Great Britain Young Professionals Dinner
London, March 24, 2017
Celebrating the Chefs and Sommeliers of the future
" Present at the glittering event were top names in hospitality "

The Bailliage’s top Young Professionals for 2017 were honoured in a gala event at London’s prestigious Dorchester Hotel. Nowhere could have be more fitting than the Orchid Room at The Dorchester, which provided a spectacular backdrop to acknowledge the young rising stars across Great Britain’s professional membership.

Present at the glittering event were top names in hospitality alongside media guests, judges, and supporting Chaîne members.

This year saw 24-year old George Marsh, who is Sous Chef at Swinton Park near Ripon in North Yorkshire, scoop the title of the Bailliage’s Young Chef of the Year 2017, alongside Piotr Pietras, of Launceston Place in Kensington, who led the field winning the title of Young Sommelier of the Year 2017. Both winners fought off stiff competition this year from their rivals. Coming a close second in the Chefs was Luke Sanderson of the Grand York Hotel with Pawel Sowa of The Vineyard, Stockcross in Third Place. The Runner up for the Sommeliers was Oliver Frayssinet of La Trompette in Chiswick with Tamas Czinki of Northcote Manor placed third.

Guests at the Awards Dinner were treated to a sensational gastronomic seven-course menu, specially prepared by Henri Brosi’s team at The Dorchester. The delights included seared foie gras, cheese soufflé, Ahi tuna, veal, citrus fruit granite, apricot and rosemary clafoutis, and Kona Gold Rum coffee and petits fours.

Bailli Délégué Philip Evins paid tribute to The Dorchester’s immense skill in providing a menu of incredible standard to so many individuals and congratulated all the contestants and in particular the winners of this year’s Awards. Philip continued by thanking the National officers involved in the organisation of the competitions alongside the judges who selflessly give their time and expertise to the contest.

Last but not least, Philip acknowledged the tremendous support from the sponsors who make it all possible, including headline partners Gaggenau and Bidfood, together with associate partners and prize donors Zwiesel, Food & Travel Magazine, and Difference Coffee Company, along with supporting prize donors Bragard, Mosimanns, Wusthof, and Chateau Musar. He also thanked food giant Unilever for the use of their renowned development kitchens in Leatherhead.

Caroline Hole-Jones
Chargée de Presse