It was a double win for Compass Group UK & Ireland at the Craft Guild of Chefs Awards 2018 last night with two of its chefs receiving awards. Seen as the Oscars of the culinary industry, this year’s ceremony, which took place at Grosvenor House Hotel, London, once again shone a light on the UK’s most talented chefs.
Faye De Souza, former apprentice chef and now Chef De Partie at Restaurant Associates, was awarded the Young Chef Award for her continued approach to the development of her career while still significantly supporting others within the kitchen and wider Restaurant Associates business.
Allan Blackmore, Culinary Director, Sport, Confex and Arenas, Levy UK, took home the Banqueting & Event Chef Award, being recognised for his work in the development and growth of the sports and leisure market through sound management and a great culinary presence.
James Larkins, Group Executive Chef at University of Oxford, Chartwells, was also nominated for the Contract Catering Chef Award.
Allan Blackmore, winner of the Banqueting & Event Chef Award, said: “A lot of effort goes in to ensuring we offer our customers the very best catering and hospitality experiences across our portfolio, so our hard work and achievements being acknowledged in this way is really fantastic.”
Faye De Souza, winner of the Young Chef Award, commented, “At Restaurant Associates, I am lucky to work with some highly talented people. I would like to thank my Head Chef Adam Thomason, for constantly driving me forward. I’m really proud of this achievement and look forward to my continued culinary journey.”
In addition to her Young Chef Award, De Souza was also crowned Compass Group UK & Ireland’s Junior Chef of the Year in October 2017 and helped Restaurant Associates take first place at the Association of Catering Excellence’s (ACE) annual Ready Steady Cook competition the month before.
Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide. The annual event, now in its 25th year, recognises the greatest culinary talent across the industry, whether they work in a village pub, fine dining restaurant, city, university or in contract catering.