Display salon
SENIOR DISPLAY
Works in fat: Jonathan Bolton, Egham, Surrey (gold and first in class); Carole Abson, North East Worcestershire College (gold); Kevin Viner, Compass Group Culinary Team (gold); Kevin Viner, Compass Group Culinary Team (silver); Terence Greenhouse, Royal Olympic Cruise Line (silver); Palash Gomes, Radisson SAS Hotel (silver); SAC Chris Dupee, RAF Marham (bronze); Claude Durand, Jersey Chefs Circle (bronze); Eddie Edwards, Eaton Fine Dining, UNISYS CSC (bronze); Wayne Scarce, North East Worcestershire College (bronze); Martin Jeavons, Cranfield Management Development Centre (merit); Paul Newman, Hilton, Belfast (merit).
A show platter of meat: Clint Buckingham, Compass Group Culinary Team (silver and first in class); Jason Clark, Compass Group Culinary Team (silver);Ian Matthews, Quadrant Catering, Peterborough (merit); Peter Thompson, Quadrant Catering, Peterborough (merit).
A show platter of fish: Mark Hill, Compass Group Culinary Team (gold and first in class); Eugene Cartwright, Compass Group Culinary Team (gold); Steve Dickenson, Quadrant Catering, Peterborough (silver); Miranda Swinger, Butlers Wharf Chef School, London (merit).
A show platter of crustacea: Ian Franklin, Compass Group Culinary Team (silver).
A show platter of salmon: Mark Hill, Compass Hospitality (gold); Miles Weston, Sodexho BAA Group Management Training Centre, West Sussex (silver);Colin A Jackson, Quadrant Catering, Peterborough (bronze); Joe Clinton, Munster Culinary Team (merit); Ken O'Connell, Munster Culinary Team (merit).
A show platter of poultry: Richard Surman, Compass Group Culinary Team (silver); Colin A Jackson, Quadrant Catering, Peterborough (bronze); DA Kelman, Welsh National Culinary Team (merit).
A show platter of game: Glen Hall, Newcastle United Football Club (merit).
Restaurant platter: Debbie Kelly-Greaves, Sodexho UK (silver and first in class); Donna Green, Craft Guild Culinary Team 2000 (silver); Eugene Cartwright, Compass Group Culinary Team (bronze); DA Kelman, Welsh National Culinary Team (merit); Paul Ribbands, the Lanesborough, London (merit); Bernhard Englehardt, Craft Guild Culinary Team 2000 (merit).
Open team buffet: Royal Naval Food Services School: Graham Wilkinson, Dave Galpin, Graham Martin, Gary Hancock, Bill Ferguson (silver).
Open team grand prix - buffet: Sodexho Culinary Team: Peter Joyner, David Hunt, Dougie Mitchell, Marc Podro, Fiona Sweeting, Kate Larby (three golds); Northern Ireland Culinary Team: Anthony Armstrong, John Whyte, Sean McCann, Chris Heggan, David Sands, James Strain (three merits); Craft Guild Culinary Team: Nick Vadis, Vince Cottam, Christopher Basten, Michael Godfrey, Andy Twells, Matt Owens (two silver, one bronze); Compass Group Culinary Team: Omero Gallucci, David Mulcahy, Frank Coughlan, Gary Richmond, Steve Taylor, Robert Scarlett (two silver, one bronze); Combined Services Culinary Arts Team: Steve Galloway, Billy Barrie, Mark Roberts, Ritchie Taylor, Bob Brown, Joe Campen (three bronze).
Works in pastillage: Nick Brown, Craft Guild Culinary Team (gold and first in class); Rod Naylor, Royal Naval Food Services School (gold); Heulwen Corp, Neath & Port Talbot College (gold); Kevin Viner, Compass Group Culinary Team (silver); Mair Davies, Neath & Port Talbot College (silver); Annette George, Neath Port Talbot College (silver); Suzie Coughey, Gravetye Manor, East Grinstead (bronze); Gill Ostler, Dunstable College (bronze); Sue Cox, Dunstable College (bronze); Claude Durand, Jersey Chefs Circle (merit); Caroline O'Connor, Licensed Victualiers School, Ascot (merit); Michael Meigh, Sovereign Catering, Bashwood Nursing Home (merit).
Miniatures: Dennie Rose, Weymouth College (gold and first in class); Sheila Clark, Bicton College of Agriculture (gold); Julie Collins, RAF Benson, Wallingford (gold); Jenny Johnson, Bicton College of Agriculture (bronze); Jennie Emery, Bicton College of Agriculture (bronze); Kumiko Mizuno, Birmingham College of Food, Tourism and Creative Studies (bronze); Adele Hunt, Eurest/Sutcliffe BTSD (bronze); Valerie Boyle, Bicton College of Agriculture (bronze); GA Jury, Bicton College of Agriculture (merit); Felicity Jones, Bicton College of Agriculture (merit); Eve Blatchford, Colchester, Essex (merit); Jacky Thompson, GLOSCAT, Cheltenham (merit); Jane Alexander, Bicton College of Agriculture (merit).
Works in marzipan: Annette George, Neath & Port Talbot College (gold); Linda O'Neill, Sodexho, Belfast (bronze); Robin Turner, Institute of Chartered Accountants, London (bronze); Margaret Masterman, Dunstable College, Bedfordshire (bronze); Steven Alexander, Aramark, Fareham (merit); Mair Davies, Neath & Port Talbot College (merit); Lesley Olson, Neath & Port Talbot College (merit); Sharon Lloyd, Neath & Port Talbot College (merit).
Works in chocolate: Rod Newell, Nike Group of Hotels, Bracknell (merit); Kate Sumsion, Hilton Brighton Metropole (merit).
Decorated celebration cake - sugar pasteor rolled fondant: Elizabeth Gough, Market Drayton, Shropshire (gold); Sue Waters, Sweet Advice, Stafford (silver); Dennie Rose, Weymouth College (bronze); Vivienne Cunningham, Weymouth College (merit); Christine Hooper, Gillingham, Kent (merit); Joanne Peters, Bedford College (merit).
Decorated celebration cake - royal icing:Mair Davies, Neath Port Talbot College (gold and first in class); Heulwen Corp, Neath & Port Talbot College (gold); Annette George, Neath & Port Talbot College (gold); Janet Thorpe, Aylesbury, Bucks (gold); Maureen Williams, Neath & Port Talbot College (silver); Rachel Watkins, Neath & Port Talbot College (bronze); Richard Quick, Birmingham College of Food, Tourism and Creative Studies (bronze); Celia Evans, Neath & Port Talbot College (bronze); Christine Hooper, Gillingham, Kent (merit); Linda Davies, Dunstable College (merit); ST Manning, Barking College, Romford (merit).
Novelty cake: Margaret Masterman, Dunstable College (gold); Diane Fisher, Oldbury, Birmingham (silver); Peter Baker, Chef Catering Consultants, Kettering (silver); Sybil Critchley, Kinfs School, Bruton (silver); Richard Cameron, Rowhill Grange Hotel (bronze); Pat Osborn, Sodexho, BMW (GB) (bronze); Mariam Farlow, GLOSCAT, Cheltenham (bronze); Shirley Hopkins, Sodexho, Fire Service College (merit); Sharon Hart, Quadrant Catering (merit); Raye Janaway, Bruton School for Girls, Somerset (merit); Mariam Farlow, GLOSCAT, Cheltenham (merit).
Works in cooked sugar: Alain Jacq,the Lanesborough hotel, London (bronze).
Wedding cake: Janet Side, Neath & Port Talbot College (gold); Christine Hooper, sponsored by Stalbridge Linen Services (silver); Cecilia McDermott, Northern Ireland Culinary Team 2001 (merit); TJ Fitzmaurice, Edwards Bakery, Willesden (merit); Karen Taylor, Brandon, Coventry (merit).
Tea pastries: Michelle Hall, the Sheraton Park Lane hotel, London (gold); Coralie Ridira, Royal Garden hotel, London (silver); Jeff Freeman, Jersey Chefs Circle (merit).
Petits fours: Tammy Prady, Nike Group of Hotels, Bracknell (merit).
Floral sugarcraft: Heulwen Corp, Neath & Port Talbot College (gold and first in class); Judith Holt, Neath & Port Talbot College (gold); Gaynor Jones, Neath & Port Talbot College (silver); Sue Waters, Sweet Advice, Stafford (bronze); Jill Tisbury, Dunstable College, Bedfordshire (bronze); Christine Hooper (merit); Jackie Liggins, Quinton, Birmingham (merit); Amtul Knight, Braunstone, Leicestershire (merit); Margaret Draper, GLOSCAT, Cheltenham (merit).
Floral sugarcraft: Heulwen Corp, Neath & Port Talbot College (gold and first in class); Jill Tisbury, Dunstable College, Bedfordshire (gold); Amtul Knight, Braunstone, Leicestershire (gold); Joyce Moore, Barking College (silver); Judith Holt, Neath & Port Talbot College (silver); Diana Graham, Dunstable College (silver); Betty Kerr, Dunstable College, Bedfordshire (silver); Margaret Draper, GLOSCAT, Cheltenham (bronze); Margaret Mundy, Dunstable College, Bedfordshire (bronze); Maureen Griffiths, Barking College, Romford (bronze); Christine Collings, Potters Bar, Hertfordshire (bronze); Celia Evans, Neath Port Talbot College (bronze); Sue Waters, Sweet Advice, Stafford (bronze); Barbara Craddock, Northampton College (bronze); Kumiko Mizuno, Birmingham College of Food, Tourism and Creative Studies (merit); Christine Hooper, Gillingham, Kent (merit); Shirley Hopkins, Sodexho, Fire Service College, Moreton-in-Marsh (merit); Maureen Hopkinson, Dunstable College, Bedfordshire (merit); Sharon Heath, Coventry, West Midlands (merit); Sheila Jeffery, GLOSCAT, Cheltenham (merit); Janet Turner, Hatfield Hertfordshire (merit); Jillian Burrows, Neath Port Talbot College (merit); Bee Allen, Dunstable College, Bedfordshire (merit); Carole Ward, Barking College Romford (merit); Rita Knowles, Barking College, Romford (merit); Valerie Boyle, Bickton College of Agriculture, Budleigh Salterton (merit); Ali Newman, Barking College, Romford (merit); Sharon Hart, Quadrant Catering, Peterborough (merit).
Decorative buffet centrepiece: Scott O'Hara, ICC, Birmingham (gold); Palash Gomes, Radisson SAS hotel, Manchester (bronze); Alexandra Braathen, Halesowen College (merit).
Terrine: Joseph Clinton, Munster Culinary Team (bronze and first in class); Ken O'Connell, Munster Culinary Team (bronze); Martin Clayton, Mickleover Court hotel, Derby (merit).
Fish course: Richard Cameron, Rowhill Grange Hoteland Spa, Wilmington (bronze and first in class); Clive Jones, Cable and Wireless College, Coventry (bronze); Andrew Milner, Los Marinos Restaurant, Ocean Village Marina, Southampton (merit).
Main course: Douglas Painter, Sodexho CitationNorth, Edinburgh (gold); Steve Welch, Newcastle United Football Club (silver); Clive Jones, Cable & WirelessCollege, Coventry (bronze); Ian Matthews, Quadrant Catering, Peterborough (bronze); Eugene Cartwright, Compass Group Culinary Team (merit); David Inwood, Jersey Chefs Circle (merit); Andrew Periam, the Boot Inn, Stockbridge (merit).
Plated six-course meal: Richard Bowden, Compass Group Culinary Team (gold); Craig Sandle, Sodexho Lloyds TSB, Edinburgh (silver); Bob Oberhoffer, Combined Services Culinary Arts Team (silver); Andrew Price, Scolarest (merit); Graham Singer, Dunkeld House hotel, Scotland (merit); Gerald Meah, St Catherine's College, Cambridge (merit); Graham Cuthbertson, RAF (merit); Richard Holmes, MSCU RAF Benson, Oxfordshire (merit); Rene Llupar, Jersey Chefs Circle (merit); James Francis, Rick Simons Catering, Aylesbury (merit).
Sweet: David Waplington, Falmouth Beach Resort hotel, Cornwall (bronze and first in class); Martin Linsidell, the Lanesborough hotel, London (bronze); Darren Hatcher, Compass Group Culinary Team (bronze); Martin Nash, Southampton City College (merit); Andrew Deeny, Compass Group Culinary Team (merit).
School catering and social services individual dessert: Andrew Deeny, Compass Group Culinary Team (gold); Peter Pearson, Scolarest, Bryanston School, Blanford (silver); David McConnell, Scolarest, Queens Wood School, Brookmans Park (merit); David Wilson, Fairfield Catering Company (merit); Andrew Price, Fairfield Catering Company (merit).
JUNIOR DISPLAY
Works in fat: Martin Underwood, North East Worcestershire College (gold); Laura Emes, North East Worcestershire College (silver); Emma Bunce, Eurest, Halfords Head Office (merit); Sheila Bench, North East Worcestershire College (merit); Lee Willis, North East Worcestershire college (merit).
A show platter of meat: Marco Romeo, Compass Group Culinary Team (gold); Marion Leddy, Stoke Park Club, Slough (bronze); Kevin Aylesworth, Hilton Brighton, Metropole (merit).
A show platter of fish: Sundip Pauhal, Stoke Park Club, Slough (gold); Kurt Cutajar, Hilton Brighton Metropole (merit).
Restaurant platter: James Lester, Compass Group Culinary Team (gold); Samantha Mills, the Lanesborough hotel, London (silver); Neal Breen, Munster Culinary Team (bronze).
A show platter of salmon: No awards.
A show platter of poultry: Stephen Conway, Stoke Park Club, Slough (silver); Alan Minto, Newcastle United Football Club (bronze).
A show platter of game: No awards.
Plated four-course meal: Arleta Alleyne, Bedford College (silver and bronze); Oliver Bird, Rose and Crown hotel, Tonbridge (bronze).
Canapés: No awards.
Sweet: Michelle Wallis, Bedford College (gold);Golden Whitehead, Hilton Belfast, Northern Ireland (bronze); Erin Doran, South Trafford College, Manchester (merit); David Clephane, South Trafford College, Manchester (merit).
Plated starters: Zillafer Muwaffer, Birmingham College of Food, Tourism and Creative Studies (merit and first in class); Arleta Alleyne, Bedford College (merit).
Works in pastillage: Michelle Willock, North East Worcestershire College (gold); Ruth Wildman, Birmingham College of Food, Tourism and Creative Studies (merit).
Miniatures: No awards.
Works in marzipan: Emma Ball, South Trafford College, Manchester (gold); Neil Blom, Aramark, Fareham (silver); Gemma Palmer, Bedford College (merit); Victoria Begent-Cove, Westminster Kingsway College, London (merit); Angela Marnell, Bedford College (merit); Andrew Wright, Birmingham College of Food, Tourism and Creative Studies (merit).
Works in chocolate: Dean Foster, the Lanesborough hotel, London (silver); Hugh Marsh, the Langham Hilton, London (bronze).
Decorated celebration cake - sugar paste or rolled fondant: Emma Ball, South Trafford College, Manchester (silver); Rachel Wiggins, Birmingham College of Food, Tourism and Creative Studies (merit).
Decorated celebration cake - royal icing: Oliver Snell, Neath & Port Talbot College (gold); Rebecca Hinton, Birmingham College of Food, Tourism and Creative Studies (merit).
Novelty cake: Samantha Stubbs, Birmingham College of Food, Tourism and Creative Studies (silver); Kerry Beswick, Birmingham College of Food, Tourism and Creative Studies (bronze); Louise Dolan, Birmingham College of Food, Tourism and Creative Studies (bronze); Anna Coldwell, Bedford College (bronze); Daniel Moody, Eaton Fine Dining at UNISYS CSC (bronze); Lisa Deathe, Bedford College (merit); Carrie-Amber Towsey, Tresham College, Corby (merit).
Works in cooked sugar: No awards.
Wedding cake: Leanne Wallin, Birmingham College of Food, Tourism and Creative Studies (merit).
Tea pastries: James Brady, Westminster Kingsway College, London (merit and first in class); Caroline Prudence, the Lanesborough hotel, London (merit).
Petits fours: Michelle Corrigan, the Lanesborough hotel, London (gold); Claire Meador, Southampton City College (bronze); Victoria Sturley, Westminster Kingsway College, London (merit); Ian Bennett, Westminster Kingsway College, London (merit).
Cold dessert: Daniel Fletcher, Westminster Kingsway College, London (gold); Sandra Philipson, Bedford College (silver); Sandip Patel, Westminster Kingsway College, London (bronze).
Terrine: Hamish Tubbs, Jersey Chefs Circle (gold); Rebecca Bessant, Compass Group Culinary Team (silver); Michael Tomlinson, Bedford College (bronze); Gemma Palmer, Bedford College (bronze); Nick Waldron, the Belfry, Wishaw (merit).
Fish course: Armand Sablon, the Lanesborough hotel, London (silver); Reuben Grixti, Institute of Tourism Studies, Malta (bronze); Joe Sackett, Rowhill Grange Hotel and Spa, Wilmington (merit); David Kennedy, the Richmond Gate Hotel, Richmond upon Thames (merit).
Main course: James Lester, Compass Group Culinary Team (gold and first in class); Russell Barratt, the Lanesborough hotel, London (gold); Reuben Grixti, Institute of Tourism Studies, Malta (bronze); Robert Crisp, Rowhill Grange Hotel and Spa, Wilmington (merit); Christopher Darsel, Laneshort Manor hotel, Wilmington (merit).
Plated six-course meal: Harold Malin, Jersey Chefs Circle (silver and first in class); Peter Wareham, Richmond Gate hotel, Richmond on Thames (silver); Neil Breen, Munster Culinary Team (merit); Michael Tomlinson, Bedford College (merit).
Sweet: Sarah Bartlett, the Lanesborough hotel, London (bronze); David Moorman, The Belfry, Wishaw (merit); Clair Welch, Royal Garden hotel, London (merit).
