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stage. Other judges in 2013 included Rick Stein, Brian Turner, Angela Hartnett, James Martin, Raymond Blanc, David Nicholls and the first ever Roux Scholar – Andrew Fairlie.
Paul O’Neill, Senior Sous Chef at Ashdown Park Hotel (
pict e rnt 2 rm let urd fo ndfo f), won the Roux
Scholarship 2013 to become the 30th Roux Scholar. He beat off tough competition from the five other finalists who all prepared ‘Salmon Chambord style with Sauce Genevoise’ at the cook-off held at Westminster Kingsway College on the 25th March 2013. As part of his prize, Paul received an invitation to cook and train under the supervision of a leading chef at a prestigious 3- star Michelin restaurant in Europe for up to three months to the value of £5,000 courtesy of the Savoy Educational Trust. He has chosen to undertake his stage with Pierre Gagnaire in Paris.
The remaining five national finalists each received a £1,000 bursary from the Trust to be used towards furthering their career development. In addition all 18 regional finalists received a £100 voucher courtesy of the Trust to be used on culinary equipment from Russums.
Te Caf u h r t Gild o hf f Ces £,0400
The Craft Guild of Chefs’ Graduate Awards provide formal recognition of the culinary excellence of a young working chef. Whilst prestigious for the chef, the Award is also a credit to their mentor and employer. All working chefs aged 23 years or under can compete for a Graduate Award by having their knowledge and skills tested in this free nationwide culinary challenge. The examinations offer chefs the chance to prove they really are cutting edge and are making great progress in their careers. 2012 marked the 10th anniversary of the awards and at a lunch held at the Royal Garden Hotel, five more achievers were announced. This takes the number to 32. The achievers were Rebecca Reeves, House of Commons; Ben Champkin, The Elephant Restaurant Torquay, Kristian Curtis, Simpsons Restaurant Birmingham, James Goodyear, Le Manoir aux Quat’Saisons, and Brian James, Bluebells Restaurant Berkshire. To become a graduate the five had to score 85% or higher in a final cooking exam at Westminster Kingsway College where they were judged by a panel of top chefs. Four of them reached the 85% pass mark, while James Goodyear became the highest achiever with an amazing 89% score.
Funding from the Trust is used to cover the practical skill tests and additional support material for the competition.
Te Svy Gas oo s‘ ve Bre w d h ao trnme Oli antt A ar ’ £ 700,0
The ‘Olive Barnett Award’, which honours Olive Barnett’s contribution to the industry, is made annually to the most outstanding young person under 30 working in a customer-facing role in the industry. The Award recognises potential and also showcases the importance of customer facing roles in delivering business success.
The funds from the Trust are used to provide career development grants to the winner, runner-up, and third placed competitors. In the year under review the final was held in the Savoy Hotel culminating on
the 28th May 2012 with a reception where the award winners were announced from the 12 finalists who competed. The winner was Pamela Debattista from The Ritz (
se poo o a l o e ht f Pmea hlding
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