Nominate your Kitchen Porter of the Year 2024

Nominations have opened for the Kitchen Porter of the Year 2024, the 10th edition of the competition dedicated to recognising kitchen porters’ (KP) hard graft up and down the UK.

Entries will be welcomed from all sections of the hospitality industry, from school kitchens to Michelin-starred establishments, to celebrate the KPs who go the extra mile to ensure their site operates optimally.

To enter this year’s competition, click here.

The KP of the Year competition is organised by The Caterer in partnership with warewasher specialist Winterhalter, and through the years has attracted more than 700 entries.

Stephen Kinkead, managing director of Winterhalter UK, said: “Some ideas feel strong from the get-go; our KP of the Year competition was one of them. From that first conversation in the back of a taxi to an industry-wide competition celebrating 10 years. We’re proud to have come up with the original idea for it, the first of its kind in the industry.”

He added: “KP of the Year still feels very close and personal to us at Winterhalter UK, and we hope its positive impact on the industry will continue to grow and be felt in the years to come.”

Nominations for the 2024 award will close on Friday 30 August. Ten KPs will then be selected for the shortlist before the winning KP is chosen by an expert judging panel. The winner will receive a prize package that includes the coveted KP of the Year trophy, a piece of Winterhalter kit worth up to £10,000 for the winning KP’s employer, £1,000 in vouchers and a celebratory meal with friends and family in a casual-dining restaurant of the KP’s choice.

Every KP put forward will receive a KP of the Year bespoke Oliver Hardy apron from Winterhalter UK and three highly commended KPs will also receive vouchers to spend on hospitality experiences.

Last year’s victor was Alex Maphalala (pictured), a KP from BaxterStorey working at the Health Services Laboratories in London. He was recognised for his work supporting staff by promoting a healthy and happy working environment and prioritising mental health and wellbeing, as well as regularly collaborating with the head chef to repurpose food waste into different soups and broths.