Warwick Conferences ‘British BBQ Champion’ hosts thank you dinner

As a thank you for their business during 2014, Warwick Conferences held a BBQ event for its clients on Friday 26 September.

The BBQ event comes after the success of Warwick Conferences’ Executive Development Chef, Graham Crump, at this year’s British BBQ Battle. Graham impressed a panel of judges, led by World BBQ champion Ben Bartlett, during the live ‘cook-off’ held at Blenheim Palace in June.

Pictured are (l-r) Hannah Collins – RICS; Kate Stockley – RICS; Graham Crump - Warwick Conferences; Gemma Beasley – RICS; and Naomi Reynolds.

Warwick Conferences head chef crowned ‘British BBQ Champion’

A Coventry and Warwickshire chef is banishing the cliché of burnt sausages and lackluster burgers after being crowned British BBQ Champion at the third annual British BBQ Battle.

Graham Crump, The University of Warwick and Warwick Conferences’ Group Executive Chef, impressed a panel of judges, led by World BBQ champion Ben Bartlett, during the live ‘cook-off’ held at Blenheim Palace on 18 June. His mouth-watering winning  menu consisted of king prawns with pickled lemon, coriander and garlic butter, with yogurt and mint dressing; lamb ox-spring kebab served on a toasted flatbread, crisp salad and crunchy pork popcorn, with hickory barbecue sauce and ranch dressing; and a banana, marshmallow and chocolate, brioche dessert.

Graham comments: “The BBQ Battle was great fun, with good company, some fierce competition, and the chance to cook on some very impressive equipment, all under the kind of wonderful balmy skies we all dream of during the summer months.

“I’m really proud to have won. It's a great personal accolade but also fabulous for the University and our guests. We take food very seriously here and my winning menu was typical of the kind of food we love to serve. I’m sure the demand for barbeques is set to increase as a result of this win, and as barbequing is one of my favourite methods of cooking, that’s fine by me!”

 Graham was rewarded with an impressive prize bundle for his success, including a top of the range Crown Verity mcb-36 BBQ and accessories pack, worth £3,000.

 Bill Verity, President of Crown Verity, who had the honour of announcing the British BBQ Battle Champion, said: “There were only a few points dividing the top places, making for a very, very close competition and exciting day. Congratulations to Graham!”

The competition, hosted by foodservice equipment supplier RH Hall, exclusive distributor of Crown Verity BBQ systems in the UK and Eire, took place within the Pleasure Gardens at Blenheim Palace in Oxfordshire, where the finalists representing four hospitality sectors - pub and bar; hotels; golf club & outdoor/event catering; and universities - had to cook a three-course meal on a Crown Verity mcb-30 barbecue and serve it within one hour.

Each cooking session was presided over by the judging panel which consisted of Ben Bartlett, BBQ Champion & President of the British BBQ Association; Chris Basten and Martin Bates from the Craft Guild of Chefs and Bill Verity, President of Crown Verity over from Canada.

The chefs were marked individually on their dishes’ taste, texture and appearance and marks were also awarded for use of the Crown Verity BBQ and hygiene practices. 

Warwick Conferences chef wins Institute of Hospitality award

Warwick Conferences has another culinary success to celebrate after a member of its catering team was recognised at the Institute of Hospitality awards.

Graham Crump, Executive Development Chef at Warwick Conferences, was nominated for the Innovation in Management award for his contribution to the university’s development of its chefs and catering. The Institute of Hospitality selected Graham as the winner from a shortlist of nominees for his involvement in Warwick Conferences’ apprenticeship scheme and for leading chef development at the University of Warwick.

Graham mentors Warwick Conferences’ apprentices throughout their training. He ensures they gain experience in all areas of catering and frequently goes the extra mile to make sure they benefit from a rounded experience. The panel were particularly impressed by his planning and arranging specialist placements to enable them to learn skills in areas of expertise, as well as covering the fundamentals normally expected during an apprenticeship.  

In terms of supporting chef development, Graham ensures the team are kept up to date with modern trends and are constantly involved in the ‘bigger picture’ of understanding and appreciating how the food is grown, cared for, selected and processed to make it onto a delegate’s plate. The fact that Graham also encourages chefs at all grades to enter and participate in culinary competitions did not go unnoticed: the panel commended his efforts to help them hone their skills in different environments and under different pressures, and to network with professionals in the industry. 

The awards were organised to mark the Institute of Hospitality’s 75th anniversary and to celebrate excellence in the hospitality industry. Aside from Innovation in Management, two other awards were presented for the Highest Achieving Student and Outstanding Leadership categories.

Graham commented: “I’m delighted to accept the Innovation in Management award. The Institute of Hospitality is a hugely respected organisation in the industry and it’s a real honour to have been recognised as part of their 75th anniversary celebrations.” 

The awards were presented at a gala dinner on the 20th November at The Westbury Hotel in Mayfair, London.