England takes home gold, silver and bronze at 2022 Culinary World Cup

England’s National Culinary Team was awarded gold and silver medals at the Culinary World Cup in Luxembourg, which took place between 26-30 November.

The event is held every four years and is known to be the second largest culinary competition in the world.

This year, the senior England team was made up of coach Paul Dickinson; team captain Adam Thomason; Ed Marsh; Jamie Gibbs; Jamie Stones; Stacey Harris; Samantha Rain; Tomas Krasnan; and culinary artist Chris Zammit.

The team were given a silver medal for their Edible Buffet and achieved gold after serving 110 covers for the Restaurant of the Nations task, beating 29 other countries in the process.

Dickinson said: “To represent the country is such an honour and a huge achievement and to bring back home gold and silver medals in this world culinary event is excellent and extremely rewarding.”

England’s junior team also won bronze in the Edible Buffet event and silver while cooking for 70 covers.

The junior team were nearly all alumni of University College Birmingham, with the group including Angelina Adamo; Elliott Lawn; Rebecca Bourne; Jude Andrews; Jamie MacDonald; Luke Jeffs; Alahgi Jadema; and chef lecturer Jack Gameson.

They were supported by team manager Matthew Shropshall, three-time Culinary Olympic gold medal winner Richard Taylor, and Mark Hill, executive chef at the House of Commons.

Peter Griffiths, president of the British Culinary Federation, said: “Both senior and junior teams have performed exceptionally well in Luxembourg. Representing the country is a huge responsibility and an immense financial commitment for the BCF.”

The British Culinary Federation sent out 22 people to Luxembourg and supported three of its members to register for the World Chefs judging course during the Culinary World Cup.