England’s Senior Team won the gold medal in the Restaurant of Nations when they took to the stage at the World Culinary Olympics in IKA, Erfurt, Germany on October, 22-25, 2016.

Competing against 30 national teams from around the world, England’s Senior Team won the Gold medal in the Restaurant of Nations and Bronze in the International Buffet, and against 20 junior national teams, England’s Junior Team won Silver in the Edible Buffet and Bronze in the Restaurant of Nations.

BCF Competition Organiser, Lee Corke said: “The Olympics, held every 4 years, is the largest culinary event in the world, with over 30 national teams, 20 junior national teams and many other chefs competing both regionally and individually. It is one of the toughest competitions in the world and both the senior and junior teams performed very well.”

The Senior Team squad included BCF members Simon Webb (Captain), HSBC Bank, Canary Wharf, London, Andrew Ditchfield, House of Commons, London, Clark Crawley, Gather & Gather, London, Rob Kennedy, Royal Military Academy, Sandhurst, Nathan Aldous, Emmanuel College, Cambridge, Dennis Mwakulua, Evershed’s, London, Matt Jones, House of Commons, Daniel Abbs, Emmanuel College, Cambridge and Nick Vadis, Compass Group UK & Ireland.

The Junior Team included Edward Marsh, Lucknam Park Hotel & Spa, Wiltshire, Thomas Kirkby, Adam’s restaurant, Birmingham, Nathan Lane, Simpson’s restaurant, Birmingham, Jack Gameson, University College Birmingham, Elliot Lawn, University College Birmingham and Gregory Evans, University College Birmingham, mentored by Mathew Shropshall and Richard Taylor of UCB.

Sponsors of the National Team included Electrolux Professional, Steelite International, Continental Chef Supplies and Major International and the teams were supported by University College Birmingham.

>>> Read more from the Culinary Olympics here