Gareth Billington, Head Chef, Everton FC

Winner of 'Mentor of the Year' at the Shine Awards and a Springboard Ambassador Award.

Gareth has had a stellar year. His dedication and hard work in the kitchens at Everton FC have yielded not only accolades from the stadium world (numerous Stadium Experience Awards) but the foodservice industry too. 

Gareth prides himself on championing the disadvantaged and giving them a chance in his kitchen. He has mentored many Springboard FutureChef competition winners and gets immense satisfaction from seeing those he takes under his wing grow and become accomplished hospitality staff. This is all down to his insistence that the team is greater than any individual - particularly pertinent at a football club!

Gemma Amor, Executive Chef at Ascot Racecourse

Winner of 'Chef of the Year' at the Cost Sector Catering Awards 2017

Gemma is a key lynchpin at Ascot Racecourse, whether it be catering for the thousands present at Royal Ascot every year, or looking after a wedding hosted at this historic venue. 

She runs a number of incredibly busy and demanding kitchens across the huge site, producing over 400 different fine dining menus each year, enjoyed by more than 500,000 customers. 

For this award the judges praised Gemma's ability to provide top quality food at scale while leading a team of 250 chefs and ensuring they are trained to the highest standards.  

Henley Royal Regatta

Event Caterer of the Year at the Sport Leisure Caterer Awards

The catering operation at Henley Royal Regatta is a unique and challenging one, but delivered with aplomb every year by Sodexo. 

For this award the judges were particularly impressed with the standard of food achieved on what is essentially a greenfield site, requiring complete construction and installation of not only the hospitality tents, but their kitchens too. The most tricky part of the operation is probably Temple Island; A pretty spot from which to watch the races, right in the middle of the river. This involves taking everything needed for catering; food, crockery, linen and more, across the water in a little rowing boat. 

Delivering high quality cuisine on both a large scale in the main Fawley Meadows enclosure, or in the intimate setting of Temple Island, this award is testament to the team's flexibility and focus.