England’s Culinary Team takes Home Gold and Silver at Culinary World Cup

British Culinary Federation (BCF)

British Culinary Federation (BCF)

Standard Supplier 2nd December 2022
British Culinary Federation (BCF)

England’s Culinary Team takes Home Gold and Silver at Culinary World Cup

The British Culinary Federation is very proud to announce England’s National Culinary Team was awarded Gold and Silver at the Culinary World Cup, 26-30 November, Expogast 2022, Luxembourg.



Team member and Culinary Artist, Chris Zammit was awarded 3rd place in the world for his Artistic Piece. The Culinary World Cup takes place every four years and is the second largest culinary competition in the world.

England’s senior team comprised this year of Team Coach, Paul Dickinson; Team Captain Adam Thomason MCA, Culinary Director, Absolute Taste; Ed Marsh, Michelin-starred The Manor House, Castle Combe, Wiltshire; Jamie Gibbs, Absolute Taste; Jamie Stones, Executive Chef, Fullers; Stacey Harris, Head Chef, KMPG; Samantha Rain, HB Ingredients; Tomas Krasnan, Pastry Chef, Etihad Stadium, Manchester and Chris Zammit, Culinary Artist, all supported by Steve McGarry and Steven Sweeting of Fullers. 

The team had been in training for over a year in the build up to the competition. 

The senior team had to put up their Edible Buffet on the first day of the competition and were awarded a silver medal. 

They then competed in the Restaurant of Nations serving 110 covers on the third day of the competition, winning gold medal against 29 other countries. Paul Dickinson, experiencing his first time with the team, said: “I am very proud of the squad. Captain Adam Thomason and I have witnessed first-hand the training, dedication, commitment and pride the team have put into representing England, sacrificing large amounts of personal time. To represent the country is such an honour and a huge achievement and to bring back home gold and silver medals in this world culinary event is excellent and extremely rewarding.”

“There are a lot of people who have supported this incredible team and assisted in the background and out in Luxembourg. Special thanks to BCF Chairman, Lee Corke for his advice and valuable assistance along the way and not forgetting BCF President, Peter Griffiths for all his continuous work and support over numerous years in helping to make all this possible.” 

England’s Junior National Culinary Team awarded Silver and Bronze Up against 14 other countries, England’s National Junior Team won Bronze medal in the Edible Buffet, which was also presented on the first day of the competition and Silver medal, cooking for 70 covers in the hot kitchen on the third day. 

The Junior team, nearly all alumni from University College Birmingham, relished the opportunity to represent their country and have worked extremely hard over the last 15 months, training and developing their skills. 

They were supported by Team Manager Mathew Shropshall and three-times Culinary Olympic gold medal winner, Richard Taylor, with help and guidance from Mark Hill MBE, Executive Chef, the House of Commons. 

Representing the Junior team were: Angelina Adamo, Tutto Opposto Fine Dining; Elliott Lawn, Development Chef, Mitchells and Butlers; Rebecca Bourne, Pastry Chef, The Boat, Lichfield with Liam Dillon; Jude Andrews, Food Logistics, Menzies; Jamie MacDonald, Absolute Taste; Luke Jeffs, BS Hons, Food Science, UCB; Alahgi Jadema, Tattoo restaurant, Birmingham, and supported by Jack Gameson, Chef Lecturer, Halesowen College. Mathew Shropshall said he was extremely proud of the Junior team. 

"As National Junior Team Manager, I look forward to developing the team further over the forthcoming years. The BCF is committed to maintaining and training a team of young chefs who can continue to compete, both nationally and internationally, at these prestigious events." 

Comment from the President, Peter Griffiths: “Both Senior and Junior teams have performed exceptionally well in Luxembourg. It is very rewarding to see the results of all their hard work and commitment come to fruition. With both our teams being drawn to compete on the same days was testing for their organisational skills and working conditions, and not ideal and something we have never experienced before. The teams are a credit to the BCF, themselves and their country. I am delighted for all concerned. Representing the country is a huge responsibility and an immense financial commitment for the BCF. Since the formation of the BCF, England’s National Culinary Teams have been a true success story, competing at world events. This has only been possible through the foresight and determination of a few, the hard work and commitment of many and the generous help and support from industry and the National Team sponsors: Goodfellows, Major International, Menu Partners, University College Birmingham, Wrapmaster and Food Alert. The British Culinary Federation sent out a squad of 22 people to Luxembourg and also supported three of its members in registering them to attend a World Chefs judging course during the Culinary World Cup. In all, another very satisfying result for the BCF."

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