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2018 Judges

Gary robinson bio

Gary Robinson

Director and Executive Chef - Condé Nast International Restaurants


With over 20 years of global culinary experience, Gary once held the honourable position of Head Chef to His Royal Highness The Prince of Wales. Showing excellence within hotels, restaurants, private households and clubs, Gary is a strong advocate of classical cooking techniques. Throughout his time in the US he held the role of executive chef at the British Embassy in Washington D.C seeing him cook for Jimmy Carter, George H.W. Bush, Bill Clinton, George Bush and Barack Obama.

Design excellence

Design excellence should reflect the distinct atmosphere and identity of each restaurant and bar. The interior should share a seamless style and commitment to best-in-class quality. Everything must be carefully considered and beautifully presented to deliver an experience that makes its patrons feel unique and welcome. Lighting, seating, furnishing, artwork - all to work in harmony with aestheticism and elegance. Design language throughout the space should feel connected and harmonious, without feeling uniform or rigid. Each space must be bespoke in nature, with care to detail and never off the shelf.

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