Following Finals held at Le Gavroche, The Connaught Hotel, University of West London and Westminster Kingsway College, the Royal Academy of Culinary Arts is proud to announce the winners of the Annual Awards of Excellence 2014:
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 |
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 5 hours to produce a lobster starter, either a salad or broth dish, using ingredients from a mystery box; a saddle of mutton dish from the entry task each candidate prepared in honour of His Royal Highness The Prince of Wales; and their own modern interpretation of a rhubarb and custard.
Pastry Finalists had 5.5 hours to produce two gateaux fraisiers; a wedding themed sugar/isomalt stand on which to display one gateau fraisier; 12 individual savarins; and 12 petits fours French style macarons.
Service Finalists were required to decant and describe wines to the judging panel, as well as set up and serve a 3 course meal with wines and liqueurs to a table of two guest judges.
Gala Dinner
The winning candidates will be invited to a Gala Dinner at Claridge’s on Wednesday 16 July, at which they will be presented with their award. The candidate who has scored the highest mark in each section – the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year – will be announced at the Dinner and will be presented with a trophy and prizes including a travel scholarship, thanks to the Savoy Educational Trust.
Sponsors
The Royal Academy of Culinary Arts is immeasurably grateful to the sponsors of the Annual Awards of Excellence 2014: The Savoy Educational Trust; City & Guilds; The Maldon Crystal Salt Co; ACT Clean; FCSI (Foodservice Consultants Society International); L’Unico Caffe Musetti; Wedgwood; Laurent-Perrier Champagne; Speyside Glenlivet; James Knight of Mayfair; Fairfax Meadow. Continental Chef Supplies, Meyer and Victorinox provided prizes.