Glasses were raised as we celebrated the outstanding talent of the individuals and teams from across our business, at our third annual black tie awards event held at the Institute of Directors in London.
Award categories included Chef of the Year, Rising Star Award and Kitchen Porter of the Year. The Chef Academy ‘Equilibrium Team’ were delighted to take home the Innovation Award for their new project Food EQ, exploring meat protein alternatives. Addressing the heart of cooking, Food EQ aims to change reliance on meat and fish as a sole source of protein, introducing alternatives such as grains and pulses to become the stars of the plate.
David Gadsby was awarded ‘Kitchen Porter of the Year’ to a standing ovation. Providing support to many different sites, David was praised for his ability to integrate with different teams to get the job done to an exemplary standard.
This year saw the introduction of the Community Award, demonstrating the generous spirit of individuals who donate their time to community or charitable causes. Leon Seraphin, Chef Trainer at Beyond Food was announced as this year’s winner, celebrating his dedication in training more than 1200 homeless people in the local community with basic culinary skills, supporting them back into employment.
The presentations concluded with Adam Nossek, Chef Director of retail development, being announced as winner of our prestigious BaxterStorey Award. The award recognises an outstanding individual who has demonstrated exceptional commitment to improving the business and wider industry. During his 18 years with us, Adam has been instrumental in introducing several food concepts such as Mexican Kitchen and Food With Soul, giving customers healthier choices.
Noel Mahony,co-chief executive said: “Adam is a very worthy winner of this Award. He is someone who many look to as a mentor. His enthusiasm for food development is infectious and he has encouraged many chefs to put their idea forward, which has culminated in the creation of some of our best loved food concepts”.
To mark the special occasion, John Campbell, chef patron at the Woodspeen created a unique menu celebrating the very best in seasonal British produce. Guests were treated to corn fed chicken with sweetcorn and tarragon stuffing and strawberry brulee with basil ice cream for dessert.
Alastair Storey, Chairman, said: “BaxterStorey is founded on a deep commitment to training and development. We are passionate about encouraging individuals to progress through quality training and qualifications. The Awards showcase the growing talent in our business, and we welcome the opportunity to celebrate the achievements of our outstanding people over the past year; who all give so much to the daily satisfaction of our customers.”
Fundraising for Beyond Food Foundation took place throughout the evening, with guests donating an incredible £2400 for the charity which supports people who are at risk of, or have experienced, homelessness to gain meaningful employment within hospitality.
Congratulations to all our talented super stars!
- Health and Safety Champion of the Year – Cheryl Edwards, General Manager
- Chef Manager of the Year – Aurelija Slikaite, Catering manager
- Front of House Star of the Year – Kish Benjamin, Front of House Manager
- Kitchen Porter of the Year – David Gadsby, Kitchen Porter
- Chef of the Year – Steven Wren, Executive Chef
- Manager of the Year – Prisca Marchal, General Manager
- Rising Star of the Year – Mitchell Webb, Learning and Development Co-ordinator
- Innovation of the Year – Equilibrium ‘EQ’ Business Impact Project
- Team of the Year – Siemens, Oxford
- Community Award – Leon Seraphin, Beyond Food
- BaxterStorey Award – Adam Nossek, Chef Director
Thank you to our Award category sponsors: