The culinary competition took place on 26-27 October at Central Bedfordshire College. The BSCC had categories including fish filleting, war on waste, risotto, pasta, fine dining and the breakfast challenge.  

Andrew Green, Craft Guild of Chefs chief executive, commented: “It’s fantastic to welcome back the British Student Culinary Championships, which is the largest student-based catering competition in the country.

"The Guild has always been at the forefront of developing and nurturing chef talent and this championship is an important step in that process for our young chefs.”

The results were:

Fish Filleting

• Bronze: Timur Dogan
• Silver: Emily Simkins
• Silver: Phil Maddison
• Silver: Jake Cooper
• Silver: Harry Bodner
• Silver: Theo Bates
• Silver: Owen Coe
• Silver: Cassey Holland
• Silver: Malik Gyueye

War on waste

• Bronze: Destiny Kodheli
• Silver: George Asan

Risotto 

• Merit: Alycia Tomlinson
• Merit: Malik Gyueye
• Silver: Gary Salmon

Pasta

• Merit: Callum Pilney
• Bronze: Destiny Kodhelia
• Bronze: Adrianan Padjas
• Bronze: Jade Ledwick

Fine Dining

• Silver: Malik Gyueye

Breakfast Challenge

• Bronze: Riley Lock
• Silver: Malik Gueye

Awards will be made to the standard achieved. Where a standard is not reached, no award will be made. The standards include:

• Gold Award - 90% or more
• Silver Award - 75% or more
• Bronze Award - 65% or more
• Certificate of Merit - 55% or more

Competition director Steve Scuffell, added: “We know how much these competitions mean to students, and how much they can help in developing career opportunities, so I am delighted we are able to run the event this year."