The 23-year-old from Kenilworth competed with Woodland Grange chef de partie, Ian Sutton, as a new element to this year’s competition was a ‘Cook and Serve’ style approach, where each chef was accompanied by a waiter or waitress who served the food, beverages and made cocktails for two invited guests.
The duo competed with thirteen Conference Centres of Excellence (CCE) teams from throughout the UK to showcase Woodland Grange’s high quality food and service standards.
David took first place for his cocktails – a blueberry and ginger mojito and a Paddington Martini made from vodka and marmalade and featuring orange candy floss.
He received a trophy, a certificate and a bottle of champagne for his creative efforts.
He said:”I am absolutely over the moon and never expected to win! There was some outstanding talent there and I am really grateful for the opportunity to compete with such skilled hospitality professionals.”
David Vaughton, director of venues for EEF Venues, the group behind Woodland Grange, said:”It was great to see junior talent acknowledged and celebrated in this way and to give young hospitality professionals an opportunity to shine. This latest success for Woodland Grange shows the emphasis we place on acknowledging every team member’s contribution to our reputation for excellence.”