From Leeds to luxury trains: Alex Lewis wins top culinary scholarship

The Royal Academy of Culinary Arts has announced this year's winner of the William Heptinstall Award.

Currently working as a sous chef at The Belmond Brittanic Explorer, Alex Lewis has worked his way through the ranks to be awarded the prestigious accolade.

The William Heptinstall Memorial Fund was set up in 1972 to help young chefs learn and grow through travel and study abroad and the award was managed by The Royal Academy of Culinary Arts.

As per the award, Alex will receive a £4,500 scholarship for international experience, plus £500 for wine education, supported by the family of John Avery MW.

gratitude

He said: “More than anything, this award feels like a huge validation - not just of what I’ve done so far, but of where I want to go. To receive that kind of recognition from such respected figures in the industry, people like John Williams, Lisa Jenkins, and Mimi Avery, was incredible. Sitting down with them to talk about my goals and aspirations felt more like a mentorship than an interview. It was a beautiful reminder that there are people in this industry who genuinely care about the next generation and want to see us succeed. That level of support means the world to me.

“I’m so grateful, not just for the support, but for the whole experience. Being part of this process, meeting other chefs who are in a similar stage of their careers, and forming those connections, that in itself has been invaluable. It was such a warm, welcoming day, and I’ve stayed in contact with some of the others since.

"I’m really looking forward to watching all of us grow and evolve over the next few years. The award has given me both a boost and a network, and I’ll carry that forward with me.”

“This award is such an exciting opportunity to explore places and ideas that have long inspired me. I’m planning to spend time in Paris and Vienna, two cities with such rich culinary histories and strong cultural identities, and then travel to Tuscany next year to explore traditional vermouth production in a small town called Pistoia.

"I’ve always loved the stories behind ingredients and traditions, and this kind of travel allows me to dive into that on a deeper level. It’s about expanding my perspective and bringing that back into my own cooking, not just replicating techniques, but understanding why they matter.”

THE JOURNEY

“I started my training at Leeds City College, and alongside that I was working for D&D London at their first

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outpost in Leeds, which felt like a big deal at the time. I’m from Leeds, so that was my introduction to professional kitchens. When I was 19, I moved to London to work at Sketch, specifically in the Lecture Room & Library. I stayed there for nearly four years, and I was there when they earned their third Michelin star.

"That experience was intense, but it completely reshaped how I thought about food, discipline, and ambition. After that, I joined Johnny Lake’s opening team at Trivet, and later planned a move to New York for a role at Per Se, a stage that turned into a job offer, but then Covid-19 hit, and the opportunity disappeared. That was a real turning point. The award now feels like a second chance to do some of that travelling and learning I missed out on.”

SETBACKS

“When the Per Se opportunity fell through because of the pandemic, I threw myself into other projects. I worked on the opening of Birch with Robin Gill, and then became head chef at Oxeye. After that closed, I took some time out to travel, recharge, and realign with what I wanted next. When I returned to the UK, I joined Native’s new site on the Worcestershire–Herefordshire border, and now I’m working with Sen again on a really exciting project, a new luxury sleeper train called the Britannic Explorer in collaboration with Simon Rogan and Belmond. It’s been a winding path, but every part of it has taught me something.”

“One of the biggest turning points for me was working under Pierre Gagnaire when I was at Sketch. At the time, the team was all-in on pushing for that third star, so Pierre was in the kitchen regularly, and watching him work was electric. The way he put dishes together, the thought process, the energy he brought to service, it was inspiring. It made me think differently about creativity, discipline, and how to balance innovation with intuition. It really shaped the kind of chef I want to become.”

Future planning

“At some point, I’d love to open my own restaurant, that’s always been the goal. It’s about finding the right time, and making sure the concept is something meaningful. I don’t just want to do it for the sake of it. I want it to feel rooted in something, whether that’s the people, the place, or the produce. It’s not just about food on a plate for me; it’s about connection, community, and storytelling.”

Written by Abi Kinsella

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