Students from Stratford-upon-Avon College take second place in the British Culinary Federation’s Cook and Serve competition.

Stratford-upon-Avon College’s team consisted of Sam Walshaw and Jake Oswin in the kitchen and Lucy Smith in the restaurant who are all studying Professional Catering Studies at the College.  They competed against eight other colleges from across the country and the judging was split into two categories (kitchen and restaurant) with each category taking 50% of the marks.

Tony Davies, Lecturer at the College, said, “Our students worked very hard preparing for this competition. Nine colleges took part so competition was very fierce and they did extremely well to achieve second place.”

The competition took place on Tuesday 17th May at Stratford-upon-Avon College. This was the tenth Student Cook and Service competition sponsored by Brakes Fresh Ideas. Each team, comprising of two chefs and one waiter, had 90 minutes to cook and serve a three course meal with wine to a table of two diners.

The team from Stratford-upon-Avon College cooked and served the following menu:

Mirabello Pinot Grigio

Breast and faggot of duck served with a puree of butternut squash, noisette potatoes and a honey and black pepper sauce

La Vigne Du Roy Chateauneuf du Pape

Competition organisers were John Peart and Geoff Tookey. Judges were Lee Corke, BCF (Chairman of Judges); Eric Bruce, Chef Patron, Restaurant Severn, Ironbridge; Matt Owens, Zuidam, UK; Chris Hudson, BCF Committee; BCF member Ian Gibbs, kitchen invigilator and overseeing the restaurant were Bernard France of Classic Fine Foods and Brad Gent, Restaurant Manager, Opus Restaurant, Birmingham.

If you would like more information, please contact marketing@stratford.ac.uk|