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Compass chefs are cream of the crop at Hotelympia

Compass Group UK & Ireland is celebrating after an outstanding display from its chefs at Hotelympia last week (28 April – 1 May), during which its culinary team won La Parade des Chefs.

News
Compass Group news team
Tuesday 06 May 2014

hotelypmia compass culinary team

Compass culinary team (from left to right: Clark Crawley, Neil Rankin, Richard Abbott, Bob Brown (team captain), James Hart, Chris Terry)

Chefs from Compass worked together to demonstrate the outstanding quality of food delivered every day across the business, coming away with a total of 102 awards which included 21 gold awards and 16 best in class from dozens of categories over the five day event. 

A major highlight for the leading food and support services provider was the Compass culinary team being crowned supreme champions of, and being awarded gold at, La Parade des Chefs. The team comprised Bob Brown (team captain), Chris Terry, Richard Abbott, Neil Rankin, James Hart and Clark Crawley.

Compass’ ten apprentices also made a mark; as well as coming away with three certificates of merit, three bronze awards and a silver, they also volunteered to help out at the Springboard charity evening meal – a three course meal, served to 700 guests at the ExCeL. The Compass apprentices showed real teamwork and skill when preparing over 150 starters, mains and desserts in a makeshift kitchen.

Nick Vadis, Culinary Director for Compass said: “I am incredibly proud of the skill and dedication our chefs have shown at Hotelympia, and I’m absolutely thrilled we have come away as the overall winners of La Parade des Chefs. This show gives us an opportunity to demonstrate the skill, passion and expertise that our Compass culinary teams have in abundance.

“Culinary competitions are a great way of celebrating excellence but they are also about improvement and development. Our junior chefs of today are our head chefs of tomorrow, and the standard of our junior entries at Hotelympia this year has been immensely impressive. Well done to each and every competitor.”

A team of over 60 chefs from Compass took part in the UK’s largest foodservice and hospitality exhibition at ExCeL, London.

Compass’ recently launched business, 24, was also present to showcase its innovative micromarket offer, designed to fit around flexible working hours without compromising on quality or choice whilst also being free to the majority of clients.

The Idea Works was on hand as well, inviting small-medium enterprises in the foodservice, hospitality and facilities management industry to come forward with cutting-edge products, solutions and applications.

In addition, the Compass recruitment team was at the event promoting the great opportunities available with the leading food and support services provider.

- Ends -

For more information on Compass Group UK & Ireland:
Luke Hanley, Compass Group UK & Ireland
Tel: 01895 554462 / Mob:  07917790040
Email: luke.hanley@compass-group.co.uk