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Head Chef Anthony Scoops National Award

Anthony Wright, Head Chef at Hugh Baird College’s L20 Hotel School and Restaurant, is celebrating success as on Monday, 14 November, he was crowned Member of the Year at The Staff Canteen Awards.

Now in their third year, The Staff Canteen Awards celebrate the best in the hospitality industry across the UK, with the winner unveiled at a ceremony which took place in Birmingham. The Member of the Year award is nominated and voted for by the hospitality industry and the general public. A public vote decides the winners.

Created by Hugh Baird College in 2013, the L20 Hotel School and Restaurant taps into some of the region’s top culinary talent to educate and train the city’s future superstar chefs. The school and restaurant aim to shape the hospitality industry’s future by providing education, training, work experience and inspiration for those taking their first steps into the industry.

Anthony’s cooking style is seasonal Modern British, and you can expect a well-balanced menu with modern and classic cooking techniques. Anthony loves cooking classics like asparagus, hollandaise and a crispy egg or slow-cooked belly pork and also likes to create new dishes like wood pigeon, sweetcorn, and bacon jam.

Anthony said:

“I am extremely proud of being awarded the Member of the Year. Being the only College restaurant in the finals is an amazing achievement. Our staff and students can take great pride that their work is recognised regionally and nationally and is a testament to our hard work.”

The Staff Canteen Awards don’t only celebrate great chefs across the country. Other award categories include Kitchen Porter of the Year, Community Hero, One to Watch, Sustainable Business of the Year, Social Media Influencer and Front of House Team of the Year.

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For more information about the L20 Hotel School, visit and the L20 Restaurant, visit