By Melanie Hall
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Culinary Arts Management student Oliver Grieve has come away from a global competition basking in medal glory.
The 20-year-old from north London took bronze at the 7th World Food Competition 2023 in India, receiving his medal from Indian celebrity chef, entrepreneur and television personality Sanjeev Kapoor.
Battling against 24 other chefs from across the world, Oliver wowed judges with a mouth-watering menu put together with the support of the lecturing team from the University’s Birmingham College of Food.
Judges were impressed with Oliver’s flavour pairing of Thai green emulsion and raw prawn ceviche, followed by roasted lamb loin, pomme paolo, cucumber ballottine, cucumber purée, smoked aubergine purée and curry sauce, all finished up with a mango and white chocolate cremeux with rose vinegar gel and coconut tuile.
Oliver, who is just starting his final year at University College Birmingham having completed his third-year placement at Simon Rogan’s flagship restaurant L’Enclume in the Lake District, said it was the experience of a lifetime he would treasure always.
Oliver and renowned Indian chef Ajay Chopra
“When it came to the day of the competition, although we were all from separate corners of the world, we all stuck together and helped each other where we could to get our food up to the best standard possible,” said Oliver, who also got to meet renowned Indian chef Ajay Chopra at the competition.
“I’m very happy with 3rd place, but the experience and the people were the best thing to come out of the journey.
“The people I met were truly special, and friends I will stay in contact with for a long time.”
Kali Davidson, head of the University’s Birmingham College of Food, said: "We were so impressed with Oliver’s achievement in this competition, with so many judges bowled over by his flavour pairing.”
Chef Davidson also paid tribute to the higher education chef lecturers who supported Oliver throughout this journey: “A big thank you to them all,” she said. “This accolade is celebrated throughout the College of Food.”
Oliver was also able to take part with the support of the University's International team.
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