Pub chef to compete for the Royal Academy of Culinary Arts’ Annual Awards of Excellence

Pub employees Jack O’Sullivan, senior sous chef at the Angel Inn in Hetton and Amelia Thornhill, restaurant manager at the Plough Inn in Longparish, are to compete against a number of young chefs and waiters in the Royal Academy of Culinary Arts’ Annual Awards of Excellence during March and April.

The awards encourage young people to develop their careers within the hospitality sector, highlighting the great work achieved by those who make it through to the final rounds.

The judging panel consists of a number of high profile chefs such as Heston Blumenthal of the Fat Duck, John Williams of the Ritz, Martyn Nail of Claridge’s, Adam Byatt of Trinity and Sarah Hartnett head pastry chef at Sheraton Park Lane Hotel, as well as Yolande Stanley, a lecturer in patisserie and chairmen of service Sergio Rebecchi and John Cousins.

Sarah Jayne Stanes, Chief executive of the Royal Academy of Culinary Arts (RACA) said, “The RACA has witnessed a record number of excellent entries from across the three disciplines this year, which demonstrates a powerful expression of interest in the hospitality profession.”

Both the Angel Inn and Plough Inn were listed in Budweiser Budvar Top 50 Gastropubs 2015, with the Plough featured as highest climber, having risen from 29th to fourth in the rankings.