Sponsored by The Consortium of Caterers and Administrators (in Education)

In 1983, aged 36, Eddie McIntyre became the youngest principal of a UK higher education college when he joined Birmingham College of Food, Tourism and Creative Studies. It was not in the best of financial or educational health at the time.

Since then he has transformed it into what judges this year called "a model institution". Along the way he has instilled an ethic of excellence, forged strong links with the industry and equipped it with some state-of-the-art kitchens. All of this saw the college awarded an unprecedented 100% grade from Ofsted last year.

McIntyre first moved into training in 1969 after learning his trade as a craft caterer - including five years at the Dorchester in London. His first post in training was head of department at Glasgow College of Food Technology in his native Scotland.

Today, at Birmingham, he is responsible for around 6,500 students, including more than 650 international students from 63 countries. He regards his college as "the Manchester United" of the catering and hospitality sector - he certainly has the trophies to
back it up.

The College of Food's catering and bakery operations have been regarded nationally as a Centre of Vocational Excellence, an accolade that McIntyre had to earn by showing the ability to mould raw talent and turn it into the finished article.

The college also runs a Fair Cities initiative, designed to help the long-term unemployed in areas of social deprivation. It was what one judge called "a genuine example of 'added value' directed at a 'hard to reach' group - all to the benefit of the hospitality industry".

Beacon status was also bestowed on the college - a project devised to celebrate learning providers that deliver outstanding teaching and learning and are well led and managed.

In 2000 he was awarded a CBE for his services to further and higher education. He has also piloted the college through a successful review of its higher education provision by the Quality Assurance Agency.

The Ofsted report noted: "The curriculum is well managed, and highly effective teamworking promotes a culture of excellence. Students demonstrate excellent skills and most progress to higher-level qualifications or relevant employment. Effective management promotes a culture of excellence and links with employers are strong."

The links have helped generate much-needed cash. A recent example was the £3.2m overhaul of the college's main restaurant and kitchen - a scheme developed with guidance from key members of the Midlands Association of Chefs.

All of this caused Gordon Ramsay to utter a few expletives in admiration when he visited the school in 2002 - describing the kitchen facilities as the "best in the UK". The semi-finals of the Ramsay scholarship have since been held there.

The judges were similarly impressed. "He's a gold-standard candidate," said one. "The college wasn't well known but now it supplies some first-rate students into the industry. Holding him up against the judging criteria, it's very difficult for anyone to better what he has done."

The shortlist

• John Campbell, executive chef and head of food and beverage, the Vineyard at Stockcross
• Sandra Gorman, head of school, hospitality and tourism, Newry and Kilkeel Institute of Further and Higher Education
• Eddie McIntyre, principal, Birmingham College of Food, Tourism and Creative Studies
• Sara Jayne Stanes, director, Academy of Culinary Arts

Judges

• Karen Dempsey, editor, Personnel Today
• David Foskett, associate dean, Thames Valley University
• Ian Horrox, human resources director, Conran Restaurants
• Robin Rowland, chief executive, Yo! Sushi
• John Stauss, regional vice-president, Four Seasons Hotel, London
• Cyrus Todiwala, director, Café Spice Namaste, London
• Brian Wisdom, chief executive officer, People 1st