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, 25th November, after working right through the night. They were awarded a silver medal. They competed in the Restaurant of Nations serving 110 covers on the 27th, 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.”
Up against 15 other countries, England’s National Junior team won silver medal in the Edible Buffet, which was presented on the 26th November and silver medal, cooking for 70 covers in the hot kitchen on Wednesday 28th.
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.
Comment from BCF President, Peter Griffiths:
“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."
