Student chefs from across the UK have taken part and excelled in the prestigious British Culinary Championships (BCC), which took place on 27-28th May at Central Bedfordshire College in Dunstable.

The Salon, managed by Central Bedfordshire College in association with the Craft Guild of Chefs is fast becoming one of the top salons in the country. This popular event is growing in stature especially for those chefs who wish to get a first taste of competition experience.

Olamilekan Ogunmole from Hull College achieved a gold medal in the D6 Main Course Plates category. Also from Hull College Daniel Clarke won Best in Class and a gold medal in the LH 5 The Sausage Challenge. Around 40 gold medals were given out to young chefs during the competition. 

Jordon Benton from LVS Ascot won a gold medal in the D11 Cupcake Tasted category where nine other young chefs took part, all achieving at least a certification of merit. Willow Janes won the gold accolade in the LC4 Gateaux category.

Both Amy Wright from BCOT and Brooke Mason from West Anglia College secured a gold medal in the LC6 Fish Filleting category. Hejim Rai from Imyim Barracks won the Best in Class and a gold medal in the D14 Fat Carving category.

All competitors who reach the required standard will be presented with a BCC Salon Culinaire medal and certificate. Awards will be made to the standard achieved. If a standard is not reached, no award will be made. The scoring is:

• Gold Award - 90% +
• Silver Award - 75%-89%
• Bronze Award - 65% -74%
• Certificate of Merit - 55%-64%

Andrew Green, chief executive of the Craft Guild of Chefs, said: “The BCC is an important event on the culinary calendar. It’s a brilliant and supportive platform for student chefs to experience their first competition and offers classes across a broad spectrum from hot to cold.”