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Jeff Galvin awarded Master of Culinary ArtsWe are delighted to announce that Jeff Galvin has been awarded the prestigious Master of Culinary Arts. Held every four years, the awards are run by the Royal Academy of Culinary Arts and celebrate the excellent craftsmanship in culinary skill, pastry and food and wine service.
The MCA is widely acknowledged as the toughest award in the hospitality industry; it is an intensive test of skills covering all aspects of each discipline. The judges may award the title to all or none of the candidates depending on the pass mark - and all judging is based on individual merit and ability.
I am extremely honoured to have been awarded the MCA; it's truly an achievement of a lifetime. To me the MCA stands for passion for culinary arts mixed with genuine hard work and dedication. I am looking forward to joining the other 15 chefs that have been awarded this accolade since 1987, to judge and nurture future talent at the next MCA's. more..
Acclaim for Galvin La Chapelle
- 1 Michelin star – 2011 to present
- AA Restaurant Guide – 3 rosettes
- Recommended by TimeOut 2017
- 2017 & 2018 Bookatable Awards - Top 50 Best Restaurants in London
- 2018 Bookatable Awards – Top 10 Best Fresh Restaurant in London
- 2017 Bookatable Awards – Winner Best Fresh Restaurant in London
- Jeff Galvin awarded MCA 2013
- Harden’s London Restaurant Guide 2013: Awarded Top 10 Best for Business and Best for Romance restaurants in London
- Listed in Tatler Restaurant Guide 2012
- Harden’s London Restaurant Guide 2011: Top 10 Best for Business restaurants, London
- Tatler Restaurant Guide – Restaurant of the Year 2010
- AA Restaurant Guide – Best London Restaurant 2010
- Craft Guild of Chefs – Best Newcomer 2010 for Jeff Galvin at La Chapelle
- Restaurant & Bar Design Awards 2010 – Best Restaurant Design overall winner & Best Independent Restaurant Design winner
- Zagat Guide – Top Newcomer 2010
- London Restaurant Awards 2010 Top 100 – Voted 10th place
If you want a near-holy experience with food, La Chapelle is recommended.
Lisa Markwell, Food Editor, The Independent
The puddings had the most ‘wow’ factor, for the precision of their execution: a tiny chocolate fondant with the concentrated flavours of high cocoa bean content, and a pretty crème caramel decorated with sweetened raisins.
Guy Diamond, Editor, Time Out
This is the biggest project yet by far for the Galvin brothers (La Chapelle, not my wedding) and it gives London one of its grandest restaurants. They have opened in a bleak financial time and are doing what looks like raging business regardless, because brilliant, original, top-end restaurants that look immediately as if they have always been there are what the Galvin brothers do best.”
Giles Coren, Editor-at-Large, The Times