12th April 2013
Autumn 2008: All rise
In the setting of the magnificent Royal Courts of Justice in London, the final judgements were announced and the winners of the 2008 Craft Guild Awards proclaimed before their peers in the food industry
‘Justice will be done' was the theme of the 2008 Craft Guild Awards and in the grandeur of the Royal Courts of Justice in the Strand in London this was the case for 13 outstanding chefs who won their category awards.
Winner of the Special Award, sponsored by Sodexo, was Craft Guild stalwart Steve Scuffell, executive chef at the Crown Moran Hotel in Cricklewood in London, and a member of the Guild's Vice Presidents' Council. Coming hot on the heels of his Vice Presidents' Achievement Award he collected at the Craft Guild's AGM in the spring, it was an extra special prize.
He now joins the prestigious roll of honour that includes in recent years the names of Marco Pierre White, the Roux brothers and Prue Leith, plus many more leaders of the culinary world.
Scuffell was described by fellow Guild vice president David Mulcahy as “one of this industry's great ambassadors who has a passion for our trade – a characteristic linking all of our winners”.
“Steve has spent 35 years promoting ‘excellence in the culinary arts' as a chef, a competitor, entrepreneur and mentor to many chefs over the years. He has a unique character displaying professionalism at all times as well as being focused – a high achiever showing endless patience,” said Mulcahy.
Now in their 15th year, the popularity of these awards continues unabated and this year there were a record number of entries across all the categories. Judges in each said their task was “rigorous and testing”.
All 39 nominees were recognised by their peers as “leading lights in all they do, constantly delivering and excelling in their workplaces – giving their time freely to help, encourage and develop their brigades”.
Around 650 guests attended the awards dinner and, for the second year running, vice presidents David Mulcahy and Steve Munkley named the nominees before the presentations by award sponsors. Among this year's winners was a double honour for Claridge's, with its pastry chef Nick Patterson and young chef Graham Squire both collecting awards.
The gala dinner was the brainchild of executive chef Darren Deadman from Seasoned Events, a subsidiary of the Crown Group, the company that manages the venue. The menu concentratedon using the best locally sourced British ingredients and it was prepared by the Royal Courts' kitchen brigade led by Deadman, assisted by his head chef Phillip Barrett, who were praised for a “truly supreme meal” by Craft Guild vice chairman Andrew Green in the santé du chef.
During the meal entertainment was provided by a quartet of talented singers known as the Music Box, who performed songs from the world of opera and famous West End shows. In addition, a well supported raffle raised a fantastic £5,600 for the Guild.
Speaking about the future, Craft Guild chairman Nick Vadis said: “The Craft Guild continues to be a real voice in the industry at all levels and this past year has seen some amazing events being staged up and down the country. Plans are well under way for the Craft Guild culinary team to represent the Guild in Germany at the 2008 Culinary Olympics and we wish them all great success in their fourth event since 1996.
“As we continue to grow we are making a real push to grow our student membership and develop greater ties with colleges and schools, through initiatives such as the Junior Chefs Academy, Springboard and FutureChef. It is only by embracing these grass root programmes that we can hope to attract more young individuals.”
Winner of the Special Award, sponsored by Sodexo, was Craft Guild stalwart Steve Scuffell, executive chef at the Crown Moran Hotel in Cricklewood in London, and a member of the Guild's Vice Presidents' Council. Coming hot on the heels of his Vice Presidents' Achievement Award he collected at the Craft Guild's AGM in the spring, it was an extra special prize.
He now joins the prestigious roll of honour that includes in recent years the names of Marco Pierre White, the Roux brothers and Prue Leith, plus many more leaders of the culinary world.
Scuffell was described by fellow Guild vice president David Mulcahy as “one of this industry's great ambassadors who has a passion for our trade – a characteristic linking all of our winners”.
“Steve has spent 35 years promoting ‘excellence in the culinary arts' as a chef, a competitor, entrepreneur and mentor to many chefs over the years. He has a unique character displaying professionalism at all times as well as being focused – a high achiever showing endless patience,” said Mulcahy.
Now in their 15th year, the popularity of these awards continues unabated and this year there were a record number of entries across all the categories. Judges in each said their task was “rigorous and testing”.
All 39 nominees were recognised by their peers as “leading lights in all they do, constantly delivering and excelling in their workplaces – giving their time freely to help, encourage and develop their brigades”.
Around 650 guests attended the awards dinner and, for the second year running, vice presidents David Mulcahy and Steve Munkley named the nominees before the presentations by award sponsors. Among this year's winners was a double honour for Claridge's, with its pastry chef Nick Patterson and young chef Graham Squire both collecting awards.
The gala dinner was the brainchild of executive chef Darren Deadman from Seasoned Events, a subsidiary of the Crown Group, the company that manages the venue. The menu concentratedon using the best locally sourced British ingredients and it was prepared by the Royal Courts' kitchen brigade led by Deadman, assisted by his head chef Phillip Barrett, who were praised for a “truly supreme meal” by Craft Guild vice chairman Andrew Green in the santé du chef.
During the meal entertainment was provided by a quartet of talented singers known as the Music Box, who performed songs from the world of opera and famous West End shows. In addition, a well supported raffle raised a fantastic £5,600 for the Guild.
Speaking about the future, Craft Guild chairman Nick Vadis said: “The Craft Guild continues to be a real voice in the industry at all levels and this past year has seen some amazing events being staged up and down the country. Plans are well under way for the Craft Guild culinary team to represent the Guild in Germany at the 2008 Culinary Olympics and we wish them all great success in their fourth event since 1996.
“As we continue to grow we are making a real push to grow our student membership and develop greater ties with colleges and schools, through initiatives such as the Junior Chefs Academy, Springboard and FutureChef. It is only by embracing these grass root programmes that we can hope to attract more young individuals.”