Ten awards were presented this year to an array of talent from all sectors of the industry at the British Culinary Federation (BCF) Awards Dinner.

Held at Birmingham's Botanical Gardens, it was Matt Davies first awards as Chairman, he told The Staff Canteen it had been an 'absolutely amazing and succesful year'for BCF.

He said: "As my first year as Chair I couldn't have asked for anything better - tonight has been fantastic and I'm really proud of everyone involved. I wanted it to be a success and I wanted it to be different."

>>> Read more about Matt here

Guests were treated to a five course meal by Michelin star chefs from the Midlands. Richard Turner's starter was Tomato, Curds, Green Tomato Seeds, Basil, Olive Oil followed by Brad Crater's Flamed Mackerel, Gherkins, English Mustard.

The main by Luke Tipping was Venison, Truffle Puree, Mushrooms and dessert was Chocolate, Peanut Butter, Banana, Sea Salt Caramel by Adam Bennett, The Cross, Kenilworth.

The winners of this year's awards were:

Johnnie Borra Memorial Trophy
Edward Marsh, Chef de Partie, Lucknam Park

Robert J Smith Award
Stuart McLeod, Development Director, Zuidam Ltd

Ken Fraser Memorial Award
Ian Jaundoo, Liverpool Community College

BCF Special Award
Antony Ward, Marketing Manager, Bunzl Speciality Businesses, CCS

Chairman’s Award
Julie Tidy, General Manager, Bidvest Foodservice

President’s Award
Simon Smith, Sales Manager, Aubrey Allen Ltd

Paul Gould OBE Memorial Trophy
Robert Kennedy, Executive Chef, Royal Military Academy Sandhurst

>>> Read more about Rob here

Aubrey Allen Award
Brad Carter, Chef Patron, Carter’s of Moseley

The Louis Cipolla Award
Matt Cheal, Chef Patron, Cheal’s of Henley

Lifetime Achievement Award
Eric Bruce, Chef Patron, Restaurant Severn, Ironbridge