Royal Academy of Culinary Arts 2017 finalists announced

10-May-2017 - Last updated on 27-Apr-2021 at 13:20 GMT

The Royal Academy of Culinary Arts has announced the finalists in its Annual Awards of Excellence 2017, including staff from The Ritz, Belmond Le Manoir Aux Quat’Saisons, Claridge’s, L’enclume, and Moor Hall.

The Awards are split into three categories: chefs (kitchen); pastry chefs; and service, and are intended to offer a strong learning experience to entrants and encourage them to achieve the highest possible standards.

They are not a competition, but an examination: none or all entrants could achieve the Award, depending on whether they reach the standard set by the judges.

In addition, the candidate who scores the highest mark in their category will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef, or Young Waiter 2017.

The finals will be held at Le Gavroche on 13 May (London Service Final); at Gleneagles on 22 May (Scottish Service Final); and at the University of West London (UWL) on 7 June (Kitchen Final and Pastry Final).

Over 550 young professionals have achieved the Award since its inception in 1983.

High-profile judges

The 2017 judging panel comprises Jason Atherton, Michelin-starred chef patron of The Social Company (Pollen Street Social, Social Eating House, City Social etc) as Honorary President of the AAE 2017; John Williams, Michelin-starred executive chef at The Ritz; and as Joint Chairmen of Kitchen, Martyn Nail, executive chef at Claridge’s; and Adam Byatt, Michelin-starred chef patron of Trinity.

Joint Chairmen of Pastry are pastry consultant Sarah Hartnett and Yolande Stanley of The Pastry Training Company.

Joint Chairmen of Service are Sergio Rebecchi, director of Serenata Hospitality, and John Cousins, director of The Food and Beverage Training Company.

Testing tasks

The chefs are tested on a variety of food preparation skills, including making a salad and butchery, and must show competence in a range of dishes, including soups, desserts, and a recipe of their own choice.

The pastry chefs must show ability in many skills including chocolate and sugar work, and must also demonstrate creativity and skills in baking and plated desserts.

The service (waiters) entrants are tested on their competence in a range of food and beverage aspects, including product knowledge, technical service, interpersonal skills, and teamwork.

This year’s kitchen finalists include chefs from Fera at Claridge’s, Restaurant Andrew Fairlie, The Ritz, and Le Manoir.

The pastry finalists include chefs from Hakkasan, Mosimann’s, Roux at the Landau, Claridge’s, Le Manoir, and Harrods.

The service finalists come from establishments including L’enclume, Moor Hall, The Lanesborough, Cromlix Hotel, Dinner by Heston Blumenthal, The Ritz, André Garrett at Cliveden, Gleneagles Hotel, The Greenhouse and more.

FULL LIST OF FINALISTS

KITCHEN FINALISTS

Olivia Catherine Burt, Fera at Claridge's

Charles Coulombeau, Gravetye Manor

Jonathan Ferguson, Restaurant Andrew Fairlie at Gleneagles

Samuel King, The Ritz London

Henry Wadsworth, Belmond Le Manoir aux Quat'Saisons

Tom Waters, Perilla

Fergus Wilford, Andre Garrett at Cliveden

PASTRY FINALISTS

Harry Barber, Hakkasan

Nicholas Bentley, Belmond Le Manoir aux Quat'Saisons