Louis Abdilla (LAT)
Jordan Accouche	Formerly The Connaught
Vaughan Archer	Chef Proprietor, Dilieto
Herbert Berger	Head Chef/General Manager, 1 Lombard Street
Frances Bissell	Consultant Chef and Food Writer
Raymond Blanc OBE	Chef Patron, Le Manoir aux Quat'Saisons
Jeff Bland	Executive Chef, The Balmoral Hotel
David Boland	Senior Lecturer, Bournemouth & Poole College
Stephen Boxall (LAT)	Managing Director, The Ritz
Jean-Claude Breton (LAT)	Restaurant Manager, Gordon Ramsay's
Henry Brosi	Executive Chef, The Dorchester
Saverio Buchicchio (LAT)	Consultant
Idris Caldora MCA	Executive Chef, Chefs Adopt a School
Anthony Cameron	Chef de Cuisine, The Oriental Club
William Campbell	Executive Chef, Fairmont St Andrews
Claire Clark MCA	Consultant Pastry Chef, Sandy Lane, Barbados
Brian Clivaz (LAT)	Chief Executive, The Arts Club
Michael Coaker	Lecturer in Culinary Arts, Thames Valley University
Donato Colasanto MCA (LAT)
Philip Corrick	Group Executive Chef, Royal Automobile Club
John Cousins (LAT)	Director, The Food and Beverage Training Company
William Curley	Patissier - Chocolatier, William Curley
Martin Davies
Christian Delteil	Chess Executive
Alain Desenclos (LAT)	Restaurant Director, Le Manoir aux Quat'Saisons
John Dicken	Chef Patron, Dicken's Restaurant, Café Bar
Martin Dockett	Chef Patissier / Chief Executive, Rhokett Ltd
Mark Dodson	Chef Proprietor, The Mason's Arms
Steven Doherty MCA	Chef Director, The First Floor Café
David M Dorricott	Director, Dorricott By Design
Graham Dunton	Chef Patissier, Unifine Food & Bake Ingredients
Anton Edelmann	Executive Chef, Anton's, Great Hallingbury Manor
Andrew Fairlie	Head Chef, Andrew Fairlie at Gleneagles
Bill Farnsworth
Prof. David Foskett MBE CMA	Associate Dean, Thames Valley University
Patrick Gaillard (LAT)	Partner & Director, Hostellerie de Crillon le Brave
Chris Galvin	Chef Patron, Galvin Restaurants
Didier Garnier (LAT)	Proprietor, Le Colombier
Paul Gayler	Executive Chef, The Lanesborough
Silvano Giraldin (LAT)	Director, Le Gavroche
Simon Girling (LAT)	Restaurant & Private Dining Manager, The Ritz
Henry Harris	Chef Patron, Racine
Barny Haughton	Chef Proprietor, Le Quartier Vert & Bordeaux Quay
Nigel Haworth	Chef Patron & Joint Managing Director, Northcote Manor
Paul Heathcote MBE	Chief Executive, Heathcotes Restaurants Ltd
Georg Heise MCA	Proprietor, Georges Patisserie & Delicatessen
Alan Hill	Director of Food & Beverage, The Gleneagles Hotel
Shaun Hill	Chef Patron, The Walnut Tree Inn
Prof. John Huber	Pastry & Confectionary Consultant
John King	Executive Chef, Crockfords Club
Robert Kirby	Chef Director, Lexington
Hubert Laforge (LAT)	Consultant Chef
Martin Lam	Chef and Partner, Ransome's Dock Restaurant
Terence Laybourne MBE	Chef Director, 21 Hospitality Group
Rowley Leigh	Chef Patron, Le Café Anglais
Marjan Lešnik	Chef Patron, Bistro on the Beach, Dorset
Rémy Lysé (LAT)	Managing Director, Rex Restaurant Associates Ltd
Murdo Macsween	Chef Consultant
Diego Masciaga MCA (LAT)	Director and General Manager, The Waterside Inn
Eddie McIntyre CBE
Michael Nadell	Chef Patron, Nadell Pātisserie Ltd
Martyn Nail	Executive Chef, Claridge's Hotel
David Nicholls CMA	Corporate Director of Food & Beverage, Mandarin Oriental Hotel Group
David Pitchford	Restaurateur, Read's Restarurant with Rooms
Derek Quelch	Executive Chef, The Goring Hotel
Sergio Rebecchi (LAT)	Managing Director, Chez Nico Restaurants Ltd
Albert Roux CLH CMA OBE MCF	Albert Roux Consultancy
Michel Roux CLH CONM CMA OBE MOF	The Waterside inn
Manuel Seno (LAT)
David Sharland	Executive Chef, The Seafood Restaurant
Richard Shepherd CBE FIH	Chef Patron, Coq d'Or Restaurant Company Ltd
Yolande Stanley MCA	Senior Lecturer in Patisserie, Thames Valley University
Keith Stanley MCA	Head Chef, The Royal Society
Peter Taylor	Catering Consultant
Giles Thompson	Chef Proprietor, The Earl of March, West Sussex
Brian J Turner CBE FIH FCGI
John Williams MBE CMA	Executive Chef, The Ritz