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The British Culinary Federation gratefully acknowledges the support of Electrolux Professional and Steelite International, supported by University College Birmingham.

The English National Culinary Teams, senior and junior, won 20 medals for England in the Culinary World Cup, Expogast 2010, Luxembourg.

Senior English National Culinary Team

Competing against 24 national teams from around the world, the Senior English National Culinary Team won Gold in the Hot Kitchen and Silver in the Cold Buffet, missing gold in the buffet by only 1½ marks out of 270, at the Culinary World Cup.  The Junior English National Culinary Team were up against nine other teams and won Silver in both the Hot and Cold Buffet categories.  Overall, the English teams brought back 21 medals, including gold medal in Works in Fat entered by BCF member, Vipula Athukorale.

The Senior Team, all members of the BCF, were chosen for their combination of individual skills and their ability to work together as a team and complement each others’ specialist skills.  Simon Hulstone, Chef Owner, The Elephant Restaurant, Torquay who was captain of the Hot Kitchen; Mark Hill, Executive Chef, The House of Commons, Captain of the Cold Buffet Team, together with team members Andrew Jones, Executive Chef, The Westbury Hotel, London; Andrew Ditchfield, Pastry Chef, House of Commons; Adam Smith, Premier Sous Chef, The Ritz Hotel, London, and Clark Crawley, Sous Chef, Restaurant Associates.  The team was supported by Nick Vadis, Group Executive Chef, Compass Group UK & Ireland; Matt Owens, Executive Pastry Chef, Zuidam UK; Stephen Taylor; Chef Manager, Compass Group; Ben Ford, Head Chef, Compass House; Sarah Hartnett, Pastry Chef, Sheraton Park Lane, London.

The National Team Competition is by far the most demanding competition in the World Cup.  Each day, eight national teams competed in the Restaurant of Nations competition.  The teams cook in glass fronted kitchens, observed by the judges and the public.  They each prepare and serve 100 three course Michelin standard meals to paying customers, in a restaurant which serves just under one thousand people.  Two days later, they have to produce a full international Cold Buffet.

Junior Team members

Junior Team members were chosen from University College Birmingham, led by Michael Edwards and Bernhard Schumacher, trained by BCF Competition Organiser Lee Corke and BCF member Richie Holmes.  Junior team members were Aaron Darnley (Edmund’s Restaurant, Birmingham); Marco Sanio (Simpsons Restaurant, Birmingham); Yasmine Read and Reece Cosier.

Executive Council members Peter Griffiths and Brian Cotterill, who travelled to Luxembourg, said they were delighted with the teams’ performances and overall awards.  In an international competition of this calibre, each chef is under pressure to use his or her own individual talents for the good of the team.  The quality and quantity of the medals won in Luxembourg is an indication not only of the immense skill, but also of the discipline and team spirit of all those involved from the different chefs’ organisations.  In all, a massive achievement and a great united team performance.

The Culinary World Cup is an international contest for WACS member associations only, held every four years by the Vatel-Club, Luxembourg and the Association of Professional Chefs, Luxembourg.  It is the second largest culinary event in the world, with 25 national teams, 10 national junior teams and 10 national military teams and many other chefs and confectioners competing individually.

The British Culinary Federation would like to thank their main sponsors, Steelite International; Electrolux Professional; Heinz Foodservice; University College Birmingham and Tibard who supplied all the team jackets.

Hot Kitchen Menus

English National Culinary Team

Junior English National Culinary Team

Results & Awards To Date

The Junior British Team won Silver medals at ScotHot, in the Culinary Studio and Restaurant of Nations against eight other World teams at the WACS (World Association of Chefs’ Societies) Junior Culinary Grand Prix in 2007.

The Senior British Team won Silver In Chicago at the American Culinary Classic, Gold in Cyprus and Silver at Hotelympia, 2007-2008.

BCF sent a competitor to the WACS Chef’s Global Challenge in Estonia in 2007.

BCF Young Chef of the Year competed in the Hans Bueschkens Junior Chef Challenge in the WACS Congress in Dubai, May 2008.

The Senior British Team achieved a total of 25 Silver medals at the World Culinary Olympics in Erfurt in 2008, across Restaurant Nations and Cold Buffet.

The Junior British Team won 5 Silver and 5 Bronze medals at the World Culinary Olympics in Erfurt in 2008.

BCF sent a competitor to the WACS Global Chef’s Challenge in Dublin, winning Silver medal, February 2009.

Junior Team England won 10 Bronze medals, 5 in the Restaurant of Nations and 5 in the Cold Buffet work, at the WACS Junior Culinary Grand Prix at ScotHot, March 2009, competing against 8 other World International teams, coming 4th overall in the Restaurant Nations and 3rd overall in the Cold Buffet.

At Hotelympia 2010, ExCel, London, the English National Culinary Team (senior) won Gold in La Parade des Chefs.

Senior English National Culinary Team won Gold in the Hot Kitchen and Silver in the Cold Buffet in the Culinary World Cup, Expogast 2010, Luxembourg.

The Junior English National Culinary Team won Silver in the Hot Kitchen and Silver in the Cold Buffet in the Culinary World Cup, Expogast 2010, Luxembourg.

English National Culinary Team Selection

The BCF are looking for talented chefs with experience of competing in competitions at the highest standard, to be part of the English National Culinary Team.

Interested persons should contact the BCF secretary by email at: secretary@britishculinaryfederation.co.uk

Please provide a current CV which includes competitions entered to date.

Non members may apply and join the BCF.