Annual Awards of Excellence 2023 Highest scorers presented at Claridge’s London

LR: Cleo Hudson, Billy Etheridge, Megan Armstrong

Annual Awards of Excellence 2023 winners presented at Claridge’s London
 
The leading lights of the hospitality industry came together on Monday 31 July at Claridge’s to celebrate the winners of the Annual Awards of Excellence (AAE). The evening was hosted by John Williams MBE, chairman of the Royal Academy of Culinary Arts and Lisa Jenkin CEO of the Royal Academy of Culinary Arts. The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef and Young Waiter of the year:
 
KITCHEN: Billy Etheridge, Demi Chef De Partie, Le Manoir Aux Quat Saisons
 
PASTRY: Megan Armstrong, Pastry Chef De Partie, 21 Newcastle
 
SERVICE: Cleo Hudson, Demi Chef De Rang, L’Enclume
 
The Gala Dinner also celebrated a further 26 talented young chefs, pastry chefs and waiters, who successfully achieved the Royal Academy of Culinary Arts’ Annual Award of Excellence 2023 in finals held in June.
 
To achieve the achievement award candidates had to attain a score of over 70% in the tasks set and were judged by industry luminaries chaired by John Williams MBE, Executive Chef, The Ritz London, and Chairman of the Royal Academy of Culinary Arts
 
Cleo Hudson, Demi Chef De Rang, L’Enclume said:
“I don’t believe it, I feel very very lucky, I practised my self-confidence the most, as it has always been my biggest thing, as I don’t believe in myself. My restaurant manager Graeme Cumine and the team at L’Enclume really supported me and this is an award for them.  I entered to prove to myself that I could do it. Every service is different, as long as you stay true to yourself, smile and get along with everyone you can adapt to anything.”
 
John Williams, Chairman of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence provides a much-needed opportunity to showcase the exemplary talent of our brightest young chefs, pastry chefs and waiters working throughout our culinary and hospitality industries. I hope that by taking part in the process, all candidates are motivated and inspired to continually better themselves through training and experiences, and then pass their knowledge onto others as they progress through their careers.”

Lisa Jenkins, CEO of the Royal Academy of Culinary Arts said:
“The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was, in 1983 when it was launched, the first of the Academy’s many initiatives to have raised the bar and set standards for the industry over the past four decades.”