apetito Head Chef wins Craft Guild of Chefs award

25 Jun, 2010

Members of apetito's texture modified team celebrated success last night as Phil scooped a prestigious Craft Guild of Chefs award for his work as a Development Chef.

Now in their 17th year, these coveted accolades recognise and reward the leading talent working in kitchens across the industry.  Themed as 'pure skill, pure talent and pure magic', the 2010 Craft Guild of Chefs Awards ceremony was held at the Lancaster Hotel, London.  More than 600 people attended this year's awards dinner at the Lancaster Hotel, entertained by a night of 'magic and illusion'. Among them was the Guild's president, Air Vice Marshall David Walker, Master of the Royal Household, who gave the loyal toast.

Phil’s entry centred on the development of our ground-breaking new texture modified food range, and it’s fantastic to have everyone’s hard work recognised.

apetito Chief Executive Paul Freeston commented:
“This is a fantastic achievement as the Craft Guild of Chefs covers all aspects of the catering industry from hotels, restaurants, to food service, and has had eminent award winners in other categories such as The Roux Brothers, Marco Pierre-White, Jean-Christophe Novelli, Heston Blumenthal and Gordon Ramsay to name but a few – so Phil is in good company.

It also reflects two years of hard work, on the part of Phil and the wider business at apetito, from food development to production and beyond. This dedication and unparalleled attention to detail encapsulates the very essence of team apetito. We should all feel a sense of pride in this achievement, as we’re truly changing the lives of those with dysphagia; by making dining dignified again.”

> Find out more about our Texture Modified food range