Latest Competition News

The week-long event, supported by Samphire, will see some of the UK’s ‘top chefs’ mentor student teams to cook a four-course meal. Henri Brosi, Stephen Scuffell, Andrew Bennett MBE and Paul Gayler MBE

Gold award recipients included Louis Haynes from Brockenhurst College for the risotto challenge, Samantha Gibb from Brooklands College for the afternoon tea pastries, Shanay Thomas from central

The ten finalists were asked to create two different vegetarian or vegan canapés for the starter and a Norwegian cod main course garnished and served with a hot, warm or cold sauce. The finalists

Groves served a menu of red mullet, shellfish mousse and bouillabaisse sauce, followed by a main course of suckling pig, Jerusalem artichokes, quince, hazelnut and trompettes with Calvados Baba, honey