News

The Royal Academy of Culinary Arts was delighted to announce the highest achievers of the 2026 Annual Awards of Excellence (AAE) at its prestigious Gala Dinner. Hosted at the world-renowned Claridge’s hotel, the celebrated event brought together leading figures from across the hospitality industry to recognise the exceptional talent, dedication and skill of the next generation of hospitality professionals.

The 2026 highest achievers in each category were:

Annual Awards of Excellence 2026 Brian Turner Trophy (Young Chef of the Year): 
•    Callum Davidson, Chef de Partie, The Georgian at Harrods

Annual Awards of Excellence 2026 John Huber Trophy (Young Pastry Chef of the Year):
•    Charlotte Vicars, Pastry Chef de Partie, Rhubarb Hospitality Group (University of West London)

Annual Awards of Excellence 2026 Willy Bauer Trophy (Young Waiter of the Year):
•    Kyla Henderson, Chef de Rang, The Ritz London

The 2026 highest achievers will each receive educational prizes that include a visit to Champagne Bollinger, located in the village of Aÿ, France, in the heart of the Champagne region; an immersive experience at the Umbel Restaurant Groups’ organic farm Our Farm in Cartmel with a stay for two and a complimentary dinner at L'Enclume and the opportunity for work experience at The Fat Duck. These incredible prizes are made possible with the generosity of our long-term supporter The Savoy Educational Trust, our official Champagne Partner Champagne Bollinger, the Umbel Restaurant Group and Heston Blumenthal. In addition, The Royal Academy of Culinary Arts Young Chef of The Year will gain automatic entry to the final of the Craft Guild of Chefs, Young Chef of The Year.  

Also announced last night at the 2026 Gala Dinner, The Royal Academy of Culinary Arts described how the three highest achievers in each category, would be recognised with trophies honouring three individuals who helped shaped the organisation's legacy:
 
•    The highest achieving young chef, named Young Chef of the Year was recognised with the Brian Turner Trophy, honouring Brian Turner CBE, one of the industry's most respected chefs. He was a longtime President of the Academy, with a career spanning six decades.
 
•    The highest achieving young pastry chef, named Young Pastry Chef of the Year was recognised with the John Huber Trophy, honouring the professor who transformed pastry education in the UK and served the Academy as general secretary and chairman of constitutional reform, as well as being involved in the AAE Pastry committee.
 
•    The highest achieving young waiter, named Young Waiter of the Year was recognised with the Willy Bauer Trophy, honouring the hotelier who revived London's Hyde Park Hotel, led the Savoy and Wentworth Group, and served as a long-standing governor of the Academy, and was involved in the Adopt a School programme.

The Gala Dinner also celebrated a further 24 talented young chefs, pastry chefs and service professionals, who successfully achieved the 2026 Royal Academy of Culinary Arts’ AAE. The AAE is an individual test that focuses on encouraging candidates to meet an industry standard benchmark score of 70% rather than competing against their peers. The approach ensures that every candidate has a genuine chance to earn the prestigious accolade, irrespective of the number of participants vying for it. 

Lisa Jenkins, CEO of the Royal Academy of Culinary Arts comments:

“It is fantastic to be able to celebrate the outstanding level of talent we have seen in this year’s Annual Awards of Excellence. We are incredibly proud of each of these young professionals for their commitment, dedication and hard work, and want to congratulate them on this impressive achievement.” 

Honorary President of The Annual Awards of Excellence, Chef Phil Howard adds:

“The standard of talent showcased this year has been truly inspiring, and it is incredibly encouraging to see such a fantastic group of young hospitality professionals demonstrating the skills, creativity and professionalism that will shape the future of our industry. I want to congratulate them all on this exceptional achievement and look forward to following them throughout their journey ahead.”

AAE 2026 Achievers

Kitchen:

• Charlie Budgen, Senior Chef de Partie, Hever Castle
• Mitchell Collins, Demi Chef de Partie, L’Enclume
• Lucy-Mae D'Arcy, Chef de Partie, Great Gallery Restaurant at The Royal Automobile Club
• Clin Din Htoo, Sous Chef, Jumeirah Carlton Tower
• Fraser Rigby, Chef de Partie, Brasserie Constance
• Olly Smith, Chef de Partie, White’s Club
• Daniel White, Junior Sous Chef, By Word of Mouth

Pastry:

• Lewis Jackson, Demi CDP Pastry, The Ritz London
• Jack Kirby, Junior Pastry Sous Chef, Heckfield Place
• Andreya Lukic, Chocolaterie Chef de Partie, Harrods

Service:

• Sarah Archibald, Supervisor, The Birnam at Gleneagles Hotel
• Finlay Bain, Assistant Restaurant Manager, Brasserie Prince at The Balmoral Hotel
• Jan Goede, Waiter, The Lecture Room & Library at Sketch
• Amy Henley, Demi Chef de Rang, The Ritz London
• Nathan Horner, Chef  de Rang, The Fat Duck
• James Lawson, Head Bartender, Heckfield Place
• Daisy Looker, Head Waiter, Afternoon Tea at Grantley Hall
• Emily Mckenzie, Chef de Rang, The Glenturret Lalique Restaurant
• Hector McNeill, F&B Supervisor, EightyEight at Grantley Hall
• Francesca Sewell, Demi Chef de Rang, Rogan & Co
• Natalie Sherriff, Head Waiter, The Greyhound
• Jake Speed, Commis Sommelier, Strathearn Restaurant at Gleneagles Hotel 
• Harry Sutcliffe, Chef de Rang, Rogan & Co
• Francesca White, Senior Waitress, The Newt in Somerset

With thanks to the AAE 2026 Committee Members:

The Annual Awards of Excellence 2026 was chaired across three categories by some of the most distinguished figures in the industry:

• Honorary President of the AAE 2026: Philip Howard, Chef and Restaurateur, Elystan Street and Notto restaurants. 
• Joint Chairs of Kitchen: Martyn Nail, Culinary Director, The Dorchester, and Hywel Jones, Executive Chef, Lucknam Park. 
• Chair of Pastry: Alistair Birt, Senior Head Chef, Harrods,  
• Vice Chair of Pastry: Will Torrent, Partner & Senior Brand Development Chef Waitrose & Partners. 
• Chair of Service: Simon Girling, Director of Food & Beverage, The Ritz London.  
• Deputy Chair of Service: Stephane Devaine, Head of Client Services, Royal Bank of Canada, EMEA
• Vice Chair of Service: Didier Garnier, Restaurateur
• Director of Service: John Cousins, Director, The Food and Beverage Training Company.

 
The Royal Academy of Culinary Arts is immensely grateful to the sponsors and supporters of the AAE 2026: Champagne Bollinger; Berkmann Wine Cellars; Bragard; The Evolve Group; Caffe Musetti; Maldon Salt Company; Maple from Canada; William Edwards; Woods Foodservice; The Savoy Educational Trust. 

For more information on The Royal Academy of Culinary Arts, please visit www.royalacademyofculinaryarts.org.uk or call 020 86736300.