Presented every four years, the MCA is awarded to those who have displayed mastery of the complex and specialised knowledge. The MCA is an award rather than a competition, all or none of the entrants can achieve this coveted prize depending on their ability to reach the required standard.

The holder of the MCA must be able to prove advanced technical skill and professional ability; accept accountability for their decision-making; contribute to supervision and management; demonstrate comprehensive knowledge of the principles of sustainability and the viability of our food sources throughout the scope of the food chain; demonstrate leadership and support the development of others; and act in the best interests of the culinary arts profession.

Guests attended the dinner to celebrate the winners and were treated to a four-course meal curated by Dimitri Magi, Culinary Director at Claridge’s. Notable industry professionals present include Raymond Blanc OBE, John Williams MBE, Michel Roux Jnr, Alain Roux, Benoit Blin MCA and William Curley MCA. 

The eight winners include:

• Chefs: George Blogg, executive head chef at Gravetye Manor
• Chefs: Spencer Metzger, head chef at The Ritz London
• Pastry chef: Alistair Birt, senior head pastry chef at Harrods
• Pastry chef: Jamie Houghton, senior sous chef at  Le Manoir aux Quat’Saisons
• Restaurant management & service: Thomas Borghi, restaurant manager at The Lanesborough, London
• Restaurant management & service: Daniel Crump, proprietor/director at The Greyhound, Beaconsfield
• Restaurant management & service: Antonino Forte, restaurant manager at Galvin at Windows
• Restaurant management & service: Devid Isabella, director of food and beverage at The Goring

At the final, chef candidates were required to produce a saddle of lamb, with shoulder and sweet breads, accompanied by a suitable sauce and three garnishes, and a sea bass en croute with a seafood sauce. Both dishes were required to be presented whole.

Pastry chef candidates faced an 11 hour test over two days where they were required to present gateaux de voyages, savoury vegetable St Honoré, strawberry vol au vents and coffee and chocolate Othellos, presented on an edible stand. They were also required to bring in a pre-prepared centrepiece along the theme of Alice in Wonderland.

While restaurant management and service finalists were assessed in the preparation for and service of a four-course à la carte menu to a two tables, in a formal restaurant setting, with the help of a commis.