Hotelympia competition results: Tuesday 21 February

23 February 2006
Hotelympia competition results: Tuesday 21 February


Competition medallists as at 5.30pm, Tuesday 21 February

Essential Cuisine Masterclass: Carley Watson, British Army Culinary Arts Team (gold); Philip Pringle, Royal Navy Logistic School (silver); Anand Jayapal, New York State Culinary Team (merit); Erdem Dirbali, Ishtar Restaurant (merit); Lee Miller, Hilton Warwick Hotel (merit)

New Zealand Lamb: Juraj Kalna, Jumeirah Culinary Team, (gold); Robbie Robertson, Compass Group Culinary Team (silver); Arnaud Engelbrecht, Jumeirah Carlton Tower, London (silver); Andy Anthonisz, Vacherin Ltd, London (silver); Orhan Ekmekci, Turkish Young Chefs Culinary Team (silver); Nicola Allen, Bedford College (bronze); Iain Varma, RAC Club, London (merit); Bill Farrelly, Richmond upon Thames College (merit); Darren Griffiths Ashridge Berkhamstead (merit); Peter Corfe Sheraton Skyline Hotel London (merit); Adam Brown, The Gallery Restaurant, Coventry (merit); Neil Chatter, The Cowshed, Pattington (merit); Lee Gaskins, Woodside Conference Centre, Kenilworth (merit); Peter Frost, Compass Group Culinary Team (merit); Iyengar Geethakrishnan, Radisson SAS London, Stanstead (merit); Ryan Hopper, Royal Navy Logistic School (merit); Ilhami Akbulut, Turkey Young Chefs Culinary Team (merit); Paul Kavanagh, Montagne Arms Hotel, Beaulieu (merit); Norma Kelly, Dublin Institute of Technology (merit); Yakup Arar, Master Chefs London Culinary Arts Team (merit)

Steelite International Skills for Chefs: Len Unwin, Castle College, Sheffield (gold and first in class); Juraj Kalna, Jumeirah Culinary Team (gold); Robert Oberhoffer, Catering Support Regiment (silver); Sean McNulty, Radbrook College, Shrewsbury (bronze); Aftis Nassim, Harrods Ltd, London (bronze) Nick Vadis, Compass British Airways (bronze); Robbie Robertson, Compass Group Culinary Team (merit); Matt Byne Woodstock House Surbiton (merit)

Robot Coupe Challenge: Daniel O'Connell, Aramark Mellon, London (gold and overall winner); David Waplington, Falmouth Hotel, Cornwall (gold); Colin Johnstone, Compass Group Culinary Team (silver); Gary Richmond, Compass Group Culinary Team (bronze); Tim Fisher, Charlton House (bronze); Richard Bowden, Compass Group Culinary Team (merit); Ozkan Kalender, Master Chef London Culinary Art Team, (merit)

New Zealand Lamb:
Alex Carlisle, Compass Group Culinary Team (silver and first in class); Paul Foster, Warwick University, Coventry (silver); Oliver Lamb, Novotel London Euston (bronze); Matt Breeson, Catering Support Regiment (bronze); Scott Fricker, Westminster Kingsway College (bronze); Matthew Wilkinson, Rudding Park Harrogate (merit); Robbie Penman, Balbirnie House Hotel, Markinch (merit); Christopher Franklin, Isle of Man College (merit); Paul Lynch, Sheraton Skyline Hotel, Hayes (merit); Brian Mbabazi, Barking College, Romford (merit); Ben Sulston, Haileybury College, Herts (merit).

Association of London Clubs' Chefs - Robert Linsley Challenge Cup: Joseph Woodhead, Garrick Club (gold); Antonio Damato, East India Club (silver); Oliver Lesnik, White's (bronze)

A Show Platter of Poultry &/or Game:
Alan Baker-Green, Compass Group Culinary Team (gold); Kevin Higgs, Compass Group Culinary Team (silver)

A Restaurant Platter: Karlene Gaskell, Compass Group Culinary Team (gold); Paul Constable, Compass Group Culinary Team (silver); Keiron Tobin, Compass Group Culinary Team (merit); Adrian Graham, Great Fosters Hotel, Egham (merit)

Restaurant Platter of Meat and/or Poultry: Bob Brown, Westminster Kingsway College (bronze); Cornelius Heyhs, Great Fosters Hotel, Egham (bronze)

Hotelympia Cold Buffet Challenge: Allen Townsend, Richard Surman, Ed Wright, Wayne Harries, Compass Group Culinary Team 2 (silver)
Open Team Grand Prix Buffet: Anthony Armstrong, Paul Quinn, Michael Thomas, Roland Kerek, Martin Conlon, Froilante Hernandez, Michael Karney, Panel of Chefs of Ireland Culinary Team (bronze; section A, bronze; section B, bronze; section C, bronze)

Petits Fours: Jeremias Lagudas, Harrods Ltd, London (gold); Eric Foret, Bentley Kempiski Hotel, London (silver); Simon Atkinson, Royal Navy Logistic School, HMS Raleigh, Torpoint (bronze); Paula Pires, Harrods Ltd, London (merit)

Kieron Tobin, Compass Group Culinary Team (silver); Mark Barry, Compass Group Culinary Team (bronze); Fred Achurch, Avenance plc, Bank of England (merit)


Robot Coupe Challenge: Daniel O' Connell, Aramark Mellon, London (gold); Richard Bowden, Compass Group Culinary Team (silver); James Lui, British Army Culinary Arts Team (bronze); Tim Fisher, Charlton House, Caterham (bronze); Colin Johnstone, Compass Group Culinary Team (bronze), Gary Richmond, Compass Group Culinary Team (bronze); David Waplington, Falmouth Hotel (merit)

Restaurant Main Course Plates:
Claire Dixon, Compass Group Culinary Team (silver); Georgina Smith, Westminster Kingsway College (bronze); Nick Amato, Westminster Kingsway College (merit); Sergio Karvalano, College of North West London, Wembley (merit)

Plated 3 Course Gourmet Meal: Roxanne Nagel, Richmond upon Thames College, Twickenham (merit); Laura Duncan, Richmond upon Thames College, Twickenham (merit)


Plated Fish Main Course: Steven Evans, Westminster Kingsway College (gold); David Blunt, Westminster Kingsway College (silver); Tony Adela, Bedford College (bronze); Abdul Hammoudan, College of North West London, Wembley (merit); Adam Lipscombe-Southwell, Bedford College (merit)

Restaurant Plates - Terrine:
James Coe, Westminster Kingsway College (gold and first in class); Andrew Triningham, British Army Culinary Arts Team (gold); Laurence Cursley, Westminster Kingsway College (silver); Besnik Rexha, Westminster Kingsway College (bronze); Darren Read, Bedford College (merit)

Team Texas USA: Mario Reyes,Patrick Mitchell, Morris Salerno, Salvatore Gisellu, David Sokol, Gianni Santin, Gene Athanasion (silver); Jumeirah Culinary Team: Michael Kitts, Holger Jackisch, Robbie Stokes, Scott Stokes, Tobias Pfister, Meidiyento Rahmat, Manuel Faria (silver)

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