Food and Travel Award Winners 2016 Announced



The winners in the prestigious 2016 Food and Travel Reader Awards are unveiled in the latest issue of the world's leading gastronomic tourism title, which goes on sale tomorrow. Readers of Food and Travel magazine voted in their thousands for the best in food, drink and travel, with the winners crowned a gala dinner at the Royal Automobile Club, Pall Mall, London.

Among the winners, Chef of the Year Marcus Wareing said: 'Food and Travel is a fabulous magazine and to be recognised as Chef of the Year is a great honour.'

Fera at Claridge's collected the award for Restaurant of the Year, with MD David Simms declaring: 'It's great because it's the readers who decide, and they're real people. They're the paying people who come into the restaurants.'

Bar of the Year, sponsored by Champagne Pommery, was scooped up by The Alchemist in Manchester. Champagne Pommery's UK director Sarah Hicks said: 'Sponsoring this event has really helped us expand our brand. We've had a great opportunity to showcase our champagne to restaurateurs, hoteliers, travel agents and tour operators. It's a global experience and that's an added bonus for us.'

The only award to not be voted on by readers is Breakthrough Chef of the Year. This year it went to Ben Murphy of The Woodford. He joins an illustrious list of previous winners such as Tomos Parry, James Lowe, Tom Sellers and Ollie Dabbous, who have all gone on to become leading figures in the industry.

As has become customary, the evening saw three of last year's winning chefs – Michel Roux Jr, Mark Jordan and Adam Handling – work with the executive head chef at the RAC, Philip Corrick, to create a stunning gourmet meal with matching wines by Vasse Felix and Brancott Estate.

Video highlights can be seen at bit.ly/FandTAwards2016

THE WINNERS ARE

Chef of the Year Marcus Wareing

Breakthrough Chef of the Year Ben Murphy, The Woodford

Restaurant of the Year (Newcomer) Sexy Fish

Restaurant of the Year (London) Fera at Claridge's

Restaurant of the Year (Outside London) Wedgwood The Restaurant

Restaurant of the Year (Timeless Classic) Bentley's

Restaurant of the Year, overall winners Fera at Claridge's

Bar of the Year The Alchemist, Manchester

Specialist Retailer of the Year Gail's Artisan Bakery

Book of the Year From Venice to Istanbul, Rick Stein

Cookery School of the Year The Michel Roux Jr Cookery School at Cactus Kitchens

The call for next year's nominations from readers will appear in the April 2017 issue.

If you want to find out more about Chef Wise go to the Chef Wise web site just follow the links below.

Chef Wise website      Recipes files    Run a Restaurant

Comments

Post a Comment

Popular posts from this blog

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then
Read more

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist
Read more