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 Monday 16th June at the Royal Lancaster Hotel in London.

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:

• Graeme Collie, executive chef, Kings College London: Graeme has helped improve the profile of King's Food, serving exceptional meals in food outlets and hospitality events. His leadership and culinary innovation has enabled King’s College to adapt to plant-forward thinking and enable them to reduce their carbon emissions generated via food.
• Michael King, executive chef, Chartwells Universities: Michael brings over two decades of culinary expertise. He has transformed campus dining by prioritising local sourcing, fostering meaningful partnerships, and delivering exceptional culinary standards across a wide range of outlets, including the main restaurant, eight cafes and conference venues.
• Matt Lord, regional executive chef, ESS: Matt led on recipe creation for the new offer which went live in over 200 messes. Under his leadership the team created 400+ new recipes in the first three months of the year. The menus are compliant with a range of comprehensive MOD standards.
• Martin Wright, executive development chef, Compass Group UK & Ireland: Martin has moved seamlessly from high-end restaurants to contract catering. He is a driving force who has transformed the brand into a leader in senior living catering. His commitment to food quality, innovation and professionalism within the public sector sets him apart as an exceptional candidate for this award.