Dinner and Awards Evening


The 13th Annual Dinner and Awards Evening was held at the newly opened Edgbaston Park Hotel and Conference Centre in Birmingham on Sunday 30th September, where the British Culinary Federation recognised some very talented people within the hospitality industry.

The event, hosted by Heart FM radio presenter Russ Morris with awards presented by BBC Midlands TV news reader Nick Owen, was a huge success and brought together chefs, suppliers and industry professionals from all over the UK.

After an excellent “Happy Bubbles” cocktail and canapé reception, Chairman Stuart McLeod welcomed everyone and wished members and all their guests a very enjoyable evening.

For the first time at this event, President Peter Griffiths presented Honorary membership to four BCF members who have excelled in their support towards the industry and the British Culinary Federation.

  • David Bryant, Managing Director, Major International
  • David Bentley, Managing Director, Town & Country Fine Foods
  • Colin Wright, Director, FishCo Fine Foods
  • Simon Smith, Director of Customer Relations, Aubrey Allen

The Dinner was prepared by the England’s National Junior Culinary Team,


Sparkling Cocktail and Canapés on arrival


Langoustine and fennel Bon Bon, Citrus Gel, Micro Herb, Fennel Veloute.
(FishCo and Interfruit)


Confit of Halibut, Squid Moss, Sauce Vierge, Shallot Puree, Burnt Little Gem, Squid Ink Tuile
(FishCo and Interfruit)


Cotswold Chicken, Foie Gras Bon Bon, Chicken Skin, Smoked Potato, Leek Puree, Braised Leek, Madeira Jus Lie
{Aubrey Allen and Caldecott’s}


Ocoa Chocolate and Pear Mousse, Pear and Almond Tart and Pear Sorbet


Local Cheeses
Berkswell – Ram Hall Dairy, Warwickshire
Forest Blue – Fowlers Forest Dairies, Warwickshire
Clara Goat – Cheese Cellar Dairy, Worcestershire
(Harvey & Brockless)


Coffee and Petits Fours
(Town & Country Fine Foods)




Springbourne Water



Healy & Gray, Private Cellar Bushvine Chenin Blanc
South Africa

Cramele Recas, Pinot Noir


Twelve awards were presented this year to an array of talent from the industry. Presentations were made by Chairman Stuart McLeod and Nick Owen.


This award is presented to the most promising young chef under 25 years of age, who has demonstrated outstanding talent and enthusiasm.

The winner was Nathan Lane, he was a student at University College Birmingham. For such a very young age, he has already achieved much in our industry.

He has worked at the Michelin starred restaurants Simpson’s in Birmingham and The Ritz, London. He recently dedicated six months of his life training with Tom Phillips from Restaurant Story as Bocuse d’Or Commis. They competed at the European semi-final in Turin in June and qualified for the final in Lyon this January.

Now working at the Michelin-starred The Cross in Kenilworth, he was a member of England’s Junior National Culinary Team, winning Gold medal at the Battle of the Dragon in Wales but could not join the team this year due to having to concentrate on the Bocuse d’Or.



Awarded to a member working within the industry who trains, mentors or encourages young chefs to progress within their chosen profession.

The award went to Deputy Principal of Westminster Kingsway College Gary Hunter a well respected and admired chef who has spent over 20 years in the education sector. A very experienced Pastry Chef, competitor and mentor to many young students who have gone on to excel in the competition arena and their chosen careers.

He started his teaching career at Torquay College before going to Westminster College as Pastry Chef Lecturer, progressing to Head of Culinary Arts in 2001, followed by Head of Faculty for Hospitality and Culinary Arts and now Deputy Principal.

UK Chocolate Ambassador for Barry Callebaut and a published author of 9 hospitality and catering books, he is a master craftsman in his field with a wealth of industry knowledge.


The Robert J Smith Award is presented to anyone within the federation for their professionalism and dedication to the industry and their loyal support to the British Culinary Federation.


This years winner was Kevin Byrne, a very dedicated and focused chef. In early years, he worked at renowned hotels in London before going to become a Civilian Instructor at the Army School of Catering in Aldershot, a position he held for many years before moving into the food development world of airline catering. Firstly working at Gate Gourmet at Heathrow airport and more recently as a consultant with a German airline company.

A valuable member of the Hotelympia Salon Team, both as a Judge and latterly as Compère in Live Theatre at both Hotelympia and Hospitality as well as many other leading competitions.

Actively still involved with numerous competitions around the country, including World Skills. A man with many friends within the hospitality trade who has given so much of his valuable time and expertise back to the industry.



The Louis Cipolla Award is presented to any Chef member within the British Culinary Federation. Named after Louis Sauveur Cipolla, a chef born in Marseille, France on 21st May 1916 who became the youngest chef de cuisine in Paris. In his time there he opened the Club de l’Opera and the Club des Champs Elysees. He worked in Birmingham and created a Midlands chefs’ association and was active with associations in London and Paris.


The award this year was presented to Anthony Wright who works at University College Birmingham. He has trained, nurtured and inspired hundreds of students, as well as mentoring colleagues.


He was the first Chef Lecturer to represent the UK at the prestigious Bocuse d’Or and received the title “Master of Culinary Arts” (MCA). Also winning Chef Lecturer of the Year at the Craft Guild of Chefs Awards in June this year.


He inspires excellence within students and the desire to not only achieve but also to strive for perfection in every detail.


Since joining UCB, he has been instrumental in the Royal Academy of Culinary Arts apprenticeships at the university.



This award in the name of past Honorary member and Group Executive Chef of the NEC, Paul Gould OBE, is presented for highly recognised contributions to the competition arena across all sectors of the industry.

The award went to Jason Thacker of North Warwickshire and Hinckley College a chef who has not only entered and won competitions himself, but he also spends a considerable amount of time encouraging, mentoring and training other young chefs to compete, resulting in many awards and recognition for the college.

He is a great mentor and motivator who inspires his students to achieve, both in their studies and in the competition arena.

Well respected by industry colleagues and a big supporter of the British Culinary Federation,


This new award, in memory of past Chairman and Vice-President, Eric Bruce, who encouraged and mentored many young chefs to excel, is presented to any young chef who has shown credible enthusiasm and commitment to his or her chosen profession.

The award was presented by Beb Bruce to Angelino Adamo who is a student at University College Birmingham, now working at Michelin starred restaurant, Simpson’s in Edgbaston totally focused and committed for such a young age. She recently joined England’s Junior National Culinary Team, winning a Gold medal this year at the Battle of the Dragon in Wales.

She has been training exceptionally hard over the past several months ready to represent her country at the Culinary World Cup in Luxembourg in November with the Junior Team.


The Aubrey Allen Award is presented for contributions of excellence to the hotel and catering industry. The aim of this award is to recognise the professionalism, dedication and support given to the industry.


The award this year went to Roger Narbett. The British Culinary Federation Chef of the Year competition continues to bring together some of the best chefs in the world to judge this prestigious competition. It is without doubt a challenge to ensure all of the different judges’ viewpoints are taken and constructively pulled together to ensure there is a fair winner and tonight’s recipient of the Aubrey Allen award has been the Chairman of Judges since the competition was founded.

The recipient has an incredible CV working at establishments such as The Dorchester, Park Lane, London; The Lygon Arms in Broadway; The Hyatt in Birmingham as well as being the former Head Chef of the England Football Team.

His culinary skills saw him being awarded the Meilleur Ouvrier de Grande Bretagne (MOGB).



Presented to a member who has worked tirelessly behind the scenes and in the industry and continues to deliver results.

The special award went to Mathew Shropshall. Winner of numerous medals and awards, a keen competitor in his own right as well as encouraging and motivating young students at University College Birmingham to compete in the competition arena.

Worked at the Waterside with Alain Roux, was a Roux Scholarship regional finalist, a Caterer Acorn winner in 2002 and won the Craft Guild of Chefs Competition Chef Award in 2011.

Manager of England’s Junior National Culinary Team, totally focused and working extremely hard to maintain the team’s success, well respected as a Lecturer at UCB, in the industry and the BCF. He has led the team to some terrific results over the last few years, winning Gold medal this year in Wales and Silver medal last year in Germany.



The Chairman’s Award this year was given to Matt Davies, a person who through a serious accident at work has been left with life changing injuries, which has cut short a glittering career in our industry

He started his career as a stagiaire in 1984 at the Savoy in London, prior to spending eight years for chef-restaurateur Andreas Antona, who is now chef-owner of the Michelin-starred Simpson’s in Edgbaston.

He worked for Staffordshire-based the Lewis Partnership for over 17 years and oversaw the operations of five kitchens including the Orangery restaurant at the Moat House, Acton Trussell; the Brasserie at the Swan hotel, Stafford; the Dog and Doublet Inn in the Red Lion, Bradley and the Bear Grill in Stafford.

He is our past Chairman and a stalwart of the British Culinary Federation, giving so much back over a short period of time, with very successful results.

Sadly, he has had to step away from the Chair for the foreseeable future.



 The award went to David McKown Head of Training and Commercial services at the University of Sheffield. Well known throughout the industry with a strong career history of working in the higher education sector. He is the Founder and Director of the very popular and well attended Skills For Chefs Conference and UK Young Restaurants Team of the Year.

Director of University Hospitality Seminars Ltd, Board member of CUBO (College and University Business Offices), admired and respected throughout the industry, a man who continues to give so much back, setting standards for others to follow.

Winner of a coveted Catey Award in 2016,


 Two Lifetime Achievement Awards were presented.

The first to Richard Brocklesby who recently retired from University College Birmingham, having spent the last 27 years as Chef Lecturer.

He started his career with Michell & Butlers in Birmingham, attending Garretts Green College where he attained the City & Guilds 147 and 151, in the same class as Peter Griffiths.

He worked at various hotels around the Midlands, moving on to a Chef Lecturer role at Solihull College in 1982. During his time at UCB, he attained his 706/3 in Kitchen Larder as well as a degree. He experienced stages, both in the UK and abroad including the Ritz Club with John King, Marco Pierre White and a stint in Paris.

Known as the best Larder man around and one of the best sausage makers in the country, well respected by all,


The second Lifetime Achievement Award was presented to Peter Inger who started his training at Frimley Hall Hotel in Berkshire attending college on day release, and then on to the Somerville Hotel in Jersey. Moved to Birmingham and started work at the Albany Hotel where he spent many years and became Executive Chef after Trusthouse Forte took over the hotel.

He went on to become Group Executive Chef for 18 Club House restaurants around the UK, finally retiring in 2004.

In the early years, he did a Stage at the 3-star restaurant Michel Gerard in France to gain further culinary experience in his career.

A Founder and Committee member of the Midlands Association of Chefs, also a strong supporter of MARCH (Midlands Association of Restaurateurs and Hoteliers). A good friend of many and very knowledgeable and respected chef,

Once again, another excellent and well-attended event organised by the British Culinary Federation. A huge thank-you to all the sponsors for supporting the dinner, the menu and the table prizes and to Head Chef Richard Marshall and his team at Edgbaston Park Hotel and Conference Centre.


Special thanks to England’s Junior Team members: Jack Gameson, Angelina Adamo, Gregory Evans, Elliot Lawn, Ben Webster, Darnell Barrett, supported by Mathew Shropshall, Richard Taylor, Edward Marsh, David Beere and Glyn Jacklin.