On Monday evening The Wine Tipster was at the Royal Academy of Culinary Arts Annual Awards of Excellence 2013 Dinner at The Royal Horseguards Hotel.  The evening was hosted by a couple of renowed chefs John Williams and Brian Turner, who incidentally are also both keen racing fans and who I invariably mix food chat with handicap form.

There are three competitions covering Kitchen, Pastry and Service with 33 young people achieving the finalists’ award, with each competition having an overall winner:

• Royal Academy of Culinary Arts Young Chef of the Year: Matthew Ambrose, Claridge’s
• Royal Academy of Culinary Arts Young Pastry Chef of the Year: Lucy Jones, The Ritz
• Royal Academy of Culinary Arts Young Waiter of the Year: Adam Willis, Le Manoir aux Quat ‘Saisons

The winners received silver trophies (donated by Gordon Hogg and Finclass), Meyer Cookware, Victorinox Knives, a bursary worth £2,000 – thanks to the generous support of the Savoy Educational Trust – and also a day’s work experience at The Fat Duck.  The Honorary President of the Awards Heston Blumenthal was on hand to present the awards to the winners as was The Wine Tipster.

Earlier in the evening the 33 finalists had been called to the stage to receive their awards for getting through the finals, which included a magnum of G.H. Mumm Cordon Rouge NV each.

Chef Ben Purton did a great job with the menu which included a delicious Chicken, Parma Ham and rocket pesto terrine and a Black cherry, Tahitan vanilla and Valrhona Opylis chocolate marquise which was a great match with the G.H. Mumm Demi-Sec.

We had a terrific evening and it was great to catch up with other chefs including Adam Byatt and Martyn Nail.