Royal Academy of Culinary Arts Awards of Excellence winners announced

The  Staff Canteen

The Staff Canteen

Editor 27th May 2014
The Royal Academy of Culinary Arts have revealed the list of winners for the 2014 Annual Awards of Excellence. Following finals held at Le Gavroche, The Connaught Hotel, University of West London and Westminster Kingsway College, 31 people were honoured. Six came from the kitchen category including two chefs of The Ritz London. Eight pastry chefs were awarded including two from the capital’s Yauatcha restaurant while the remaining 17 were in the service sector with four coming from Le Gavroche. To achieve the award candidates had to attain a score of over 70% in the tasks set and judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz London and Chairman of the Royal Academy of Culinary Arts. Kitchen finalists had five hours to produce a number of dishes. They all began with a lobster starter and then created either a salad or broth dish, using ingredients from a mystery box. Then for the main, candidates had to design a saddle of mutton dish from the entry task each candidate prepared in honour of HRH The Prince of Wales and this was followed by their own modern interpretation of a rhubarb and custard. Pastry finalists had slightly longer, five and a half hours, to produce two gateaux fraisiers, a wedding themed sugar/isomalt stand on which to display one gateau fraisier, 12 individual savarins and also 12 petit fours French style macaroons. Meanwhile service finalists were required to decant and describe wines to the judging panel as well as set up and serve a three course meal with wines and liqueurs to a table of two guest judges. KITCHEN:
Rosie Angus Coutts, The Strand
Adam Bateman Restaurant Associates
Martin Carabott Royal Automobile Club
Oliver Downey Le Gavroche
Spencer Metzger The Ritz London
Tom Phillips The Ritz London
  PASTRY:
Jamie Houghton Le Manoir aux Quat'Saisons
Aisha Ibrahim Hakkasan Mayfair
Sam Leatherby London Hilton on Park Lane
Rhiann Mead William Curley Pâtissier Chocolatier
Bianka Molnar Yauatcha, London
Marco Pagos Yauatcha, London
Steven Sherry William Curley Pâtissier Chocolatier
Kae Shibata The Ritz London
  SERVICE:
Sandra Bein Le Gavroche
Julia Brandacher Outlaw's at the Capital
Valentina Carbone Restaurant Associates
Adam Chambers Café 21, Newcastle
James Dougan The Waterside Inn
Steven Driscoll Koffmann's at The Berkeley
Marina Emms The Arts Club, Dover Street
Stephen Garrod Park Restaurant, Lucknam Park Hotel
Daniel Harrison Strathearn Restaurant, The Gleneagles Hotel
Manuel Marchetti Galvin at Windows
Nicola Mognol Le Gavroche
Stefano Parolin The Ritz London
Zoe Simonneaux Restaurant Gordon Ramsay
Doriane Stadelmann Le Gavroche
Aurelien Torresan Le Gavroche
Wouter Van Giel Claridge's
Nicholas Winfield Le Manoir aux Quat'Saisons

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 27th May 2014

Royal Academy of Culinary Arts Awards of Excellence winners announced