Launched in 2003 to formally recognise a young working chef’s culinary excellence, the Graduate Awards, organised by the Craft Guild of Chefs have gone from strength to strength, testing the knowledge and skills of chefs in a series of culinary challenges in a high pressured environment.


After receiving a record number of entries to this year’s prestigious industry event, a select few young chefs have now been picked to go through to the regional cooking heats held at University College Birmingham or the University of West London in Ealing on 27th June 2013. The final exam takes place at University of West London on 5th September 2013, with the awards ceremony taking place at London’s Hyatt Carlton Towers Hotel on 16th September 2013.


Those going through to the Regional Heats include:

  • Steve Sparks, Saunton Sands Hotel
  • Ross Bull, The Grand Hotel
  • Jordan Kerridge, 1907 Restaurant, Brooklans Hotel
  • Peter Andronicou, Westminster Kingsway College
  • George          Whitelock, The Brasserie at The Cumberland
  • Liam Griggs, The Royal Household
  • Daniel Walsh, Royal Garden Hotel
  • James Newton, Royal Garden Hotel
  • Daniel Lee, Brooklands Hotel
  • Josh Powell, De La Rue
  • Gemma Powell, The Royal Household
  • Louise Roberts, Berwin Leighton Paisner
  • Danny Hoang, Cafe Royal Hotel
  • Julien Pickersgill, House of Commons
  • Ross McMillan, Stirling Management Centre
  • Claire Willett, The Waterfront Restaurant at Wyboston Lakes
  • Daniel Frank Callis, Kings Hill Golf Club
  • William          ,Folkes, The Crown Inn
  • Luke Selby, Le Manoir aux Quat Saisons
  • Josh Bingham, Le Manoir aux Quat Saisons
  • Reuben Noy, Gunton Hall
  • Michael York, The New Ellington
  • Terri-Leigh Burgoyne, Oulton Hall-De Vere
  • Jharvari Brade, One Aldwych Hotel
  • Ryan Masey, Oulton Hall-De Vere


Graduates win a European study tour, while the Highest Graduate Achiever also receives a special prize. There is also an Employers’ trophy for excellence in training.


For more information visit, call 020 8948 3870 or email