Recognition has been given to the individuals who work hard to make the island’s hospitality industry shine.
The Guernsey Hospitality Association, which was formed in 2020 to be a voice for the local sector with the States, launched its People’s Choice Awards last year.
It aims to highlight the passionate professionals behind the island’s reputation as an excellent food and drink destination.
The awards night returned for the second time at the Old Government House Hotel, with 170 people, representing 28 local businesses, raising a glass to their combined efforts, at a night of five-star wining and dining to congratulate their well-deserving peers. GHA president Alan Sillett said it is now set to become a regular celebration event.
‘The People Awards are one of the highlights of the year for our association because they recognise the incredible people who make Guernsey’s hospitality industry what it is,’ he said.
‘Behind every great customer experience are dedicated, talented individuals, and this event gives us the chance to celebrate their hard work, professionalism, and passion. It’s also an important reminder of the vital role hospitality staff play in our island’s economy and community.’
For each of the six categories in the awards, a sponsor chooses a winner from the members’ nominations. All sponsors are well established companies with links to the industry. For the Top Team award, the sponsor, Butterfield, whittled the nominations down to a shortlist of four, and the award was decided through a public vote on the GHA’s website.
This year’s Top Team was from Dhaka, who were awarded with both a trophy and £250.
The Chef of the Year Award is voted on by the UK Chefs Craft Guild, and was won by Billy Etheridge from Alba Bar & Restaurant.
Winners of the other categories were Rising Star, Jose Alejandro Cigana Rivas from the OGH; Unsung Hero, Marius Pricop from The Slaughterhouse; Front of House Star, Gianluca Pori from Copenhagen Bar & Grill; while the Special Recognition Award went to Carlos Aguiar, recently retired from the St Pierre Park Hotel & Spa.
‘I’ve definitely found my passion’ – chef of the year
The son of two local hoteliers, who grew up in the heat of the professional kitchen, has been named chef of the year.
Billy Etheridge is now head chef at Alba Bar & Restaurant, and was recognised at the Guernsey Hospitality Association’s recent awards event for the talent, passion and extra spice he brings to the local industry.
Born in Devon, Mr Etheridge moved to Guernsey at the age of seven with his parents, Ray and Julie, who own the former Blue Horizon Hotel in St Martin’s. From a young age, they encouraged their aspiring son to roll up his sleeves, put his apron on and help with the business.
‘I grew up around kitchens,’ he said. ‘I cooked with my nan a lot growing up, and then with my parents having the hotel, I was always quite eager to get in that kitchen.
‘My dad made sure that we always worked, and so I’ve done every aspect of hospitality – from room cleaner, to waiter and chef. I started KP-ing [kitchen porter] when I was about 12 and was a paper boy before that. As I got older, I worked at Waitrose as the veg boy, and gained more work experience at other restaurants like Hook and the Bella Luce, alongside my work at mum and dad’s. I always really enjoyed working in the local industry, but my dream was to go away and work in a Michelin star restaurant.’
After sharpening his culinary skills at the former College of FE, Mr Etheridge took his passion to the UK, where he spent five years mastering French cuisine at Raymond Blanc’s two Michelin star manor house hotel, Belmond Le Manoir aux Quat’Saisons in Oxford.
‘It’s bloody hard,’ he said. ‘But I’ve definitely found my passion. I love the adrenaline of service and the teamwork. I enjoyed my time at Oxford, but I definitely got my creativity back when I moved back here.’
Mr Etheridge was in contact with David Matheson who shared his idea of opening a new European fusion restaurant in Market Square, and was keen to join him on his mission. After less than a year, Alba was selected to feature in the Michelin Guide and awarded a Bib Gourmand last December.
‘This was my first head chef job,’ said Mr Etheridge.
‘It was daunting coming in when it was just a building site. But we’ve come a long way, and couldn’t have done it without the team.
‘Dave gives me a lot of freedom with creating the menu, which I really enjoy. I think the standard of food on the island has got a massive spark over the last few years. We have some amazing produce here and it’s great that, finally, the restaurant scene has taken it up a notch.
‘When I was sat in Vraic, I felt very proud, as someone who grew up here, to be sitting in a Michelin star restaurant in Guernsey. It’s great, it’s about time the island took a lift.’
As this year’s Chef of the Year, the GHA, Craft Guild of Chefs UK and other local sponsors have awarded Mr Etheridge with an upcoming trip to the House of Commons, where he will be shown around its kitchens, and enjoy a night out with some of the Guild members at a top London restaurant before spending the night at a luxury hotel, courtesy of Red Carnation.
From Venezuela to the OGH for pastry chef
A BakeOff fan living in Venezuela has risen in the trade to an award-winning pastry chef at the island’s only five-star hotel.
Jose Alejandro Cigana Rivas developed an early passion for baking and is now responsible for creating beautiful, sweet offerings that sit on the tiered cake stand at the Old Government House Hotel’s popular afternoon teas.
His talent and devotion to the role was recognised by the Guernsey Hospitality Association, where he started the evening working, and finished it collecting the rising star award.
‘I feel really good but, to be honest, also tired because it was a lot of people to serve,’ he said.
‘I was not expecting to win.’
The artistic, and inspired pastry chef grew up learning English by watching British afternoon tea programmes, with a particular love for the Great British Bake Off.
‘I’ve always liked to hear music and watch TV in English,’ he said.
‘My mum is a pastry chef, and I started baking with her in the kitchen when I was about eight. There is no one dish I like the most, I love everything. The dessert is special. As the last dish, it has to be extremely good, because that’s the last flavour that people will leave with.’
Mr Rivas opened a small waffle shop in Venezuela with his savings, which soon developed into a successful bakery business. But he craved a taste of something different.
Four years ago, he left the business in the capable hands of his family and moved to Guernsey, where he secured a job with his friends at the OGH. Initially joining as a linen porter, his determination to return to his true, sweet craft never faltered, and he worked his way to commis pastry chef in 2023.
‘I spent hours after every shift in the pastry kitchen, learning and offering to help wherever possible,’ he said.
‘Whatever my job is – linen porter, concierge or bar – I like to do it with love and care. Because it’s important. Maybe you don’t like your job right now, but you never know your possibilities in the future. So you have to do it well, do it right, and for sure then, a thousand doors will be open for you.’
After completing a professional pastry course in Spain, Mr Rivas returned to the hotel with fresh inspiration and confidence and was promoted last year to pastry chef de partie.
As well as desserts, he is now in charge of creating every cake and scone for the hotel’s afternoon tea.
‘I always like to learn something different,’ he said. ‘And do something unique, something extra, each time. I draw my own ideas, with different techniques, different flavours and playing with seasonal fruits and local ingredients. I’m going to do a chocolate and a bread course in England soon.
‘But I would like to also learn how to cook, so I can develop my skills and maybe help with other meals, too. They give me a lot of opportunities here, and I’m grateful for that. For now, Guernsey is my home, I love the peaceful lifestyle and hopefully one day, my family can visit.’
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