Vacherin has once again demonstrated its culinary excellence at the renowned HRC (Hotel, Restaurant & Catering) Awards, with our talented chefs bringing home an impressive array of awards and accolades. From beautifully plated desserts to expertly prepared plant-based dishes, our chefs showcased their creativity, skill, and dedication to furthering their culinary expertise.
This year, Vacherin chefs secured 15 awards, including Silver, Bronze, Merit, and Hygiene accolades, across a variety of categories. Their achievements highlight the diverse talent within our teams and reinforce our reputation for culinary excellence. Here’s a look at our winners, many of whom were competing for the first time at HRC:
Silver Award Winners
- Joe Hill – Beef and Beyond
- Michael Panting – Duck
- Toby Rymer – St Ewe Eggs
Bronze Award Winners
- Juan Perez Garcia – Cheese Starter
- Woody Wenzel – Junior Lamb
- Jamie Akitoye – Pastry Event (also won a Hygiene Award)
- Grazydas Sinica & Ben Garnett-Sinclair – Team of the Year
- Jan Sevcik – Mystery Basket
- Yihsin – Mystery Basket
- Frankie Dellaway – Alaskan Seafood
Merit Award Winners
- Vivan Pelletier – Senior Lamb
- Erycsson Barbosa – Plated Dessert
- Walter Sozio – Senior Pasta (also won a Hygiene Award)
- Perry Hall – Plant-Based (also won a Hygiene Award)
Stephen Humphres, Head of Hospitality commented ‘I’m incredibly proud of our chefs’ efforts and achievements at HRC. With nine first-time competitors, every chef represented themselves and Vacherin with excellence and pride.
These results highlight our strong competition culture and unwavering drive to succeed. Over the past three years, we have cultivated a thriving chef culture — one built on collaboration, dedication, talent, and passion. It is an honour to work alongside such an inspiring team.’
These achievements reflect not only individual talent but also the strong culture of learning, innovation, and teamwork within Vacherin.
