LIVE THEATRE - MEDALLISTS
Senior classes
Alaska Seafood Challenge: Simon Webb (silver and first in class), Compass Group Culinary Team; Daniel Capp (bronze), Royal Garden Hotel, London.
Tilda Chef of the Year: Dean Heselden (silver and first in class), Rendezvous Casino, Brighton; Bobby Nanda (silver), Compass Group Culinary Team; Kailash Gundupalli (bronze), Hilton London, Paddington; Ian Dickson (bronze), University of York.
Essential Cuisine Chefs Team: James Hart and Leszek Karpinski (gold and first in class), Goodenough College, Haleybury; Gareth Ward and Richard Dutton (gold), Edmunds Restaurant, Birmingham; Philip Crouch and Brian Gridlestone (silver), Sidney Sussex College, Cambridge; Gerry Henry and Troy Fuller (bronze), University of Derby.
Churchill pasta dish challenge: Wayne Barron (silver and first in class), Combined Services Culinary Arts Team; Mohammad Khalid (silver), Jumeirah Carlton Tower, London; Paul Henderson (silver), Catering Support Regiment; Chris Munroe (bronze), Royal Garden Hotel London; Leszek Karpinski (bronze), Haileybury College; Kenin Clarke (bronze), NEC Group, Birmingham.
New Zealand Lamb: Jessie Chichero (silver and first in class), NEC Group, Birmingham; Mark Gracy (silver), RAF Benson; Suraj Chauhan (bronze), Jumeirah Carlton Tower; Mario Golm (bronze), Vacherin; James Buckley (bronze), Compass Group Culinary Team.
Major International Contract Catering Awards: Delaware North Companies, Emirates Stadium (gold) – Julian Jenkins, Oleg Ibragimov; Indigo @ Jumeirah Carlton Tower, London (silver) – John Burns, Andy Nudds; NEC Group Birmingham (bronze) – Paul Connelly, Kieran Adams; Talkington Bates, Beaconsfield (bronze) – James Anderson, Thomas Krolikowski; Chartwell’s, Christ’s Hospital School, Horsham (bronze) – Kevin Whitlock, Robert Dant; Lindley Group Manchester City Football Club (bronze) – Lee Miller, Shaun Craig.
Manitowoc Master Chefs Grand Prix: Catering Support Regiment (gold and first in class) - Robert Oberhoffer, Mark Roberts, Dave Waplington; Vacherin London (silver) - Alan Eggleston, Nick Smith, Mario Golm; WestminsterKingsway College (bronze) – Ashley Spencer, Stephan Greubel, Simon Woods; University of Leeds (bronze) – Simon Wood, Chris Johnson, Lisa Halll NEC Group, Birmingham (bronze) – John O’Reilly, Simon Hellier, Jason Taws; Oakley Court Hotel, Windsor (bronze) – Adam Young, David Ingle, Timo Hietanen; Turkish National Culinary Team (bronze) – Umit Celikkaya, Illker Yokus, Ercan Soylu.
Steelite International “A Passion to Inspire” The Creative Challenge: James St Claire-Jones (gold), Catering Support Regiment; Nicholas Smith (silver), Vacherin, Imagination, London; Tomas Kourek (bronze), Chartwell’s, Christ’s Hospital School; William Anderson (bronze), the Royal Regiment of Scotland.
Gourmet Classic Challenge: Robert Dant (silver and first in class), Chartwell’s, Christ’s Hospital School; George Zumot (bronze), Jumeirah Carlton Tower, London; Jason Taws (bronze), NEC Group, Birmingham.
British Culinary Federation Chef of the Year: Matthew Cheal (gold), Simpsons Restaurant, Edgbaston; Kevin Sutherland (silver), BaxterStorey Executive Services, London; Stephanie Moon (bronze), Leeds City College.
"Chef" at Salon: Robert Donnelly (bronze and first in class), RAF Benson; Mark Hadfield (bronze), Darley's Restaurant, Derby; Kalash Gundupalli, Hilton London, Paddington; Serkan Yelkenbasan (bronze), Sheraton Skyline Hotel, Heathrow; Lina Savickaite (bronze), Lexington Catering London; Ian Morgan (silver and first in class), Cucina; Antons Barisovs (silver), Jumeirah Carlton Tower, London; Alin Garvil (bronze), Panel of Chefs Ireland.
The British Pepper & Spice "Millstone" Ethnic Class: Alex Wilcock (silver and first in class), VT Group South East, Portsmouth; Bobby Nando (silver), Compass Group Culinary Team; Shaun Collins (bronze), British Army Culinary Arts Team; Rohan Kashid (bronze), British Army Culinary Arts Team; Peter Curfe (bronze), Sheraton Skyline Hotel, Heathrow.
Figgjo Masterclass: Midlands Chefs Consortium (gold) - Andy Langford, Mathew Shropshall; Compass Group Culinary Team (silver) - Ben Ford, Clark Crawley; Craft Guild of Chefs Culinary Academy (silver) - Dennis Mawakulua, Tim Fisher.
Gram Masterclass: Jeff Thomas (silver and first in class), Craft Guild of Chefs Culinary Academy; Matt Mitchell (bronze), Chartwell's, Christ's Hospital School; Victor Chan (bronze), Woodside Conference Centre, Kenilworth.
Robot Coupe Challenge: Lynette Marston (gold), The Royal Regiment of Scotland; Ollie Lloyd (silver), Craft Guild of Chefs Culinary Academy; Robert Kennedy (bronze), Compass Group Culinary Team.
Glennans Chef Challenge: NEC Group, Birmingham (silver and first in class) – Simon Fisher, Steve Christopher; Grand Connaught Rooms (silver) – Paul Zaffin, Sam Smith; Gold City Hotel Complex Turkey (bronze) – Erden Dirbali, Eyup Kemal Sevinc.
Schwartz Flavour Pairing Challenge: Ian Morgan, Dan Boniface (gold and first in class), Cucina; David Bittlestone, Russell Temple (gold), Craft Guild of Chefs Culinary Academy; Stephen Guy, Tomas Kourek (bronze), Chartwell’s, Christ’s Hospital School, Horsham; Yvette Williams, Tony Barlow (bronze), NEC Group, the NEC Birmingham; Glyn Jacklin, Michael Carr (bronze), Draycote Hotel, Thurlaston, Near Rugby; Kailash Gundupalli, Sihan Dangalla (bronze), Hilton London Paddington; Omer Bag, Naif Bagi (bronze), Kocaeli University, Turkey.
Villeroy & Boch Culinary Challenge: Ian Lynn (gold and first in class), Edmunds Restaurant, Cambridge; Chris Pinner (gold), Ashridge Management College, Berkhamstead; Lee Tatam (silver), Bank of New York, Mellon, London; Darren Proud (bronze), NEC Group Birmingham; Steve D'Anastasi (bronze), Melita Gardens, Malta.
Sustainable Fish Dish: Alex Hodgson (silver and first in class), Westmead Hotel, Birmingham; Mathew Shropshall (silver), UCB; Marco di Tullio (silver), Sheraton Skyline Hotel, Heathrow.
Peppadew Culinary Challenge: Lubomir Kovar (silver and first in class), Chartwell's, Christ's Hospital School; Claire Willett (silver), Bedford College; Jason Stetzel (bronze), Haileybury College Hertford; Thornley Grant (bronze), NEC Group Birmingham.
Hotelympia Frozen Fish Dish Challenge: Tobias Kaergel (silver and first in class), Jumeirah Carlton Tower, London; Ercan Soylu (silver), Turkish National Culinary Team; Carl Thompson (silver), NEC Group, Birmingham; Paul Soji (bronze), Sheraton Skyline Hotel, Heathrow; Sampath Perera (bronze), Holiday Inn London Chessington.
Restricted classes
Culinary Ability Awards: Sara Weir (gold and first in class), BS Kitchen Dr Barnado’s, Belfast; Rebecca Thurston (gold), City Gate Belfast; Darren Doyle (silver), BS Kitchen Dr Barnardo’s, Belfast; Anthony Lavelle (silver), Eurest Microsoft, Dublin; David Mitchie (bronze), Cosy Kitchen, Dublin; Elizabeth Talbot, Howard’s Way, Kilkenny.
Hospital Chefs Team Event: North Tees & Hartlepool NHS Trust University Hospital of North Tees (gold) – Richard Kirton, Ian Cannon; Newcastle-upon-Tyne Hospital’s NHS Foundation Trust Freeman Hospital (silver) – Michael Bowman, Mark Seales; Suffolk Support Services Aldeburgh Community Hospital (bronze) – Sharon Slaughter, Sue Mayhew; Mid-Cheshire Hospitals Foundation NHS Trust Leighton Hospital, Crewe (bronze) – Peter Rorbach, Thomas Warren-McCauley; Mid-Cheshire Hospitals Foundation NHS Trust Leighton Hospital, Crewe (bronze) – Bernard Shoebridge, Michael Brassington; Dorset Healthcare NHS Foundation Trust, St Ann’s Hospital, Poole (bronze) – Iain Robertson, Terry Farmer; County Durham & Darling NHS Foundation Trust Darlington Memorial Hospital (bronze) – Carolyn Marshall, Jillian McClean; Lifespan Catering Services the Ida Darwin Hospital (bronze) – Michelle Jones, Marlena Domaleska.
Brakes Student Team Challenge: Tom Lawson, Matt Headford, Camilla Dignan (gold and first in class), Sheffield City College; Laura McFarlane, Heather Simpson, Gillian Hanson (silver and second in class), South Lanarkshire College; Dale Anderson-Smith, Jordan Fallis, Dominic Barry (silver and third in class), WestminsterKingsway College; Steve Gale, Katie Jones, Kelly Avis (bronze), City of Bristol College.
City & Guilds 7100 Challenge: Thomas Harrison (gold and first in class), University College, Birmingham; Eran Shina (gold), WestminsterKingsway College, London; Daniel Callieu (silver), New College Nottingham; Daniel Gibson (silver), Great Yarmouth College; Greg Watkin (silver), Shrewsbury College.
Sodexo Chef of the Year: Andrew Willcox, commis Rob Lawton (gold); Raymond Cavanagh, commis Michele Bukkems (silver); Carl Barnett, commis Robert Szewczyk (bronze); James Davis, commis Steve Jarman (bronze).
Major Mini Series: Tess Clingham (gold), Westminster/Kingsway College; Jack Allibone (silver), House of Commons, London; Ben Murphy (silver), WestminsterKingsway College; Adam Maddock (bronze), Plymouth City College; James Dench (bronze), WestminsterKingsway College.
Junior classes
JPL1 British Culinary Federation Young Chef Challenge: Craig Lyons (gold and first in class), Royal Garden Hotel, London; Ben Murphy (gold), WestminsterKingsway College, London; Ross McMillan (bronze), Compass Group Culinary Team; Thomas Wadsley (bronze), British Army Culinary Arts Team; Richard McKee (bronze), Southern Regional College, Newry; De Ming Li (bronze), the Sandbanks Hotel, Poole.
Traditional pasta dish: James Bevan (silver and first in class), WestminsterKingsway College; Matthew Forbes (silver), Sandbar Restaurant, Leigh-on-Sea; Andrew Kingshott (bronze), South Downs College, Waterlooville; Alex Georgiou (bronze), London House, Goodenough College; Martin Rigby (bronze), Royal Garden Hotel, London.
New Zealand Lamb: Brian Leaver (gold and first in class), British Army Culinary Arts Team; Juan Sanchez Chavez (gold), Thames Valley University; Peter German (bronze), Bank of New York Mellon; Lee Warren (bronze), Haileybury College.
UK Skills "Search for a Star" (pastry): Nathan Drage (silver), Thames Valley University; Jon Hogan (bronze), Mandarin Oriental Hyde Park, London.
UK Skills "Search for a Star" (waiting): Benjamin Hare (silver), University College Birmingham; Andrew Clearly (bronze), the Ritz Hotel, London.
UK Skills "Search for a Star" (kitchen): Josh Howell (silver and first in class), WestminsterKingsway College; Nick Clarke (silver), 1901 Restaurant Andax, London; Daryl McCarthy (bronze), Llandrillo College; Richard McKee (bronze), Southern Regional College, Newry.
DISPLAY SALON - MEDALLISTS
Senior classes
Restaurant plates, starters: Luka Nowakowski (silver and first in class), Compass Group Culinary Team; Mathew Shropshall (bronze), Craft Guild of Chefs Culinary Academy; Steve Wilson (bronze), Craft Guild of Chefs Culinary Academy.
Restaurant plates, main course: Tom Allen (gold and first in class), Craft Guild of Chefs; Andy Wilcox, Craft Guild of Chefs Culinary Academy (gold); Matt Edmonds (silver), Craft Guild of Chefs Culinary Academy; David Davey-Smith (bronze), Combined Services Culinary Arts Team; Kieran Moore (silver), Craft Guild of Chefs Culinary Academy; Nathan Clark (silver), Compass Group Culinary Team; Jamie Gibbs (silver), Compass Group Culinary Team; Lina Savickaite (bronze), Lexington Catering, London; John Doman (bronze), Compass Group Culinary Team; Shaun Reason (bronze), Compass Group Culinary Team.
Plated four-course dining meal: Bernhard Engelhardt (silver and first in class), Craft Guild of Chefs Culinary Academy; Allen Townsend (silver), Craft Guild of Chefs Culinary Academy; Mark Cheetham (bronze), Sodexo, Astra Zeneca, Macclesfield; Simon Stocker, WestminsterKingsway College; Paul Trask (bronze), Compass Group Culinary Team.
Restaurant plates, sweet: Lucie Bennett (silver and first in class), William Curley, Richmond-upon-Thames; Paul Calder (bronze), Federation of Chefs Scotland/Gleneagles; Al Watkins (bronze), Combined Services Culinary Team; Erdem Dirbali (bronze), Agaogul My City Culinary Team, Turkey.
Senior display
Works in fat: Naoko Sukegawa (gold and first in class), Spa Hotel, Tunbridge Wells; Thanonogsak Raxiwan (gold), Turkish National Culinary Team; Christopher Zammit (gold), Camilleri Caterers, Eastbourne; Viopula Athukorale (two golds), Leicester; Taylon Karabag (silver), Turkish National Culinary Team; Michell Agnew (silver), NEC Group, Birmingham; John Berry (silver), NEC Group, Birmingham; Robert Jones (bronze), British Army Culinary Arts Team; Palash Gomes (bronze), Radisson SAS Hotel London Stansted Airport.
Show platter of meat &/or poultry/game: Shaun Reason (gold), Compass Group Culinary Team; Jamie Gibbs (silver), Compass Group Culinary Team; John Doman (bronze), Compass Group Culinary Team; Nathan Clark (bronze), Compass Group Culinary Team.
A restaurant platter, vegetarian: Terry Lumley (gold), Restaurant Associates, Lehman Brothers; Nick Saville (bronze), Combined Services Culinary Team.
Hotelympia Cold Buffet Challenge: Compass Group Culinary Team (bronze) – Ed Wright, Andrew Walker, Gerry Vincent, Robin Baker.
Food Service Culinary Challenge: Jon Seemann (gold), Avenance, Aspen Re, London; Sean Kimpson (silver), Avenance, Eversheds, London; Nik Johnston (bronze), Avenance/Elior UK, Macclesfield; Gary Morris (bronze), Avenance, Kingston University; David Bittlestone (bronze), Compass Group Culinary Team; Gary Price (bronze), Compass Group Culinary Team.
A show platter of fish and/or crustacea: Robert Frendo (silver and first in class), Melita Gardens, Balzan, Malta; Luka Nowakowski (silver), Compass Group Culinary Team; Raffet Ince (bronze), Agaoglu My City Culinary Team, Turkey.
A restaurant platter of fish: David Bittlestone (silver), Compass Group Culinary Team; Mark Li (bronze), Restaurant Associates, Lehman Brothers.
A restaurant platter of meat and/or poultry: Karl Gaskell (gold), Compass Group Culinary Team; Ashley Spencer (silver), WestminsterKingsway College; Wayne Ferguson (bronze), NEC Group Birmingham; Adrian Ford (bronze), NEC Group Birmingham; Nathan Clark (bronze), Compass Group Culinary Team; Luka Nowakowski (bronze), Compass Group Culinary Team; Shaun Reason (bronze), Compass Group Culinary Team.
Restaurant plates, fish course: Steve Wilson (gold), Craft Guild of Chefs Culinary Academy; Ryan Hopper (bronze), Combined Services Culinary Arts Team.
Robot Coupe Challenge: Robert Frendo (silver and first in class), Melita Gardens, Balzan, Malta; Jamie Webster (silver), Catering Support Regiment; Nathan Kelsey (bronze), Combined Services Culinary Arts Team; Robert Kennedy (bronze), Compass Group Culinary Team; Lynette Marston (bronze), the Royal Regiment of Scotland.
Open Team Grand Prix (buffet): Combined Services Culinary Arts Team (section B silver, section A bronze, section C bronze) – Ryan Hopper, Simon Atkinson, Jason Wood, Alun Davies, Jay Averill, John Heard; Elior UK Culinary Team (section A gold, section B silver, section C silver) – Mark Crowe, Haydn Groves, Rachel Newman, Marco Feder, Goran Kovacevic, Andrew Biggs; Compass Group Culinary Team (section A gold, section B silver, section C silver) - Bob Brown, Ben Ford, Clark Crawley, Charlotte Kemp, Karlene Gaskell, James Baker; Sodexo Culinary Team (section A silver, section B silver, section C bronze) – Malcolm Emery, Michael Godfrey, Leon Smith, Tom Parry, Steven Wylie, Gemma Amor.
Hotelympia Cold Buffet Challenge: Combined Services Culinary Arts Team (bronze) - Jonathan Smith, Matt Rowberry, Nathan Kelsey, Karl Bartlett.
Decorative exhibit: Sandra Grice (gold and first in class), Preston College; Paul Williams (gold), Le Manoir aux Quat’Saisons, Great Milton; Nicholas Bouhelier, Le Manoir aux Quat’Saison, Great Milton; Mailie Martin (gold), the Old Mill Inn, Chapel-le-Dale; John Berry (gold), NEC Group, Birmingham; Reynaldo Ayag (gold), Jumeirah Carlton Tower, London; Mark Perkins (gold), Chancery Court Hotel, London; Taylon Karabag (gold), Turkish National Culinary Team; Sandra Clennell (gold), Sugarfun, Consett, County Durham; Keith Hurdman (gold), Thorntons, Alfreton, Derbyshire; Deborah Fairweather (silver), Godstone, Surrey; Amar Khliel (silver), the Berkeley hotel, London; Felix Bayker Jr (bronze), Harrods, Knightsbridge; Palash Gomes (bronze), Radission SAS Hotel London Stansted Airport; Richard Mutz (bronze), Commonwealth Club of Virginia, USA; Philip Dixon (bronze), Hull College.
Miniatures: Christopher Zammit (gold and first in class), Camilleri Caterers, Eastbourne; Sharron Godfrey (gold), Brixham, Devon; Sandra Grice (gold), Preston College; Hweyin Ulusoy (silver), Turkish National Culinary Team; Zeynap Ulusoy (silver), Turkish National Culinary Team; Vipula Athukorale (silver), Leicester; Brian Hill (bronze), the Addington Golf Club Croydon (bronze); Joseph Rainey (bronze), Anniesland College/Cameron House Hotel.
Chocolate petits fours: Ross Sneddon (gold), Thorntons, Alfreton, Derbyshire; Anne Coquelin (silver), Le Manoir aux Quat’Saisons, Great Milton; Dinesh Maharjan (silver), Mandarin Oriental Hyde Park, London; Jacqueline Keenan (bronze), Simpsons Restaurant, Edgbaston; Christopher Valery (bronze), Pennyhill Park Hotel & Spa, Bagshot; Tim Fisher (bronze), Indulgence Confectionery, Caterham.
Petits fours: Leonardo Farnocchia (bronze), Royal Blue Executive Services, Ashford.
Pastillage mask: Chun Young Lee (gold and first in class), Claridge’s, London; Angelina Milanova (gold), Westminster Kingsway College; Vivian Lee (gold), Westminster Kingsway College; Rasit Yazici (gold), Agaoglu My City Culinary Team, Turkey; Julie Noble (silver), Ardingly College, West Sussex; Mike Sinfield (bronze), Ardingly College, West Sussex; Cris Muldoon (bronze), South Ruislip, Middlesex.
Decorated celebration cake: Lankika Illukkumbura (gold and first in class), New Malden, Surrey; Joanne Congdon (gold), Barwell, Leicestershire; Sarah Baxter (gold), Bournemouth & Poole college; On Lee Yi (silver), Bournemouth & Poole College; Yoko Kanematsu (silver), Westminster Kingsway College; Usharani Parnthaman (silver), Bournemouth & Poole College; Lily Gray (silver), Brooklands College, Weybridge; Young Shin Kim (silver), Seoul, Korea; Elepe Ananda Johnson (bronze), the Lanesborough hotel, London; Sara Petchell (bronze), College of West Anglia, Wisbech; Julie Albone (bronze), Bedford College; Susan Wilcox (bronze), Coulsdon, Surrey; Annisa Sohoye (bronze), Westminster Kingsway College; Lynda Lewis (bronze), Coleg Sir Gar, Carmarthen; Pamela James (bronze), Coleg Sir Gar, Carmarthen; Mary Rees (bronze), Coleg Sir Gar, Carmarthen; Nadeen Smith (bronze), Coleg Sir Gar, Carmarthen.
Novelty: Nicholas Smith (gold and first in class), Vacherin, Imagination, London; Joanne Duffin (gold), Cake Magic UK, Bromsgrove; Megan David (gold), Sodexo Healthcare, North Devon District Hospital; Paula Macleod (gold), Creative Cake company, Wisbech; Donna Taylor (silver), Cake-Links, Christchurch; Christine Radford (silver), Litherland, Liverpool; Vicky Scott (silver), Taylor Shaw, Durham; Christine Giles (bronze), Croydon, Surrey; Tracey Wagstaff (bronze), University College, Birmingham; Caroline Jones, Brooklands College, Weybridge; Sarah Rae (bronze), Motherwell College.
Wedding cake: Lily Gray (gold and first in class), Brooklands College, Weybridge; Lankika Illukkumbura (gold), New Malden, Surrey; Jennifer Orrery (gold), Barking College, Romford; Lyn Reeds (gold), Coleg Sir Gar, Carmarthen; Susan Tarran (gold), Llanferres, North Wales; Charitha Fonseka (gold), Dagenham, Essex; Elizabeth Fundell (silver), Elizabeth's Cakes, Newport, Shropshire; Robert Haynes (silver), Lexington Catering, London; Angelina Milanova (silver), Westminster Kingsway College; Vanessa Ormesher (silver), Brooklands College, Weybridge; Du Ri Choi (silver), Seoul, Korea; Bernadette Rowe (bronze), Brooklands College, Weybridge; Ibrahim Bintebishe (bronze), London; Kelvin Chua (two bronzes), Willesden, London; Christine Radford (bronze), Litherland, Liverpool; Colin Vincent (bronze), the Wedding Cake Company, Caterbury; Barbara Fox (bronze), Buckley, Flintshire.
Floral sugarcraft: Susan Tarran (gold), Llanferres, North Wales; Vivian Lee (silver), Westminster Kingsway College; Sathyavathi Narayanswamy (silver), Croydon, Surrey; Barbara Fox (silver), Buckley, Flintshire; Tracey Wagstaff (bronze), University College, Birmingham.
Floral sugarcraft (P11): Susan Tarran (gold and first in class), Llanferres, North Wales; Barbara Fox (gold), Buckley, Flintshire; Leila Middleton (silver), Garston Herts; Susan Wilcox (bronze), Coulsdon, Surrey; Hazel Jones (bronze), West Croydon, Surrey; Tatiana Goubskaia (bronze), Bedford College; David Duque (bronze), Harrow College.
Miniature sugar flowers: Suriya Beesley (gold), Harrow College; Indika Jayasena (silver), Westminster Kingsway College; Dianne Davies (bronze), Iceability, Stafford; Leila Middleton (bronze), Garston, Hertfordshire.
Bridal bouquet: Sandra Grice (gold and first in class), Preston College; Vivian Lee (gold), Westminster Kingsway College; Sathyavathi Narayanswamy (gold), Croydon, Surrey; Indika Jayasena (silver), Llanferres, North Wales; Susan Tarran (silver), Llanferres, North Wales; Elaine Spence (bronze), Caerphilli, North Wales; Barbara Fox (bronze), Buckley, Flintshire; Alison Newman (bronze), College of West Anglia, Wisbech; Joan Petchell (bronze), College of West Anglia, Wisbech; Jeannine Mortlock (bronze), Universite College, Birmingham.
Floral display: Barbara Fox (gold), Buckley, Flintshire; Janet Seth (silver), Purley, Surrey; Susan Tarran (silver), Llanferres, North Wales; Claudette Wadood (bronze), Harrow College; Indika Jayasena (bronze), Westminster Kingsway College; Ulla Netzband (bronze), Harrow College.
Junior classes
Works in fat: Mukesh Rai (gold and first in class), British Army Culinary Arts Team; Rachael Barnett (gold), South Downs College, Waterlooville; Keely Rainer-Jones (gold), Camilleri Caterers, Eastbourne; Claire Willett (gold), Bedford College; Simone Maxwell (silver), NEC Group, Birmingham; Marcus Riccio (silver), Bedford College; Madeline Thompson (bronze), Westminster Kingsway College; Ben Hughes (bronze), Westminster Kingsway College; Rebecca Remblance (bronze), Bedford College.
A show platter of meat and/or poultry/game: Rebecca Colley (gold), WestminsterKingsway College.
A show platter of fish: no medals awarded.
Decorative exhibit: Glen Sharman (gold and first in class); Penny Hill Park Hotel & Spa, Bagshot; Alistair Birt (gold), Thames Valley University Ealing; Tracey Crawley (gold), Royal Garden Hotel, London; Rodney Galea (gold), Melita Gardens, Balzan, Malta; Arron Penn, Hull College; Annabel Blanco (silver), Brooklands College, Weybridge; Anthony Groves (silver), Brooklands College, Weybridge.
Tea pastries: Glen Sharman (gold), Pennyhill Park Hotel & Spa, Bagshot; Lauren Rattigan (silver), Mandarin Oriental Hyde Park, London.
Chocolate petits fours: Glen Sharmam (silver and first in class); Daniel Moore (bronze), Hull College; Andrea Kulbaba (bronze), Motherwell College.
Decorated birthday cake - sugar paste or royal icing: Elisha Thomas (bronze and first in class), University College, Birmingham; Miranda Holmes (bronze), University College, Birmingham.
Decorated celebration cake - sugar paste or royal icing: Lowenja Fischer (gold), Henley College, Coventry; Katherine Schaffernoth (silver), St Catherine's School, Richmond VA, USa; Daniel Evans (silver), Cake-Links, Christchurch; Rodney Galea (bronze), Melita Gardens, Balzan, Malta; Colleen Corcoran (bronze), University College, Birmingham; Onur Sen (bronze), Peyton & Byrne, London; Claire Willet (bronze), Bedford College.
Novelty cake: Claire Willet (gold and first in class), Bedford College; Tracy Crawley (gold), Royal Garden Hotel, London; Laura Millerchip (silver), University College, Birmingham; Harpreet Sohal (bronze), University College, Birmingham; Kimberley White (two bronzes), Bedford College.
Wedding cake: Min Ji Lee (gold), Brooklands College, Weybridge; Rachel Hodson (silver), Brooklands College, Weybridge; Malgorzata Grzybala (silver), Brooklands College, Weybridge; Tracy Brecke (bronze), Brooklands College, Weybridge.
Sugar flowers: no medals awarded.
Restaurant plates, starters: Matthew Lowe (silver and first in class), WestminsterKingsway College, London; John Oyefuga (bronze), Bank of New York, Mellon, London; Ugur Koca (bronze), Agaoglu My City Culinary Team, Turkey.
Plated fish main course: Oliver Regent (silver), WestminsterKingsway College.
Restaurant plates, terrine: no medals awarded.
Restaurant plates, fish course: Jack Rawlings (gold), WestminsterKingsway College; Rosie Angus (silver), WestminsterKingsway College; Natasha Norton (silver), Westminster Kingsway College; Sean Williams (bronze), South Downs College, Waterlooville.
Restaurant plates, main course: Amy Allcott (silver), Thornhaugh St, London; Connor Godfrey (bronze), Royal Garden Hotel, London; Chloe Kalou (bronze), WestminsterKingsway College.
Bread display: Verity Stansfield (bronze), Grimsby Institute of Further and Higher Education.
Restaurant plates, sweet: Rodney Galea (gold), Melita Gardens, Balzan, Malta; Ipek Altuntas (bronze), Agaoglu My City Culinary Team, Turkey.
City & Guilds 7100 Challenge: Gemma Powell (silver), South Downs College, Waterlooville; George Gladstone-New (bronze), WestminsterKingsway College, London.