News & Events

England’s National Culinary Teams Awarded Double Silver at Culinary World Cup

The Culinary World Cup, held in Luxembourg, takes place every four years and
is the second largest culinary competition in the world. England’s senior team
comprised this year of Simon Webb (Team Captain) Sevens restaurant,
Southend; Clark Crawley, Gather & Gather; Andrew Ditchfield, House of
Commons: Rob Kennedy, Compass Group UK: Nathan Aldous, Emmanuel
College, Cambridge; Ian Mark, Royal Air Force: David Davey-Smith, Royal Air
Force: Matthew Jones, House of Commons: Jamie Gibbs, Compass Group UK;
Chris Zammit and Nick Vadis, Culinary Director, Compass Group UK & Ireland,
had been in training for one year in the build up to the competition.
The team put up their cold display on the first day of the competition after
working right through the night. They were awarded a silver medal. They
competed in the Restaurant of Nations serving 110 covers on the third day of
the competition, winning another silver against 30 other countries.
Team manager, Nick Vadis said: “I am personally very proud of the team as I
have witnessed first-hand the training, dedication and pride the team have put
into representing England, sacrificing large amounts of personal time. To
represent one’s country is such an honour and an achievement and to bring
back home two silver medals in such a tough competition is excellent.
“There are a lot of people who have supported the team and assisted in the
background. Special thanks to National Team Organiser, Lee Corke for his
professional advice and valuable assistance along the way, also as an A Grade
Judge representing the British Culinary Federation at these world events. And
not forgetting BCF member Kevin Byrne for his sterling work with the
photography and President Peter Griffiths and the BCF committee for all their
support in helping to make all this possible.”
Up against 15 other countries, England’s National Junior team won silver medal
in the Edible Buffet, which was presented on the second day of the
competition and silver medal, cooking for 70 covers in the hot kitchen on the
fourth day.

The Junior team, who relished the opportunity to represent their country, have
worked extremely hard over the last 16 months, training and developing their
skills, supported by Team Manager Mathew Shropshall, three-times Culinary
Olympic gold medal winner, Richard Taylor, with help and guidance from
Buffet specialist, Mark Hill, Executive Chef, the House of Commons along with
Michelin-starred chef, Luke Tipping of Simpson’s restaurant.
Representing the Junior team were: Edward Marsh (Coach), The Manor House,
Castle Coombe; Jack Gameson (Captain), Merlin Entertainment, Dorset;
Angelina Adamo, Simpson’s restaurant, Edgbaston; Gregory Evans, Lainston
House, Hampshire; Elliott Lawn, University College Birmingham; Ben Webster,
The Belfry, Sutton Coldfield; Darnell Barrett, Purnell’s restaurant, Birmingham.
Mathew Shropshall said he was extremely proud of the Junior team. “As
National Junior Team Manager, I am really happy with where we are at present
and look forward to developing the team over the forthcoming four 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

Comment from the President:
“Both Senior and Junior teams performed very well in Luxembourg and it
was a pleasure to witness the results of all their hard work and
commitment. They were a credit to the BCF, themselves and their
county. Representing your country is a huge responsibility and a
financial commitment from 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: Continental Chef Supplies, Electrolux, Major
International, Bidfood and University College Birmingham.
“I am delighted for all concerned, it has been a fabulous achievement for
both teams to bring home double silver medals. Competing against the
rest of the world, this is an excellent result.”

Jnr team 2018