Cost sector key players among Craft Guild of Chefs award winners

05/06/2018 - 13:15
The Craft Guild of Chefs Awards 2018 took place on Monday (4 June) at the Grosvenor House Hotel in London and saw a total of nine cost sector chefs collect awards on the 25th anniversary of the event.

John Howarth from contract caterer CH&Co won the Apprentice Chef Award. Howarth has gained experience working at a number of the company’s units.

WO1 Christopher Marsden scooped the Armed Services Chef Award. He has 25 years of service in the armed forces and is the Regimental Training Officer serving within 167 Catering Support Regiment.

The Banqueting and Event Chef Award went to Allan Blackmore from Levy Restaurants, part of Compass Group. Blackmore caters for millions of people each year, running multiple UK venues, including ExCeL London.

Anthony Wright from University College Birmingham won the Chef Lecturer Award. Wright is senior lecturer at UCB and has been instrumental in the development and teaching of Royal Academy Culinary Arts Apprenticeships.

The Competition Chef Award was given to Cpl Liam Grime, of the RAF and team captain of the Combined Services Culinary Arts Team; his commanding officer said he had striven for excellence on military, national and international circuits.

David Ward from Sodexo won the Contract Catering Chef Award. Working in Sodexo’s corporate services business in Scotland, he is responsible for creating food offers for a range of clients across different working environments.

Stephen Frost, also from Sodexo, won the People’s Choice Award. Among his achievements are running his own restaurant in Edinburgh and catering for the 2014 Commonwealth Games for Sodexo Sport and Leisure.

The Public Sector Chef Award went to Lisa Normanton from North West Anglia NHS Foundation Trust. Normanton's nomination said she had achieved 'significant step changes' in her catering provision and the health and nutrition strategy for children, patients, staff and visitors.

Faye de Souza from Restaurant Associates, a Compass Group brand serving corporate clients, collected the Young Chef Award. Since joining the company in 2016, her line manager said she had made a 'massive impact' on both the Deloitte contract, where she works, and within Compass by supporting its apprenticeship programme.

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