Press Release
The Galley
TOPSHAM
Press Release
Famous seafood restaurant The Galley grabs Gold in Taste of the West Awards 2011 as Head Chef Ed McLachlan made one of the youngest Master Chefs of Great Britain
18 November 2011: Exeter’s best-loved seafood restaurant has won Gold in the Taste of the West Awards 2011 after only 10 months under new ownership. In the same month 24 year old Head Chef becomes a Master Chef of Great Britain.
Taste of the West Awards
The Galley was judged in the Devon heat of the Hospitality and Retail Awards. These awards highlight culinary excellence using local produce combined with the highest hospitality standards. Two things that The Galley has always put at the heart of its mission to serve ‘Devon on a plate’. Creative Director Michael Vian Clark says:
“We are thrilled to have won a Gold award in this year’s Taste of the West Awards. This is just the icing on the cake of an incredible first year of trading since taking over in November 2010.”
“We’ve got a hugely enthusiastic team here at The Galley and our whole focus has been to put The Galley back at the heart of Topsham. The combination of Ed’s culinary genius and Nigel’s relaxed, friendly service has reinvigorated a much-loved local restaurant.”
“Topsham is unique: it’s a port with a proud seafaring tradition, but it’s also surrounded by lush Devon pasture. Obviously seafood is our thing and it’s becoming more and more popular being incredibly tasty and very healthy too.
“However to combine that with the best produce in the country from local farms, courtesy of our very special suppliers, is just such a pleasure.”
ToTW is a trade organisation which exists to promote the best of West Country produce. Here’s what ToTW says about its award scheme:
“The prestigious Taste of the West Awards is one of the most highly respected in the food and drink industry…The awards highlight successful and high quality businesses across food and drink production, hospitality and food retail.”
10 Months Old
Michael Vian Clark continues:
“We were only 10 months old when we won this award, which we think is pretty incredible really. We’re humbled as well as hugely excited by this accolade. It’s testament to the skill of our chef, Ed, the quality of our produce and the hard work of our staff.”
“We didn’t go for a big fanfare at our relaunch. We wanted the community to get to know us gradually. Topsham is a very special town in that all the local businesses get on really well and the support from the local community is overwhelming. We all contribute to the good of the town.”
“We are aiming high at The Galley, but with our feet firmly on the ground. It’s about the customers, every time.”
Master Chef of Great Britain
In the same month, Head Chef Ed McLachlan was made a full member of the prestigious professional organisation, Master Chefs of Great Britain at the Annual Luncheon held this year at Turnberry, Scotland. Michael Vian Clark again:
“This accolade for Ed is a true testament to his talent in the kitchen and is the fruit of total dedication and absolute passion for food. Ed is always coming up with something new; we have a hard job keeping up with him!”
“To be a Master Chef of Great Britain means that Ed is a chef’s chef, so to speak. Membership is by invitation and is judged by chefs, for chefs. You don’t become MCGB unless other chefs think you’re up to the mark.”
Ed McLachlan says:
“I am really honoured to have been made a Master Chef of Great Britain and would like to thank the organisation for its confidence in me. It has really inspired me to keep trying new ideas to make our customers’ experience exciting and new.”
Rising Star
Michael Vian Clark continues:
“Ed’s a rising star, there’s no doubt about that. He is one of the youngest Master Chefs of Great Britain at just 24 years old and we’re so proud of him.”
“His passion for food is totally infectious and it constantly drives The Galley to bigger and better things. So watch this space!”
ends
Further explanation and information is available from Michael Vian Clark of Mitchell & Vian Limited, operators of The Galley on 07976 557278.
Published by Mitchell & Vian Limited – 01392 876078 – www.galleyrestaurant.co.uk