London School Of Hospitality And Tourism Annual Prizegiving

Transcription

UNIVERSITY OF WEST LONDON
London School of Hospitality and Tourism
Annual Prizegiving and
Awards Ceremony
Friday 14 March 2014
ANNUAL PRIZE GIVING AND AWARDS CEREMONY 2014
Hilton London
Heathrow Terminal 5
Poyle Road
Colnbrook SL3 0FF
2
Welcome
from the Vice-Chancellor
Welcome to the Hilton
for the London School
of Hospitality and
Tourism Prize Giving
and Awards Ceremony.
Today is a day in which you as prize
winners, your family and friends can
take great pride.
It is a chance to reflect on your
contributions to the University
community and to celebrate your
success, which has come only with a
considerable commitment of time,
energy and personal sacrifice.
I would also like to pay tribute to
all the parents, family members,
partners and friends here today
who have selflessly supported you
over the past few years. It is also
an opportunity for you to reflect on
the future and to think about the
next steps in your lives and careers.
Whatever direction you take, your
time at the London School of
Hospitality and Tourism will stand
you in good stead, not only in your
working and professional lives but in
life generally.
The University has acquired a
remarkable reputation for high
quality education, closely linked to
employment, in which we take great
pride; and all our prize winners here
today are evidence of our success.
So congratulations and enjoy your
achievement on this very special
day.
Professor Peter John
Vice-Chancellor
3
Welcome
from the Head of School
Welcome to the annual
Prize Giving and
Awards ceremony of
the London School of
Hospitality and Tourism
and thank you for your
support.
This is a special day for all of us
associated with the School. It is a
marvellous opportunity to celebrate
the achievements of our best
performing students. Each prize
winner and recipient of an award
thoroughly deserves the whole
hearted congratulations of us all.
Today we are also conferring a
number of honorary awards to
senior industrialists who have made
a significant contribution to the
hospitality and tourism industries
4
and their chosen profession; and in
their own way have had a lasting
impression on the industry. We
are delighted and honoured that
they have agreed to accept these
awards and we look forward to a
continued working relationship with
our honoraries.
My colleagues, our students and
I are extremely grateful to all our
sponsors who have so generously
supported the prizes and awards.
Many thanks also go to all those
who have worked so hard to make
this such a memorable event.
Best wishes,
Professor David Foskett, MBE
Head of the London School of
5
6
Course provision 2014/2015
Academy of Culinary Arts Apprenticeship
Diploma
BII for Licensees (British Institute of
Innkeeping)
Chef and Restaurant Certificate/Diploma
(Years 1, 2 and 3)
Graduate Apprenticeship Specialist
Pastry Chef
Junior Chefs Academy
NVQ Food Preparation and Cooking –
Academy of Asian Culinary Arts
NVQ Patisserie and Confectionery
FdA Airline and Airport Management
Graduate Diploma Event Management
FdA Business Travel and Tourism
Graduate Diploma Hospitality
Management
FdA Event Management
FdA Food and Professional Cookery
FdA Hospitality Management
Graduate Diploma Tourism
Management
FdA Hospitality Management, Stratford
MA International Tourism and Aviation
Management
FdA Hospitality Operations Management
MA Luxury Hospitality Management
FdA Hospitality and Food Studies
Executive MA Leading and Managing
Luxury Hotel Brands
FdA International Culinary Arts (Kitchen
and Larder)
NVQ Professional Cookery
FdA International Culinary Arts (Kitchen
and Larder), Stratford
VRQ Diploma for Butlers
FdA International Culinary Arts (Pastry)
We also offer a range of specialist
short courses to support the industry.
FdA International Hotel Management
FdA Travel and Tourism
BA (Hons) Airline and Airport
Management
BA (Hons) Business Travel and Tourism
BSc (Hons) Culinary Arts Management
BA (Hons) Cruise Ship Management
BA Food and Professional Cookery
BA (Hons) Event Management
BA (Hons) Hospitality Management
BA (Hons) Hospitality Management,
Stratford
BA (Hons) Hospitality and Food Studies
BA (Hons) International Culinary Arts –
Top Up
BA (Hons) International Hotel
Management
BA (Hons) Travel and Tourism
Management
7
School management team
8
Professor David Foskett, MBE CMA
Head of School
James Edmunds
Field Leader Airline and Tourism
Janet Rowson
Field Leader Culinary Arts
Mia Touzin-Leffler
Field Leader Hospitality and
Event Management
Michael Coaker
Operations/Curriculum Manager
Linda Smith
Senior Administrative Officer
Honorary Professors
Surinder Arora
Chief Executive Arora Hotels
Willy Bauer, OBE
Consultant International Hotel Management, Chairman, AB Hotels Ltd
Raymond Blanc OBE
Chef Patron, Le Manoir aux Quat’Saisons
John Campbell
Owner, John Campbell Restaurants
John Cousins
Director, Food and Beverage Training Company
Christopher Cowdray
Chief Executive, The Dorchester Collection
Robin EastonConsultant
Anton Edelmann
Executive Chef, Anton’s Restaurant
Michael Gray
Area Director (UK) Hyatt International and General Manager Hyatt Regency London
Francis Green
Former General Manager, The Landmark London
Keiko Iwaki
Director, Iwaki Optical UK
James MartinCelebrity Chef
Anton Mosimann, OBE
Restaurateur, Celebrity Chef
Steve Munkley
Executive Chef, Royal Garden Hotel
Charles PrewHotelier
Gary Rhodes, OBE
Michel Roux Senior, OBE
Chef and Restaurateur
Joanna Rzymowska
Associate Vice President and General Manager Royal Caribbean International
Richard Shepherd, CBE
Chairman, Langan’s Restaurant
Cyrus Todiwala, OBE, DL
Brian Turner, CBE
Nick Vadis
UK Executive Chef, Compass Group UK & Ireland
Antony Worrall Thompson Restaurateur, Celebrity Chef
9
Honorary Fellows
Richard Beggs
Nigel Boschetti
Executive Chef, Grosvenor House Hotel
Stephen Boxall
Managing Director, The Ritz London
Henri Brosi
Executive Chef, The Dorchester
Judith Cannon
Executive Vice President, Business Development, Avenance
Liz Cave
Head of Talent & Development, D&D London
Bob Cotton OBE
Formerly Chief Executive, British Hospitality Association
Phillip Corrick
Executive Chef of Clubhouses at Royal Automobile Club
Sean Davoren
Head Butler, The Savoy
Christopher Galvin
Owner, Galvin’s Restaurant
Paul Gayler, MBE
Executive Chef, The Lanesborough Hotel, London
Ron Hickey
Director, Booker Wholesale
Robert Kirby
Chef Director, Lexington
David Lawrie
Cardinal Wiseman School
Rowley Leigh
Chef and Author, Restaurateur
Anthony Marshall
Executive Chef, London Hilton
Nigel McEvoy, MVO RVM
Michael Nadell
Palace Steward
Chef Patron, Nadell Patisserie
David Nicholls
Group Director of Food & Beverage, Mandarin Oriental, The Hotel Group
Jonathon Orr-Ewing
Secretary, The Carlton Club
Duncan Palmer
Managing Director, The Langham Hotel London
Medina Peters
Director of Event Sales,The Lancaster Hotel London
Derek Quelch
Former Executive Head Chef, The Goring
Alain Roux
Chef Patron, Waterside Inn
Michel Roux Jr.
Chef Patron, Le Gavroche
Nick Scade, MBE
Chairman, Academy of Food and Wine Service
Martin Taylor
Executive General Manager, Jarvis Hotels
John Williams, MBE
Simon Young
10
Managing Director, MVM London
Executive Chef, The Ritz
Executive Chef, Jumeirah Carlton Tower
Honorary Doctorates
Roy Ackerman CBE
Restaurateur, Entrepreneur
Graham Bamford
General Manager, Royal Garden Hotel
Heston Blumenthal, OBE
Restaurateur, Author, Celebrity Chef
Gordon D’Silva, OBE
Founder and Director, Good Business Alliance
Rigas Doganis
Director Rigas Doganis & Associates, Non Executive Director Easyjet, Chairman European Aviation Club Brussels
Laurence Geller, MBE
Chancellor, University of West London
Edward Griffiths, LVO, FIH
Deputy Master of the Household
Sir Garry Hawkes CBE
President, Edge Foundation
Carol Hehir, MBE
Director, The Society of Stars
Chris Humphries CBE
Chairman Board of Governors University of West London
Sara Jayne Stanes, OBE
Chief Executive, The Royal Academy of Culinary Arts
Victor Laws, MBE, FIH, FCSI
Consultant and Founder of Food Consultant Service International
Prue Leith CBE
Restaurateur and Caterer
Kiaran MacDonald, FIH
General Manager, The Savoy
David Morgan-Hewitt
Managing Director, The Goring Hotel, London
Stephen Page
Professor, Bournemouth University
Ramon Pajares OBE
Chairman, The Savoy Educational Trust
Derek Picot, FIH
Regional Vice President, Jumeirah Hotels Europe
Keith Podmore
The Royal Academy of Culinary Arts
Albert Roux OBE
Albert Roux Consultancy
Michael Shepherd
General Manager, London Hilton
Alistair Telfer
Chief Executive and Secretary, Oxford and Cambridge Club
Charles Wilson
Chief Executive Officer, Booker UK
11
Master of the University
Davinder Kumar Anand Owner, Restaurateur, Brilliant Restaurant
Wendy Bartlett, FIH
Managing Director, Bartlett & Mitchell
Christopher Corbin, OBE
Proprietor, Corbin & King Limited
Molly Doheny
Managing Director Doheny Destination Marketing, Director of Marketing, Beijing National Convention Centre, The Tally Management Group USA, KW Conferences
John Donaldson, FIH, FCMI
Executive Director, Arora Hotels Ltd
Mark Flanagan, MVO
Royal Chef and Assistant to the Master of the Household (catering) Buckingham Palace
Jeff Galvin
Owner, Galvin Restaurants
John Gray
Chef and Restaurateur
Angela Hartnett, MBE
Celebrity Chef, Restaurateur
Simon Hudson
National Restaurant Designer
Stuart Johnson
General Manager, Brown’s Hotel
Jeremy King, OBE
John King
Kings Fine Food, Lecturer, Consultant Chef
Thomas Kochs
General Manager, Claridge’s London
Jane Milton
Food Industry Expert
Stephen Moss, CBE
Harry Murray, MBE
Gilles Quillot
Chairman, The Springboard Charity
Chairman, Lucknam Park Hotel & Spa
Executive Chef, French Embassy – President, Association Culinaire Française
Stephen Scuffell
Head Chef, Crown Moran Hotel Cricklewood; Vice President, Craft Guild of Chefs (Chairman Vice Presidents Council)
Fred Sirieix
General Manager, Galvin at Windows
Robert Walton, MBE
Chairman, The Nth Degree Club
Visiting Professor
12
Lionel Benjamin
Head of Asset Management and Hotel Operations, The Ability Group
David Russell
Chairman, The Russell Partnership
Zamzani Abdul Wahab
Celebrity Chef, Founder Silverspoon College, Malaysia
Patrons
Sherin Alexander-Mody
Executive Director, Blue Elephant Group
Sydney AldridgeConsultant Chef
Andrew Bennett MBE
Executive Chef and F&B Manager, Starwood Hotels & Resorts Worldwide, Inc.
Richard Blades
Paul’s Bakery, Covent Garden
Lisa CrowePastry Chef
Chris Dunn
Director of Talent Acquisition, Marriott Hotels
Terry Farr
Chef Patron, Friends Restaurant
Omero GallucciGallucci Restaurant
Stephen GoodladChef Consultant
Graham Hornigold
Executive Pastry Chef for the Hakkasan Group
Omar Ismail
Training and Development Manager, Radisson Edwardian
Gary Kneale
Product Manager, Bakkavor
Atul Kochhar
Executive Chef, Benares Mayfair
Mehernosh Mody Executive Chef/Director, La Porte des Indes
David Mulcahy
Culinary Director, Sodexo
Diana Pagan
Councillor, Hanger Hill Ealing Borough
Manjula Sachdev
Executive Chef, British Museum
Kevin Schofield
Executive Chef, Harbour & Jones
Keith Stanley
Executive Chef, The Royal Society
Vikram Sunderam
Executive Chef, Rasika, Washington DC
Duncan Swanson Human Resources Director
Alan Swinson
Culinary Arts Director at Le Cordon Bleu
Giles Thompson
Chef Proprietor, The Earl of March
Eyck ZimmerExecutive Chef
Alumni Representative
Alistair Telfer
Chief Executive and Secretary, Oxford and Cambridge Club
13
Prize sponsors
14
Arora Hotels
The Landmark Hotel
Booker Ltd
Langan’s Brasserie
Brilliant Restaurant
Laytons Wines
Café Spice Namaste
Lexington Catering
The Carlton Club
London Hilton on Park Lane
The Colin Rayner Memorial Fund (UWL)
The Mary King Prize Fund (UWL)
Court Catering Equipment Ltd
Nadell Patisserie Ltd
Craft Guild of Chefs
Nisbets
D & D London
Oxford and Cambridge Club
DiamondAir International
Paul Hambleton
Ealing Schools Catering Consortium
Principal Hayley Hotels
The East India Club
Richmond Creative Event Catering
Elior
The Ritz London
Essential Cuisine
Food Innovation Solutions
Royal Garden Hotel
Friends Restaurant
The Russell Partnership
Gerard Ronay (in memory of Egon Ronay)
Russums
The Graduate Association H&T
The Society of Stars
Harbour & Jones Limited
Sodexo
Harrison Catering Service Ltd
St. Thomas Hospital Catering Bursar’s Club
The Honeypot Children’s Charity
Sylvia Smith (in memory of Robert Bonmartin)
InterContinental Hotels Group
UWL School Prize Fund
James DeGale, MBE
Watts Farms
Jumeirah Carlton Tower
Wentworth Jones Limited
Kings Fine Foods
The William Barry Trust
With special thanks to
The students of the London School of Hospitality and Tourism who prepared the food and provided
service for this event:
Kitchen Front of House
Chef/Restaurant – Year Three
BA (Hons)/FdA International Hotel Management
BA (Hons)/FdA Event Management
15
Ceremony one
Guest of Honour
Mark Lewis
Group Editor
Caterer and Hotelkeeper
Mark Lewis is Group Editor of Caterer and Hotelkeeper and its website
catererandhotelkeeper.co.uk. He is involved with all facets of the Caterer, from
content to events and from sales to new product development. Mark is also
responsible for The Caterer’s portfolio of industry award schemes, which includes the
following awards systems:
The Cateys recognise and celebrate the individuals, teams and businesses shaping
the hospitality industry. Nominees are selected and rewarded by their industry peers.
Since their inception in 1984, the Cateys have cast a spotlight on the industry’s
highest flyers, strongest performers and hottest brands. Over 30 years, they have
become a byword for quality, class and achievement, the awards that everybody
wants to win.
The Hotelier of the Year Award celebrates the UK’s most exceptional hotelkeepers.
Winning Hotelier of the Year represents the pinnacle of a career in hotel keeping.
Now in its 4th decade, the award is given to an individual displaying the
management, leadership and communications skills required to manage a hotel at
the highest levels of excellence, along with a commitment to employees and the
industry at large.
The Acorn Awards recognise the future stars of hospitality and is designed to
acknowledge flair and reward good work. Many past winners, including such stellar
names as Marco Pierre White, Marcus Wareing and Michael Caines, have gone on
to become major figures in the industry. Each year the Acorns recognise 30 people
under 30 who are nominated by their peers and colleagues for having made an
impression in their field.
Under Mark’s editorship, The Caterer has also successfully launched the Hotel Cateys
and Foodservice Cateys.
Mark and his team are currently progressing a redesign and relaunch of Caterer and
Hotelkeeper, which is recognised as the leading journal for the industry. He is one of
the longest-serving editors of Caterer and Hotelkeeper and is highly regarded by the
hospitality industry he and his team serve.
Prior to joining Caterer and Hotelkeeper, Mark was deputy editor on Computer
Weekly. Before that, he authored the Rough Guides to Singapore, Malaysia and
Vietnam.
16
Honourees
Wendy Bartlett, FIH
Managing Director, Bartlett & Mitchell
Master of Business Administration (Hon MBA)
Master of Science (Hon MSc)
Stuart Johnson
General Manager, Brown’s Hotel
Jeremy King, OBE
Thomas Kochs
General Manager, Claridge’s London
Harry Murray, MBE
Chairman, Lucknam Park Hotel & Spa
17
Order of proceedings
Friday 14 March, 11am
Platform party procession and welcome by Professor Kath Mitchell, Deputy Vice-Chancellor
Opening address by Professor Peter John, Vice-Chancellor
Presentation of student prizes by Mark Lewis, Group Editor of Caterer and Hotelkeeper
Prizewinners’ names to be read by James Edmunds, Field Leader Airline and Tourism
Presentation of honorary award citations read by Sara Jayne Stanes, OBE, Chief Executive
of the Royal Academy of Culinary Arts for:
Harry Murray, MBE
Stuart Johnson
Thomas Kochs
Presentation of student prizes by Mark Lewis, Group Editor of Caterer and Hotelkeeper
Prizewinners’ names to be read by James Edmunds, Field Leader Airline and Tourism
Presentation of honorary award citations read by Professor David Foskett, MBE CMA,
Head of the London School of Hospitality and Tourism for:
Wendy Bartlett, FIH
Jeremy King, OBE
A light lunch will now be served
18
Presentation
of prizes
19
Prizewinners
Foundation Degree in Hospitality Management
Year One (Ealing)
Matthew Boyer
THE PAUL HAMBLETON AWARD
(Sponsored by Paul Hambleton)
for the student with the best overall performance
Year Two (Stratford)
Sophie Benesse
THE LAYTONS WINES AWARD
(Sponsored by Laytons Wines)
for the student showing outstanding achievement
FdA/BA (Hons) Airline and Airport Management
Year OneHendrik De Geus
THE ARORA INTERNATIONAL HOTELS AWARD
(Sponsored by Arora Hotels)
Year TwoJoskan Mustafa
THE DIAMOND AIR AWARD
(Sponsored by DiamondAir International Limited)
Year Three
Faye Barnes
THE WENTWORTH JONES AWARD
(Sponsored by Wentworth Jones Limited)
for the student showing the most progress in academic performance
FdA/BA (Hons) Business Travel and Tourism
Year Three
Jessica Croman
THE JUMEIRAH CARLTON TOWER AWARD
(Sponsored by Jumeirah Carlton Tower)
for the student showing the best performance in their studies
20
FdA/BA (Hons) Event Management
Year OneBenedictra Clarke
THE BOOKER AWARD
(Sponsored by Booker Ltd)
for the student with the highest overall grading
Year TwoGerda Kacileviciute
THE WILLIAM BARRY TRUST AWARD FOR EVENTS
(The William Barry Trust)
for the student with the highest overall grading
Year Three
Tobias Drummonds
THE RUSSELL TROPHY
(Sponsored by The Russell Partnership)
for the student showing the highest commitment and most outstanding portfolio
FdA/BA (Hons) Hospitality Management/
Hospitality with Food Studies
Year OneJoshua Charles Beck Archibald
St. Julian Scholars Award
(Sponsored by St. Julian Scholars)
Year Two Aimee Victoria Snowdon
The Essential Cuisine Award
(Sponsored by Essential Cuisine)
for the student with the best performance in year
Year Three
Simona Dilyte
GRADUATE ASSOCIATION PRIZE
(Sponsored by The Graduate Association H&T)
for the final year student showing the best overall academic performance and contributing the most to the London School of Hospitality and Tourism
21
FdA/BA (Hons) International Hotel Management
Perpetua-Luisa Kirschstein
THE PRINCIPAL HAYLEY HOTELS AWARD
(Sponsored by Principal Hayley Hotels)
for the student showing the best overall academic performance
Year One
Year Two Paolo Sanna
THE LANDMARK HOTEL AWARD
(Sponsored by The Landmark Hotel)
for the student showing outstanding commitment to learning
Year Three
Zuzana Antalikova
THE LONDON HILTON PARK LANE CUP
(Sponsored by the London Hilton Park Lane)
for the student showing the best performance in year
FdA/BA (Hons) Travel and Tourism Management
Year One Rasma Nipere
THE ANNIVERSARY CUP
(Sponsored by UWL School Fund Prize)
for the student showing the highest contribution to the course
Year Two
Safia Ali
THE OXFORD AND CAMBRIDGE CLUB AWARD
(Sponsored by Oxford and Cambridge Club)
for the student showing the most commitment to their studies
Year Three
Thomas White
THE WILLIAM BARRY TRUST AWARD FOR TOURISM
(Sponsored by The William Barry Trust)
for the student showing the most potential in their studies
Graduate Certificate in Hospitality Management
Dikshya Dhakal
THE RITZ TROPHY
(Sponsored by The Ritz London)
22
MA Tourism Management
Keiron James Coogan
THE ROBERT BONMARTIN TROPHY
(Sponsored by Sylvia Smith)
MA Airline and Airport Management
Jagoda Markowiak
THE MARY KING AWARD
(Sponsored by the The Mary King Prize Fund UWL)
23
Special awards
The Frederick Forsyth CBE Award
Subrina Binte Alam
THE FREDERICK FORSYTH CBE AWARD
(Sponsored by The Society of Stars)
for the student overcoming the greatest difficulties in their studies
The Honeypot Children’s Charity Award
Rekha
THE HONEYPOT CHILDREN’S CHARITY AWARD
(Sponsored by The Honeypot Children’s Charity)
for the student who has managed to excel academically despite experiencing great difficulties
InterContinental Hotels Group Award
Vamshi Chidipothu
InterContinental Hotels Group’s International Student of the Year Award
(Sponsored by InterContinental Hotels Group PLC)
awarded to the international student of the year
Royal Garden Hotel Award
Nicola West
THE ROYAL GARDEN HOTEL AWARD
(Sponsored by Royal Garden Hotel)
for the student showing the most outstanding contribution to the life of the London School of Hospitality and Tourism
24
The London School of Hospitality and Tourism Staff Awards
Higher Education
Patrick Muigai – Senior Lecturer
for outstanding contribution to the London School of Hospitality and Tourism
Administration
Luigi Pisanelli – Administrator
25
Ceremony two
Guest of Honour
Lorraine Pascale
Celebrity Chef and Author
Mother to 15 year old Ella, Lorraine grew up in Oxfordshire with her adoptive mother
and aged 11 she achieved a 100 per cent scholarship to go to a boarding school in
Devon. Aged 16, she was spotted by a model scout while shopping in Covent Garden.
She was whisked off to New York and held her own amongst the biggest names
of the day for some of the world’s most successful designers including Chanel,
Lagerfeld, John Galliano, Versace, Benetton and Donna Karan. She was also the first
British black model on the cover of American Elle.
Although Lorraine had a fabulous time modelling, she gave it up as she wanted to
find something she was really passionate about and something that would take her
through her 30s and beyond. So in between modelling jobs, she enrolled on loads
of courses to find out what would really make her tick including hypnotherapy and
interior design. It was not until she enrolled on a year-long cookery course at Leith’s
that Lorraine finally knew what she wanted to do.
On completing the Leith’s Diploma of Food and Wine, Lorraine did a two year
Foundation Degree in International Culinary Arts - Pastry at the University of West
London and then worked in some of the most renowned kitchens of the world,
including Petrus, The Mandarin Oriental, Gilgamesh and The Wolseley. But working
18-hour days for someone else wasn’t easy for Lorraine which led her to start her own
business creating celebration cakes.
Today, Lorraine’s cookery career is going from strength to strength. A long held
dream was realised with her first television cookery series ‘Baking Made Easy’ being
launched as a prime time TV show on BBC Two.
Viewers were able to watch Lorrraine discuss her love of good food, while she
expertly prepared a wide selection of recipes (baking isn’t just about cakes, there
are lots of savoury dishes as well!) and talked about her love of baking. The book
launched alongside the show and shot straight to the top of Amazon’s Food and
Drink bestsellers list. Lorraine’s second series, Home Cooking Made Easy, embodied
everything that she’s about – elegant, stress-free cooking that delivers exceptional
results. The series was a huge hit for BBC 2 and like its predecessor, Baking Made
Easy, has been sold internationally to territories as far as Australia and South Africa.
The tie-in book, Home Cooking Made Easy, was another smash hit topping the charts
yet again and gaining universal praise from publications as far reaching as The
Sunday Times to Grazia.
Due to her interesting start in life, Lorraine is very supportive of the charities
Barnardos and Tact, both of which deal with fostered and adopted children.
Barnardos is also concerned with young people struggling with adversity.
And as if all of this wasn’t enough, Lorraine went on to complete the BA (Hons)
Culinary Arts Management – Top Up at University of West London with a First Class
Honours, subsequently winning the David Gaydier Memorial Trophy for the Chef
of the Year at the 2013 Prizegiving Ceremony. Prior to this, Lorraine won the Royal
Garden Hotel Award for the most outstanding contribution to the life of the School at
the 2011 Prizegiving Ceremony.
26
Honourees
Restaurateur, Author, Celebrity Chef
Jeff Galvin
Owner, Galvin Restaurants
Doctor of Sciences (DSc)
Master of Sciences (Hon MSc)
John King
Kings Fine Food, Lecturer, Chef Consultant
Jane Milton
Food Industry Expert
Master of Sciences (Hon MSc)
Stephen Scuffell Head Chef, Crown Moran Hotel Cricklewood; Vice President, Craft Guild of
Chefs (Chairman Vice Presidents Council)
Fred Sirieix
General Manager, Galvin at Windows
27
Order of proceedings
Friday 14 March, 3 pm
Platform party procession and welcome by Professor Kath Mitchell, Deputy Vice-Chancellor
Opening address by Professor Peter John, Vice-Chancellor
Presentation of student prizes by Lorraine Pascale, Celebrity Chef and Author
Prizewinners’ names to be read by Janet Rowson, Field Leader Culinary Arts
Presentation of honorary award citations read by Sara Jayne Stanes, OBE, Chief Executive
of the Royal Academy of Culinary Arts for:
Jeff Galvin
Presentation of student prizes by Lorraine Pascale, Celebrity Chef and Author
Prizewinners’ names to be read by Janet Rowson, Field Leader Culinary Arts
Presentation of honorary award citations read by Professor David Foskett, MBE CMA,
Head of the London School of Hospitality and Tourism for:
John King
Jane Milton
Fred Sirieix
Awardees’ names to be read by Janet Rowson, Field Leader Culinary Arts
Presentation of student awards by Professor Peter John, Vice-Chancellor
Chef and Restaurant Diploma
Royal Academy of Culinary Arts Apprenticeship
University of West London Apprenticeship
Presentation of honorary award citation read by Steve Munkley, Executive Head Chef, The
Royal Garden Hotel; Vice President, Craft Guild of Chefs:
Stephen Scuffell
Afternoon tea will now be served
28
Presentation
of prizes
29
Prizewinners
Junior Chefs Academy
Luke Gill
THE JUNIOR CHEFS ACADEMY AWARD
(Sponsored by The Royal Academy of Culinary Arts)
for the student showing the most potential
Chef Restaurant Diploma
Year OneDevin Weerasinghe
THE CRAFT GUILD OF CHEFS AWARD
(Sponsored by The Craft Guild of Chefs)
for the student showing all round kitchen management potential
Year TwoMichelle Kirkham
THE NISBET AWARD
(Sponsored by Nisbet PLC)
Year Three (Kitchen and Larder)
Lauren Mae Roberts
THE COLIN RAYNER MEMORIAL PRIZE
(Sponsored by The Colin Rayner Memorial Fund)
for the student showing the highest commitment to their studies
Level 2 Certificate in General Patisserie and
Confectionery
Scarlett Gamble
THE HARBOUR & JONES LIMITED AWARD
(Sponsored by Harbour & Jones Limited)
for the student showing the highest level of practical skills
NVQ Level 3 Patisserie and Confectionary
Helen Stevens
THE RUSSUMS CUP
(Sponsored by Russums)
30
NVQ Level 2 Professional Cookery
(Harrison Dinner Ladies)
Alina Cerniavskaja
THE HARRISONS AWARD
(Sponsored by Harrisons Catering Service)
Andrew Sage
EALING SCHOOLS CATERING CONSORTIUM AWARD
(Sponsored by Ealing Schools Catering Consortium)
for the student showing the highest level of practical skills
NVQ Level 3 Professional Cookery
James Brett
THE RICHMOND CATERERS AWARD
(Sponsored by Richmond Creative Event Catering)
for the student showing the most deserving food production
NVQ Level 2 Professional Cookery – Apprenticeship
Victoria Heafield
THE LEXINGTON CATERING AWARD
(Sponsored by Lexington Catering)
NVQ Level 3 – Advanced Apprenticeship
Professional Cookery
Elija Collier
THE D & D RESTAURANT PRIZE
(Sponsored by D & D London)
for the student showing the best performance in their studies
PastryStephen Bell
THE ELIOR PRIZE
(Sponsored by Elior)
for the student showing the best performance in patisserie
and confectionary
31
Level 3 Diploma for Butlers
John Deery
The Kings Fine Food’s Butlers Trophy
(Sponsored by Kings Fine Food)
Butler of the Year
FdA/BA Food and Professional Cookery
Year OnePaula Carol Harding
The Sodexo Award
(Sponsored by Sodexo)
Year TwoRowmicka Coutain
The Terry Farr Culinary Prize
(Sponsored by Friends Restaurant)
for the student showing the highest level of practical skills in the final year
Foundation Degree International Culinary Arts
(Kitchen and Larder)
Year OneJade McKay
THE RICHARD SHEPHERD AWARD
(Sponsored by Langan’s Brasserie)
for the student showing the most effort and improvement in professional skills
Year TwoMichal Krzysztof Hubisz
THE CHRIS READ MEMORIAL CUP
(Sponsored by St. Thomas Hospital Catering Bursars’ Club)
for the student showing the most effort and improvement in professional skills
32
Foundation Degree International Culinary Arts
(Pastry)
Year OneXunjing Barber
THE PETER JACQUEMIN AWARD
(Sponsored by St. Thomas Hospital Catering Bursars’ Club)
for the student who has gained the highest overall marks
Year TwoSamuel Cruickshank
THE NADELL PATISSERIE AWARD
(Sponsored by Nadell Patisserie Ltd)
for the student showing the best boiled sugar works
BSc (Hons) Culinary Arts Management
Year OneRebecca Luzanna Norlay
THE COURT CATERING AWARD
(Sponsored by Court Catering Equipment Ltd)
Year TwoMilda Suziedelyte
THE BRILLIANT AWARD
(Sponsored by Brilliant Restaurant)
for the student showing outstanding performance
Year Three
Livio Capillera
THE CYRUS TODIWALA TROPHY
(Sponsored by Café Spice Namaste)
BA (Hons) International Culinary Arts
Year Three
Catriona Bayne
THE DAVID GAYDIER MEMORIAL TROPHY
(Sponsored by The East India Club)
Chef of the Year
33
Special awards
The James DeGale MBE Achievement Award
Jordan Reid
THE JAMES DEGALE MBE ACHIEVEMENT AWARD
(Sponsored by James DeGale MBE)
for the student showing the best achievement during their studies
The Food Innovation Solutions Competition
Award
Ricardo Matonti
THE FOOD INNOVATION SOLUTIONS COMPETITION AWARD
(Sponsored by Food Innovation Solutions)
for the student showing food innovation
The Pawel Flajszer Carlton Club Award
Katherine Ruffalls
THE PAWEL FLAJSZER CARLTON CLUB AWARD
(Sponsored by The Carlton Club)
for a mature student chef who shows leadership and contribution
Watts Farm Award In Memory of Michael Wilson
Athina Selina
THE MICHAEL WILSON MEMORIAL PRIZE
(Sponsored by Watts Farm)
for the student who is charismatic, has a positive attitude towards their studies, and contributes to the learning experience
The Egon Ronay Scholar of the Year Award
Victoria Jane Gayton
THE EGON RONAY SCHOLAR OF THE YEAR AWARD
(Sponsored by the Royal Academy of Culinary Arts/
Gerard Ronay)
for the student showing remarkable development
34
The London School of Hospitality and Tourism
Student Awards
Catherine Bent, Steven Hadley,
Vikram Rathour and Andrea Warren
(Sponsored by the London School of Hospitality and Tourism)
for the students who showed the most outstanding contribution to the life of the London School of Hospitality and Tourism
The London School of Hospitality and Tourism
Staff Awards
Further Education
Nathan Vasanthan – Lecturer
Operations Rita Soares – Operations Supervisor
35
Presentation of awards
Chef and Restaurant Diploma Award
Paulina Rose Amissah
Grace Mooney
Ben Tawan Brayshay
Thomas Morgan
Rochelle Carroll
Cristina Paduraru
Farirai Chipamhadze
Shreya Raju
Katie Colgan
Charlotte Rankine
Danielle Esprit
Lauren Mae Roberts
Steven Fairhead
Elizabeth Rose
Ryan Frailing
Saskia Serwaa
Katie Gellard
Ismet Shehu
Sapphira Greenyer
Dean Shons-Rudge
Ryan William Hester
Tristan William John Thorndycraft
Caris Jordana Husbands-Jennings
Gemma Tilby
Rochelle Hutchinson
Luke Adam Turnbull
Omar Khan
Harry Whaley
Demi-Leigh Lenham
Stephanie Woods
Roy Meshaka
Jessica Wrycraft
Royal Academy of Culinary Arts Apprenticeship Award
Jagtar Arora
Stephen Bell
Victoria Jane Gayton
Matthew Jennett
Philip Pagels
University of West London Apprenticeship Award
Emma Harrison
36
Sponsor profiles
Arora Hotels
Arora Hotels is an independent hotel company owned and founded by Surinder Arora in 1999. It
is the UK’s leading specialist hotelier to the airline industry and one of the fastest growing private
hotel companies in the UK.
The company has made a name for itself through the design, construction and operation of luxury
hotels, with exceptional levels of hospitality.
The Arora Group’s portfolio currently comprises seven hotels with over 2,850 bedrooms and 111 meeting rooms. Prime locations
include the Arora Hotel – Heathrow, Arora Park – Heathrow, Arora Hotel – Gatwick/Crawley, Arora Hotel – Manchester city centre,
the flagship 605-bedroom Sofitel London Heathrow, directly connected to Terminal 5 (voted ‘Best New Business Hotel In The
World’ at the Business Traveller Awards 2009 and 2010, ‘Best Airport Hotel In The World’ at the Business Traveller US Awards
2009, recipient of the ‘Gold Award for Meetings and Excellence’ at the HRS Hotel Excellence Awards 2011, winners of ‘Best
International Airport Hotel’ - International Hotel Awards and Australian Business Traveller Magazine Awards 2011 and voted
‘Best Airport Hotel in Europe’ – World Airport Awards and Skytrax World Airport Awards 2012) and Sofitel London Gatwick at
the North Terminal. Both Sofitels are operated under a franchise agreement with Accor Hospitality. The Renaissance London
Heathrow, recently acquired by a division of the Arora Group and operating under a franchise agreement with Marriott completes
the collection.
Each of its hotels is Investors in People accredited. Sofitel London Heathrow received ISO 14001 accreditation in 2013 for its
exemplary environmental practices.
The property arm of the Arora Group – Arora Management Services – is involved in property asset management of a portfolio of
landmark office buildings, primarily at key UK airports.
The development division of the Group secured agreements to design and construct five new budget hotels at Heathrow,
Gatwick, Stansted and Aberdeen airports, the first of which opened in February 2012 and has just agreed terms to be involved
in the construction of a 452 bedroom luxury hotel with 4,800 sq metres of space for conferences and events, including Europe’s
largest pillar free ballroom. To be known as the ‘InterContinental London The 02’, the hotel is planned to open in summer 2012
and will also offer leisure facilities including a health spa, several restaurants and a panoramic Sky Bar offering magnificent views
of Canary Wharf and the River Thames.
For further information and all your PR enquiries, please contact:
publicrelations@arorahotels.com
www.arorahotels.com
Booker Ltd
Booker is the UK’s leading food and drink wholesaler serving over 300,000 catering customers.
With 172 branches nationwide, Booker is committed to increasing choice, lowering prices and
providing better service for all of its customers. We offer a variety of services including dedicated
print, a professional cleaning service, a wine list service and Booker Direct.
37
Brilliant Restaurant
The Brilliant Restaurant is located in old Southall and specialises in North Indian Punjabi
cuisine with a Kenyan slant. Currently The Brilliant has 250 seats and boasts a banqueting
suite for 120 guests. Brilliant is also uniquely licensed to hold civil marriages and also
operates an outdoor catering service for specialist events. Recently launched by The Brilliant
are specialist cookery courses in Indian cuisine which run on alternate weekends.
The Brilliant Restaurant is located in Southall, on Western Road and opened in 1975, although its
background represents 150 years of catering expertise. The first Brilliant Restaurant, Hotel and Nightclub
was opened in Kenya (Nairobi) in the early fifties, by Bishen Dass Anand who was known to be the ‘King of Chefs’ in
Africa. Bishen Dass also groomed his sons in the running of the restaurant business and they worked hard alongside
their father to learn the skills of running a successful business. Soon after the loss of their father, the family moved to
west London and two of Bishen Dass’s son’s, Gulu and Kewal Anand decided to re-launch The Brilliant Restaurant in
London where they were proud to carry on the ‘Brilliant’ name, tradition and recipes. The Brilliant started off as a 36 seat
restaurant when it opened 37 years ago and ever since has extended several times in both size and reputation.
At the heart of the business is devotion to authentic, fresh and superbly prepared food. The management and staff do
everything they can to ensure that those who choose to dine at the restaurant have a ‘brilliant’ time. That often means
doing immensely more than simply cooking. Customers at The Brilliant, are more than just diners, when they come to the
Restaurant, they become part of the ‘Brilliant’ family. This together with the high standard of food is what keeps guests
coming back.
The Brilliant is a family run establishment which is now in its third generation. Gulu’s (Chairman) children, Dipna and
Shanker are now at the forefront of the business, eagerly
brining in new concepts, ideas and innovations. After The Brilliant’s success on Channel 4’s ‘Ramsay’s Best Restaurant’
series, where the restaurant was voted as one of ‘Ramsay’s Best’ and after being visited by His Royal Highness The Prince
of Wales, the popularity of Tthe Brilliant has risen to new heights resulting in greater customer demand.
The Brilliant has won The British Curry Award for ‘Best Indian Restaurant in London suburbs for four consecutive years and
has also been awarded a special award from The Good Food Guide. The Brilliant can be found in all major food guides
and is often reviewed by national and international magazines and newspapers.
The Brilliant’s reputation circulates among British monarchy, Bollywood and Hollywood, politicians and industrialists to
name but a few. Its success is due to creating tastes of the palette which have delighted generations from all over the
world. We look forward to welcoming and delighting you too.
Café Spice Namaste
Chef Patron Cyrus Todiwala OBE DL and his wife Pervin have run Café Spice Namaste for 15 years, and today their
establishment in a historic section of the City remains one of the most prestigious restaurants in London,
serving both authentic and inventive pan-Indian cuisine to discerning customers. Café Spice Namaste
was voted one of the best restaurants in the UK at the 2010 National Restaurant Awards, and the
London Evening Standard named Cyrus as one of the most influential people in London.
Praised by the most authoritative guides, including Frommers and Hardens, Café Spice Namaste
has been awarded the Highly Commended prize for Sustainable Food in the City of London
Sustainable Cities Awards. It is also an IIP Champion Organisation. In 2010, Cyrus was awarded
an OBE for his services to the hospitality industry.
More recently, the couple have opened Mr Todiwala’s Kitchen at the Hilton, London Heathrow Airport
Terminal 5.
38
The Carlton Club
The Carlton Club was founded in 1832 and continues today in a beautiful Georgian clubhouse in the
exclusive St James’s area of London. Today, it not only serves as a home for its members, but also
an attractive and exclusive venue for lunches, dinners, receptions, meetings and conferences - and a
perfect setting for weddings, both the ceremony and the reception.
The Carlton Club is delighted to be able to donate a prize to students in the London School of
Hospitality and Tourism, as it is essential that the link between industry and education is kept alive.
Sponsoring a prize enables the industry to recognise those students who are achieving in their studies and to give
them the incentive to continue to progress.
Court Catering Equipment Ltd
Court Catering Equipment Ltd was established in 1976 and is in west London, where offices, warehousing and our engineers are
located.
The company specialises in the design, supply and installation of commercial catering equipment.
Our experienced staff are able to provide specialised services and advice about the commercial catering equipment industry.
Regular updates, training and manufacturer presentations ensure our staff, are fully aware of current trends in the ever changing
world of commercial catering equipment.
Managing your project – efficiently
Whether upgrading an existing installation or creating a brand new facility, Court Catering Equipment Ltd will ensure equipment
is installed on time and within an agreed budget.
Experienced project managers will liaise with other specialist contractors, as well as maintaining close contact with the architect,
during all stages of design and construction.
Planning for success – we will help
The planning of a successful installation in the hotel and catering industry requires more than just experience. It needs flair,
imagination and technical experience, together with dedication to total customer satisfaction. It is achieved by attention to
detail.
As specialist contractors and advisors for over the past few decades, we have provided cost-effective solutions to client problems.
Our success is due to continuous practical involvement in many different types of food and beverage operations. We ask the right
questions, and provide the right answers.
Every project is carefully researched to ensure efficient use of space and equipment, and to take account of statutory
requirements including health & safety and food hygiene legislation.
Prompt delivery and installation
Quality and service is the constant aim of Court Catering Equipment Ltd. Efficient warehouse control ensures that equipment
is delivered and installed efficiently, in accordance with current regulations. All our installation teams have the necessary
qualifications and are provided with manufacturer’s updates/training courses when required and where appropriate.
Service and maintenance
Equipment breakdowns are costly and can lose customers. Preventative maintenance is an important
consideration to ensure maximum efficiency and safety.
Service and maintenance contracts for both new and existing equipment can be arranged as
required.
Court Catering Equipment is proud of its association with the University of West London as a
supplier and installer of catering equipment.
www.courtcatering.co.uk
39
The Craft Guild of Chefs
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.
Our members come from all aspects of the foodservice and hospitality sectors working in a wide
variety of positions from students and trainees to top management. No other association boasts
such a broad and experienced membership.
•
•
•
•
•
•
Our aims and objectives
As an association representing the interest of chefs, our aims are clear:
To increase standards of professional cooking through greater awareness, education and training
To develop the careers and prospects of our members
To help members develop and maintain their knowledge, skills and ability
To promote and participate in all levels of craft skills competitions in the UK and internationally
To work with industry, education and the media to win greater recognition for chefs and their profession
To endorse and promote the use of British and European produce, working with suppliers and manufacturers to create
innovative menus and recipe ideas
D&D London
D&D London stands for CEO Des Gunewardena and MD David Loewi who led the buyout of Conran
Restaurants in September 2006. The company has been backed by leading UK equity house LDC
since April 2013 and owns and operates over 30 leading restaurants in London, Leeds, Paris, New
York and Tokyo. Restaurants in London include Le Pont de la Tour, Coq d’Argent, Bluebird and Skylon
as well as the company’s first hotel venture, the highly acclaimed South Place Hotel.
James DeGale MBE
James “Chunky” DeGale represented Great Britain at the Beijing 2008 Olympic Games in the
Middleweight boxing event. He went on to become an Olympic Champion winning Gold on the 23
August 2008.
James had fulfilled one of his life’s ambitions to become an Olympic medallist. After much
deliberation, he had to make the life changing decision to go professional. He believed that the
opportunity should be available to one of the many young, up and coming hopefuls.
James’ professional debut started on 28 February 2009 and has proven that he is no longer an amateur, but a
real pro in the world of boxing. He became the new super-middleweight champion of Great Britain on December 2010.
“Was it destiny or fate that made me the man that I am today? A man destined to go on and do great things in the world of
boxing… a man who has already achieved more than most do in a life time!”
40
DiamondAir International
DiamondAir International offers an elite host of VIP airport services at over 500 destinations
globally.
On departure, we will meet you kerbside from your car with porters and whisk you through all
airport departure processes to the aircraft gate.
On arrival, you will be met at the aircraft gate and assisted through the airport procedures to get you
on your way in minutes.
Our airport team are well versed at dealing with travel issues, flight disruption and will expedite you to your final destination
with minimum fuss and utmost discretion.
We eliminate the stress related to air travel whilst creating a first class service desired by many.
Our objective is to provide an enjoyable experience whilst minimising travel time for busy passengers. We understand the
requirements of the business traveller when it comes to world travel and demanding tour schedules...
- Time is a valued commodity
- Efficiency is appreciated
- Confidentiality is reassuring
For more information on our services, please visit: www.diamond-air.co.uk
Ealing Schools Catering Consortium
The Ealing Schools Catering Consortium was formed in 2003, when funding and responsibility for the school meals service was
delegated to schools. The consortium manages a contract with Harrison Catering Services Ltd on behalf of 59 primary and
special schools in the London Borough of Ealing.
The day-to-day management of the contract is undertaken on its behalf by the staff in the Local Authority’s Children and
Adults Services. The consortium’s management committee meets termly and agrees the annual budget with its contractor
and sets the meal price. It is committed to continually improving school food, the catering staff’s terms and conditions of
employment and delivering excellent value for money.
The consortium’s association with the University of West London began in 2005, when it supplied the
funding to enable Harrisons to send the first of 12 employees on a day release basis to study NVQ
Level 2 – Professional Cookery. The rest is history, with the program extended to include a group
studying NVQ Level 3 in their own time and several employees who have started or completed
their foundation degree or will be completing their degree courses this year. The courses at the
University of West London compliment the training given directly by Harrisons.
Take up of school meals at the consortium’s members continues to increase and there are several
factors that have contributed to the growth and the courses at the UWL have played their part.
41
The East India Club
The East India Club, in the heart of London’s Clubland, has a long tradition as a gentleman’s home
from home.
Founded in the middle of the 19th century, its original members were ‘the servants of the East
India Company and Commissioned Officers of Her Majesty’s Army and Navy’. The legacy of those
early members, home on furlough from far flung lands continues today. As a private club, only open
to members and their guests, the Club still provides a refuge and meeting place for busy young men and
their more seasoned seniors.
Since those early days, the Club has amalgamated with the Devonshire, the Sports and the Public Schools Clubs and also
welcomed members of the Eccentric Club. The amalgam has been a happy one, possibly because together, as their titles suggest,
the component parts reflect the very best diversity of English tradition. The Club retains its international dimension through its
reciprocal arrangements with similar clubs throughout the world.
The Egon Ronay Scholar of the Year Award
This year, one scholar will be awarded the Egon Ronay Scholar of the Year for showing remarkable development. Egon Ronay
made an indelible mark in our culinary culture and this award will celebrate and perpetuate his memory.
Elior
We’re not a faceless global company. We’re not a small niche operator. Instead we have chosen to
provide the best of both worlds. We are a contract caterer that brings a passion for food and service
to our clients and customers individually, meeting their exact needs at the local level. But we
also have the resources to ensure innovation and the highest standards in every area important
to health, safety and the delivery of great value, responsibly and sustainably. We work through
specialist businesses dedicated to the needs of different sectors.
For more information please visit: www.elior.co.uk
Essential Cuisine
Once upon a time, many moons ago (well, 1995,) Nigel Crane couldn’t find a high quality
manufacturing stock powder that met all his requirements. When he refused to compromise on
quality, he decided to make his own.
With a range of just four stock powders, Nigel started his Essential journey, and now, nearly 20 years
later, we offer probably the most comprehensive range of stock products in the UK, and service a
strong network of wholesalers and an ever growing customer base across both profit and cost sectors.
Nigel trained under world famous chef Anton Mosimann at the Michelin starred Dorchester Hotel in London. As
well as a distinguished career working in some of the country’s top kitchens, he has more than 15 years of experience in technical
product development, so he knows his stocks.
Essential Cuisine are proud to provide you and your hard-working team with the best quality stocks, jus, glaces, demi-glace and
gravies. Providing ingredients that help unleash your creativity, and always deliver great taste and performance. We like to call
them ingredients to inspire.
If you have any questions, or would like to talk about how we could help you and your team, please contact The Stock People –
we’re a friendly bunch and will be more than happy to help.
42
Visit us at www.essentialcuisine.com
Food Innovation Solutions
Mike Faers is the founding director of Food Innovation Solutions and is a leading expert in the
field of business innovation within the food and beverage sectors. Having gained a wealth of
experience from his early culinary career in three Michelin starred restaurants, Mike then held
several commercial and innovation director level roles within various food manufacturing businesses,
followed by four years working as the Head of Food for McDonald’s restaurants, where he created and
spearheaded the food strategy across the UK, Northern Europe and global regions.
FIS was born in late 2010 and has grown rapidly now with a team of six industry leading consultants, with
combined experience across food retailing, manufacturing and restaurants. Food Innovation Solutions helps food businesses gain
the knowledge and training required to guide the management of their innovation activity, reduce costs and deliver successful
product launches. Our team are regularly asked to judge at industry events having recently judged at the Q Awards, and the
Grocer new product awards and will soon judge the Top 50 Gastro Pub awards.
FIS is also now working with a client in Dubai and looking to set up an international office to service the UAE region.
In 2014 we are looking to make a considerable investment (500-700K) in the FOODPOD which will be an internationally
recognised centre of excellence for food and beverage focusing on breaking new technologies into commercial applications,
as we are recognised internationally as market leading experts in sous vide and innovative food preparation techniques. We
combine technical knowledge with commercial expertise to successfully deliver solutions into the market that genuinely create a
differentiated offer for our clients.
Mike’s philosophy is to reinvest our profits aggressively in building the team and creating a unique business that is the most
highly regarded food and beverage consultancy globally by 2020.
Key clients include – Tesco, Moy Park, Diageo, Tulip, KFC and LEON.
As well as local businesses – Greene King, Pasta Foods and 2 Sisters.
Friends Restaurant
For 21 years, Terry Farr has been at the helm of Friends. The Restaurant has just been voted amongst the top 50 restaurants in
the UK, by Top Table. London represents the largest metropolitan area of winning restaurants with 20 of the 50 best restaurants
including Petrus, The Ledbury and The Greenhouse. On Trip Advisor, Friends was recently rated number 80 out of over 13,000
restaurants in London. And the 20th successive AA Rosette has been awarded for 2014, along with two knives and forks in the
Michelin Guide. 20 consecutive years for both!
As a senior sous chef, Terry was highly regarded for his encouragement of young trainees and apprentices at The Savoy, (19691975) and this is borne out by the way he continues to bring on local youngsters in the kitchen and
restaurant. Other reminders of his early years are dishes such as Omelette Arnold Bennett, created for
the famous writer, when he was resident there, and is currently on the menu at Friends and has been
consistently on The Savoy menu, even now at the newly refurbished hotel.
Friends’ approach to good food is based on simplicity. The best, freshest ingredients, are prepared
well, and cooked simply. Regular visits to the markets and Chiltern farms, ensure freshness and
quality. Whenever possible, local produce is sourced, and vegetables, produced and grown in the
area, often by the clientele! The wines are selected to reflect the taste of the grape variety and are
produced by artisans, usually relatively small estates.
43
Paul Hambleton
Following a successful career in hotel management, Paul Hambleton joined the teaching staff of the School in 1981. Initially
teaching in the front of house and applied information technology areas, he established, and for a number of years led, the
ground-breaking Centre for Applied Information Technology, a division of the School. He later specialised in the teaching of
revenue management. In 1996 he was appointed Dean of School. Notable achievements for the School during his period as
Dean included the development of postgraduate provision in hospitality and tourism and the establishment of a common core
curriculum to underpin the higher education provision. In 2002 he moved to a management post in the newly established Faculty
of Professional Studies. Paul retired from the University in August 2011.
A fellow of the Institute of Hospitality, he has been proactive in the Institute at both regional and national levels, including
serving periods as an Executive Councillor and as Chairman of the Thames Valley Branch which covers Berkshire, Oxfordshire and
Buckinghamshire. Paul has established this award, as an incentive to excellence for those developing the skills required to take the
industry forward in challenging times.
Harbour & Jones Ltd
Harbour & Jones is an innovative food service company offering tailor-made solutions to clients
across the business and Industry, concession and event sectors. Patrick Harbour and Nathan Jones
set up their business eight years ago as they believed that many of the established companies
had lost sight of what makes the catering industry so dynamic, which is to enthuse customers by
providing delicious food and great service all delivered by highly motivated team members.
We work with some of the largest and most prestigious businesses and professional outfits in London
and beyond. These include leading banks, prominent law firms, top notch advertising agencies, well-known
scientific institutions and more.
Our approach to food focuses squarely on fresh, seasonal ingredients, cooked and served by people with sparkling personalities.
We recognise that it’s our people that make all the difference to our company and put a lot of effort into making sure that the
chemistry between our people and our customers is as good as it can be.
44
Harrison Catering Services Ltd.
Harrison Catering Services is the EDUcatering Excellence Awards 2013 Contract Caterer of the Year.
Since its founding in 1994, Harrison has always been about quality fresh food prepared on-site and
served by people who love what they do. Over 100 clients across the UK enjoy a Harrison food service,
with more than 100,000 meals being served each day by approximately 2,500 staff across more than
400 sites.
An independent, family-owned company, Harrison has grown consistently and organically year after year by
keeping the key values of service and integrity upon which it was founded at the heart of its business.
Harrison clients enjoy a service that is created to meet their aspirations and needs, delivered by catering specialists who
understand the customer base, scale and budget. Each client receives personal attention and support—client services managers
are assigned because they have the right skills and experience for the account, not because of
geography.
The company’s dedication to providing quality, fresh and seasonal food is supported by
a carefully selected network of suppliers across the UK who provide responsibly-sourced
ingredients—all of which inspires Harrison chefs to create innovative menus that are
constantly changing.
By consistently delivering an innovative, high-quality service that offers real value for money,
Harrison builds successful, long-term relationships.
The Honeypot Children’s Charity
Honeypot is unique in the UK and provides desperately needed respite breaks and long term support
to young carer’s and very vulnerable children. We are the only children’s charity that provides a
programme of long term, consistent respite and support to children aged 5 – 12 years old. Honeypot
gives them something to look forward to and a break every year from their stressful and demanding
everyday lives. This includes annual visits to the Honeypot House, set in the beautiful surroundings
of the New Forest.
Honeypot’s vision is for every child to make the most of their one chance at childhood. The children
who visit Honeypot have experienced a variety of challenges in their lives. Our approach considers every
aspect of a child’s wellbeing by listening to and supporting their choices. By giving these children the gift of
time and space, they have the opportunity to learn new life skills, build strong friendships and create lasting childhood memories
that they can cherish for many years to come.
45
InterContinental Hotels Group
IHG (InterContinental Hotels Group) is a global company operating seven well-known hotel brands
including InterContinental® Hotels & Resorts, Hotel Indigo®, Crowne Plaza® Hotels & Resorts,
Holiday Inn® Hotels & Resorts, Holiday Inn Express®, Staybridge Suites® and Candlewood Suites®.
IHG also manages Priority Club® Rewards, the world’s first and largest hotel loyalty programme with
almost 60 million members worldwide.
IHG is the world’s largest hotel group by number of rooms and IHG franchises, leases, manages or owns,
through various subsidiaries, a portfolio of over 4,400 hotels and more than 660,000 guest rooms in almost 100
countries and territories around the world.
IHG has more than 1,100 hotels in its development pipeline and expects to recruit around 160,000 people worldwide over the
next few years.
InterContinental Hotels Group PLC is the Group’s holding company and is incorporated in Great Britain and registered in England
and Wales.
IHG offers information and online reservations for all its hotel brands at www.ihg.com and to find out about Corporate
Responsibility at IHG visit www.ihg.com/responsibility
Jumeirah Carlton Tower
The essence of Knightsbridge
The luxury Jumeirah Carlton Tower hotel is situated in the heart of Knightsbridge and is located within walking distance of
Harrods and Harvey Nichols department stores and the exclusive designer boutiques of Sloane Street.
Jumeirah Carlton Tower was voted in the top three best hotels for service in the UK in the Conde Nast
Traveller Gold List 2011 and was awarded 4th place for ‘Best UK Business Hotel’ in the 2010 Conde
Nast Traveller Readers’ Travel Awards.
Synonymous with sophistication and luxury, the 216 room, five star, Jumeirah Carlton Tower
overlooks the private gardens of Cadogan Place with spectacular views over London’s skyline.
We are pleased to sponsor a prize for a student in the London School of Hospitality and Tourism,
recognising outstanding academic performance, and we strongly support encouraging students to
pursue their career in hospitality.
46
King’s Fine Foods
When I started the business in 2004, the aim was to just to sell caviar, foie gras and smoked salmon.
Nothing more. It was only when I met Alessio Tessieri from Amedei who produce the finest chocolate
in the world that things changed. He asked me if I would sell Amedei chocolate on the premise that
we sold some of the finest products in the world and that Amedei had the reputation of being the
best. I told him that I knew nothing about chocolate except for my love for Cadbury’s Cream Eggs
and he said “You will learn to appreciate what is the finest”. I was arranging a very large freezer build
at the time and that freezer was very quickly converted to a chocolate fridge. Without realizing, Alessio
had sent me on a path to source the finest products in the world, usually produced by individual artisan family
businesses. That range has grown considerably.
Laura King
After working as a journalist on what was then called the Middlesex Chronicle, Laura changed career path and worked for Qantas
Airlines purchasing aircraft spares. She was then appointed Director of European Purchasing for Philippine Airlines where one of
her buyers purchased food including caviar. She then moved to Air Europe and when they went into receivership, W.G. White Ltd.,
approached her to see if she would be interested in the position of Sales Manager. Although she had never sold, she spent many
years observing people as they sold to her, so she felt that she should try a new challenge. She spent 13 years at W.G. White Ltd,
as Sales Director and that invaluable experience left her with an extraordinary knowledge of caviar. W.G. White Ltd was sold in
early 2004, so on the basis of her knowledge and the fact that King’s was a strong name for a company; she decided to bite the
bullet and go out on her own. John and Laura’s children, Holly and Harry, both love the chocolate, nuts and biscuits sold by King’s
but, as yet, aren’t too keen on the caviar! However, that might change – Holly who is 17 years of age has expressed an interest in
joining the business when she leaves college, so her appreciation of caviar might well improve!
John King
John has been a professional Chef for more than 30 years and has worked in some of the world’s most exclusive hotels,
restaurants and casinos, including The Dorchester, Connaught, The Ritz Club, La Caprice, Les Ambassadeurs, Crockford’s and the
Mandarin Oriental Hotel in Manila. He has won many awards for his culinary expertise, including Gold Medal for Best Regional
Team in the World at the 1988 Culinary Olympics. John is passionate about fine cuisine and chairs the selection committee of
the Academy of Culinary Arts, whose Patron is HRH The Prince of Wales.
Kings Fine Food is the largest importer of caviar into the UK. We supply many fabulous products from around the World such as
Alain François French foie gras, Amedei Italian chocolate, Kenya Nut out of Africa nuts, Australian Brookfarm muesli, nuts and oils,
Spanish olive oils from Castillo De Canena and Valderrama spices and oils, Scottish farmed and wild smoked salmon and Italian
Acquerello aged rice among others.
Kings is a family run business that supplies many leading hotels and restaurants, including Claridges, The Hilton Group, The Ritz,
The Waterside Inn, Fat Duck, Dinner by Heston, Mandarin Oriental and Le Gavroche to name just a few. We also have contracts to
supply products to British Airways and Qantas airlines for their first class passengers.
Operating our own dedicated van delivering into London six days per week, we pride ourselves on our excellent service and
commitment to providing the best quality products available.
More recently, Laura developed the British dressing oil from scratch, searching the UK for the finest rapeseed oil and the best
vinegar. Made and bottled in the UK, this dressing is on British Airways Club World.
47
The Landmark Hotel
With a five star rating, The Landmark London ranks among the finest of the Capital’s leading luxury
hotels. Perfectly located in one of London’s most up market districts and close to all main attractions
and amenities. The hotel is just a short distance from Oxford Circus for all of London’s main
shopping streets, and Piccadilly Circus the renowned theatre district. London’s main airports can all
be reached in less than an hour.
The Landmark London has its own distinctive style and ambience, combining classic British elegance and
grandeur with deluxe facilities. Encompassing 300 of the largest guest rooms in London, including 51 suites. All
rooms boast beautiful Italian marble en suites, 42 inch digital televisions, wifi, laptop safes and air-conditioning.
The Landmark London has three stylish bars and restaurants. Situated at the heart of the soaring eight story glass roof atrium
with magnificent palm trees, the Winter Garden is a wonderful haven in which to enjoy excellent modern British cuisine and is
famous for its award-winning afternoon tea.
twotwentytwo the stylish bar and restaurant is ideal if you are looking for a vibrant and friendly atmosphere for delicious gourmet
a la carte and a large selection of drinks or for a more intimate venue the 40-seat late night opening Mirror Bar is perfect. Both
venues offer a selection of scrumptious cocktails, spirits, fine wine and Champagne.
Our state of the art spa and health club provides sheer opulence in health and fitness service and facilities, with a 15-metre
swimming pool, fully-equipped gymnasium, and four spa treatment rooms offering ESPA and VOYA treatments, a sanarium,
jacuzzi and steam rooms. The Landmark London also has eleven stunning banqueting spaces that can cater for up to 750 people.
Langan’s Brasserie
This iconic restaurant situated in the heart of London’s Mayfair has maintained its unique style since opening in 1976. It was
opened by the Irish restaurateur Peter Langan on 20 October 1976 in partnership with Sir Michael Caine and the Michelin star
chef Richard Shepherd.
Peter Langan was born in Ireland in 1941. After moving to England in the early 1960s, Langan began his catering career working
at Odin’s restaurant at 26 Devonshire Street. Peter Langan wanted to bring Parisienne cafe society to London and chose the
former site of Le Coq d’Or restaurant in Stratton Street, Mayfair as its location.
Michael Caine, a customer and friend of Peter Langan, became his business partner and the pair transformed the site with
original artwork, brighter lighting with mis-matched lamps and relaxed the atmosphere of the restaurant
(there was no dress code for diners).
Richard Shepherd, the former head chef at the Michelin starred Capital Hotel in London, joined the
Caine and Langan partnership in 1977 and introduced a menu that has changed little since.
By the mid-1980s Langan’s had become London’s most fashionable haunt for stars as diverse as
Elizabeth Taylor, Marlon Brando, Mick Jagger, Francis Bacon, Mohammed Ali, Jack Nicholson and
David Hockney.
A sumptuous selection of food is awaiting your pleasure ranging from their signature spinach soufflé
with anchovy sauce to traditional cod and chips.
48
Laytons
In 1934 Tommy Layton, restaurateur extraordinaire, began the revolutionary practice of delivering
carefully selected parcels of fine wine from Bordeaux and Burgundy to his customers throughout
London. So popular was this enterprise and so high was the demand that Tommy was encouraged
to focus his extensive wine expertise and passion on developing a second career from this and so
Laytons Wine Merchants was born.
As the post-war wine market recovered, the business was taken over by the dynamic Graham Chidgey who
echoed Tommy’s fervent enthusiasm for wine from the more traditional areas of production. It was Chidgey who
first introduced London to Laytons Champagne as a direct result of his strong connections in this eponymous region.
The company went from strength to strength capitalising on private opportunities that allowed its salesmen to enjoy the
luxurious wine merchant lifestyle!
Many turbulent years passed before The Jeroboams Group (London-based retailer and wholesaler of cheeses and fine foods)
took over Laytons. By this point a successful trade focussed sales team had been developed, taking Laytons back to its roots
in the on-trade and allowing the business to grow within the London market. This acquisition gave Laytons a much needed
injection of new world expertise that allowed for further development into the business we see today.
Lexington Catering
Lexington. Super people providing great food, having fun and enjoying success.
Lexington is one of London and the south east’s best small catering and front of house specialist
companies who deliver fabulous food and service for people at work. We are passionate about
creating the best dining and front of house experiences for our customers and a highly valued
management service to our clients. We are determined to do things differently. We will deliver what
we promise.
For more information please visit: www.lexingtoncatering.com
and follow us on Twitter @LexyFood
London Hilton on Park Lane
Boasting stunning views of London from all guest rooms, the only hotel in London to offer this, the
London Hilton on Park Lane is famed for its unparalleled five star luxury and prestigious location on
Park Lane. Soaring high above the city streets in the heart of Mayfair, the hotel is close to all that
London has to offer, whether it’s musicals and theatres or world famous landmarks like Buckingham
Palace and Hyde Park.
With 453 spacious guest rooms, including 56 suites, there is something to suit every taste. All Executive
Rooms and Suites offer Executive Lounge access with complimentary wireless Internet access and food and
beverages served throughout the day. Connecting rooms are guaranteed when requested, perfect for families and friends. Our
Grand Ballroom, one of the largest in London, hosts as many as 1,250 guests, while the eight meeting rooms on the 4th floor are
ideal for smaller meetings for up to 50 guests.
Our five bars and restaurants remain destinations in themselves, offering something for every taste. Enjoy 360° views of the city
from the 28th floor, Michelin-starred Galvin at Windows restaurant. Sample the famous Chocolate Afternoon Tea in Podium,
enjoy cocktails in POP Bar, experience island life at Trader Vic’s or spend a stylish evening in the hotel’s nightclub, Whisky Mist at
Zeta.
Awarded “UK Best Business Hotel 2013” for the 6th time, by Business Traveller Magazine. “Favourite Hotel Visited on Business –
Overseas”, Conde Nast Traveller India Reader’s Travel Award 2012 and “England’s Leading Business Hotel 2009” by World Travel
Awards Europe.
49
Nadell Patisserie Ltd
Quite simply ‘the best’, so say our customers, who owning many of the most successful and
impressive establishments in London and the Home Counties, are more than a little discerning in
their requirements. They feel that the next best thing to having Michael Nadell as their resident
pastry chef is for Nadell Patisserie to make their patisserie products each night in its kitchen.
In a world of ever changing values our customers know that Nadell Patisserie stand steadfast in their
commitment to quality. The expertise and dedication of Michael Nadell is second to none - his special
creativity, finest ingredients, strict attention to finish and presentation guarantees the reputation of both
ourselves and that of our customers.
Michael is renowned for his superb sugar work. One of his creations will certainly add a touch of pure magic, indeed they have
graced many a famous table. A celebration cake decorated with exquisite sugar flowers, a croque-en-bouche with sugar swans
and sugar flowers - you can rely upon Michael for something beautiful and memorable. So, for that extra special or grand
occasion consult Michael on not only the dessert you wish to serve but also the table decoration and centrepieces.
Nadell Patisserie offer a complete range of patisserie products delivered Monday to Saturday and viennoiserie delivered seven
days a week. Our menu changes regularly throughout the year but our quality never does.
Nisbets
Nisbets was established in 1983 on the basic principle of high quality catering equipment at an
affordable price. Today, our products range from refrigeration to pastry, cooking machines to knives,
and everything in between.
We are committed to supplying a wide range of products to both commercial and domestic markets.
Our product range is extensive, covering heavy duty items for bigger catering institutions such as
warewashing machines, refrigerators and cooking machines, smaller items such as beverage machines,
blenders and food preparation machines, and furniture to suits all sorts of organisations. Our ranges of
cutlery, crockery, glassware, buffet display and barware cover everything necessary for front of house, while we
stock all kinds of knives, utensils, cookware, pastry items and clothing for kitchens.
As part of Nisbet’s on-going relationship with the University of West London we are delighted to support the prize giving for the
London School of Hospitality and Tourism to the student with best performance in year.
This event highlights all students’ on-going development and aptitude and we send our best wishes to all participants.
50
Oxford and Cambridge Club
The Oxford and Cambridge Club is the result of a number of amalgamations of university clubs,
most recently that of 1972 between the United University Club, founded in 1821, and the Oxford
and Cambridge University Club, founded in 1830.
Members are drawn exclusively from the alumni and senior staff of both universities. Distinguished
former members include Lord Palmerston: the Duke of Wellington, W E Gladstone, Clement Attlee and T
S Eliot.
The Club house opened in 1838. It was designed by Sir Robert Smirke, the architect who was also responsible for the British
Museum. The facade is an important example of the Greek revival style with which Smirke was particularly associated.
The Club has always offered excellent food, although the menu has varied over the years. In the 1830s and ‘40s, lampreys, Jersey
mullet and lark pudding were highly thought of, while by the latter half of the nineteenth century, eel pie, ptarmigan pie and
golden plover were prized.
Some members were so fond of the Club’s fare that they dispatched their own cooks to the kitchens on an ‘improver’ course, to
be taught how to prepare their employers’ favourite dishes. These informal placements sometimes caused difficulties: in 1854
a minute book records that a cook had been in the kitchen for improvement for nearly eight weeks and records a resolution that
henceforth six weeks be the maximum period allowed.
Today the Club’s facilities include over 40 bedrooms, an elegant Coffee Room - the traditional name for the principal dining room,
two bars, two squash courts, a well maintained library of over 25,000 books with its own librarian, a business area and rooms that
members can hire for social or business purposes.
Principal Hayley Hotels
PH Hotels is a collection of 23 landmark city centre hotels and dedicated conference and training venues
across the UK and Europe. We want to make sure that we give you a lasting impression that makes you
want to return again and again. Whether you’re organising an event, staying away on business or
looking to relax and recuperate, we have unique hotels and venues that offer you a diverse choice,
whilst never compromising on the service you receive. You’ve got iconic city centre hotels, close to
business districts, shops and local transport links, or you’ve got venues in idyllic grounds where the
peace and quiet allows you to get away or absorb a really important message.
What else? We’re a group that is continually looking for ways to grow and develop. From a small
group of 6 hotels, we’ve grown to 23, with approximately 4,000 bedrooms, over 500 meeting rooms
and the ability to host over 26,000 delegates per day. In February 2013 Starwood Capital Group, a leading
private investment firm with extensive experience in the hospitality sector, having invested in 1,100 hotels in 39 countries,
became the majority shareholder of PH Hotels as a platform for growth. It marks an exciting time in the Group’s development
and continues our investment in our people, our services and our properties. We practice some very fundamental core values that
ensure consistency, quality and sensational services. Each hotel and venue holds at least three daily line-ups so that every team
member knows who is arriving and what is expected that day.
We have 7 very simple values:
• Care for the environment
• Respect everyone
• VIPs are valued
• Enjoy work
• Work as a team
• Drive for results
• Inspire creativity
It’s our way of making sure we can continue to aim to be the best conference, training and events-led group in Europe….it’s
something we call the PH Way.
51
Richmond Creative Event Catering
Drawing on 30 years of personal experience in corporate and private entertaining we pride ourselves
in our ability to source the perfect conference or event venue, provide mouth-watering cuisine with
accompanying drinks and manage all aspects of an event or conference.
We began life as one of London’s leading independent catering companies and over the years we
have adapted to the demands of our increasingly time restrained clients to provide an all-inclusive
service.
Our aim is to help our clients achieve their vision, will take their ideas and create the unimaginable. From conferences, awards
ceremonies, family fun days, charity events and more we offer a fully bespoke service.
Creative event catering is Richmond’s speciality. Our passion is food and our aim is to share this passion with our clients.
Our executive chef combines old and new culinary concepts to develop seasonal specialities, traditional British classics and
innovative gastronomic experiences. His goal is to craft sumptuous menus full of exciting flavours and elegantly presented – food
you can almost taste as you read.
The Ritz London
The world’s greatest hotel was conceived by the world’s greatest hotelier, César Ritz in 1906. The Ritz has been a benchmark by
which other hotels are measured. A London landmark in Piccadilly The Ritz has been the home of the great and the good, the
intelligentsia, the glitterati and thousands of discerning guests.
On the 24 May 1906 The Ritz opened its doors to the public for the first time, and a legend was born.
Created by the man dubbed “hotelier to Kings and King of hoteliers” by none other than Edward VII,
The Ritz is still utterly true to its founder’s vision. Although the preceding 1200 years have naturally
seen changes to the hotel, were César Ritz to walk in today, he would find his vision of the ultimate
hotel resplendently alive.
We are delighted to offer an award to the School of Hospitality and Tourism, a school which shares
the same values as César Ritz.
Robert Bonmartin Trophy – Presented by Sylvia Smith
I present this prize in memory of Robert Bonmartin, one time lecturer of the London School of Hospitality and Tourism.
52
Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of
Head Chefs, Pastry Chefs, Restaurant Managers and suppliers; uniting like-minded professionals in
the pursuit of a stronger future for the hospitality industry.
The Academy’s objectives are primarily focused on the education and training of young people in the
hospitality industry through the provision of career opportunities; recognising and rewarding talent and
skill; and raising standards and awareness of food, food provenance, cooking and service.
The Academy runs a number of educational programmes including the apprenticeship course with the University of West
London, the Annual Awards of Excellence, the four yearly Master of Culinary Arts as well as its charity Chefs Adopt a School that
‘sends’ top chefs into primary schools to ‘deliver food education – in a holistic way from plant to plate – to children hungry to
learn’. The Academy is immensely honoured to have His Royal Highness The Prince of Wales as its Patron.
The Royal Garden Hotel
The Royal Garden Hotel is a five-star luxury hotel which offers a peaceful haven in central London. Watch the seasons come and
go as you take in a top-floor vista including Kensington Palace and Gardens, Hyde Park, the capital’s rooftops and colourful mews
houses. The horizon above the trees is punctuated with London’s iconic architecture, from St Paul’s Cathedral to the Houses of
Parliament.
Whether you need a prestigious London meeting venue or a luxury escape, at the Royal Garden Hotel
you’ll find 5-star service without the stuffiness.
Sleep soundly in our stylish rooms with stunning views over Hyde Park and London’s skyline, dine in
our award-winning London restaurants overlooking Kensington Palace and Gardens or rejuvenate
with a spa treatment in our hotel Health Club.
With excellent transport links, London attractions close by, the bustling West End just 10 minutes
away and the shopping districts of Kensington, Mayfair and Knightsbridge a short distance away, the
Royal Garden Hotel is perfectly positioned to experience the London way of life.
The Russell Partnership
The Russell Partnership (UK) Ltd. is the UK’s leading strategic hospitality, catering and
accommodation consultancy and has enjoyed a long-standing relationship with the London School
of Hospitality and Tourism, and has always been keen to develop the partnership between industry
and education.
We are all graduates of hospitality management studies and therefore fully appreciate and recognise
the importance of supporting any current and future development opportunities for the industry leaders of
tomorrow.
53
Russums
Russums is a long established family business supplying clothing, embroidery, professional knives,
equipment and books.
We have worked closely with students, Colleges and Universities for over 40 years and are proud
to have supplied many of the leading names in the hospitality industry from the very start of their
careers. Quality, value and customer service remain the core values of the business, and please visit us
at www.russums.co.uk for more information about our products and company.
We are pleased to support the London School of Hospitality & Tourism annual prizegiving and hope that the winner of this year’s
Russum Cup will go on to achieve success in this exciting industry.
The Society of Stars
The Society of Stars is a charity formed by celebrities in 1995 to raise funds for children and adults with disabilities, particularly
neurological impairment.
The Society’s aim is to increase the public’s understanding of the abilities of those with disability and provide resources so that
they have choice and control to maximise their personal opportunities. Our equal opportunities project with The School of
Hospitality & Tourism is a perfect partnership to achieve these aims.
By working with the School and helping to provide the specially converted training kitchens that welcome students with
disabilities alongside their able bodied peers, we are providing education and an opportunity for all people to work together so
learning to appreciate each others’ strengths and needs.
Sodexo
In the UK and Ireland, Sodexo employs 43,500 people, and provides food and facilities
management services to clients at over 2,300 locations in the corporate, education, healthcare,
leisure and defence sectors.
Many companies rely on Sodexo for cost-effective solutions to their employee or hospitality catering,
or to deliver services such as cleaning, reception, switchboard and help desks, mailroom, reprographics
and grounds maintenance.
Sodexo is part of the Sodexo Group, the leading global provider of food and facilities management services, with more than
375,000 employees at 30,600 sites in 80 countries.
54
St. Julian Scholars
The St. Julian Scholars is the alumni association for graduates of the Master Innholder Scholarships.
It was founded to provide a structure for continuing education, building upon the techniques and
skills acquired by attending some of the world’s leading centres of education. It also provides
a forum to network with other young professionals in the industry. All graduates of the Master
Innholder Scholarship programme automatically become St. Julian Scholars.
A very special benefit for members is provided through our unique Mentoring programme. This provides
the opportunity for a Scholar to be paired up with a senior Master Innholder of great experience, who can
provide invaluable advice, often at critical stages of one’s career.
Our vision is to be a dynamic group of hospitality managers who strive for professional and personal development through a
series of structured events and interaction with likeminded people, all of whom are passionate about hospitality.
For more information, please visit: www.stjulianscholars.org
St. Thomas’ Hospital Catering Bursars’ Club
Peter Jacquemin Award
Chris Read Memorial Trophy
The London School of Hospitality and Tourism has been chosen by the Bursar’s club as it represents an establishment of
excellence where students entering the hospitality and leisure industry will be given a thorough grounding in craft and
management skills.
Chris Read attended Westminster College, worked at the Savoy and was in the Army Catering Corps. In February 1945 he
prepared meals for Churchill, Roosevelt and Stalin when they met at Yalta to plan the end of World War II and the subsequent
territorial division of Europe.
After the war Chris Read was appointed chef de cuisine at St Thomas’ in May 1947, taking over the management of the catering
department in 1956. His appointment was noteworthy since he was the first to introduce skilled chefs into a hospital. Peter
Jacquemin won the chef of the year award in 1972 ensuring that hospital catering had achieved a new image to fit the reality of
its improved standards.
Chris Read was awarded the MBE in 1976 for his services to the catering industry, which included the City of Guilds for which he
was an examiner for many years and the Junior Salon at Olympia with which he was involved in several capacities. In 1946 Chris
Read introduced a training scheme for potential catering managers whereby the craftsmen showing promise were awarded a two
year bursary to gain in depth training.
Mr Read was passionate in his belief that managers in the catering industry should have a thorough knowledge of kitchen
techniques and by 1968 there were sufficient Bursars who had trained at St Thomas’ Hospital to form a club which, over 40 years
on, continues to support and encourage students.
55
The University of West London Alumni Association – The
Graduates Association H&T
The Alumni Association works to engage former students of the University to ensure they maintain a lifelong relationship with the
University of West London and each other. Membership of the Alumni Association is automatic upon completion of your studies,
free, and lasts a lifetime. As an alumnus you will receive access to a range of exclusive benefits and services, including:
• Invitations to alumni reunions and events, including lectures with guest speakers around professional and specialist interest
areas
• Networking opportunities to enhance your profile and prospects for future employment
• Access to the Careers & Employment Service for up to three years after graduation
The Association also works with our former students to provide support to our current students via funding alumni bursaries,
acting as placement hosts and guest lecturers, ensuring that our students receive the training they expect and deserve.
Graduates of the London School of Hospitality and Tourism are represented on the Alumni Association’s Board by Judith Cannon
and Anne Hamilton, who can be contacted via email at alumniboard@uwl.ac.uk. The Treasurer of the Graduates Association
H&T is Mary Davies.
More information on the University of West London Alumni Association can be found on our website – www.uwl.ac.uk/alumni
This prize is given to the student who has contributed to the School through their involvement in extracurricular activities, which
have enabled them to gain valuable additional contacts and experiences outside the academic programme.
The School Prize Fund, Mary King Awards Committee, Colin Rayner Memorial Fund
The School Prize Fund & Mary King Awards Committee is a charitable trust holding funds donated to the School to support the
encouragement and recognition of outstanding performance. The current trustees are Prof. David Foskett, MBE, Head of the
London School of Hospitality and Tourism and Elaine O’ Sullivan, Consultant. Each year the Committee sponsors a number of
awards including The Mary King Prize, presented in memory of the founder of the School, Miss Mary King MBE, the Anniversary
Prize, presented to mark the 50th Anniversary of the School in 1998, and the Graduates Association Prize, which recognises
outstanding contribution to the School. The Colin Rayner Memorial Prize is awarded in memory of Colin who dedicated his life to
Culinary Arts working in a number of prestigious establishments.
Watts Farms
Watts Farms is a family run fresh produce business specialising in the growing, packing and supply of
a wide range of seasonal produce from spinach, baby leaf salads, herbs and legumes to fruit, chillies,
asparagus, brassicas and specialist interest crops.
Based in Orpington, Kent, we work with a range of different sectors including the hospitality industry,
and pride ourselves on providing top quality produce at competitive prices, with excellent customer
service throughout. Watts Farms consists of six UK based farms in: Orpington, Farningham, Swanley,
Higham, Essex and Southfleet. These farms include 40 ha of organic land, 2 ha of polytunnels (for growing herbs) and 2ha of
glass (for growing chillies).
At Watts Farms we understand that businesses need the best quality produce at all times, and through our work with some of the
UK’s most exclusive restaurants and hotels, are used to the pressures and demands the hospitality industry can bring. We’d love
to help you meet your supply needs with top quality products, so if you are interested in any of our products or would like to try
some samples, please don’t hesitate to contact us so that we can arrange a meeting.
For further information on Watts Farms or to discuss working with us, please contact:
Ed Gray on 01322620999 or ed@wattsfarms.co.uk
56
Wentworth Jones Limited
Wentworth Jones Limited, a hospitality and tourism management company that provides a range of
consultancy and management services to national and international clients. The company also owns
and operates Aktiv Experience an alpine activity holiday company based in France.
The William Barry Trust
The William Barry Trust was set up in 1976 by Dr William Barry offering financial grants to individuals and organisations engaged
in technical, craft and artistic occupations. The Trustees of the Trust recognise the important contribution made by the graduates
of the London School of Hospitality & Tourism for the past 22 years.
57
58
The University of West London is extremely grateful to the Hilton
London Heathrow Airport Terminal 5 for generously providing
the venue and facilities for the Prizegiving and Awards ceremony
and to Booker Ltd for providing the wine.
To all our prize sponsors and everyone who has made this event
possible - Thank You
59
UNIVERSITY OF WEST LONDON
uwl.ac.uk/LSHT
ANNUAL PRIZE GIVING AND AWARDS CEREMONY 2014
London School of
St. Mary’s Road
Ealing
W5 5RF

London School Of Hospitality And Tourism Annual Prizegiving

Transcription

Similar documents

We pride ourselves in providing affordable - Reel-Scout

FRONT OF HOUSE CAREER PATH

here

TEFCU HOSPITALITY COMMUNITY FEDERAL CREDIT UNION

Royal DemeuRe hotel chain passes to staRhotels

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY

expose - Mallorca Immobilien 24

The Brimi Cuisine Education Office is a joint effort

value: $5000 - Boomers and Beyond Expo 2015

Culinary School Stirs Hope — Social Good CLT