The shortlists have now been confirmed for the eight categories at The Staff Canteen Awards 2024.
Here is a breakdown of everybody in the running, ahead of the awards ceremony at Scotland House in London on Monday, November 11.
RATIONAL are headline sponsors for the event, while Compass Group UK & Ireland, ASMI Alaska Seafood Marketing Institute, Chef Works, Major, Lightspeed, Chef+, Scotland Food and Drink and Exmoor Caviar are also part of the event as a sponsor.
Chef of the year
Romy Gill MBE – chef, writer and broadcaster
British-Indian chef Romy, MBE, was formerly owner and head chef at Romy’s Kitchen in Gloucestershire. She is now a familiar name across television and radio, as well as writing in both newspapers and her own cookbooks, most recently Romy Gill’s India.
See our video feature with Romy from 2023
Tom Aikens – Muse by Tom Aikens
Tom runs Michelin-starred Muse in London, previously becoming the youngest chef to earn two Michelin stars aged just 26, at Pied à Terre in 1997.
Norfolk-born Tom, a contestant-turned-judge on Great British Menu, continues to go from strength to strength, this year voted the AA chefs’ chef of the year.
Tim Allen – sō–lō Restaurant
Located in the north west village of Aughton, sō–lō opened in November 2021, gaining a Michelin star in March 2023.
Tim took part in series 10 of Great British Menu, whilst working at Michelin-starred Launceston Place in London.
Dominic Chapman – The Crown
Dominic is a fourth-generation chef, who used to work as head chef for Heston Blumenthal.
In 2014, he decided to go it alone at The Beehive in Berkshire, where he earned a host of accolades, before leaving last year having taken over The Crown from Simon Bonwick.
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Front of house team of the year
Beach House Oxwich
Located on the shores of Oxwich near Swansea, the Beach House’s kitchen is run by Hywel Griffith.
Restaurant manager at the Michelin-starred establishment is Megan Rust, who has worked in catering since she was a teenager.
Harborne Kitchen
The front of house at Birmingham-based Harborne Kitchen is taken charge of by general manager and sommelier Jacob Dolman.
The kitchen, which serves modern British cuisine, is run by head chef Tom Wells.
Pignut
Recently awarded three AA rosettes, Pignut in north Yorkshire has been making waves in the industry this year.
It is co-owned by Laurissa Cook, who runs front of house, and her partner and chef Tom Heywood.
Faru
Situated in Durham, Faru offers a seasonal tasting menu, as well as a Sunday roast.
It is the first restaurant from husband-and-wife duo Jake and Laura Siddle, Laura running the front of house team.
The pair met whilst working together at Michelin-starred House of Tides in Newcastle.
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KP of the year
Lee Mullen – Moss & Moor
Moss & Moor is a garden centre and restaurant in Ilkley, Yorkshire.
Lee, a single parent to three children, has been described by the Moss & Moor team as a “true rock” in the kitchen since day one “with a smile and can-do attitude”.
Adam Cope – The Duncombe Arms
Adam is approaching three years at The Duncombe Arms, having been with the team since he was 15.
The Peak District pub offers classic and modern British food and has received recognition in the shape of listings in the Top 50 Gastropubs, two AA rosettes and Michelin Bib Gourmand.
Michael Hargreaves – Heathcote & Co, Salford Community Stadium
Michael has been labelled as the “back bone of the kitchen team” at Heathcote, happy to assist in any task asked of him.
Heathcote are based out of the Salford Community Stadium, which hosts events and conferences, as well as being home to rugby union’s Sale Sharks and rugby league club Salford Red Devils. Heathcote also operate at a variety of locations as contractors.
Henry Sommerfield – The Terrace
Isle of Wight’s Henry has made the shortlist for his work at The Terrace in Yarmouth.
Initially joining part-time, Henry’s confidence both professionally and socially has grown, seeing him now lead a team of three other kitchen porters.
He has also set up a group at the restaurant where trainees can discuss any issues or concerns they have, to help promote a positive workplace culture.
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Member of the year
Jack Bond – The Cottage in the Wood, Keswick
Jack, head chef at Michelin-starred The Cottage in the Wood, was selected as member of the month in March 2024.
Jack and his wife Beth began running The Cottage in the Lake District at the start of this year. The pair are passionate about sustainable practices and minimising waste.
Billy Frost – The Mucky Duck, Drakeholes
Billy was The Staff Canteen’s first member of the month of this calendar year.
He has been a member since 2017 and works as head chef of The Mucky Duck near Doncaster.
Billy previously competed on Masterchef: The Professionals, back in 2014.
Kayne Mather – Fletchers Restaurant, Nottingham College
Kayne was selected as member of the month in November 2023, just after the cut-off for our awards ceremony last year.
He works as sous chef at Nottingham College’s Fletchers Restaurant and won the Cherry Grainger prize for 2023, voted for by the Worshipful Company of Cooks.
Mike Tudor – Bromborough Golf Club
Mike, head chef at Bromborough Golf Club, regularly shares images of his dishes via his member profile on The Staff Canteen.
He was named member of the month in February and says being part of the TSC community has “really helped me move on to the next level”.
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