Seven finalists from Sodexo’s Chef of the Year competition have been treated to a day at Belmond Le Manoir aux Quat’Saisons hosted by celebrity chef Raymond Blanc.

The top chefs from the world’s largest services company were rewarded with a day with Raymond Blanc and his team - touring the kitchens and gardens of the world renowned Belmond Le Manoir aux Quat’Saisons, followed by a five course lunch.

Competitors Adam Collison, Andy Clarkson, Daniel Trace, David Fountain, Hrvoje Loncarevic, Lloyd Walker and sous chef Ron Nulud beat colleagues in regional heats, cooking outstanding three course meals to clench the prize. The group were put through their paces by judges – including Raymond Blanc - from some of the UK’s best restaurants including Colettes, Duck and Waffle and Dublin’s L’Ecrivain.

David Mulcahy, Culinary Director at Sodexo UK & Ireland, said of the competition: “It made me very proud to watch our chefs compete, showing great enthusiasm and passion for their work. They are exceptional chefs and it was a wonderful experience for them to see how Raymond Blanc – who is such an inspirational role model – runs Belmond Le Manoir aux Quat’Saisons.”

Raymond Blanc is no stranger to Sodexo after having partnered with the company at the RHS Chelsea Flower Show this year to create Jardin Blanc, a high end corporate hospitality space for entertaining VIP guests at the annual show. After acting as judge for the final of the Sodexo Chef of the Year competition, Raymond invited all finalists to join him for a day at his flagship restaurant.

Speaking about the event, Raymond Blanc said: “I was delighted to welcome the Sodexo Chef of the Year finalists to Belmond Le Manoir aux Quat'Saisons to experience the property first hand. For me it is crucial that chefs share their knowledge and culinary expertise with others to grow their own skills. Being able to share what we do at Belmond Le Manoir with these talented chefs is an investment in their futures”.

The Chef of the Year competition is part of Sodexo’s extensive culinary training and rewards programme.

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