Sat Bains wins The Special Award and Chiltern Firehouse wins Best New Restaurant in last night’s Craft Guild of Chefs Awards 2016.
Hosted by vice presidents Steve Munkley and David Mulcahy at the Hilton Park Lane Hotel, Billy Campbell, executive chef at Thistle Glasgow Hotel, was also voted the People’s Choice after a closely fought contest which saw almost 1,500 votes flood in online.
Sat Bains
Nuno Mendes’ Chiltern Firehouse won Best New Restaurant with competition coming from Jason Atherton’s City Social, Kenny Atkinson’s House of Tides and Lee Westcott’s Typing Room.
The Special Award, has previously been awarded to top chefs including Heston Blumenthal and Marco Pierre White, but last night went to two-Michelin starred chef Sat Bains who opened his eponymous restaurant in Nottingham in 2002 to great acclaim and has since been heralded as one of Britain’s most celebrated chefs.
A further 14 awards were handed out, including the Guild’s new Concept and Innovation Chef Award, which recognised industry trendsetters who are bringing food, fashion and style to the fore. This category had three shortlisted venues (Bodeans, STK London and TED – Think, Eat, Drink) which were voted for on the evening with the winner being STK London.
The Craft Guild of Chefs Awards acknowledge 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, and even as development chefs for national retailers.
The full list of winners:
Apprentice Chef
Ben Garnett-Sinclair, apprentice chef at Lusso (sponsored by Compass Group)
Armed Service Chef
Amrit Limbu, junior chef at 10th Brigade, Queen’s Own Gurkha Logistic Regiment (sponsored by Purple Foodservice Solutions)
Banqueting/Event Chef
Mark Reynolds, executive head chef at Delaware North (sponsored by Santa Maria)
Chef Lecturer
Gary MacLean, chef lecturer at City of Glasgow College (sponsored by Food Matters Live)
Competition Chef
Adam Bennett, chef director at The Cross, Kenilworth (sponsored by C&C Catering Equipment)
Contract Catering Chef
Mark Cheetham, executive chef, Sodexo UK (sponsored by Kerry Foods)
Craft Guild’s Concept & Innovation Chef Award
STK London (sponsored by Jestic Foodservice Equipment)
Development Chef
Antony Bennett, head of food development, La Tasca Restaurant Group (sponsored by McCain Foods)
Ethnic Chef
Stephen Gomes, chef/patron at Moksh (sponsored by Nayati)
New Restaurant of the Year
Nuno Mendes, Chiltern Firehouse (sponsored by Jelf Insurance)
Pastry Chef
Daniel Pearse, head pastry chef at Hakkasan (sponsored by Carpigiani UK)
People’s Choice
Billy Campbell, executive chef at Thistle Glasgow Hotel (sponsored by Nisbets)
Pub Restaurant Chef
Ray Brenner, head chef at The Peach Pub Company (sponsored by Bidvest 3663)
Public Sector Chef
Rob Bean, executive head chef at University of Leicester (sponsored by Theos Food Company)
head chef at Devonshire Arms Country House Hotel (sponsored by Gram UK)
Young Chef
Craig Bateman, chef at Compass Group UK & Ireland (sponsored by Falcon Williams)
Special Award
Sat Bains, Sat Bains with Rooms (sponsored by Sodexo)
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.
