After spells with wine merchants Lawler’s Ltd and London-based wine merchant Michael Morgan Ltd, Charlie left to set up his own company, Fortitude Wines Ltd, regularly dealing with the very best establishments, many with Michelin stars. Charlie has recently joined leading wine merchants Beckmann Wines, and continues to work closely with restaurants at the high end of the market. With his huge experience in the ‘ontrade’, Charlie has brought a highly valuable and different perspective to the judging panel.
Robert W Walton MBE
Robert Walton has been an inspirational board member of the Restaurant Association of Great Britain for 20 years, holding the position of Vice Chairman and Chairman, before becoming President of the organisation. Robert is a trustee of Hospitality Action, a life patron of Springboard UK, Chairman of Young Chef Young Waiter and Chairman of fundraising for the National Restaurateurs Dinner. Robert, who was awarded an MBE for his services to the Hospitality Industry in 2007, is passionate about the world of hospitality and does all he can in assisting and promoting the industry as a vocation to school leavers and college graduates. He is also the founder of the Nth Degree Club, a member’s fine dining club that hosts dinners for executives across London.
Olivier Renard has been in hotel management in London for over twenty years after moving from France and America. He is currently managing a large hotel at Excel, East London and providing expert advice to independent hotels. Olivier is also actively involved with a number of hospitality schools, helping students find placements in London. He is a great believer in the important link between the industry and the development of our future chefs. Olivier has a keen interest in Asian food and is a member of l’Association Culinaire Francaise in Great Britain.
A former Chef and a retired Maitre Rotisseur. In April 2014 in Italy, he received the badge of Grand Commandeur de la Confrérie de la Chaine des Rotisseurs. Daniel Steck holds the office responsible for promoting, setting international standards and supportive of the promotion for the enjoyment of good quality food and wine. Daniel Steck is a connoisseur of fine cuisines, and Asian foods are a particular favourite with a wealth of experience based on a long career in the international hospitality industry. Daniel brings a huge amount of knowledge to the judging process.
S B Faruk, M.Sc, FRSPH
A former lecturer of Physics in his home town Sunamganj Bangladesh Mr. S B Faruk has been involved in business, mainstream politics and community activities from London Borough of Tower Hamlets, London since 1974. He first opened the Employment and Catering Training bureau ‘Shahnan’ and is a course director of RSPH, CIEH & HABC. He was a former Conservative Parliamentary Candidate from Bethnal Green and Bow twice. Mr. Faruk is a senior advisor/ Director & former President of British-Bangladesh Chamber of Commerce.
Based in Ewell, Surrey, Clive Woodbridge has been a freelance journalist for almost 30 years writing mainly about shipping and transport topics. He has been the Deputy Editor of Spice Business since the very beginning and has written extensively about developments in the curry industry and community in that role. He has been a judge for the British Curry Awards since they were launched ten years ago and has carried out a number of visits to nominated restaurants in recent years. Clive is also a local councillor and is currently chairman of the majority Residents Association group on Epsom & Ewell Borough Council.
Robert has been in the catering industry for 50 years. He has given guest lectures and judged at various catering colleges. He originally joined the Chaine in 1978.
Jeremy has been a consultant and business skills trainer for almost 15 years since leaving the Management Training department of one of the UK’s best known multiple retail chains.
In 2005 Jeremy is proud to have been invited by Enam Ali to help him set up the first British Curry Awards. This work involved devising ways of regionalising the UK, encouraging the public to nominate their favoured Asian eateries and comparing competing restaurants using a standardised set of scoring criteria. Familiarity with and great respect for those whose hard work and undoubted talents have made the ‘Indian’ dining experience such an important part of modern British culture goes without saying and though Jeremy is no longer involved on a day-to-day basis he still considers involvement in its success one of the great privileges of his working life.