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06 Apr 2022

FEA announces Foodservice Order of Merit awards at HRC 2022

FEA announces Foodservice Order of Merit awards at HRC 2022

Here’s to the dedicated and committed people who work voluntarily on behalf of the foodservice industry and the ones who go the extra mile, who lead by example, and whose efforts help others rather than themselves.  FEA celebrates their contribution through its Order of Merit awards, the latest of which were presented at HRC22. 

FEA created the Order of Merit initiative to recognise the achievements of people in organisations including charities, trade associations and guilds. 

“These are the exemplars,” says Stephen Hobbs, Chair of FEA, who presented the awards.  “They are the ones we rely on, who set the standards and without whom the whole foodservice industry would be much the poorer.  We want to celebrate the value that their work and their commitment bring to our industry.”

FEA announced sixteen Foodservice Order of Merit awards at HRC22.  They were:

  • Alistair Storey OBE, Chair of Springboard
  • Brian Robb, National Chair of Hospital Caterers Association
  • Brian Turner, President and Trustee of Royal Academy of Culinary Arts
  • Chris Moore, Former CEO of The Clink Charity
  • Jacquie Blake, Chair of LACA
  • Kellie Rixon, Chair of Institute of Hospitality
  • Kevin Georgel, Chair of British Beer and Pub Association
  • Kirstin Hatherley, Chair of CEDA
  • Mark Robson, Chair of British Institute of Innkeeping
  • Matt Owens, Chair of Craft Guild of Chefs
  • Neil Brackenridge, President and Trustee of BESA
  • Phil Rees-Jones, Director and Chair of TUCO
  • Raymond Blanc OBE, President of Sustainable Restaurant Association
  • Steve Norris, Chair of Arena
  • Steve Richards, Chair of UK Hospitality
  • WRAP UK (the winner prefers not to be named)

At the same ceremony FEA awarded the latest graduates of the CFSP programme.  No less than 86 foodservice professionals gained CFSP accreditation during the pandemic.  “Their efforts and achievements are especially notable, given that they had to be so adaptable, what with zoom seminars, exams with masks and suchlike,” says Hobbs.  “Huge congratulations to all.” 

For information on the Certified Food Service Professional training programme, visit

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