Categories & Criteria

NOMINATIONS ARE NOW CLOSED.
 

Apprentice Chef Award
To be nominated in this category you need to be employed on a work based apprenticeship scheme which does not finish prior to March 2022.  The scheme needs to be an apprenticeship with day release or block release attached to a college or a work based assessments programme where evidence of assessments will be required.  There is no age restriction for nominees.

  1. Describe the outstanding progress this chef has made during the time they have been in the industry.
  2. Name any key achievements they have attained, including student awards or competition results.
  3. Supply any additional information about the apprentice that makes you feel they should receive this award, such as charity work, excellent team spirit or mentoring a younger colleague.

NOMINATE


Armed Forces Chef Award
This award is made to a serving Chef of the Armed Forces, either Regular Forces or Reserve whose outstanding performance as a military chef is worthy of recognition. The candidate should have in-depth craft knowledge and possess exceptional craft skills.

The nomination must be accompanied by a detailed citation which clearly shows why the candidate has been nominated along with supporting documentation including press cuttings, testimonials and letters of support.

It is of paramount importance that military acronyms are not used in the citation as all nominations will be judged by a panel nominated by the Craft Guild of Chefs. The proposer must hold Senior Non-Commissioned Officer (SNCO) rank or above in the Catering Services discipline and not be junior in rank to the nominee.

NOMINATE


Banqueting & Event Chef Award
Nominations for this award are sought for chefs who are responsible for a banqueting operation. This can be in a permanent location or event catering environment where the team move around or cook in specialised venues. Candidates should demonstrate the highest standards of delivery, be highly organised and an excellent team leader with a commitment to producing innovative food to the highest standards.

  1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
  2. Outline financial and budgetary responsibilities and achievements.
  3. List key achievements demonstrating how the nominee has made a contribution over and above his/her job role?
  4. List any accolades or awards the nominee or their team has received and examples of relevant customer testimonials.

Nominations for this award should be submitted for chefs whose primary job is in the teaching and development of chefs at all levels from any sector of the industry. Examples of this are chef Lecturers working in colleges, corporate chef trainers or chefs within a brigade who have ultimate responsibility for the training of colleagues. Successful candidates should have shown a commitment to helping others over and above their daily responsibilities. Please note: this award is not intended for chef managers that run an outlet within a training establishment.

  1. How has the nominee made a contribution over and above his/her job role?
  2. List key successes and results for students and/or courses that the nominee has been directly responsible for.
  3. Include colleague and student endorsements to support the nomination to evidence teaching and mentorship highlights.

NOMINATE


Chefs' Favourite Branded Restaurant
The winner will be voted for by Craft Guild of Chefs members and other working chefs. A shortlist of six licensed branded restaurants will be selected by the judging panel based on the following criteria:

  • Food quality and consistency
  • Menu variety and originality
  • Wine list suitability to menu
  • Restaurant design, ambience and consistency
  • Service quality and consistency


Once agreed by the judges, the six shortlisted restaurant brands will be uploaded to the Craft Guild of Chefs website and calls for votes will be made. Voting will take place over a three week period at the end of April/early May 2022.

Groups can enter more than one restaurant brand as long as it meets the following criteria:

  1. A minimum of 20 sites under the same brand
  2. Sites must cover at least 5 towns or cities in the UK
  3. The restaurant brand must serve a menu that is at least 75% the same in all locations


Voting is now open!  VOTE ONLINE


    Competition Chef Award
    Nominations are invited for chefs who are recognised as having a proven track record within the competition arena. Nominations should contain a description of competitions entered and awards achieved.

    1. Describe the main achievements of this nominee in the competition sector of the industry and list key competitions entered.
    2. Provide photographic evidence where appropriate of competition dishes or pieces.
    3. Supply information of any mentoring or development for young chefs that this nominee has carried out whilst competing themselves.
    4. Describe how the nominee has balanced their day job with the demanding world of competitions.

    NOMINATE


    Contract Catering Chef Award
    Nominations are invited for chefs working for contract catering companies involved in the provision of catering services to customers within the workplace. Consideration will be given to nominees who demonstrate the highest standards of professionalism for food quality, innovation, training and development.

    1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
    2. Outline financial and budgetary responsibilities and achievements.
    3. Provide examples of menus and/or concepts which the nominee has developed or implemented.
    4. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role?
    5. List any accolades or awards the nominee or their team has received and examples of relevant customer and client testimonials.

    NOMINATE


    Culinary Hero Award - New for 2022

    The culinary hero award recognises a chef who in addition to demonstrating the highest professional standards, has gone the extra mile to support their teams, communities or their industry in a clear and unique way.

    Whether organising a charitable event, developing a local community initiative or making an person’s life better by their involvement, you are invited to share a hero’s story for public recognition.

    Nominations are welcomed from all areas of the hospitality and foodservice industry and should cover the following information:

    1. Detailed explanation of the work done by the nominee.  What has been achieved and how it has helped the people it was aimed to support.
    2. Background information on the nominee and their business/organisation
    3. Testimonials from the people they have helped and the people that they work(ed) with.
    4. Proof of tangible results and benefit

    NOMINATE


    Development Chef Award
    This category recognises the ever-growing importance of this sector of the chef’s profession. Nominations are required for chefs who are currently involved in any stage of the creation and development of food products for the retail and foodservice industry or for their creativity within the menu development kitchen of groups serving the out of home market. Nominees can come from large multinationals or specialist product development outlets.

    1. Describe how the nominee has made a contribution over and above his/her job role.
    2. Provide at least one example from concept stage to delivery, of a project or product including full financial overview to demonstrate success.
    3. Describe any additional relevant examples of how the nominee has engaged with customers or clients to provide a successful solution to a particular challenge.
    4. Where applicable supply statistical information in regards to the nominee’s achievements in sales/profit figures and/or staff mentoring and development.

    NOMINATE


    Innovation in Sustainability Award (individual, company, organisation)- NEW for 2022
    This awards recognises efforts across all sectors of foodservice and hospitality in meeting the growing demand for sustainability at the heart of business strategy.

    Innovation in this area may include:

    • Commitments to significant reduction in carbon footprint
    • Changes in behaviours and work practices to support a social value strategy
    • Supporting producers, farmers, social enterprise or community initiatives
    • Initiatives to reduce food waste, energy consumption and environmental impact
    • Measurable outcomes, client, consumer and staff comment
    • Awards or recognition from recognised professional bodies
       

    Nominations should:

    1. Provide clear information on the business strategy and the people operating it.
    2. Describe the USP of the strategy and why it should be considered award winning
    3. Include any recognition and awards from recognised industry bodies

    NOMINATE


    Pastry Chef Award
    Nominations are invited for chefs who have specialised in the production of pastry work, whether self-taught or having worked in other pastry kitchens during their career. They should now be demonstrating their own style, flair and innovation in the types of dishes they produce, as well as actively developing and training future pastry chefs working alongside them.

    1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
    2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
    3. Provide evidence of work including menus, photographs, customer or client testimonials to support the nomination.

    NOMINATE


    Pub Restaurant Chef Award
    Nominations are invited for chefs who work in a public house. This can be in a free house, tenanted or leased property, or a managed house of a brewer or pub group. The candidate should use local produce where possible, cook with flair and creativity, and meet the demands of customers by reaching a standard for the proposer feels is exceptional.

    1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
    2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
    3. Describe how the nominee is supporting local farmers and producers and the wider community through the pub restaurant with citations from customers.
    4. Provide sample menus and examples of events as appropriate

    NOMINATE


    Public Sector Chef Award
    Nominations are sought from the high volume catering arena including hospitals, prisons, education, military, public and social services and in-house staff restaurants. Considerations will be given to the provision of nutritionally balanced and innovative menus produced to the highest standard within the constraints the public sector demands.

    1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
    2. List key qualities and achievements demonstrating how the nominee has made a contribution over and above his/her job role.
    3. Provide information on promotional activity, menu development, financial responsibilities and key business achievements demonstrating success for this sector.
    4. Describe the qualities you feel the nominee is bringing to their sector of the industry that sets him/her apart.

    NOMINATE


    Restaurant Chef Award
    For chefs who are recognised for their outstanding contribution to quality within this sector, whether it be a standalone restaurant, part of a group, or based within a hotel. All cuisines can be nominated, and all styles -from Michelin starred to brasserie. Customer endorsements, accolades and successful years’ trading need to be shown.

    1. Describe the nominee’s role and key areas of responsibility including team management, staff development and retention.
    2. List any accolades or awards the nominee or their team has received and examples of relevant customer and client testimonials and media reviews.
    3. Provide sample menus and an overview of the operating business including community engagement which demonstrates an innovative, sustainable and financially sound business model.
    4. Give background information on the nominee as appropriate listing key achievements, including activities outside of their day to day job.

    NOMINATE


    Young Chef Award
    Nominees should be under the age of 23 years on 31st May 2022 and have already shown a passion for the industry, excelling in their technical skills, developing a wide knowledge base, flair and commitment for their chosen path. This nominee can be anywhere on our partie system from Apprentice to Head Chef and from any sector of the industry.

    1. Describe the outstanding progress this chef has made during the time they have been in the industry.
    2. Name any key achievements they have attained, including student awards or competition results.
    3. Supply any additional information about the young chef that makes you feel they should receive this award, such as charity work or maybe mentoring a younger apprentice.

    NOMINATE


    In addition the Craft Guild of Chefs will present two Awards on the night which don’t require any nominations:

    • New Restaurant of the Year Award
    • Special Award - reserved for one very special person who the Craft Guild of Chefs believes has made an outstanding contribution to the industry over and above the call of duty.
    ,