Sheffield students triumph in Young Restaurant Team of the Year competition
Hannah Parsons, 18, Travis Jessop, 18, and Sarah Platton, 19, are the Young Restaurant Team of the Year 2015. The team wowed the judges with a South Asian themed menu paired with a selection of wines in the competition held at the college on June 30th.
The results were announced during an awards ceremony at Firth Hall, University of Sheffield, on July 2nd. The special guest judge for the competition was Cyrus Todiwala OBE, a renowned expert of South Asian food. The team won a culinary trip to Jersey in the Channel Islands that will take in many renowned restaurants, and were mentored by college lecturers Len Unwin and Maxene Gray.
Sarah Platton, who is completing a BTEC Level 3 in Hospitality and Event Management, said: "It's been a really good experience training at the college. I've enjoyed every bit of it and winning the competition just makes it even better."?
In a triple win for the college, Sarah also won the Young Restaurant Team of the Year 2015 Barista competition whilst Fiona Bailey clinched the Finn Crisp Challenge 2015. Finn Crisp is a savoury wafer biscuit judges wanted to see innovative ways in its use. Fiona produced Finn Crisp ice cream chocolate brownie, glazed cherries and Finn Crisp tuille, a modern take on Black forest gateau.
The Sheffield College City campus, Granville Road, hosted the national Skills for Chefs event, which is run in partnership with The University of Sheffield. All the competitions took place during Skills for Chefs which attracts the country's leading chefs and food industry experts and offers the chance to network and attend masterclasses. It was held on July 1st and 2nd.
Heather Smith, principal at Sheffield College, said: "Yet again our outstanding staff in the hospitality and catering department at The Sheffield College have coached the talent of tomorrow to win prestigious competitions.
"Their success is exceptional and demonstrates the winning combination of superb facilities alongside dedication to their craft. I am immensely proud of the achievements of both students and staff."