The formation of the British Culinary Federation is the result of the Midlands Association of Chefs and the Chefs & Cooks Circle joining together. The Chefs & Cooks Circle was the most senior chefs’ association, founded in 1948 and the Midlands Association of Chefs was an immediate success story, following its foundation in 1978. 2005 was a historic time for both associations who shared 85 years of experience in the industry. The coming together of two associations to form the British Culinary Federation was a great step forward for all our members and has ensured that we face the future with strength and confidence. Both founder associations shared a commitment to achievement, training and quality and a rich tradition of competition. We are now pursuing those goals with even more vigor than before. Joining together has strengthened existing membership, increased opportunities and increased the number of events and competitions for members. We are now one of the largest chefs associations in the United Kingdom and our membership is spread throughout the country in hotels, restaurants, contract catering, colleges and the Armed Services. We also have members in Canada, South Africa, Germany, Malta and the USA – in fact, in most countries around the world! We aim to promote culinary skills throughout the industry and protect the interests of our membership. We are available to support and gain recognition for our members as highly skilled professionals within the catering industry and can provide information at all levels of the profession. To help us achieve this, we liaise with examining bodies and other educational and vocational establishments in relation to the culinary arts. We raise funds and provide scholarships to help student and trainee chefs to compete, work or study abroad. In addition, we have established an agreement with Les Toques Blanches Lyonnais’s. This gives member chefs the opportunity to work in some of the leading restaurants in Lyon. The British Culinary Federation has very strong links with the industry and its ties include schools, colleges and the support of an expanding number of professional supply companies to the industry. It is also involved in several culinary salons throughout the country, providing both the organization and judging skills required. Amongst BCF awards are the Louis Cipolla Award for culinary excellence and achievement; the Tudor France Award for the greatest contribution to the hotel industry; and the Johnnie Borra Memorial Trophy, awarded to each year’s most outstanding young chef. British Culinary Federation and Les Toques Blanches Lyonnais’s have a long standing Protocol d’Entente (formal agreement) to promote understanding and to co-operation between the two chefs’ associations. The formal twinning links of the City of Birmingham and the City of Lyon provided the basis for a practical working relationship. The agreement is signed by both parties every four years in the Town Halls of Lyon or Birmingham in the presence of the Lord Mayor. The objectives are: · The exchange of ideas, thoughts and recipes, offer opinions on training and business procedures, and associations’ policies. · Interchange of individual chefs to spend short periods visiting Birmingham or Lyon to gain an understanding of each others’ working practices. · Exchange of young chefs for short periods (Stages) to experience each others’ culinary techniques. Much has been achieved by the two organisations since the first signing in the City of Lyon on 17th June 1992. This unique twinning offers any BCF chef member the opportunity of a working placement within a Michelin starred restaurant in Lyon. For further information, please contact, Mandy Bennett: secretary@britishculinaryfederation.co.uk

Address: PO Box 10532 Alcester, Warwickshire, B50 4ZY. UK
Telephone: 44 (0) 1789 491218
Website: http://www.britishculinaryfederation.co.uk

Management Team Members

Honorary Members



Léonard Howe 1982 - Vienna
Brian Cotterill 1988 - Johannesburg
Anton Mosimann OBE 1990 - Singapore
Kenneth Fraser MBE 2002 - Kyoto
Colin Capon 2002 - Kyoto
Approved Judges List 1

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Koppert Cress
Les vergers Boiron
Q Industries

Collaborative Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Monte Vibiano
At-Sunrice DigiChef
SDG2 Advocacy Hub
Torribera Mediterranean Center
City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute