Great Britain Awards
Bagshot, November 3, 2020
Celebrating our Young Professional winners
" Thank goodness we had completed the finals before lockdown in March "

The long-awaited results of Great Britain’s Jeunes Sommelier and Jeunes Chefs Rôtisseurs National Competitions were announced by at an Awards Lunch at Pennyhill Park Hotel, Bagshot, Surrey, in the presence of International Vice-President Marie Jones who is Chair of the International Jeunes Sommeliers Competition Committee.

Accordingly, for the GB Young Sommeliers, Marie and Bailli Délégué Philip Evins made the presentations.

Picking up the prize this year was Paul Robineau who is Head Sommelier at Les 110 de Taillevent, a French restaurant in Central London with a unique twist in that the modern and classic French dishes are partnered by 110 wines by the glass.

From a winemaking family in the Loire, Robineau has chalked up stints at The Fat Duck, Moor Hall and The Dorchester before being appointed to his current role a month ago.

He said: “I am so happy to hear the news at last. I was third in the competition last year, so feel very honoured to come top this time. It’s been quite a journey.”

Runner-up Melania Battison of Medlar in Chelsea was also presented with the Gérard Basset Trophy for the best taster.

Bailli Délégué Philip Evins and Conseiller Culinaire Vic Laws presented the awards for the Young Chefs. Vic introduced a special brochure he had prepared on the GB competition.

Ellie Shaw, Sous Chef / Trainer at The Clink Restaurant in HMP Brixton, a charitable initiative that teaches prisoners new skills in an effort to reduce reoffending rates, triumphed in the National Final Jeunes Chefs Rôtisseurs Competition.

Ellie said: “This is my first competition. I was happy just to be selected for the final - and was definitely not expecting to win the actual title. It is so worthwhile, and I would like to thank my whole team who have been right behind me from the start of this competition.”

Originally from Stoke-on-Trent, Shaw moved to London and gained a first-class degree in culinary arts at the University of West London.

[Ed. watch the video interview with Ellie by clicking the link at the top of the page]

Bailli Délégué Philip Evins commented, “Thank goodness we had completed the finals before lockdown in March. The challenge was then to organise a suitable occasion despite the changing COVID-19 regulations where the prizes could be presented in person and the winners’ achievements could be celebrated. In Ellie and Paul we have two very worthy winners - indicative of the amazing talent we see in our young professionals today. On behalf of all the members of the Chaîne in this country, we salute them.”

Philip continued, “I would also like to thank our judges for all their time and commitment, and our generous supporters, namely Bidfood, Gaggenau and Zwiesel, without whom these long-standing competitions would not be able to take place. Lastly, thank you to Pennyhill Park Hotel for their superb luncheon created especially for the occasion.”

Philip Evins
Bailli Délégué