LEADING THE HOSPITALITY PROFESSION BY EXAMPLE

SHAPING THE FUTURE THROUGH EDUCATION

CONTENTS Introduction 5 Brief History 6 Membership Categories 6 Trustees 7 Board of Governors 7 Management Committee 7 Chefs Adopt A School 8 Academy of Culinary Arts Chefs Apprenticeship 11 Annual Awards of Excellence 14 Master of Culinary Arts 15 Mutton Renaissance 16 Academy of Culinary Arts Members 17 Roll of Honour 24

Sara Jayne Stanes OBE: Chief Executive Susannah Oates: Assistant Director

Alix Sinclair: Chefs Adopt a School Programme Manager Lissanne Sherwood: Membership Secretary

Consola Evans: PA to Sara Jayne Stanes OBE / Administrator Michael Coaker: Chefs Adopt a School Committee Chairman

Idris Caldora MCA: Chefs Adopt a School Executive Chef Giles Thompson: Chefs Adopt a School Chef (London and South)

Peter Vaughan: Chefs Adopt a School Chef (South and South West) James Holden: Chefs Adopt a School Chef (North West)

Michael Bullard: Chefs Adopt a School Chef (Birmingham) Sarah Howard: Chefs Adopt a School Development Chef

Academy of Culinary Arts, 53 Cavendish Road, London SW12 0BL Tel: 020 8673 6300 Fax: 020 8673 6543 E-mail: info@academyofculinaryarts.org.uk

Website: www.academyofculinaryarts.org.uk

The Academy of Culinary Arts is Registered 210SA under the Friendly Societies Act 1974 Chefs Adopt a School is Registered Charity No. 1087567

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INTRODUCTION Leading the hospitality profession by example - shaping the future through education. Founded in 1980, the Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. While concerned with raising standards and awareness of food, food provenance, cooking and service, its objectives are primarily focused on the education and training of young people in the hospitality industry and the provision of career opportunities. The Academy is immensely honoured to have His Royal Highness the Prince of Wales as its Patron. The Academy is recognised as one of the industry’s leading voices and regarded as an authority on a broad range of issues relating to its expertise which includes education and training, employment, health and hygiene. Working with suppliers of top quality culinary products is also vital to the Academy in order to maintain the high standards to which we are committed. Members are united in the common purpose of supporting the future of the industry through thorough and extensive education and training. To maintain this status and influence as a significant working association, members are expected to invest their time in the Academy’s various activities. Membership of the Academy of Culinary Arts is open, upon application, to professionals aged 28 and over, dependent upon final approval by the Selection Committee. Members can be of any nationality working in Britain. Since its inauguration, membership of the Academy has grown to over 300 of Britain’s most notable Head Chefs, Pastry Chefs, Restaurant Managers and Sommeliers. The Academy’s education and training initiatives are as follows: Chefs Adopt A School (Charity No. 1087567) Founded in 1990, Chefs Adopt a School is a national charity which teaches children – in a holistic way - about food, food provenance, food growing, healthy eating, nutrition, hygiene and cookery, in sessions delivered by professional chefs. Academy of Culinary Arts Chefs Apprenticeship The 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 ACA Chefs Apprenticeship – The 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 ACA Chefs Apprenticeship is a day release programme at Thames Valley University which has been running since 1994. The Annual Awards of Excellence 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. The 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.

The Mutton Renaissance Conceived in 2003 by His Royal Highness The Prince of Wales and officially launched in November 2004, 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. The rewards are more than just a great product on the plate but a uniting of the whole chain between chef, butcher, supplier and farmer. The campaign is jointly by the Academy of Culinary Arts and the Pastoral Alliance.

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FEAST (Food Education At School Today) Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical cookery in Primary Schools. Other Activities Aside from the above mentioned principal activities, the Academy participates in numerous other events and activities which reflect its aims and objectives as well as maintaining links with other organisations who share in the common goal of securing the future of the industry. Funding The Academy of Culinary Arts is a not for profit organisation (Registered 210SA under the Friendly Societies Act 1974), whilst Chefs Adopt A School is a registered charity (No. 1087567). The Academy is privately funded by membership fees, sponsorship and donations without which it would not exist nor continue to make a difference to the lives of so many young people and their future in the industry. The Academy is grateful to all its sponsors and members, who give their time so generously, which allow the work to continue. BRIEF HISTORY The origins of the Academy of Culinary Arts lie in the Académie Culinaire de France, an organisation founded in 1883 by Joseph Favre, a French chemist. The remit of the Académie Culinaire de France was to collect and catalogue all the classical recipes – as the Académie Française does with literature and language. The British branch of the Académie was born out of the Club 9, a group of highly regarded Chefs des Cuisines who met monthly to mull over the culinary business of the day. They were Michel Bourdin, Albert Roux, John Huber, Anton Mosimann, Guy Mouilleron, Peter Kromberg, Richard Shepherd, Eugene Kauffeler and Louis Virot. The Académie Culinaire de France Filiale de Grande Bretagne was launched at The Connaught on 6th December 1980, with Michel Bourdin as Founder President and Albert Roux as Vice President. The early days of the British Académie were made possible by immense support from Moet & Chandon and its CEO Patrick Forbes. The twenty five Founder Members were:

Jean Bellavita André Durand Emile Léfèbvre Anton Mosimann 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 MEMBERSHIP CATEGORIES Academicians: The main body of the Academy. Leading Head Chefs, Pastry Chefs and Restaurant

Managers. Fellows: Senior Academicians who have been invested with a formal Chair (dedicated to their

chosen mentor i.e. a culinary personality from the past who has proven to be the strongest influence on their career) in recognition of their significant contribution to the Academy and its activities. Investitures take place at the AGM.

Honorary Academicians: Senior industry professionals who have made a significant contribution to the

Hospitality Industry and in particular to the Academy of Culinary Arts, its objectives and wellbeing.

Emeritus: Academicians who have retired from a full active role in the Academy of Culinary Arts

and from their working life. Associate Members: Selected suppliers of quality foods, wines, services and equipment. Friends: A new branch of membership started in 2010 to mark the 30th Anniversary of the

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

* See end for full list of members

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TRUSTEES Founding Trustees: Michel Bourdin Joël Défaut Guy Mouilleron From 1989: Michel Bourdin Sam Gordon Clark Albert Roux OBE CLH CMA MCF From 1994: Sam Gordon Clark CBE Richard Shepherd CBE Albert Roux OBE CLH CMA MCF BOARD OF GOVERNORS Dr Roy Ackerman CBE FIH (Chairman) Tadema Studios Willy B.G Bauer FIH MI Chairman AB Hotels Bob Cotton OBE Formerly CEO, British Hospitality Association David Coubrough Chairman, The Castle Hotel Sir Garry Hawkes CBE President, Edge Foundation Robin Hutson Chairman, Lime Wood Group Sir Anthony Jolliffe GBE DL Chairman, Jolliffe International George Kennedy CBE Formerly CEO, The Royal Automobile Club Peter Lederer CBE FIH MI Chairman, The Gleneagles Hotel Sir Francis Mackay Founder, Graysons Restaurants Sir David Michels Formerly Group CEO, The Hilton Group Harry Murray MBE FIH MI Chairman, Lucknam Park Hotel Ramon Pajares OBE FIH MI Previously Managing Director, The Savoy Group Alan Parker CBE Formerly CEO, Whitbread Group Piers Pottinger Deputy Chairman, Chime Communications Beverley Puxley MBA FIH Consultant Ken Wilkins CMA Chairman Associate Members MANAGEMENT COMMITTEE Honorary President Richard Shepherd CBE FIH Chancellor and President of the MCA Dr Michel Bourdin (Hon D.Lit) OMN CMA President Brian J. Turner CBE FIH FCGI Executive Chairman & Chairman of the AAE John Williams MBE CMA Vice-President Albert Roux CLH CMA OBE MCF Vice-Chairman David Pitchford General Secretary/Chairman of Constitutional Reform Professor John Huber Chairman of Les Arts de la Table Silvano Giraldin Representative of Les Arts de la Table Didier Garnier Representative of Les Arts de la Table Rémy Lysé Representative of Les Arts de la Table Sergio Rebecchi Chairman of the Scottish Branch Jeff Bland Chairman of the Northern Branch Paul Heathcote MBE Chairman of the Selection Committee (co-opted) John King Chairman of the Food Policy Committee (co-opted) Martin Lam Chairman of Chefs Adopt a School Michael Coaker Officer Tony Cameron Officer Brian Clivaz Officer Philip Corrick Officer Steven Doherty MCA Officer David Dorricott Officer Anton Edelmann Officer Mark Flanagan Officer Robert Kirby Officer Martyn Nail Chairman of the Associates Ken Wilkins CMA President of the Associates Sam Gordon Clark CBE

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Charity No. 1087567

Delivering Food Education to children hungry to learn

Founded in 1990, Chefs Adopt a School is a national charity which teaches children – in a holistic way - about food, food provenance, food growing, healthy eating, nutrition, hygiene and cookery. The charity reaches over 21,000 children every year and we work with primary schools, secondary schools, SEN schools, hospital schools, pupil referral units, sports centres and food festivals. We believe that every child should be taught about the importance of food and the significance it has in our lives. We love to cook and we think tasting the food is very important too. For a truly beneficial experience we don’t think you can beat young people growing and preparing their own food and then sitting down to eat it together. Chefs Adopt a School is delivered, on a voluntary basis, by members of the Academy of Culinary Arts and thanks to our generous sponsors, by our staff team. The sessions take place in the classroom and range in content from the four tastes and the five senses, to advanced practical cookery. In February 2010 CAAS celebrated its 20th anniversary with a session at the first ‘adopted’ school, attended by a host of the country’s best and most recognisable chefs as well as Their Royal Highnesses The Prince of Wales and The Duchess of Cornwall. During his speech The Prince of Wales commented that “Chefs Adopt a School is the model that should be used for the future”. We believe that the work we do is incredibly important and that we make a difference. We have been independently evaluated twice: by the Food Policy Centre at City University in 2008 (the first academically robust evaluation of any cooking in school initiative in the UK) and by Genecon in 2010. Both reported the impact we have on child cooking confidence, uptake of vegetables and awareness of a healthy diet. Both reports are published on our website: www.academyofculinaryarts.org.uk/chefsadoptaschool RECOGNITION AND AWARDS WINNER OF THE 2008 SPRINGBOARD AWARD FOR EDUCATION – SMALL ORGANISATION SHORTLISTED FOR BBC RADIO 4 FOOD PROGRAMME AWARDS (Best Campaigner or Educator) HOW CHEFS ADOPT A SCHOOL WORKS Chefs Adopt a School has devised a course of one session per term, three sessions per year, to the same year group. When the charity was first started we created a lesson to teach children the basics of food and cookery that we could deliver without the need for cooking facilities. All that is required is the classroom, the children and the chef. The Taste & Sensory session remains the first lesson always delivered by Chefs Adopt a School. The subsequent sessions should focus on practical cookery and maybe even some learning outside the classroom. Visits to farms, food producers and/or a professional kitchen are all invaluable experiences.

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Objectives of the Chefs Adopt a School Sessions: To introduce children and young people to real, fresh food through an animated approach to tasting To encourage children to consider food more closely and learn about food provenance To teach basic food preparation skills To encourage an understanding of the importance of healthy eating To offer an insight into the industry

WHY CHEFS ADOPT A SCHOOL AND FOOD EDUCATION IS SO IMPORTANT Chefs Adopt a School recognises that a child’s development is crucial for their future health and well-being. The programme has adopted an innovative approach to tackling health inequalities by giving children the knowledge to improve their own health and well-being as well as supporting parents and teachers to embed healthy eating messages in school and at home. Respondents to the FEAST report agreed that poor diet and nutrition and can lead to lower concentration levels. Chefs Adopt a School aims to change children’s perception of food so they understand the roots of healthy eating and how food can impact on all aspects of their life for the better. Chefs Adopt a School can be integrated into all school subjects such as numeracy and literacy, maths and science to name a few to hugely positive effect. The programme has witnessed countless children who have developed significantly with the aid of food and cookery as a vehicle for delivery of the other subjects. The programme should not be seen in isolation, it is part of a ‘whole school’ approach to healthy eating which embeds healthy eating messages into all aspects of the school curriculum by working in partnership with teachers, school cooks and parents. Looking ahead not only does food education and practical cookery skill young people for life, it can also increase their career options. Schools involved in Chefs Adopt a School have the benefit of their children being taught by experienced chefs with a passion for imparting their knowledge. Food Holds Communities Together – The Long Term Benefits of Chefs Adopt a School There is growing body of evidence to support the theory that significant savings can be made to the NHS budget - and also have a positive effect on the national economy with a reduction in the many days presently lost to illness – by an improving our nation’s food and diet awareness. Almost 18% of children aged between 2 and 15 years old have grown clinically obese in the last decade. If this trend continues, one fifth of boys and one third of girls will be obese by 2020. Obesity increases the risk of a range of chronic diseases, particularly Type 2 diabetes, stroke and coronary heart disease. The NHS costs that will be attributable to overweight and obesity are projected to double to £10 billion per year by 2050. The wider costs to society and business are estimated to reach £49.9 billion per year. Chefs Adopt a School believes this can be redressed by increasing education and practical learning in order to give young people the knowledge, practical skills and ability to be responsible for their well-being and to adopt a healthier lifestyle through informed choice. In this current climate, leaving the teaching of food, nutrition and cookery until secondary school is too late. More needs to be done and can be done much earlier at primary school when future eating habits are first formed. Sitting around a communal dining table gives us not only physical nutrition but spiritual well being as well. What we eat can give us a sensory dimension of culture, time and social behaviour. If all children from an early age learnt about the food chain, from farm to plate, this would lead to the next generation of better informed people able to cook and therefore a better society both in terms of health and social welfare. The top ten benefits of Chefs Adopt a School, compiled from the thousands of teachers and children we work with every year. 1. Children gain a fundamental life skill – how to safely prepare healthy dishes they enjoy eating 2. Allows children the opportunity to feel, smell, taste food that they may not have been introduced to before,

therefore opening and discovering a new world of foods.

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3. Children gain vital knowledge and understanding of important concepts such as healthy lifestyle, agriculture, environment and seasonality of food

4. Enhances and promotes the practice and social behaviour of sharing

food whilst seated round a table 5. Develops team work and communication skills through preparing

food in groups and bringing everything together to form a finished dish.

6. Enables children to overcome the fear factor of trying new foods,

both through growing and preparing the food and also through the encouragement from an outside expert – the professional chef is Chefs Adopt a School’s special ingredient.

7. Highlights to children and young people the many varied career

options offered by the hospitality industry 8. Offers a fantastic opportunity for children and parent to work

together, through joint workshops 9. Effective cross curricular learning - Chefs Adopt a School sessions bridge a range of other subjects: maths,

science, languages; geography and politics to name a few 10. Ignites children’s natural instinct and enthusiasm is preparing and cooking foods THE FEAST CAMPAIGN – FOOD EDUCATION AT SCHOOLS TODAY Started in 2007 by Chefs Adopt a School, FEAST is the campaign to improve the amount of food education and practical cookery in Primary Schools. The campaign began with the publication of the FEAST report – our investigation into the current state of food education in primary schools. At the same time as the FEAST report (available on the Chefs Adopt a School website) Chefs Adopt a School was evaluated by City University, which proved the benefit of our sessions and confirmed that CAAS would be a powerful future model for food education. We believe that the current approach to food education needs to be transformed so that it has a secure and definitive place on the curriculum for 5-11 years and beyond. Our workshops integrate with many key syllabus subjects such as history, geography, mathematics, science, politics, English and other languages. As well as integrating with so many other subjects on the curriculum, good, healthy eating habits are formed for life and make a precious contribution to children’s learning potential and ultimately therefore the health of the nation. Plan For Growth The next step of the FEAST Campaign is the Plan For Growth: In order to demonstrate the importance of food education in schools the Academy of Culinary Arts is going to roll out an army of chefs to deliver the CAAS programme across the UK. Through a network of organisations within the sector we will recruit chefs from the Food and Hospitality industry to take part in CAAS for a minimum of five years (and hopefully for the foreseeable future). The Academy of Culinary Arts Chefs Adopt a School team will train these chefs, via a series of seminars across the country to deliver the CAAS programme. With our help, these newly trained chefs will then each ‘adopt’ their local primary school and deliver food education sessions to the children once a term, during each academic year.

CHEFS ADOPT A SCHOOL TRUSTEES Richard Shepherd CBE, Brian Turner CBE, Sam Gordon Clark CBE and Sara Jayne Stanes OBE

Chefs Adopt a School is sponsored by:

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ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP The 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 ACA Chefs Apprenticeship – The 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 ACA Chefs Apprenticeship is a day release programme at the University of West London which has been running since 1994. The point of difference between an ACA 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 ACA Final Exam and if successful will achieve the Academy of Culinary Arts Diploma. The ACA 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, being built on traditional foundations whilst taking in modern developments and draws 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 ACA Chefs Apprenticeship must appoint a tutor whose roll it 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 Academy of Culinary Arts. It aims to turn out young chefs whose objective is to gain sustainable employment and to act as role models for the next generation. Such a role carries with it 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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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 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, the first year students receive presentations on the Academy of Culinary Arts, personal presentation, managing their money, personal safety and sexual health, a visit from the ARK Foundation for half a day as well as visiting 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 Academy of Culinary Arts diploma. The course is led by David Boland (Fellow of the Academy of Culinary Arts), Senior Lecturer at Bournemouth and Poole College and managed by Jenny Brett and Barry Dawson, with Apprentices being reviewed and monitored both at work and college every 10/12 weeks. Awards In 2000 the Course was recognised by City & Guilds in Hospitality & Catering and granted a Beacon Award. In 2001 the training on the programme reached all the objectives to win a prestigious National Training Award and we are very honoured to be allowed to continue to use the Training Award logo on our literature and advertising. In addition, Bournemouth & Poole College is the proud holder of a COVE - Centre of Vocational Excellence - in Culinary Arts. In 1998 Daniel Guest, who trained with Michel Bourdin at The Connaught, London, was the first Specialised Chef graduate to win the coveted European Young Chef Apprentice of the Year competition and then in 2008 another graduate, Adam Bowden who trained with John Williams MBE at The Ritz, London, also won this great Award. Waitrose support for the Specialised Chefs’ Course Since March, 1999 The Partnership has continued to actively encourage the training and promotion of young chefs. Waitrose supports the course with annual donations to The Bournemouth & Poole College Apprenticeship Training who manage the course on behalf of the Academy of Culinary Arts. Each year groups of Specialised Chefs visit some of Waitrose establishments including Leckford Farm, to see their fruit farm, mushroom production and the latest state of the art milking techniques for the Friesian herd and Waitrose Head Office, Bracknell, to meet microbiologists and food buyers and sample the various products. All these 'extras' add immense value to the course content as well as the increase the Apprentices’ perspective of Waitrose. In addition, third year Specialised Chefs have been fully involved, with David Boland, in the Waitrose Spring Food Festival at Leckford Farm assisting in the Demonstration Marquee and cooking Waitrose products in the Hot Food marquee for visiting members of the public. Some of the first and second Years have also been involved with the Waitrose 'Taste Festivals' in Edinburgh, London and Birmingham. The experience gained from these events is invaluable and the Apprentices are only too happy to give up their weekends to work with Waitrose!

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ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP AT THE UNIVERSITY OF WEST LONDON Begun in 1993 and re-launched in September 2008 the University of West London’s Academy of Culinary Arts Chefs Apprenticeship is a three year Apprenticeship Scheme for 16-19 year olds operating on a day-release basis with some of the assessment taking place in industry. Students learn a range of practical skills in Kitchen Larder and Pastry and will achieve a NVQ level 2 and 3 in Professional Cookery and Pastry as well as their key skills in Communication, Information Technology and Numeracy. The programme also offers training and experience in Basic Health and Safety and Food Hygiene and French for Catering. In addition, students receive talks and demonstrations from visiting guest lecturers as well as tutored visits to specialist farms and suppliers, all of which form an intrinsic element of this top level apprenticeship programme. Apprentices are also encouraged to work with a local school in conjunction with Chefs Adopt a School. The course concludes with an 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.

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ANNUAL AWARDS OF EXCELLENCE

Honorary President of the Awards: Heston Blumenthal OBE Chairman of the AAE: John Williams MBE Chairmen of Kitchen: Martyn Nail & Adam Byatt Chairman of Pastry: Yolande Stanley MCA Chairman of Service: Sergio Rebecchi

The AAE is the most prestigious award available to young people in the hospitality industry today, recognising and encouraging the most talented up and coming Chefs, Pastry Chefs and Waiters. It is the only award to cover all three categories of Kitchen, Pastry and Service. Since it began in 1983 almost 400 young people have achieved the award, setting them off on highly successful career paths. The purpose of the Awards is to inspire and encourage young people to achieve the highest possible standards in their chosen profession – Kitchen, Pastry or Service – and to offer them clear guidelines for success in their career. To participate in the awards is a great learning experience. Good basic skills are the essential cement with which young, ambitious members of the catering industry can build a rewarding career, while more taxing tasks help to identify the best cooks and waiters of today, who will become the leaders of tomorrow. As well as a competition, the AAE is an examination; all or none of the candidates can achieve the award depending on their ability to attain the standard of excellence set by the judges. All those who successfully reach this standard will win the AAE. In addition the winning candidate who scores the most marks in each section is named the Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the Year. The awards are open to young people aged between 20 and 26, who are currently working full-time, in the UK, as Chefs, Pastry Chefs or Waiters. Selection is based on written essays and (for chefs) a recipe and the awards test a variety of skills within each discipline: Chefs can be tested on a variety of food preparation and cookery tasks from making a salad to butchery skills and must demonstrate that they can prepare a variety of dishes including soups and dessert and a piece of their own free interpretation. Pastry Chefs will be expected to demonstrate the ability to work with many different kinds of materials including detailed chocolate and sugar work and a creative presentation piece, whilst having an excellent grounding in baking and plated desserts. Waiters are tested on their knowledge and skills in a wide range of food and beverage service aspects including product knowledge, technical service skills, interpersonal skills and teamwork.

The Annual Awards of Excellence is sponsored by:

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MASTER OF CULINARY ARTS

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

Inaugurated in 1987, The Master of Culinary Arts (MCA) is held every four years and is seen to be the ultimate accolade, awarded in recognition of outstanding craftsmanship, for Chefs, Pastry Chefs and Restaurant Managers in the UK. Inspired by Michel Bourdin, then Chef de Cuisine at The Connaught and supported by Albert and Michel Roux OBEs the MCA was based on the Meilleur Ouvrier de France (MOF) and was originally known as the Meilleur Ouvrier de Grande Bretagne. The MCA was, and still is, intended to instill the same respect and appreciation of craft that exists in France. It represents the very best in Culinary Skills, Pastry and Restaurant Management and Service and is a priority in the Academy’s continuing efforts to improve the standards of food, cooking and service in the UK, whilst raising the professional status of Chefs, Pastry Chefs and Restaurant Managers. 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 the Finals held at Le Gavroche for Restaurant Management and Thames Valley University 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 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.

The 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. Who runs the Mutton Renaissance? The campaign is run by the Academy of Culinary Arts and the Pastoral Alliance and is sponsored by EBLEX Ltd and Hybu Cig Cymru (Meat Promotion Wales) (HCC). What is mutton? Mutton is the meat of a sheep over two years old. Often from unfinished cull ewes and slaughtered in line with religious beliefs most mutton is sold to the ethnic meat market, is lean and inexpensive. What is Renaissance Mutton? The mutton promoted by the Mutton Renaissance is high quality mutton from animals that have been carefully selected, finished and processed to achieve optimum flavour and an excellent eating experience. To maintain this high standard a specification has been developed which details what qualifies as Renaissance Mutton and the standards to which it must be produced. The Renaissance Mutton season runs from October to March, when British lamb is out of season.

The Renaissance Mutton Specification Renaissance Mutton must be produced on a Farm Assured farm. Eligible sheep must be over two years of age. To be confirmed by either documentation or dentition. Eligible sheep to be either female or castrates. Entire males are not acceptable. All eligible sheep must be traceable to the farm where they have been reared. There are no breed specifications. Finishing diet to be forage-based: grass, hay, silage, turnips, swedes etc, augmented by farm produced

straight cereals (barley, oats etc.) when necessary. Carcase classifications of E, U, R or O for conformation and fat classes 2L, 3L or 3H are required. Carcase or cuts must be matured for at least two weeks.

How does the Mutton Renaissance work? The campaign is guided by a management committee (The Executive) consisting of representatives from the Academy, the Pastoral Alliance, EBLEX Ltd, HCC and HD Communications; and a steering committee (The Board) consisting of representatives of all parts of the supply chain: farmers, processors, butchers and chefs. The Pastoral Alliance look after the agricultural side and the Academy encourage their chef members to put mutton on the menu whilst we all work hard to bring together all parts of the supply chain. In order to achieve this, the Mutton Renaissance Club was launched in February 2006, of which His Royal Highness The Prince of Wales is Patron. The purpose of the club is to promote the campaign and consolidate the supply chain; this is mainly done through the Mutton Renaissance Club Open Events which are held around the country during the season. What effect has the campaign had on the mutton market so far? Since the launch in 2004 the campaign has had a small but significant impact on the market. At the end of 2006 and updated at the beginning of 2008 a report by David Croston OBE (formerly CEO of Eblex) showed exactly this: ‘On the basis of the 2006 report the potential retail market was estimated to be in the order of 846 tonnes of which 423 tonnes came from businesses involved with the Mutton Renaissance campaign. The revised estimate from the 2008 survey suggest that involvement appears to have risen by about 21% to 511 tonnes.’ Each week we hear from new farmers producing mutton, restaurants serving it and others who want to support us. The progress is slow but steady and we are confident that the campaign is really making a difference.

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ACADEMY OF CULINARY ARTS MEMBERS HONORARY ACADEMICIANS

DR ROY ACKERMAN CBE FIH Chairman, Tadema Studios WILLY B.G BAUER FIH MI Chairman AB Hotels VICTOR CESERANI MBE MBA CPA FIH Former Head of Ealing College 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 LVO FIH Deputy Master Royal Household, Buckingham Palace GRAHAM K L JEFFREY International Hotel Consultant, Former Vice President and General Manager,

Willard InterContinental Hotel RONALD F JONES OBE FIH MI Retired Director & General Manager, Claridge’s; Partner, Salute; Director, Dormy

House Hotel GEORGE KENNEDY CBE Former CEO, The Royal Automobile Club PETER LEDERER CBE FIH MI Chairman, The Gleneagles Hotel 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 Langham Hotel, Hong Kong BEVERLEY PUXLEY MBA FIH FCA Retired former Head of Hotel Catering & Tourism Studies

Westminster Kingsway College

CHRISTOPHER ROUSE FIH MI Consultant to Hotel/Leisure Industry; Former Director/General Manager, Turnberry Hotel

MICHAEL SHEPHERD FHI MI 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

ANDREAS ANTONA Chef Proprietor, Simpsons Restaurant LIONEL BENJAMIN (LAT) Director of Real Estate, Hilton International HERBERT BERGER FRANCES BISSELL Consultant Chef and Food Writer RAYMOND BLANC OBE Chef Patron, Le Manoir aux Quat’Saisons JEFF BLAND Executive Chef, The Balmoral Hotel DAVID BOLAND Senior Lecturer, Bournemouth & Poole College STEPHEN BOXALL (LAT) Managing Director, The Ritz London JEAN-CLAUDE BRETON (LAT) Restaurant Manager, Gordon Ramsay Royal Hospital Road HENRY BROSI Executive Chef, The Dorchester SAVERIO BUCHICCHIO (LAT) Fine Dining, Restaurant Manager, Ellenborough Park Hotel IDRIS CALDORA MCA Executive Chef, Chefs Adopt a School TONY CAMERON Chef De Cuisine, The Oriental Club BILLY CAMPBELL Executive Chef, Thistle Glasgow CLAIRE CLARK MCA Consultant Pastry Chef BRIAN CLIVAZ (LAT) Chief Executive, The Arts Club MICHAEL COAKER Lecturer in Culinary Arts, University of West London DONATO COLASANTO MCA (LAT) PHILIP CORRICK Executive Chef of Clubhouses, Royal Automobile Club JOHN COUSINS (LAT) Director, The Food and Beverage Training Company WILLIAM CURLEY Patissier & Chocolatier, William Curley CHRISTIAN DELTEIL ALAIN DESENCLOS (LAT) Amabassador, Le Manoir aux Quat’Saisons MARK DODSON Chef Patron, The Mason’s Arms STEVEN DOHERTY MCA Chef Director, The First Floor Café DAVID M DORRICOTT Director, Dorricott by Design ANTON EDELMANN ANDREW FAIRLIE Head Chef, Andrew Fairlie at Gleneagles BILL FARNSWORTH Consultant PROFESSOR DAVID FOSKETT MBE Associate Dean, University of West London PATRICK GAILLARD (LAT)

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CHRISTOPHER GALVIN Chef Patron, Galvin Restaurants DIDIER GARNIER (LAT) Proprietor, Le Colombier ANDRÉ GARRETT MCA Head Chef, Galvin at Windows PAUL GAYLER Executive Chef, The Lanesborough SILVANO GIRALDIN (LAT) Director, Le Gavroche SIMON GIRLING (LAT) Restaurant & Private Dining Manager, The Ritz London HENRY HARRIS Chef Patron, Racine BARNY HAUGHTON NIGEL HAWORTH Chef Patron & Joint Managing Director, Northcote Manor PAUL HEATHCOTE MBE Chief Executive, Heathcotes Restaurants GEORG HEISE MCA Proprietor, Georges Patisserie & Delicatessen ALAN HILL Director of Food & Beverage, The Gleneagles Hotel SHAUN HILL Chef Patron, The Walnut Tree Restaurant, Abergavenny PROFESSOR JOHN HUBER Pastry & Confectionary Consultant JOHN KING Executive Chef, Crockfords Club ROBERT KIRBY Chef Director, Lexington HUBERT LAFORGE (LAT) Area Manager, La Garrigue Restaurants MARTIN LAM Chef and Partner, Ransome’s Dock Restaurant TERRY LAYBOURNE MBE Chef Patron, 21 Hospitality Group ROWLEY LEIGH Chef Patron, Le Café Anglais MARJAN LEŠNIK Chef Patron, Bistro on the Beach RÉMY LYSÉ (LAT) Managing Director, Rex Restaurant Associates ANTHONY MARSHALL Executive Chef, The Hilton on Park Lane DIEGO MASCIAGA MCA (LAT) Director and General Manager, The Waterside Inn JOHN McMANUS Chef Proprietor, The Castle Inn, Chiddingstone MICHAEL NADELL Chef Patron, Nadell Pâtisserie MARTYN NAIL Executive Chef, Claridge’s DAVID PITCHFORD Restaurateur, Reads Restaurant with Rooms JEROME PONCHELLE MCA Executive Chef, The Capital Restaurant DEREK QUELCH Executive Chef, The Goring Hotel SERGIO REBECCHI (LAT) Managing Director, Chez Nico Restaurants ALBERT ROUX OBE CLH CMA MCF Chez Roux MICHEL ROUX OBE CLH CONM CMA MOF

Retired Chef Patron, The Waterside inn

MANUEL SENO (LAT) DAVID SHARLAND Executive Chef, The Seafood Restaurant RICHARD SHEPHERD CBE FIH Chef Patron, Coq d’Or Restaurant Company KEITH STANLEY MCA Head Chef, The Royal Society YOLANDE STANLEY MCA PETER TAYLOR Catering Consultant GILES THOMPSON Chef Patron, The Earl of March & The Partridge, West Sussex BRIAN J TURNER CBE FIH FCGI ELAINE WATSON (LAT) Food and Beverage Trainer, The Gleneagles Hotel JOHN WILLIAMS MBE CMA Executive Chef, The Ritz London ACADEMICIANS RICHARD ALLEN National Executive Chef, The CREATE Foundation CiC JOHN ARMSTRONG Chef Proprietor, The Puesdown Inn PAUL ASKEW Food & Beverage Director and Chef Patron, The London Carriage Works and Hope

Street Hotel, Liverpool JASON ATHERTON Chef Patron, Pollen Street Social ANDREW BAIRD Head Chef, Longueville Manor Hotel ANDREW BAKER (LAT) Restaurant Manager, The Sloane Club CRAIG BANCROFT (LAT) Managing Director, Northcote Manor & Ribble Valley Inns MOURAD BEN TEKFA (LAT) Restaurant Manager, Le Manoir aux Quat’Saisons ANDREW BENNETT OBE Executive Chef, The Sheraton Park Lane Hotel THIERRY BILLOT Executive Chef, The Hong Kong Country Club ANTHONY BINKS Chef Proprietor, The Barrasford Arms, Northumberland ALAN BIRD Group Executive Chef, Caprice Holdings Ltd HOWARD BISSET Head Chef, The Royal Automobile Club, Woodcote Park BENOIT BLIN MCA Chef Patissier, Le Manoir aux Quat’Saisons HESTON BLUMENTHAL OBE Chef Patron, The Fat Duck GEOFF BOOTH Director of School of Hospitality, Westminster Kingsway College STEFANO BORELLA Group Pastry Chef/Lecturer, Caldesi Restaurants HEINRICH BORENIOK

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NIGEL BOSCHETTI Executive Chef, Grosvenor House Hotel ANDREW BOURNE Food & Beverage Manager, Bents Garden Centre KATHRYN BOYDEN Head Pastry Chef, Royal Pastry Kitchen SIMON BOYLE Managing Director, Simon Boyle Consulting RICHARD BROOKES BELL GREGG BROWN Regional Director Culinary Development, Marriott Hotels OLIVER BROWN Director of Food and Beverage, Jumeirah Carlton Tower GRAHAM BUCHAN Chef Director, Deeside Cuisine MARK BUDD ADAM BYATT Chef Proprietor, Trinity Restaurant GREGORY CADONI Head Pastry Chef, Bachmann’s Patisserie JAMES CAMPBELL Head Pastry Chef, Waitrose Cookery School KEVIN CAPE Executive Chef, Shook Restaurant, Shanghai SERGIO CAPPELLO STEPHEN CARTER Chef de Cuisine, Boodles JAMES CHAPMAN Executive Chef, Sopwell House Hotel GRAHAM CHATHAM Executive Chef, The Langham Hotel JOËL CLAUSTRE MCA (LAT) Club Director, Searcy’s Club, The Gherkin DAVID COLCOMBE Chef Director, Opus Restaurant KENNY COLTMAN Proprietor, Coltman’s SHAY COOPER Executive Head Chef, The Bingham Hotel JAMES COWIE Chef Patron, Captain’s Galley Seafood Restaurant ALAN COXON Managing Director, Coxon’s Kitchen SIMON CRAWSHAW Chef Proprietor, The Three Horseshoes Inn MICHAEL CROFT Director and Executive Head Chef, Calcot Manor Hotel KEVIN DALGLEISH Head Chef, Ackergill Tower, Scotland PAUL DANABIE Executive Chef, Hilton Heathrow Airport T5 STEPHANE DAVAÍNE (LAT) General Manager, Coutts JOHN DAVEY (LAT) John Davey Hospitality Consultancy NIGEL DAVIS Chef Consultant MARTIN DOCKETT Chef Patissier / Chief Executive, Rhokett Ltd PHILLIP DOUGHERTY (LAT) General Manager, Chester & Bangor on Dee Racecourses STEVE DRAKE Chef Patron, Drakes Restaurant GEOFF DU FEU Director, Cookery as a Life Skill GRAHAM DUNTON Chef Patissier, Unifine Food & Bake Ingredients JOHN ELLIOTT Proprietor, Burchell’s of Old Isleworth WILLI ELSENER Group Director of Restaurants & Bars, Jumeirah International DAVID EVERITT-MATTHIAS Chef Patron, Le Champignon Sauvage BRIAN FANTONI Head Chef, The Gallery, The Westbury Hotel ANDREW FARQUHARSON MVO (LAT) Household Controller, Northumberland Estates/Alnwick Castle TERRY FARR Chef Patron, Friends Restaurant DIDIER FELIX (LAT) Venue Manager, Chester Boyd, The Little Ship Club MARK FLANAGAN MVO Royal Chef & Assistant to The Master, The Royal Household, Buckingham Palace TONY FLEMING Executive Chef, One Aldwych SIMON FOOKS Executive Chef, The Worshipful Company of Merchant Taylors JEREMY FORD Group Executive Chef, Restaurant Associates / Roux Fine Dining RAPHAËL FRANCOIS Executive Chef, The Connaught Hotel GEORG FUCHS Chef Patron, Illtud’s 216 DANIEL GALMICHE Executive Chef, The Vineyard at Stockcross CHRIS GALVIN Chef Patron, Galvin Restaurants JEFF GALVIN Chef Patron, Galvin Restaurants ALLAN GARTH Chef de Cuisine, Horsted Place JEAN-MICHEL GAUFFRE Chef Patron, La Garrigue BRADLEY GENT MCA (LAT) Restaurant Manager, Reads Restaurant with Roomds MICHAEL GERAGHTY Food Services Director BEN GIELEN Head Chef, The Royal Automobile Club, Pall Mall JEAN-LUC GIQUEL (LAT) General Manager, The Cinnamon Club JAMES GRANT General Manager, Wiltons ADAM GRAY Head Chef, Rhodes Twenty Four MARTIN GREEN MCA Head Chef, White’s Club MARK GREGORY MCA Chef Consultant, Millbrook Resort; Co-owner, Le Chef, Dennys, MenuMania.co.nz,

Eveve Software Systems; Trustee, Dineaid Charitable Trust. New Zealand ANDREW HAMER Catering Director, Wild Thyme JONATHAN HARRISON Chef Patron, Sandpiper Inn, Leyburn SARAH HARTNETT Head Pastry Chef, Sheraton Park Lane Hotel MARK HIX Chef Proprietor, Hix Oyster and Chop House & Hix Oyster and Fish House

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JAMES HOLAH MCA Chef Director, TLIC Ltd JAMES HOLDEN Chef Lecturer, Chefs Adopt a School MARTIN HOLLIS Kitchen Manager, The Gleneagles Hotel GRAHAM HORNIGOLD Executive Pastry Chef, Hakkasan Limited PHILIP HOWARD Chef/Owner, The Square CLIVE HOWE Executive Chef, Garrick Club PAUL HUGHES (LAT) Restaurant Manager, Strathearn Restaurant, Gleneagles TIMOTHY HUGHES Chef Director, Caprice Holdings SIMON HULSTONE Executive Chef, Elephant Restaurant, Torquay RICHARD HUNT Executive Chef, The Grand Hotel, Torquay GARY HUNTER Head of Culinary Arts, Westminster Kingsway College FRANCK JEANDON Teaching Chef, Le Cordon Bleu GARY JONES Executive Head Chef, Le Manoir aux Quat’Saisons MARK JOHNSON Head Chef, The Sloane Club ANDREW JONES HYWEL JONES Executive Chef, Lucknam Park Hotel PROFESSOR PETER JONES MBE Director, Wentworth Jones Limited JUDY JOO Executive Chef, The Playboy Club JAXON KEEDWELL Chef Patron, Chequers Inn, Fingest BEN KELLIHER Executive Chef, The Chesterfield Mayfair Hotel LAWRENCE KEOGH Head Cook, Roast Restaurant EDDIE KHOO Managing Director, LAB Holdings DARRAN KIMBER Executive Head Chef, Oatlands Park Hotel, Weybridge SIMON KING (LAT) Front of House Operations Manager, The Fat Duck Group ROBERT KISBY Chef Patron, Cabbage Hall Restaurant & Bar EMMANUEL LANDRÉ MCA (LAT) General Manager, Le Gavroche ALAN LAVENDER MBE MARK LEACH Chef de Cuisine, East India, Devonshire, Sports and Public Schools Club JEREMY LEE Head Chef, Blueprint Café RAYMOND LORIMER Executive Chef & Contoller, Unilever Foodsolutions Culinary Services IAN MANSFIELD Head of Development, Kerry Foods KEITH MARLEY Co-Proprietor, La Potinière MATTHEW MARSHALL Executive Head Chef, Chamberlain’s COLIN MARTIN Patron, The Old Hill Inn LUKE MATTHEWS Executive Chef, Chewton Glen WINSTON MATTHEWS Head Chef, Kettners Restaurant and Champagne Bar RONALD MAXFIELD Managing Director, Chef to Chef Direct EDDIE McINTYRE CBE University College Birmingham VINCENT MENAGER Executive Chef, Brasserie Roux, Sofitel St James’s KEITH MITCHELL Executive Chef, The Grand, Eastbourne DAVID MORGAN-HEWITT Managing Director, The Goring JAMES MURPHY Executive Chef, The Grand Central Hotel, Glasgow ROGER NARBETT MCA Patron, The Bell & Cross RÉGIS NÉGRIER Head Pastry Chef, The Wolseley RAY NEVE Proprietor, The Wharf Restaurant, Bar and Grill MICHAEL NEWTON-YOUNG MCA (LAT)

Managing Director, JMK Classic Catering

DAVID NICHOLLS CMA Corporate Director of Food & Beverage, Mandarin Oriental Hotel Group MATT NUGENT Project & Development Chef, Heathcotes Outside at Chester Zoo CONOR O’LEARY (LAT) Director of Food & Beverage, Hyatt Regency London, The Churchill JULIAN O’NEILL Director of Food, Mogford Group Ltd SIMON OFFEN (LAT) Chairman Christ Church Associate & Deputy Development Director DALE OSBORNE Dinner by Heston Blumenthal, Mandarin Oriental Hotel MARK PAGE JOHN PENN Assistant Dean ‘College of Food’, University College Birmingham ALLAN PICKETT Head Chef, Plateau Restaurant RONA PITCHFORD (LAT) Restaurateur, Read’s Restaurant with Rooms RALPH PORCIANI Executive Chef, Turnberry Hotel GLYNN PURNELL Chef Patron, Purnell’s Restaurant BEN PURTON Executive Head Chef, Royal Horseguards Hotel & One Whitehall Place PAUL RANKIN Proprietor, The Paul Rankin Group GARY RHODES OBE Restaurant Associates DANIEL RICHARDSON Head Chef, Hartwell House Hotel NEIL RIPPINGTON Dean of the College of Birmingham, University College Birmingham MARCELL RIZZA (LAT) Director, Taste Modern IAIN SAMPSON Head Chef, Bovey Castle

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VITO SCADUTO MCA (LAT) The Three Gables, Bradford on Avon JULIE SHARP Technical Advisor UK Academy, Barry Callebaut UK ASHLEY SHAW Food & Beverage Manager, The Westbury Hotel NICK SHOTTEL (LAT) Operations Director, 21 Hospitality Group DAVID SIMMS Executive Chef, Hospitality, Restaurant Associates/Roux Fine Dining LUKE TIPPING Executive Chef, Simpson’s Restaurant TONY SINGH Executive Chef Owner, Oloroso Restaurant FRED SIRIEIX (LAT) General Manager, Galvin at Windows RICK STEIN OBE Chef Proprietor, The Seafood Restaurant CYRUS TODIWALA OBE DL Chef Patron, Café Spice Namaste THIERRY TOMASIN (LAT) Proprietor, Angelus Restaurant BARRY TONKS Executive Chef, Bond’s Restaurant RICHARD TONKS Executive Chef, Brooks DEAN TRACEY Executive Director of Hospitality, Goldman Sachs ANDREW TURNER Head Chef, Wiltons PHILIP USHER Group Senior Pastry Chef, Caprice Holdings NICK VADIS UK Executive Chef, Compass Group UK & Ireland PETER VAUGHAN Chef Patron, The Bistro & Cookery School / Chefs Adopt a School Chef for South

and South West STEVEN WALPOLE Senior Executive Chef, Gate Gourmet GLEN WATSON Chef Consultant, Albert Roux Consultancy IAN WHITAKER Chief Executive, Cairngorm Mountain MARC WHITLEY General Manager, The Palm SIMON WHITLEY Executive Chef, Old Course Hotel MICHAEL WOMERSLEY Chef Patron, The Three Lions RICCARDO ZANETTI Executives Support, Tesco Personal Finance EMERITUS ACADEMICIANS JORDAN ACCOUCHE (Fellow) Formerly The Connaught ERNST BACHMANN (Fellow) Chef Patron, Bachmann’s Patisserie DR MICHEL BOURDIN (Hon D. Lit) OMN CMA (Fellow)

Retired Chef de Cuisine, The Connaught Hotel

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

DAVID CHAMBERS (Fellow) BRIAN COTTERILL (Fellow)

President, Chefs and Cooks Circle, Retired Consultant Chef Marks & Spencer

MARTIN DAVIES (Fellow) Retired Chef Consultant ANDRÉ DURAND CONM OMA (Fellow) Retired Senior Lecturer, Westminster College BERNARD FARAUT Retired Head Chef, Holiday Inn Crown Plaza & Midland Hotel RÉMY FOUGÈRE (Fellow) Retired Group Executive Chef, Royal Lancaster Hotel BERNARD GAUME CMA (Fellow) Retired Chef de Cuisine, Hyatt Carlton Tower MALCOLM GEE Retired Head of Culinary Arts, Thames Valley University KEN HOM FRANÇOIS HUGUET Private Chef to SAR Prince and Princess Guillaume of Luxembourg HENRI LULLIER OMA (Fellow) Retired Chef de Cuisine, The French Embassy ROBERT MEY CMA (Fellow) Retired Chef Patissier, Hyatt Carlton Tower GUY MOUILLERON CONM (Fellow) Former Chef Patron, Ma Cuisine DAVID PETRIE (LAT) (Fellow) Retired Banqueting Manager, Inn on The Park KEITH PODMORE (Fellow) Retired Chef de Cuisine, Boodles JEAN QUERO (LAT) (Fellow) Retired Maître d’Hôtel & Private Banqueting, Le Meridien Hotel JOACHIM SCHAFHEITLE Senior Lecturer, Bournemouth University GERMAIN SCHWAB UWE ZANDER (Fellow) Retired Executive Chef, Kuwait Airlines ASSOCIATE MEMBERS CHAIRMAN OF THE ASSOCIATES KEN WILKINS CMA PRESIDENT OF THE ASSOCIATES SAM GORDON CLARK CBE ACT CLEAN Russell Stinson, Paul Tocher, Gillian Thomson, John Stevenson ADANDE REFRIGERATION Nigel Bell, Tim Barker, Jeff Archer ALLENS OF MAYFAIR Justin Preston, David House, Kevin Sheridan

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AMEDEI Alessio Tessieri, Cecilia Tessieri; Laura King (Kings Fine Foods) AUBREY ALLEN Peter Allen, Simon Smith, Lucianne Fleming BARRY CALLEBAUT Simon Harris BILLINGTON’S UNREFINED SUGAR Louise King; Lindsay Stewart (Wild Card) BOOTHS Sarah Burns, Louise Miller BRAGARD Jérôme Poussin CHANNEL FISHERIES Noel O’Brien CHEESE CELLAR Simon Yorke, Marion Scullion CONTINENTAL CHEF SUPPLIES Paul Brown CONTRACT CATERING EQUIPMENT Ray Costelloe, Andy Wood DAIRY CREST Colin Gornall, Aquib Sindhu ESSENTIAL CUISINE Nigel Crane FAIRFAX MEADOW Gerry Wensley FALCON FOODSERVICE EQUIPMENT Neil Roseweir FINCLASS Gordon Hogg FOODSPEED Ruby Bawa, Bunnie Rush FRANKONIA THE BREADHOUSE Birgit Gunz, Carly Stevenson G.H.MUMM CHAMPAGNE Neil Phillips H FORMAN & SON Lance Forman, Lloyd Hardwick HIGHLAND SPRING Susan Lockyer JAMES KNIGHT OF MAYFAIR Paschal Tiernan, Edward Norton LAURENT-PERRIER David Hesketh, Steve Brandwood, Richard Lewis L’UNICO CAFFE MUSETTI Eva Inzani McILHENNY Carolyn Cavele MALDON CRYSTAL SALT Steve Osborne MEYER PRESTIGE Alison Senior MOËT HENNESSY (UK) Adam Williams OPTIONS GB Christophe Dessaigne, Loek Silvertand PART & COMPANY Simon Part, Nick Bracken RESTAURANT SHOW Clair Bowman, Rachel Quigley RITTER COURIVAUD Toby King CMA RICHARD VINE CONSULTANCY Richard Vine TOWN & COUNTRY FINE FOODS Paddy Lyell, David Bentley WAITROSE Mark Price WATTS FARMS Ed Gray, Mike Gray W G WHITE Richard Victoria CMA FRIENDS OF THE ACADEMY OF CULINARY ARTS Friends Secretary : Sam Gordon Clark CBE Graham Bamford FIH MI General Manager, Royal Garden Hotel Abraham Bejerano Owner, A B Hotels Paul Brackley General Manager, Crowne Plaza London The City Steve Brandwood Sales Director, Champagne Laurent-Perrier Robin Butler Chairman, Cowdray Park Gordon Campbell-Gray Chairman, Campbell Gray Hotels Robert Collier Chairman, Myhotels Peter Crome FIH MI Chairman and CEO, The Carnegie Club, Skibo Castle Patrick Elsmie FIH MI Managing Director, Gleneagles Hotel Judy Gardner Roland Fasel

Eckington Manor Cookery School General Manager, The Dorchester

Geoffrey Gelardi Managing Director, The Lanesborough Jeremy Goring Owner, The Goring Francis Green FIH MI General Manager, The Landmark Hotel Christian Heppe Owner, Hildon Terry Holmes FIH MI Executive Director, Red Carnation Hotels Stuart Johnson FIH MI General Manager, Brown’s Hotel Klaus Kabelitz FIH MI General Manager, The Berkeley Peter Kershaw Laura King Kings Fine Foods Jeremy King Joint Chief Executive, Rex Restaurant Associates Thomas Kochs General Manager, Claridge’s Sheena Lanagan Vic Laws Consultant, AVL Consultancy

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Anthony Lee General Manager, The May Fair Hotel Renée Llambias Andrew Love Deputy Chairman, The Ritz Kiaran Macdonald General Manager, The Savoy Lady Leni Miller Paul Milsom FIH MI Chairman and Managing Director, Milsom Hotels Tony Murkett FIH MI Managing Director, The Sloane Club Mark Norris Chief Executive, Profile Management Tom Orchard Managing Director, The Metropolitan Hotel Giuseppe Pecorelli Chairman, Exclusive Hotels Robert Peel Owner, Peel Hotel Chris Proserpi Consultant, Chris Proserpi Consultancy David Renton General Manager, The Royal Automobile Club, Woodcote Park Clubhouse Tony Roestenburg Executive Chairman, Convex Leisure David Rugg Chairman, Christie + Co Nathalie Seiler-Hayez General Manager, The Connaught Hotel Chris Sheppardson Founder Managing Director, Chess Executive Julian Small Managing Director, Wentworth Club John Spurling Richard Stanes John Stauss Regional Vice President, Four Seasons Hotel Andrew Stembridge Managing Director, Chewton Glen Alastair Storey Chairman and CEO, BaxterStorey Richard Tear Chairman, Searcys Alistair Telfer Secretary, Oxford and Cambridge Club Dick Turpin Dick Turpin Consultancy Sir Simon Watson Bt Iqbal Wahhab OBE Founder – Roast

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

Footnote:- ACF Association Culinaire Française MCF Maître Cuisinier de France CBE Commander of the British Empire MOF Meilleur Ouvrier de France CCEF Conseiller du Commerce Extèrieur de la France MCA Master of Culinary Arts (formerly MOGB) CLH Chevalier de la Légion d’Honneur MOGB Meilleur Ouvrier de Grande Bretagne CMA Chevalier de l’Ordre du Mérite Agricole OBE Officer of the British Empire CONM Chevalier de l’Ordre Nationale du Mérite OLH Officier de la Légion d’Honneur CPA Chevalier de l’Ordre des Palmes Académiques OMA Officier de l’Ordre du Mérite Agricole LAT Les Arts de la Table OMC Officier du Mérite Civic MBE Member of the British Empire ONM Officier de l’Ordre National du mérite

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ROLL OF HONOUR

INVESTITURES At the First Investiture on 9th November 1983: At the Second Investiture on 29th October 1986: To the Chairs of:- To the Chairs of:- AUGUSTE ESCOFFIER Sir Hugh Wontner (d. ’92) ALEXIS SOYER Martin Davies ANTONIN CARÊME Richard Shepherd PROSPER MONTAGNE Bernard Gaume FERNAND POINT Albert Roux JOSEF FAVRE Peter Kromberg (d. ’08) ALEX HUMBERT Michel Bourdin JEAN-ANTHELME BRILLAT-

SAVERIN Henri Lullier (r. ’98)

PIERRE LACAM Robert Mey CÉSAR RITZ Jacques Viney (d. ’91) At the Third Investiture on 8th November 1989: At the Fourth Investiture on 14th May 1990: To the Chairs of:- To the Chairs of:- PIERRE TOULEMON Jordan Accouche LOUIS CIPOLLA Jean Bellavita (d. ’09) LAGUIPIERE Rémy Fougere MORIO GALLATI Jean-Pierre Burantet (r.’96) EMILE DUVAL Professor John Huber VINCINZO SERVIO Silvano Giraldin ALEXANDRE DUMAINE Guy Mouilleron EUGENE HERBODEAU Émile Léfèbvre (d. ’07) JEAN TROISGROS Keith Podmore ALFRED WALTERSPIEL Oswald Mair (r. ’98) EDOUARD NIGNON Michel Roux GASTON MAX COLOMBI David Petrie AUGUSTE LA PLANCHE Uwe Zander PATRICK FORBES Jean Quéro At the Fifth Investiture on 13th May 1991: At the Sixth Investiture on 11th May 1992: To the Chairs of:- To the Chairs of:- LOUIS DARSONVAL John King LUCIEN BRULE Jean Clémaron (d.’97) JEAN VINCENT Peter Taylor LEONARD A HOWE Brian Cotterill CHARLES TALLEYRAND Brian J. Turner ROBERT BOMBEZIN André Durand BARON PHILIPPE DE ROTHSCHILD Peter Davies (r. ’95) JOSEPH ZANINI Sergio Rebecchi VICTOR BERGERON Josef Lanser (d. ’96) PROSPER BOSCH Alain Desenclos JACQUES VINEY Luigi Zambon (d. ’09) At the Seventh Investiture on 3rd May 1995: At the Eighth Investiture on 11th June 2001: To the Chairs of:- To the Chairs of:- MICHELANGELO BUONARROTI Michael Aldridge (r. ’00) JAMES BEARD Michael Coaker JACQUES PIC David Dorricott FRANCIS COULSON MBE Donato Colasanto MCA EUGENE KAUFELER Alan Hill CURNONSKY John Cousins ELIZABETH DAVID Antony Worrall-Thompson (r.’98) ELIZABETH DAVID Martin Lam ENZO STINCHETTI Franco Campioni ISABELLA BEETON David Pitchford SIR HUGH WONTNER Didier Garnier BRILLAT SAVARIN John Williams MARIUS BISE Christophe Laurent MOGB (r.’10) At the Ninth Investiture on 17th June 2002: At the Tenth Investiture on 16th June 2003: To the Chairs of:- To the Chairs of:- URBAINE DUBOIS David Boland BARON PHILIPPE DE

ROTHSCHILD Raymond Blanc

ROGER CHANT Saverio Buchicchio ALEXANDRE DUMAS Peter Chandler (d. ’09) SILVINO TROMPETTO Idris Caldora MCA VICTOR BERGERON Patrick Gaillard EMILE PERRIN Anton Edelmann ADOLPHE DUGLERE Hubert Laforge STAN REGNAUD Prof. David Foskett MBE ROBERT MAY Rowley Leigh LOUIS VATEL Rémy Lysé BRION CLARK Michael Nadell ALAIN CHAPEL Diego Masciaga At the Eleventh Investiture on 14th June 2004: At the Twelfth Investiture on 13th June 2005: To the Chairs of:- To the Chairs of:- DOM PERIGNON Louis Abdilla CESAR RITZ Stephen Boxall GILBERT LEFÈVRE Jeff Bland IAN IRONSIDE Claire Clark MCA CONSTANCE SPRY David Chambers LOUIS VIROT Keith Stanley MCA MAXIMIN AUGUSTE CORNEFERT Mark Dodson WILLIAM BARKER Yolande Stanley MCA BERNARD LOISEAU Philip Corrick At the Thirteenth Investiture on 12th June 2006: At the Fourteenth Investiture on 11th June 2007: To the Chairs of:- To the Chairs of:- EDWARD MERARD William Campbell LOUIS A. KLEIN Bill Farnsworth PAUL PETIT-ROCHE Christian Delteil MARCEL BOULESTIN Chris Galvin LIONEL POILANE Andrew Fairlie KARL LÖDERER Henry Harris MADAME LILY BOLLINGER Simon Girling HANNAH GLASSE Rob Kirby ROY SHIPPERBOTTOM Nigel Haworth ROBERT CARRIER OBE Derek Quelch BRIAN SACK MBE Paul Heathcote JEREMY DOWNER David Sharland JOSEPH LANSER Manuel Seno GILES SHEPARD CBE Giles Thompson

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At the Fifteenth Investiture on 9th June 2008: At the Sixteenth Investiture on 15th June 2009: To the Chairs of:- To the Chairs of:- JOHN EVELYN Frances Bissell RAYMOND OLIVER Jean-Claude Breton ALFRED WALTERSPIEL Henry Brosi ARTHUR SIMMS Anthony Cameron FANNY CRADOCK Brian Clivaz GASTON LENOTRE William Curley RICHARD OLNEY Barny Haughton RICHARD HERING Georg Heise MCA SIR HANS SLOANE Martyn Nail At the Seventeenth Investiture on 16th June 2010 At the Eighteenth Investiture on 13th June 2011 To the Chairs of: To the Chairs of: LOUIS SAVEUR CIPOLLA Andreas Antona BOB PAYTON Lionel Benjamin ROSE GRAY MBE Stephen Doherty MCA SANTIAGO ‘SANTI’ SANTAMARIA

I PUIG André Garrett MCA

PETER KROMBERG Anthony Marshall CHARLES BARRIER John McManus ALEXANDRE BALTHAZAR LAURENT GRIMOD DE LA REYNIERE

Jérôme Ponchelle MCA

DONALD MATHESON Elaine Watson

MASTER OF CULINARY ARTS (MCA) Formerly Meilleur Ouvrier de Grande Bretagne (MOGB)

CULINARY SKILLS PASTRY RESTAURANT MANAGEMENT AND SERVICE

1987 Michael Aldridge Michel Perraud Antony Worrall-Thompson 1991 1991 Steven Doherty Franco Campioni Roger Narbett Christophe Laurent 1996 1996 1996 Idris Caldora Claire Clark Donato Colasanto Mark Gregory Thierry Tomasin 2000 2000 2000 Georg Heise Yolande Stanley Jerome Ponchelle David Hayward Keith Stanley Diego Masciaga Eyck Zimmer Vito Scaduto 2005 2005 Martin Green Benoit Blin Andre Garrett 2009 2009 2009 Michael Dutnall Kofi Addai-Mensah François Bertrand James Holah Joël Claustre Brad Gent Jean Kessler Emmanuel Landré Michael Newton-Young

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

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ANNUAL AWARDS OF EXCELLENCE (AAE) (Formerly Commis Chef of the Year) * denotes overall winner in category (not applicable from 1989 – 1994) 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 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

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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 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

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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 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

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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 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

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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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ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP GRADUATES: BOURNEMOUTH & POOLE COLLEGE 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 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

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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 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

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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 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

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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 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

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ACADEMY OF CULINARY ARTS CHEFS APPRENTICESHIP GRADUATES: THAMES VALLEY UNIVERSITY 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 Sclare 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 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