The Royal Academy of Culinary Arts today hosted a visit from His Royal Highness The Prince of Wales and Her Royal Highness The Duchess of Cornwall to chef Adam Byatt’s Michelin starred Restaurant Trinity in Clapham Old town.
The event brings together some of Britain’s leading chefs, Academy members and young apprentices to celebrate RACA’s 40th anniversary and the summer re-opening of Britain’s hospitality sector.
The Prince of Wales has been Patron of the Academy since 1999, supporting its work to promote and recognise culinary skills and excellence in hospitality and supporting young talent through apprenticeships and training in some of the UK’s top hospitality venues. Chef members also promote food education in schools through RACA’s Adopt A School Trust, teaching 17,000 children a year.
Leading industry figures included Brian Turner CBE, President of the RACA, John Williams MBE, Chairman of the RACA and Executive Chef of The Ritz London, Raymond Blanc OBE, Chef Patron Le Manoir aux Quat’Saisons, A Belmond Hotel, David Coubrough, Chairman of Trustees of both RACA and Adopt a School, Kevin Dalgliesh, Chairman RACA Scottish BranchThe Chester Hotel, Martyn Nail, Co Chairman of the AAE Kitchen, Executive Chef at Claridge’s. James Golding Co-Chairman of the RACA Sustainability and Food Policy Committee, Group Head Chef THE PIG Hotel. Young talent was represented by Dwayne Marcellin, AAE Young Chef of The Year 2019, (HSBC Hospitality -Restaurant Associates) Charles Parkins, AAE Young Pastry Chef of The Year 2019 (Le Manoir aux Quat’Saisons, A Belmond Hotel, Sean Reeves, Simon Trodd Princes Trust Apprentices and Gerry Sands, RACA Apprentice who all study at Westminster Kingsway College.
Richard Larkin, General Manager of RACA, said ‘it is an honour to have His Royal Highness The Prince of Wales as our Patron. He is a long-standing supporter of our work and we are delighted that he has come to mark the reopening of our industry and our 40th anniversary. Our members and their network have shown great creativity in adapting and finding ways to keep their business operating and to retain staff where possible throughout the pandemic. We are delighted that the sector is now open for business again and looking forward to a good summer.
RACA’s chair and Executive Chef of The Ritz John Williams said today’s attendees represent a small fraction of our membership but highlight the incredible breadth of talent that our industry has. There are many young talented stars of the future that work their way through the Royal Academy of Culinary Arts Apprenticeship programme linked directly with our Academicians. Those that are strong enough go on to push themselves through the Annual Awards of Excellence and later the Master of Culinary Arts which gives an incredibly strong benchmark for excellence that our industry deserves. This drive for perfection is what makes Britain’s hospitality sector so exceptional membership is by invitation only and recognises that hard work and those high standards.
Adam Byatt said ‘It was an honour to welcome His Royal Highness The Prince of Wales and Her Royal Highness The Duchess of Cornwall to Trinity today to celebrate 40 years of the Royal Academy of Culinary Arts. My team and I are delighted to be back open and again and would like to thank Their Royal Highnesses for their support of our business and the local community.
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