The Craft Guild of Chefs Culinary Academy brings home medal haul

The 10-strong team also picked up four bronze medals and two diplomas at the global battle of the culinary giants from 28 countries from November 20-24. Team manager Fergus Martin, who won a silver himself, said they were chuffed to bits to come home with such an impressive haul. "Although we didn't bag an elusive 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. "I'm so incredibly proud of what the team achieved, but, more than anything, for the way they gelled and supported each other. It doesn't always work like this with chefs, who can be quite insular and focused on their own dishes, especially when everyone's at different stages of their career and are all doing individual e tries. This really made for quite a special experience." Class A - Platter of Poultry and Game / six appetisers • Christopher Basten, executive chef at 5-star London Marriott Hotel, County Hall - silver • Fergus Martin, executive chef at Wyboston Lakes Conference & Training Centre – silver Class B – Five-course gourmet / three-course vegetarian • Andy Wilcock, head chef at Cucina Restaurants Plc – silver • Steve Wylie, executive chef, LV Ascot – silver • Richard Bowden, executive chef – business and industry sector – bronze • Matt Edmonds, head chef at Mandeville Hotel, London – bronze • Bernie Engelhardt, head chef, Barclays Capital, Canary Wharf – bronze • Sophie Wright, professional chef and food writer – bronze • Wayne Harris, chef manager, Appleford School, Shrewton, near Salisbury – diploma • Allen Townsend, head chef at The Rose Bowl, Southampton - diploma