Chris and Jeff Galvin awarded special prize at Craft Guild of Chefs Awards 2016

The  Staff Canteen

The Staff Canteen

Editor 2nd June 2016

Michelin-starred chef-restaurateurs Chris and Jeff Galvin received the top honour at The Craft Guild of Chefs Awards last night.

The chefs were presented with the special award during the awards ceremony held at Lancaster London Hotel.

Craft Guild of Chefs announce winners
Craft Guild of Chefs announce winners

Renowned for their French cuisine, the brothers opened their first restaurant, Bistrot de Luxe in 2005, with Galvin at Windows following a year later and securing a Michelin star in 2010. A second Michelin star followed a year later for them at Galvin La Chapelle, which opened in 2009.

They have since opened a further two restaurants in the city and received widespread critical praise for their ventures, shown through accolades which include Restaurant of the Year at the Tatler awards, AA London Restaurant of the Year and the Catey Award for Independent Restaurateurs of the Year 2010.

It was announced earlier this year that Chris and Jeff were planing on taking over the food and beverage operation of the five-AA-red-star Athenaeum Hotel and Residences in Mayfair, which is due to reopen at the end of this month. 

They are the first ever brothers to both gain a Michelin star

Chris White’s The White Spoon, Cheltenham was named New Restaurant of the Year, fighting off competition from Allan Pickett’s Piquet Restaurant, Wayne Smith’s Mortimers Restaurant and Jan Tanaka’s The Ninth Restaurant.

Craft Guild of Chefs
Craft Guild of Chefs

Gareth Billington, executive chef at Sodexo was named the People’s Choice following over 1, 000 online votes.

The chef heads a 32-strong team at Everton Football Club providing match day and event catering and has won a string of awards during his career.

Soho Farmhouse scooped the innovation award beating off competition from German Gymnasium and Sexy Fish.

The Craft Guild of Chefs Awards also acknowledged a host of leading lights across the industry, whether they work in a pub, fine dining restaurant, city university, military unit or in contract catering.

The full list of winners is as follows:

  • Apprentice Chef- Eleanor De Maria, Demi Chef de Partie at Eurest (sponsored by Compass Group)
  • Armed Service Chef- Richard Geenhalgh, Flight Sergeant Junior Ranks Mess at Royal Air Force (sponsored by Purple Foodservice Solutions)
  • Banqueting/Event Chef- James Buckley, Executive Chef at Levy Restaurants (sponsored by Essential Cuisine)
  • Chef Lecturer- John Crowe, Lecturer in Hospitality at North West Regional College - Ireland (sponsored by Fresh Montgomery)
  • Competition Chef- Robert Kennedy, Executive Chef at Sandhurst Military College (sponsored by Santa Maria)
  • Contract Catering Chef- Stuart Nisbet, Offer Development Chef at Elior UK (sponsored by Kerry Foods)
  • Development Chef- Diane Camp, Development Chef at Reynolds Catering Supplies Ltd (sponsored by McCain Foods)
  • Ethnic Chef- Chad Rahman, Executive Chef at Chez Mumtaj (sponsored by Nayati)
  • Innovation- Soho Farmhouse (sponsored by Jestic)
  • New Restaurant of the Year- Chris White, Chef Director at The White Spoon (sponsored by Jelf Insurance)
  • Pastry Chef- Stephen Tarling, Head Pastry Chef at Daylesford Organic (sponsored by Carpigiani UK)
  • People’s Choice- Gareth Billington, Executive Chef at Sodexo UK & Ireland (sponsored by Nisbets)
  • Pub Restaurant Chef- James Mackenzie, Chef/Proprietor at The Pipe & Glass Inn (sponsored by Bidvest Foodservice)
  • Public Sector Chef- Scott Pring, Executive Head Chef at Bridgewater College (sponsored by Theos Food Company)
  • Restaurant Chef- Will Holland, Head Chef at Coast Restaurant (sponsored by Gram UK)
  • Young Chef- Arthur Quin, Sous Chef at Punch Bowl Inn & Restaurant Crosthwaite (sponsored by Falcon Williams)
  • Special Award- Galvin Brothers (sponsored by Sodexo)

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 2nd June 2016

Chris and Jeff Galvin awarded special prize at Craft Guild of Chefs Awards 2016