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4th February 2011

‘Chef of the Year’ accolade for Head Chef at Central Hall Westminster

Earl White, the Head Chef at Central Hall Westminster, has beaten hundreds of colleagues from across the UK to pick up the ‘Chef of the Year’ award from employers Kudos, the food and venue experts. Kudos catering expertise has greatly influenced the cuisine at Central Hall Westminster for over 5 years.

White is responsible for all of the catering at  Central Hall Westminster, including conference and banqueting as well as the public cafe in the basement - sometimes preparing up to 2,000 covers each day.

He was presented with his award at a lavish ceremony held at Gibson Hall. All guests on the evening were treated to food prepared by Frank Bordoni, former TV chef and new food director at Kudos. The menu included dishes such as crispy belly of outdoor reared pork, Ox cheek marinated and cooked in London Pride, and oak-smoked Scottish Salmon, Prawn and lobster cocktail shots.

Earl White said: “It was a real honour to pick up this prestigious award. We have some really great chefs in our business so it felt really good to be named at the best chef in the whole country.

“The diners at Central Hall are very diverse; this enables me to experiment with lots of different cuisines and flavours. It’s the diversity that helps you push yourself to improve as a chef.”

Michael Sharp, Managing Director at Central Hall Westminster added ‘’We are delighted to have Earl White heading up the catering side of our central London Conference & Events Centre.  To have official recognition for his commitment to food excellence not only boosts staff but also emphasizes the high standard of our cuisine offered to our business guests.

In the words of Virginia Woolf “…one cannot think well, love well, sleep well, if one has not dined well”. I think our business guests will agree - successful events and excellent food are undoubtedly related.

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@CentralHall Welcome! Events industry margins are usually very healthy so it's heartening to see a London venue paying staff fairly.
Joe Willcox
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