Team manager Fergus Martin, who won a silver medal, said they were chuffed to bits to come home with such an impressive haul. “Although we didn’t bag a gold, which was fantastically difficult, we are immensely proud of our achievements and the fact we impressed such a tough judging panel, especially with the fierce competition we were faced with.”The global contest, run by WACS (World Association of Chefs Societies), which took place from November 20-24, saw 2,400 chefs from 53 nations vying for glory on the culinary stage.This year’s overall World Cup winner was Singapore in first place, followed by Sweden and the US. The national teams of England, Scotland and Wales also gave their all, with England coming eighth, Wales 10th and Scotland 12th in the Best National Team category out of a total of 26 countries.In the Culinary Cup Individual Cooks final, Culinary Academy team manager Fergus Martin was the highest placed Brit taking 30th place.The Culinary Academy World Cup winners are:Class A – Patter of poultry and game/six appetisersChristopher Basten, executive chef at the London Marriott County Hall Hotel – silverFergus Martin, executive chef at Wyboston Lakes Conference & Training Centre – silverClass B – Five course gourmet/three course vegetarianAndy Wilcock, head chef at Cucina Restaurants – silverSteve Wylie, executive chef at LV Ascot – silverRichard Bowden, executive chef at Compass’ B&I sector – bronzeMatt Edmonds, head chef at Mandeville Hotel, London – bronzeBernie Engelhardt, head chef at Barclays Capital, Canary Wharf – bronzeSophie Wright, professional chef and food writer – bronzeWayne Harris, chef manager, Appleford School, Shrewton, near Salisbury – diplomaAllen Townsend, head chef at The Rose Bowl, Southampton – diploma• The winter 2010 issue of Stockpot will carry all the Craft Guild’s Culinary Academy World Cup news. For the full World Cup results visit www.wacs2000.org/wacs2010/events/culinaryworldcup2010/results_full