Student chefs and alumni from University College Birmingham have once again taken the podium after going up against scores of other countries in the biggest, toughest and most diverse culinary competition in the world.

The National England Junior Team – made up mainly of students and graduates from the University’s Birmingham College of Food – brought home double bronze medals from the 2024 Culinary Olympics in Stuttgart, Germany.

Skippered by our very own Birmingham College of Food chef lecturers Mathew Shropshall and Richard Taylor, the six-strong team was coached by Elliot Lawn, who studied professional cookery at Level 3 and degree level at University College Birmingham.

Mathew said: “Over the past 12 months, our current and former student chefs, plus young chefs from around England, have practised and trained in the University kitchens to go up against chefs from 20 countries in the world's biggest team culinary competition.

“It was an honour to, once again, represent England and we are very proud of the time, commitment and professionalism shown by all the young chefs. To bring back double bronze medals is fantastic.”

Mathew added: “With support from the British Culinary Federation (BCF), we are committed to maintaining and training a team of young chefs who can continue to compete, both nationally and internationally, at these prestigious events."

British Culinary Federation president Peter Griffiths said: “The senior and junior teams should be proud of their achievements in what is a tough competition arena. The hard work and commitment by all has been exceptional.”