Great food, fantastic service, unrivalled insight. Meet Amadeus, the caterer that brings more to the table. Bringing more to the table

A grand total of forty-three Salon Culinaire awards were collected by chefs from Amadeus including; 1 Gold, 6 Silvers and 15 Bronze at this week's Hospitality Show.

The team also won 13 Merit awards, three Hygiene Gold Excellence medals and two awards for Best In Class. This latest hoard adds to the 600 awards for the team, won over the past 35 years.

The renowned Salon Culinaire, the UK's largest internationally respected chef's competition, saw some new categories including;  Miniature Decorative Exhibit, which Deputy Head Chef John Berry won Gold for, as well as Silver for his sculpture of Hercules for 'Works in Fat'. Senior Head Chef Darren Proud was also awarded a Merit in the 'Gourmet Classic Challenge', one of the toughest contests.

Chefs from Amadeus' internal training scheme, also gave outstanding performances across the board. Highlights include; Simone Maxwell, 22, last year's MARCHE's (Midland Association for Restaurant, Caterers, Hotels & Entertainment) Young Chef of The Year, carved an impressive King Kong for her 'Works in Fat' which earned her a Silver award.

In addition, Paul Williams, 35, in his first year of training received a Merit award for his 'Platter of Meat, Poultry and Game' in his debut competition. "It's been a great experience for me, the atmosphere was fantastic and really good to be competing against the best in the industry."

I'd only joined the team in August last year and I was so nervous when the Judges were grading my dish. I am really pleased I got a Merit award for my entry as the competition was very tough." commented Paul.

Sally Davis, Managing Director of Amadeus said; "We are absolutely delighted to win Gold at Salon Culinaire this is a fantastic achievement for Amadeus and a brilliant start to 2011."

"Every year our chefs raise the bar with their creativity and flair, a true testament to all their hard work and a benchmark for catering excellence for the exhibition & events industry."

"It is this flair and creativity that allows us not only to win industry competitions but to give the highest levels of innovation to our customers."

List of awards received by Amadeus chefs

Kevin Megee -  Restaurant plates main course (Bronze)

Adrian Ford - Show Platter of Fish (Merit)

Simone Maxwell - Plated fish main course (Bronze) & Works in Fat (Silver)

Julie Davis - Decorative Exhibit (Silver)

Carl Thompson - New Zealand lamb challenge (Bronze)

Kevin Clarke - Chef at Salon (Bronze)

Paul Connolly / Anthony Barlow- Major International Contract Catering Football Stadia Awards

Simon Fisher/ Steve Christopher-  Glennan Chef Challenge (Bronze)

Paul Bertram-  Restaurant Plates main course (Merit)

Matthew Burr -  Gram Masterclass (Bronze)

Darren Proud -  Gourmet Classic Challenge (Merit)

Steve McCarthy -  Restaurant Plates Starters (Bronze)

John Berry - Works in Fat (Silver), Afternoon Tea, Miniature decorative exhibit  (Gold & Best In Class)

Tendai Nkhata - A Restaurant Platter of Fish/ Crustacea (Bronze)

Andrew Steer- Restaurant Plates main course (Merit)

Charity Makaya -Restaurant Plates starters (Bronze)

Tom Hurst - Restaurant Plates main course (Merit), Bread Display (Merit)

Paul Williams - A Platter of Meat, Poultry, Game (Merit)

Stephanie Williams - Works in Fat (Merit)

From ICC

John O'reilly/ Matt Eades/ Jason Taws - Rational Master Chef Grand Prix (3 x Hygiene Gold Excellence Medals)

David Croton- Alaska Seafood Challenge (Merit & Hygiene Certificate)

Andrew Blackman- Vegan Dish Challenge

Jessie Ann Cichero - Churchill Traditional Pasta Dish (Silver & Best In Class)

Julie Hans/ James Dugmore -Glennan Chef Challenge  (Bronze)

Luke English- Sustainable Fish Dish (Bronze)

Thornley Grant - The British pepper & spice Millstone ethnic class (Merit & Hygiene Certificates)

James Dugmore - Lexington food service challenge (Merit)