Wyboston Lakes’ Executive Chef Helps Britain’s Olympic Hopes

Fergus Martin, Executive Chef at Wyboston Lakes Conference Centre, has taken on a vital additional role: helping to develop the competitive talents of Britain’s young chefs. He has been appointed team manager of the Culinary Academy at the Craft Guild of Chefs, and one of his major targets is driving it to success at the Culinary World Cup 2010 and the World Culinary Olympics in 2012.

“However skilled a chef may be, meeting the demands and pressures of competition at local, national and international levels is an essential element of the learning curve,” explains Fergus: “I am keen to help make sure that our young chefs do not miss out on any competitive opportunity – including supporting more local culinary salons – and I plan to enhance the Academy’s programme of master classes to keep the momentum going between competitions.”

Fergus, who himself clinched a silver medal in the 2008 World Culinary Olympics, has worked at Wyboston Lakes for eight years and is vastly experienced in providing high quality cuisine in a very demanding working environment. The venue is the UK’s largest privately owned single site residential conference and training centre, with three distinct conference venues, more than 70 meeting rooms, 400 ensuite bedrooms and extensive leisure facilities.

Its customers expect very high standards of food and service: the Wyboston Lakes portfolio includes FTSE Top 250 companies and government departments.

Fergus has been Executive Chef at Wyboston Lakes for the past three years, having joined the company as Head Chef at its on-site Robinson Executive Conference Centre. His previous career included five years as a Chef Instructor for the British Army, including a period in the USA, and experience with Sheraton Hotels worldwide.

The Craft Guild of Chefs was established in 1965 and has developed into the leading Chefs’ Association in the UK. Its members come from all aspects of the food service and hospitality sectors and work in a wide variety of positions from students and trainees to top management.

Its Culinary Academy was founded in 2008 to provide a structure through which chefs can address the competitive aspect of their professional development. The structure includes a system of awards recognising different levels of skill and competitive excellence. Application to become a member of the Culinary Academy is free to all Craft Guild of Chefs Craft and Student members.

Tags: Event Magazine, London 2012 Olympics, Wyboston Lakes

Category: London 2012