October 2020

University’s food stars begin two-year journey to Culinary World Cup

By Darren Campbell

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A team made entirely of current and former University College Birmingham students will be flying the flag for England at one of the world's biggest culinary contests.

The group of 11 talented chefs gathered at the university's Moss House campus on Tuesday to mark the official launch of their campaign for glory at the Culinary World Cup in 2022.

The contest will welcome chefs from around the world to Luxembourg for five days of competition, with 30 national teams, 15 junior national teams and 15 'community catering' teams set to do battle.

The National England Junior Team, featuring six current University College Birmingham students and five alumni, will spend the next two years preparing in their bid to scoop coveted gold medals.

Among the graduates on the team are coach Jack Gameson – now a chef lecturer in Halesowen – and captain Elliot Lawn – private dining chef to Aston Martin and Ferrari – as well as current and former students working for top restaurants including Michelin-starred Carters of Moseley and The Ivy Birmingham.

"We've seen our team members come through our Young Chefs Academy as schoolchildren, develop on Professional Chef courses at college and go out into industry before returning to be part of the national team"

Mat Shropshall Chef Lecturer and National England Junior Team Manager

They will be led on their journey by University College Birmingham lecturers Mathew Shropshall (Team Manager) and Richard Taylor (Pastry Team Manager).

Mathew Shropshall – who also serves on the committee of the British Culinary Federation, which supports the team – said: "It's been my honour to represent England over the past eight years as the National England Team Manager.

"During that time we've seen our team members come through our Young Chefs Academy as schoolchildren, develop on Professional Chef courses at college and go out into industry before returning to be part of the national team.

"The Culinary World Cup 2022 will be the focus for the team over the next two years with top UK competition chefs supporting the mentorship of the team in its journey for gold. A big thank you to all the national team sponsors – stay safe and positive!"

The Culinary World Cup forms part of Expogast – an international trade show for gastronomy held every four years – which will welcome leading lights from the culinary and hospitality industries to LuxExpo The Box, Luxembourg City, in November 2022.

The National England Junior Team will be hoping to build on past successes at major international competitions, with a string of University College Birmingham chefs bagging medals over the last decade.

Five of the current representatives were on the team that scooped silver at the IKA Culinary Olympics in Stuttgart earlier this year, while the team also ranked among the top 12 teams in the world with double silver at the last Culinary World Cup in 2018.

Their activities extend beyond competitions too, with the National England Junior Team also committed to supporting local schools and children in food poverty through social media and maintaining a positive message through its team members.

University College Birmingham's acclaimed College of Food is a leading provider of specialist training for the food and hospitality industries, with students being offered a wealth of opportunities to put their skills to the test in prestigious national and international competitions alongside their studies.

Discover our full range of food and hospitality courses here.

The National England Junior Team

Jack Gameson, Coach – BA (Hons) Culinary Arts Management
Elliot Lawn, Captain – FdA Professional Cookery
Cameron McNally, Chef – FdA Professional Chef
Harrison Boddington, Chef – FdA Professional Cookery
Luke Jeffs, Chef – FdSc Food and Nutrition
Jude Andrews, Chef – FdA Professional Cookery

Heather Goldie, Chef – FdA Professional Cookery
Reuben Otesanya, Chef – FdA Professional Chef
Alahgi Jadama, Chef – FdA Professional Cookery
Rebecca Bourne, Pastry Chef – BA (Hons) Hospitality Business Management
Olivia Glendall, Pastry Chef – FdA Professional Cookery

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