The 2021 panel of judges is chaired by Alistair Cochrane of Whistl, former Services to Industry winner. The panel is a fifty-fifty diversity split of men and women. Four of the IOC sub-group chairs: Andy Magromallis Rico, Richard England Cambridge Courier Co, Justin Moore OnIt Logistics and Graham Thomas Ocado. Operator members include: Kelly Leech Tuffnells, Natalie Wainwright Diamond, Kevin Valentine Addison Lee. Independent judges include: Charlotte Bosworth Innovate UK awarding body, Janette Rowson University of West London. Military judge is Lt Col Paul Vickerman BFPO. Carl Lomas MBE, IOC chair sits on the panel and secretary for the short-listers is IOC CEO Tracey Worth. We have the exclusive photo of panel with some of the silverware at the British Forces Post Office HQ venue where deliberations were discussed in a whisker finish of best of best from nationals, regional and local express delivery companies UK-wide.
HRH Princess Anne is the guest of honour at the awards on the evening of Oct 26th. A DEFRA minister is tipped to be presenting the glass for clean air. Other confirmed VIPs attending include Traffic Commissioner Sarah Bell, TfL Commissioner Andy Byford, Vice Chancellor UWL Peter John, Brigadier Andy Moffatt RLC and Nick Harris new Highways England boss.
Panel of Judges make decision for gala dinner menu
Alistair Cochrane, chair of the panel of judges for 2021 did not stop with the winners, he asked judges to decide the gala dinner menu for the National Courier Awards. Starter main and pudding in the mix as judges took a final delivery to cast votes on the courses. ‘Place an X and vote for your choice on the gala menu.’
Starters,
Game Terrine and tarragon ballotine, pickled heritage carrot, pea puree.
Buffalo mozzarella, candied peas, mint frisee salad, lemon oil.
Cauliflower kimchi pancakes, Brussels sprouts slaw.
Mains
Salt marsh lamb rump, stilton crumb, heritage carrots, leeks, star anise jus.
Beef Wellington, wild mushrooms, heritage carrots, Madeira sauce.
Baked seabass, fragrant quinoa, caper sauce.
Puddings
White Chocolate and blueberry cheesecake.
Date and walnut sponge, butterscotch sauce, vanilla ice cream.
Espresso crème caramel with pistachio biscotti
