UCB chefs help Blues players create an official curry

Four UCB NVQ chef students, Jennifer Harris, Hssamyou Nbodji, Dan Mallin and Scott Jones helped two Birmingham City Football Club players create a curry that is set to be recognised as the Club's official curry later this month.

Players, James McFadden and Franck Queudrue were in college as part of a pre promotion for National Curry Week, organised by Visit Birmingham.

Each player had the help of two students and a chef from award winning, Lasan Eatery to create a curry that could be served up at the Fulhum v Birmingham match on 21 November.

The judging panel included Luke Tipping, Executive Chef at Simpsons and the Birmingham Mail restaurant critic, Paul Fulford and Mike Wiseman, Vice President, BCFC. Mr Wiseman is also on the Board of Governors at UCB.

Franck Queudrue's curry was voted as the eventual winner following an initial tie break.

Sky TV filmed the curry cook off as part of their Soccer AM and Saturday Football programmes.

Dave Hodgson of Marketing Birmingham said: "Curry has always been an important part of the Birmingham restaurant scene, but it has developed and Birmingham is now home to more Michelin stars than any other English city outside London. It's great to see curries like this one, specially created for Birmingham City FC, with help from UCB, evolve and show off more contemporary Indian Cuisine."