Sodexho's Mike Kirk winsbanqueting chef of the year 

Mike received the award at the annual awards dinner on 30 June at the Hilton London Metropole. The Banqueting Chef award is aimed at chefs who are wholly or partly responsible for a banquet-style kitchen operation whether big or small.  Nominees for the award need to demonstrate innovation and show outstanding commitment in the production of consistently high quality food.

Mike has worked for Sodexho Prestige as divisional head chef for Sodexho's events department since January 2005. He is responsible for a £15 million annual turnover business.  Mike has overall control for the food production for a variety of events from feeding 8,000 scouts three meals a day in a field in Chelmsford, to Chelsea Flower Show gala night corporate hospitality that involved 50,000 canapés followed by 3,000 covers banquet style across 11 sites and 16 different menus.

On winning the award Mike said: "It was an amazing feeling to have my name read out as the winner, the calibre of nominees is outstanding and I am thrilled to have come out as the winner.  I have a great team to support me in my role and it is also thanks to them. Since I joined Sodexho in this role it has been my intention of making a difference to outside catering and I believe we are best placed to become the best major events company in the UK."

Before joining Sodexho Mike was a consultant chef in the US and has worked as an executive head chef for two small bespoke outside caterers. 

In 2005 Mike was a finalist in the Sodexho chef of the year competition.

The Craft Guild of Chefs awards are the definitive chefs' accolade and are open to all chefs, not just Craft Guild members. The awards celebrate the various facets of the chefs work and rewards the achievers in 12 different categories.