A total of 10 waiters, five chefs and five pastry chefs have attained the required skill standard in the Academy of Culinary Arts’ Annual Awards of Excellence (AAE) for 2005.

The annual awards are designed to recognise outstanding practical and theoretical knowledge in Britain's young hospitality professionals aged between 20 and 26.

The service competitors that achieved the award included three from Scotland’s Gleneagles hotel in Perthshire and current holder of the Young Waiter title, Nicholas Mori.

Among those gaining recognition for culinary skills were two chefs from the London’s Orrery restaurant – Armand Sablon and Kevin Tew – and two pastry chefs from bakery/patisserie the Bagatelle Concept.

The highest-scoring winner from each category will receive a £2,000 scholarship from the Savoy Educational Trust and the British Hospitality Association. These will be announced at a gala presentation dinner at London's Savoy hotel on 20 June.

Results
Service: Nicholas Mori (Greenhouse, London). Roshani Palamakumbura (Savoy Grill, London); Rajat Sabharwal (Savoy, London); Rino Buono and Christian Lindbüchler (Ritz, London); Anke Hartmann (Chewton Glen, New Milton); and Valentia Cassandro (Quirinale, London); Frank Albrecht, Thomas Lhuillier and Melanie Thomsen (Gleneagles, Auchterarder).

Kitchen: Matthew Woolf (the Ritz, London); Armand Sablon and Kevin Tew (both of Orrery, London); David Bush (House of Commons, London); Daniel Debattista (Gleneagles hotel).

Pastry: Andrew Blas (Le Manoir aux Quat’Saisons, Great Milton); Anna Polyviou (Claridge’s, London); Brooke Stephen (the Ritz, London); Frédéric Gaillard and Ludovic Simonpieri (both of the Bagatelle Concept).

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