The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the industry.

The winner of the Public Sector Chef accolade (sponsored by Tugo Food Systems) will be announced at the Craft Guild of Chefs Awards ceremony that is taking place on Wednesday 10th June at the Park Plaza London Westminster Bridge.

Nominations were sought from the high-volume catering arena including hospitals, prisons, education, military, public and social services and in-house staff restaurants. The four shortlisted finalists include:

Rachyel Ainsworth from HM Forces: Rachyel is responsible for the delivery of safe, nutritionally balanced, and high-quality food to service personnel, while managing teams ranging from apprentices to senior non-commissioned officers. She oversees menu planning, allergen compliance, food safety, staff training, and operational readiness, ensuring consistent standards despite tight budgets, fixed ration scales, and complex logistical demands. 

Tony Mulgrew from Ravenscliffe High School: Tony is an exceptional public sector chef whose career spans more than 40 years in hospitality and over 25 years in educational catering. Working closely with school leadership, Tony supported the transition to a fully in-house catering model, giving the school complete control over quality, nutrition, staffing and procurement.

Darren Neal from White Oaks: Darren is a highly respected and forward-thinking culinary leader with a 36-year career spanning senior living, healthcare, hospitality, business and education. In 2024, he joined White Oaks, delivering outsourced catering services within public sector care environments, bringing specialist expertise in food development for vulnerable people and a clear focus on delivering excellence.

Nedko Rusev from Guy's & St Thomas NHS Trust: Since 2022, Ned has been a driving force for better food standards and healthier, sustainable practices across the public sector. Leading a large-scale operation in GSTT, he still finds time to contribute to projects nationwide. His leadership style is rooted in mentorship he nurtures and develops his chefs, always putting others before himself.