz Victoria Love Daniel Richardson Hartwell House James Morrell John Williams The Ritz Iain Smith Derek Quelch The Goring David Turner Keith Podmore/Stephen Carter Boodle’s James Unwin Simon Crawsaw/ Mark Johnson The Sloane Club

SEPTEMBER 2005 – SEPTEMBER 2008 Adam Blanchard Martyn Nail Claridge’s Adam Bowden John Williams MBE The Ritz Christopher Castle Philip Corrick The Royal Automobile Club, Pall Mall Peter Dickinson Jeremy Ford Restaurant Associates Jake Finn John Williams MBE The Ritz David Gillott Herbert Berger / Mark Johnson One Lombard Street / The Sloane Club Matthew Hiscoe Jerome Ponchelle Wiltons Daniel Jeffries Martyn Nail Claridge’s Francesca Kay Philip Corrick The Royal Automobile Club, Pall Mall David Leggett Keith Podmore / Stephen Carter Boodle’s Lewis Linley Jeremy Ford Restaurant Associates Emma Mann Keith Mitchell The Grand Hotel, Eastbourne Paul Matthews Jeremy Ford Roux Fine Dining Nicolo Rasile Julian O’Neil / Dale Osborne The Wolseley / St Alban Richard Spence Stephen Hine Tylney Hall Hotel Sheree Stafford Hywel Jones / Dominic Barham Lucknam Park / Directors Table @ B.A.T.

SEPTEMBER 2006 – SEPTEMBER 2009 Stacey Barnett Daniel Richardson Hartwell House Daniel Birn Andrew Turner / Hywel Jones Pennyhill Park / Lucknam Park John Cudmore Derek Quelch The Goring Christopher Doolan Keith Mitchell The Grand Hotel, Eastbourne Alister Gooding Mark Flanagan Buckingham Palace Thomas Hayler Andrew Turner / Henry Brosi Pennyhill Park / The Dorchester Anthony Kit Tony Fleming One Aldwych Alexandra Liddle Albert Roux OBE / Jeremy Ford Roux Fine Dining / Restaurant Associates Oliver Marlow Luke Matthews Chewton Glen Hotel George Newman Andrew Turner The Langham Sharon Reid Martyn Nail Claridge’s Helen Rosenthal Albert Roux OBE / Jeremy Ford Roux Fine Dining / Restaurant Associates Adam Squires Stephen Hine Tylney Hall Hotel Simon Suffolk Mark Johnson The Sloane Club Louisa Tucker John Williams MBE The Ritz James Tyrell Richard Shepherd CBE Langan’s Coq d’Or Jonathan Whitfield Julian O’Neil The Wolseley Chet Willcock Henry Brosi The Dorchester

SEPTEMBER 2007 – SEPTEMBER 2010 Olivia Bianchi-Barry Dale Osborne / Julian O’Neill St Alban / The Wolseley Sven Britt John Williams MBE The Ritz Daniel Ellis Stephen Carter Boodle’s Adele Goodricke John Williams MBE The Ritz Jason Ireland Henry Brosi The Dorchester Daniel Lines Albert Roux OBE / Jeremy Ford Roux Fine Dining / Restaurant Associates Oliver Lloyd Martyn Nail Claridge’s Sam Lowry Derek Quelch The Goring Hannah Maw Mark Budd The Stafford Grant Merry Luke Matthews Chewton Glen Hotel Andrew Smith Mark Johnson The Sloane Club Thomas Swanborough Jérôme Ponchelle / Andrew Turner Wilton’s Max Warren Philip Corrick Royal Automobile Club

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SEPTEMBER 2008 – SEPTEMBER 2011 Steve Allery Henry Brosi The Dorchester Alexander Allum Stephen Hine Tylney Hall Matthew Ambrose Martyn Nail Claridge’s Karl Barrett Julian O’Neil The Wolseley George Brentnall Mark Flanagan MVO Buckingham Palace Nathan Cornwell Hywel Jones Lucknam Park Hotel and Spa Tom Crabb Richard Shepherd CBE Langans Brasserie Emrah George Derek Quelch The Goring Sam Hughes Stephen Carter Boodle’s Robert McCauley Philip Corrick The Royal Automobile Club, Pall Mall William Perrett Keith Mitchell The Grand Hotel, Eastbourne Isabel Simmonds Tony Fleming One Aldwych Chloe Spratt Philip Corrick / Howard Bisset The Royal Automobile Club, Epsom Dominic Staniforth Mark Johnson The Sloane Club Thomas Steptoe Clive Howe The Garrick Club Luke Zbieranowski John Williams MBE The Ritz

SEPTEMBER 2009-SEPTEMBER 2012 Samuel Bowers Stephen Carter Boodle’s Jack Brooks Mark Johnson The Sloane Club Adam Burston Graham Chatham The Langham Hotel Stephanie Cowie Philip Corrick The Royal Automobile Club, Pall Mall Jack Davies Brian Fantoni The Westbury Hotel Alexandra Evans Brian Fantoni The Westbury Hotel Charlie Farwell John Williams MBE The Ritz David Hoare Stephen Hine Tynley Hall Hotel Benjamin Hobson Andre Garett Galvin at Windows, London Hilton Natasha Lewis Andrew Wilson Ashdown Park Peter Mack Richard Shepherd CBE Odin’s Ben Marks Martyn Nail Claridge’s Louis Martin Brendan Fyldes The Stafford Hotel Kirsti Maybank Martyn Nail Claridge’s Spencer Metzger John Williams MBE The Ritz Victoria Murphy Richard Shepherd CBE Langan’s Brasserie Peter Pestell Rowley Leigh Le Café Anglais Luke Phillips Luke Matthews Chewton Glen Hotel Aaron Potter Adam Byatt Trinity Alice Ross Jeremy Ford Restaurant Associates Oliver Smith Keith Mitchell The Grand Hotel, Eastbourne Elliot Spurdle Marc Benzimra The Wolseley Christine Tully Mark Leach East India Club Jack Walker Jerome Ponchelle The Capital Hotel Laura Woolley Marc Benzimra The Wolseley

SEPTEMBER 2010 – SEPTEMBER 2013 Daniel Adkin Hywel Jones Lucknam Park Hotel and Spa Ryan Baker Stephen Carter Boodle’s Ashley Best John Williams MBE The Ritz Oliver Bloxham* Luke Matthews Chewton Glen Hotel Michael Cuickshank Andrew Wilson Ashdown Park Christopher Davies Martyn Nail Claridge’s David Drohan Keith Mitchell The Grand Hotel, Eastbourne Tom Grice Stephen Hine Tylney Hall Hotel James Gunn Henry Brosi The Dorchester Dylan James Derek Quelch The Goring Elliot Johnson-Paul Paul Bates Inter-Continental Hotel Benjamin Levene Philip Corrick Royal Automobile Club, Pall Mall Dominic Leyden Hywel Jones Lucknam Park Hotel Ben Mariner Derek Quelch The Goring Oliver Miccoli Kevin Clark Luton Hoo Tom Phillips John Williams MBE The Ritz Emma Price Rowley Leigh Le Café Anglaise Ella Ruxton Tony Fleming One Aldwych Matthew Ryle Henry Brosi The Dorchester Adam Spencer Mark Johnson Sloane Club Declan Thorpe Brian Fantoni The Westbury Jake Townley Peter Biggs The Capital Lewis Voce Graham Chatham The Langham Hannah Westphalen Robert Kirby Lexington Catering Nicholas Wyborn Graham Chatham The Langham

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SEPTEMBER 2011 – SEPTEMBER 2014 Oliver Bailey Henry Brosi The Dorchester Hotel James Bointon Mark Flanagan MVO Buckingham Palace Sophie Capel Rowley Leigh Le Café Anglais Ross Donald Hywel Jones Lucknam Park Hotel William Faris John Williams MBE The Ritz London Kieran Gilbert Luke Matthews Chewton Glen Hotel Christopher Greenacre Shay Cooper The Goring Hotel Richard Hall Graham Chatham The Langham Hotel Jack R. Jones Kevin Clark Luton Hoo Hotel Harry Kirkpatrick Martyn Nail Claridge’s Tinaye L. Madzorera Stephen Carter Boodle’s Deepak Mallya* John Williams MBE The Ritz London Ian Normington Stephen Hine Tylney Hall Hotel Dan Osterwold Peter Biggs The Capital Francesca Owen Rob Kirby Lexington Catering Alexander Proudman Bernhard Mayer The Sloane Club Megan Takeda Andrew Wilson Ashdown Park Hotel Andrew Taylor Graham Chatham The Langham Hotel

SEPTEMBER 2012 – SEPTEMBER 2015 Daniel Cowley Martyn Nail Claridge’s Daniel Cornish Luke Matthews Chewton Glen Hotel Sam King John Williams MBE The Ritz London Adam Rathbone Graham Chatham The Langham Hotel Amy Dahlstrom* Keith Mitchell The Grand Hotel, Eastbourne Anthony Kyriacou Stephen Carter Boodle’s Connor Farrer John Williams MBE The Ritz London Craig Ellis Bernhard Mayer The Sloane Club Emily Duly Gary Hollihead The Corinthia Jemma Laffan Malachi O’Gallagher The Delaunay Lauren Kerr Lawrence Keogh The Wolseley Lucy Plate Stephen Hine Tylney Hall Hotel Sean-Paul Phippard Shay Cooper The Goring Hotel Theresa Cullinane Daniel Kent Wilton’s

SEPTEMBER 2013 – SEPTEMBER 2016 Danielle Boreham Stephen Hine Tylney Hall Hotel Lucy Clowes Graham Chatham/Chris King The Langham Frankie Cole Hywel Jones Lucknam Park Chloe Hayhurst James Golding The Pig Group Lauren Hedges John Williams MBE The Ritz Joshua Henry Nathan Outlaw Outlaws at The Capital Katherine Hole Henry Brosi The Dorchester Dominic Hutchings Simon Whitley Coworth Park Charlotte Hutton Ben Kelliher The Chesterfield Charlotte Parmenter Martyn Nail Claridge’s Rory Seaman Daniel Kent Wiltons Holly Shannon* Brian Fantoni The Westbury Robert Sharpe Henry Brosi The Dorchester Lewis Spencer Kevin Clark \ William Hughes Luton Hoo Anna Sturt Tony Fleming South Place Hotel Jordan Wilkins Gary Hollihead The Corinthia Daniel Wylie John Williams MBE The Ritz

SEPTEMBER 2014 – SEPTEMBER 2017 Callum Bandey Mark Flanagan Buckingham Palace Ella Burgess Keith Mitchell Grand Hotel, Eastbourne Sian Davies Shay Copper The Goring Sean Duffell Chris King The Langham Billy Emberley Daniel Kent Wilton's Alex Emery Dan Doherty Duck & Waffle Lina Fail Malachi O’gallagher Delaunay Amber Francis John Williams MBE The Ritz, London Joseph Greenwood Tom Brown The Capital Hotel Amy Knight Henry Brosi The Dorchester Alexandra Loveland Andrew Wilson Ashdown Park Hotel Safiya Lucas-Laws Martin Geschwindt The Wolseley Jamie Martindale Brian Fantoni The Westbury Morgan Mason Chris King The Langham Ella Roberts Adriano Cavagnini The Corinthia Louis Scherrer Henry Brosi The Dorchester Jilly Wright Ben Kelliher The Chesterfield

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SEPTEMBER 2015 – SEPTEMBER 2018 George Baldwin-Edie John Williams The Ritz, London Beth Cattell Nathan Hindmarsh The Chesterfield Danielle Dimarco Daniel Kent Wiltons Heather Edwards Chris King The Langham Jessica Edwards Adriano Cavanini The Corinthia Toby Ferguson Tom Cenci Duck & Waffle James Ganderton Luke Matthews Chewton Glen Tom Goodall Nathan Outlaw The Capital Calum Grisewood-Foley Henry Brosi The Dorchester Aimee Hall Andrew Wilson Ashdown Park Emily Hedges Martin Cahill The Rosewood James House Shay Cooper The Goring Finbarr Macmillan Caball Brian Fantoni The Westbury Ellie Parker Martyn Nail Claridge's Scott Pepper Stephan Carter Boodles Joe Potter James Golding The Pig Darcie Quinnel John Williams The Ritz, London Jaime Rakic-Platt Chris King The Langham Jack Simmonds Hywel Jones Lucknam Park Kerry Thomas Keith Mitchell Grand Hotel, Eastbourne

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UNIVERSITY OF WEST LONDON * denotes Royal Academy of Culinary Arts Egon Ronay Scholar of the Year (begun 2013 to celebrate and perpetuate the memory of Egon Ronay, and to sustain his life’s work. The award is given to Royal Academy of Culinary Arts Apprentices who have shown remarkable development and produced outstanding results). Graduate Sponsor Establishment SEPTEMBER 1993 – JULY 1996 Brian Ahearn Anton Edelmann The Savoy Gregory Couch Keith Podmore Boodles William Eatenton Anthony Marshall The Langham Hilton

SEPTEMBER 1995 – JULY 1998 Peter Woods Anton Edelmann The Savoy John Serhal Georg Fuchs The Langham Hilton Stephen Robinson Keith Podmore Boodles SEPTEMBER 1996 – JULY 1999 Michael Cole Herbert Berger One Lombard Street Timothy Delaney Philip Corrick Royal Automobile Club

SEPTEMBER 1997 – JULY 2000 Andrew Britton Michel Bourdin The Connaught Marcus Ware Herbert Berger One Lombard Street Mark Crutchfield Philip Corrick Royal Automobile Club Steven Allen Keith Podmore Boodles

SEPTEMBER 1998 – JULY 2001 Jordan Sinclare Anton Edelmann The Savoy Liam Smith-Laing Keith Podmore Boodle’s

SEPTEMBER 1999 – JULY 2002 Tony Martin Stephen Goodlad Restaurant Associates Ricky Martin Keith Podmore Boodles

SEPTEMBER 2000 – JULY 2003 Lee Kebble Anton Edelmann The Savoy

SEPTEMBER 2003 – JULY 2006 Robert Whitting Michel Bourdin The Connaught Hotel

SEPTEMBER 2008 – JULY 2011 Max Ellis Olivier Ruiz Crowne Plaza Docklands Felix Jouanneau Peter Weeden Paternoster Chop House Dominic West Stuart Littlejohn Oxford & Cambridge Club Kayleigh Dematos (Pastry) Philip Corrick Royal Automobile Club

SEPTEMBER 2009 – JULY 2012 Michael Greenham Philip Corrick Royal Automobile Club/Hilton Terminal 5 Daniel Pugh Stuart Littlejohn Oxford & Cambridge Club Andre Rhone Steve Munkley Royal Garden Hotel

SEPTEMBER 2010-JULY 2013 Stephen Bell Martin Green Whites Club Matthew Jennet Philip Corrick Royal Automobile Club Victoria Windling-Gayton* Chris Bachmann Bachmann’s Patisserie Philip Pagels Mark Flanagan Buckingham Palace Jagtar Arora Joe Beaver Marriott, Heathrow

SEPTEMBER 2011-JULY 2014 Lukas Aziri Jamie Hodgson Harbour & Jones Elija Collier Arnaud Delanney D & D London James Knowles Winston Matthews Kettners Lewis Mendies Keith Stanley Harbour & Jones Jade Murphy Steve Munkley Royal Garden Hotel Hasan Nawaz Cesar Bartolini Gordon Ramsay Holdings Louise Roberts* Rob Kirby Lexington Catering Kimberley Walsh Rob Kirby Lexington Catering

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SEPTEMBER 2012 – JULY 2015 Adam Holmes Kim Woodward The Savoy Grill (Gordon Ramsay Group) Arun Viswambaran Stuart Littlejohn The Oxford & Cambridge Club Daniel Gatfield Davide Degivanni Union Street Café (Gordon Ramsay Group) Evan Jones Maria Tampakis Heddon Street Kitchen (Gordon Ramsay Group) Joanna Moore Tony O’Brian Lexington Catering (London Business School) Leo Ludi* Henry Brosi The Dorchester Mohamed Ponzo Anthony Roy Sofitel Sean Thompson Marcus Gregs The Hilton Vicky Heafield James Hulme Avenue Restaurant William Hanlon James Hulme Avenue Restaurant

SEPTEMBER 2013 - JULY 2016 Kia Buckley Adrian Bailey Red Carnation Hotel Renea Cato-Green Anthony Roy Sofitel Antony Downer Owen Sullivan Gordon Ramsay Group Ellie Fleming Holger Jackisch The Savoy Daniel Goldfarb Murray Tapiki Lexington (London Business School) Douglas Hall Jim Wealand CH & Co Ben Harrison* Gary Klaner The Landmark London Tania Martins Gary Klaner The Landmark London Nicole Paraskeva Ben Kelliher Red Carnation Hotel Raphaya Pinas Jim Wealand CH & Co Charles Pippard Gary Klaner The Landmark London Miles Pidgeon Kim Woodward Gordon Ramsay Group Cameron Reynolds Jeff Galvin Galvins Restaurants Tanuj Sharma Anthony Roy Sofitel Anucha Sirisuwan Paul Shearing Gordon Ramsay Group Dylan Vaughan Randell Matthew Marshall The Sanderson

SEPTEMBER 2014 – JULY 2017 Feroza Akhtar Tommy Boland Birds of Smithfield Jake Boschetti Steve Munkley The Royal Garden Holly Dixon Fred Faucheux Gordon Ramsay Group Chor Fai Shek Matt Abe Gordon Ramsay Group Danny Lucas Erion Karaj Gordon Ramsay Group Trung Luong Sandra Kuleviciute Jamies Italian Miguel Maragno-Roma Ben Purton The Lancaster London Tobi Ogunbowale Stephen Reid Grocers Hall Luka Seddon Franck Louis CH & CO Jordan Thomas Murray Tapiki Lexington Jovon Young Murray Tapiki Lexington

SEPTEMBER 2015 – JULY 2018 Sara Last John Williams The Ritz, London

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WESTMINSTER KINGSWAY COLLEGE * denotes Royal Academy of Culinary Arts Egon Ronay Scholar of the Year (begun 2013 to celebrate and perpetuate the memory of Egon Ronay, and to sustain his life’s work. The award is given to Royal Academy of Culinary Arts Apprentices who have shown remarkable development and produced outstanding results). SEPTEMBER 2012 – JULY 2015 Emile Galvin Chris Galvin Galvin La Chapelle Ewan Goulcher Andrew Turner Hotel Café Royal Kodah McCarthy Andrew Turner Hotel Café Royal Charles Aggett* Daniel Richardson Hartwell House Hotel Daniel Welte Philip Corrick Royal Automobile Club

SEPTEMBER 2013 – JULY 2016 Ben Brooke Jeff Galvin / Warren Geraghty Galvins Kirsty Brooke Tim Hughes Caprice Holdings / Sheekys Ruth Hansom* John Williams MBE The Ritz Reece Kallah André Garrett / Joo Won Galvins at Windows Lydia Moody Daniel Richardson Hartwell House Noah Morrison Tom Duffill / Warren Geraghty Galvins Sam Powell Ben Purton / Ryan Matteson / Paul Walsh Royal Horseguards / City Social Thomas Robinson Mark Leach East India Club Rameal Simms Philip Corrick / Ben Gielen Royal Automobile Club

SEPTEMBER 2014 – JULY 2017 Daniel Caswell Chris Galvin Galvin Bistrot de Luxe Jennifer Christina Collins Andrew Turner Hotel Café Royal Lauren Crook Chris Galvin Galvin La Chapelle Luke Gentle Martyn Nail Claridge’s Maximilian Judges-Briggs Philip Corrick The Royal Automobile Club Rhys John Paul McCausland* Andrew Turner Hotel Café Royal Adam Shohet Tim Hughes The Ivy Luke Simmons Mark Froydunlund Marcus Restaurant

SEPTEMBER 2015 – JULY 2018 Rhianna Catt Caprice Holdings/Palamar Jamie Macdonald Jason Atherton City Social Charlie Bedford- Stockwell* Chris Galvin Galvins la Chapelle Simon Brailli L'Orlotan Zoe Fallkingham Mark Leach East India Club Daniel Garbutt Peter Fiori Coutts Bank Zane O’Donnell Stephen Carter Boodles Kenneyta Osei_Duah Tim Hughes Caprice Holdings Luke Truelove Burfurd Bridge Hotel

UNIVERSITY COLLEGE BIRMINGHAM * denotes Royal Academy of Culinary Arts Egon Ronay Scholar of the Year (begun 2013 to celebrate and perpetuate the memory of Egon Ronay, and to sustain his life’s work. The award is given to Royal Academy of Culinary Arts Apprentices who have shown remarkable development and produced outstanding results). SEPTEMBER 2015 – JULY 2018 Mohammed Dahnish Iqbal Glynn Purnell Purnells Restaurant Charlotte Livesey Matt Banks Nuthurst Grange Hotel Drew Morris Glynn Purnell Purnells Restaurant Tom Rix Adam Bennett The Cross, Kenilworth Benjamin Webster* Robert Bates The Belfry Patrick White Ben Ternent Opus Restaurant

MICHEL BOURDIN SCHOLARSHIP

Year Scholar University/College 2015 Deepak Mallya Bournemouth and Poole College 2016 Ruth Hansom Westminster Kingsway College