David Colcombe receives culinary excellence award

The  Staff Canteen

The Staff Canteen

Editor 24th June 2015
The British Culinary Federation has awarded Birmingham-based chef David Colcombe the acclaimed 2015 Louis Cipolla award at St John’s Hotel, Solihull. Copyright Images of Birmingham Photo Library www.imagesofbirmingham.co.ukThe British Culinary Federation (BCF) recognises outstanding culinary talent at the annual awards ceremony, which celebrated its tenth anniversary this year. The Louis Cipolla award rewards the most outstanding contribution to the profession from a chef within the BCF. Over the course of his career, David Colcombes many achievements include helping the Swallow Hotel in Birmingham to secure the city’s first and only 5 star hotel status. He then oversaw an annual turnover of £16.5 million as the operations manager of the city’s first large-scale quality brasserie and bar. David has also cooked for G8 leaders, as well as representing the city of Birmingham at various special dinners around the world. In 2005, David opened Opus restaurant and grew it to include a 2 AA rosette restaurant, a café bistro and a bar. He left in April 2015 to explore new opportunities. He is also an Honorary Fellow and visiting professor of the University College Birmingham. David said: “I’m honoured to have received the Louis Cipolla award, particularly as the British Culinary Federation celebrates the awards’ tenth anniversary, and I would like to thank everyone who was involved in organising such a fantastic event. “The nurturing and developing of young talent and championing of market produce and sustainability have always been causes close to my heart, and I would like to commend the fantastic work the BCF do to support important causes that affect the hospitality industry.” The British Culinary Federation awards celebrate achievements across the hospitality industry and bring together chefs, suppliers and industry professionals from across the UK.

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The  Staff Canteen

The Staff Canteen

Editor 24th June 2015

David Colcombe receives culinary excellence award