Megan Armstrong, 26, who works for Newcastle-based 21 Hospitality Group is a talented North East chef who has recently been named Young Pastry Chef of the Year. She will be travelling to France, including a visit to Moet et Chandon and a week-long placement with a Michelin-star restaurant in Newcastle’s twin town of Nancy in September.
Megan achieved the highest marks in the UK in the pastry final of the Royal Academy of Culinary Arts Annual Awards of Excellence 2023 held in London recently. She was presented with this award at a special gala dinner held at Claridge’s in London, where she was accompanied by Nick Shottel, director of hospitality at 21HG along with mentor and renowned chef and restaurateur Terry Laybourne, the owner of the Newcastle-based group.
As well as the kudos that goes with this national accolade, Megan receives a bursary from the Savoy Educational Trust that includes a visit to Moet et Chandon in the Champagne region of France and £2,000, along with an engraved trophy, a chef’s jacket and membership of the AAE Alumni.
This is such a prestigious award in the industry and means a lot. It’s a great accolade and I’m now looking forward to my educational trip to France.
Megan Armstrong, Young Pastry Chef of the Year 2023
In addition, Terry Laybourne and Honorary Consul of France for the North of England and International Newcastle Board member, Eric Donjon, have organised a week-long placement at the prestigious Maison dans la Parc restaurant in Newcastle’s twin city of Nancy.
Megan works within the pastry team at 21 restaurant on Newcastle’s Quayside. Her desserts and pastries are served within 21, the Broad Chare and St Vincent on the Quayside; and can be found at Café 21, Saltwater Fish Co and Porterhouse in Fenwick department store.
Megan is one of a long line of 21HG employees – from the kitchens and front of house, who’ve achieved an Award of Excellence over the years. Group pastry chef Helen Doyle, herself an AAE alumni, has been instrumental in developing something of a production line of talent. Past achiever, Sophie Bamford, mentored by Helen, was awarded Young Pastry Chef in 2018. Martin Malinowski, head chef at St Vincent who was awarded best Young Chef several years ago.
Nick Shottel, a fellow of the Royal Academy of Culinary Arts and who takes responsibility for staff development across 21HG, has coached around five front of house achievers over the years. This latest award not only recognises the individual talents of Megan but is recognition of the efforts the group makes in training and staff retention.
Megan’s achievement is hugely impressive and fully deserved. She beat off strong national competition. It’s also a testimony to the strength of the training programme and staff development we have in place across our restaurants. We aim to encourage people to build their skills and develop their careers with us. Megan has been with us for five years. She’s been developing and learning all the time and this award of excellence is a culmination of her dedication and the support she’s had within the organisation. She has a big future ahead of her.”
Nick Shottel, Fellow of the Royal Academy of Culinary Arts and 21 Hospitality Group
The Royal Academy of Culinary Arts’ Annual Awards of Excellence are the industry’s gold standard and provide a rigorous test of culinary skills. Entrants must impress the judges by preparing four dishes in five hours while also showing an understanding of food hygiene, sustainability and organisation.