December 2025
Winter roundup: another busy term at Birmingham College of Food
By Sean Madden, Melanie Hall and Claire Huggins
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MP joins official opening of Chelmsley Starters and Bluebell Wood
December got underway with the official opening of the new Culinary School and Eatery, as local dignitaries joined staff and students in commemorating the occasion.
Solihull and Meriden MP Saqib Bhatti and Solihull Council leader Karen Grinsell were amongst those invited to meet chef lecturers and culinary students, and even sample some of the tasty offerings already being cooked up!
Michelin-starred magic in Chelmsley Wood
Students and staff at the new Culinary School welcomed a host of high-profile guests, including a celebrity chef whose Michelin-starred cuisine has seen her become a firm fixture on Saturday Morning and The Great British Menu.
Local councillors from Solihull were also on-hand to see the life-changing work carried out at the school, and sample of the students' creations!
College hosts Young Chef of the Year competition
The British Culinary Federation’s prestigious ‘Young Chef of the Year’ competition came to UCB back on 10th November, and no less than five college of food alumni and current students took part.
Our finalists included Maxwell Parker, Culinary Arts Management alumnus and commis chef Restaurant Story, London, Alahgi Jadama chef de partie at Le Neuvieme Art in Lyon, France and Rohan Bragg of Cheals of Knowle, both Professional Chef FdA alumni, alongside current professional chef student Jennifer Whitty and RACA apprentice Harry Edwards, who works at Hampton Manor’s Grace & Savour.
After the event, The Restaurant at the University hosted the Awards Dinner, with cuisine cooked and served up by college of food students.
Thinking about a career in the culinary arts? Find out about our Professional Chef foundation degree, and other courses at the college of food.
New students thriving in the heat of the kitchen
We've been incredibly humbled to see the real-life impact of our new Culinary School on its first cohort of students, as they don their whites for the first time.
After only a few weeks trying their hands in a variety of disciplines, from bakery to fine dining, the School has helped many discover a zest for cookery they never knew they had.
Toe-to-toe with the professionals at Cake & Bake International
Awards came thick and fast as college of food students competed against seasoned industry professional chefs at this year’s Cake International and Bake International event, held at the Birmingham NEC. The final year Bakery & Patisserie Technology BSc (Hons) students entered in 10 categories and brought nine awards back to UCB!
Hannah Forsyth-Cox won a gold medal, and there were silvers for Katie Marsh and Jacob French alongside bronze for Choi Yi Ching Skye, Holly Grove, Seren Cox, and a merit for Zara Ahmed.
Overall in their categories, Hannah Forsyth-Cox came 3rd in the afternoon tea category, and Katie Marsh 3rd in the gluten-free chocolate cake category.
We're so proud of our students for competing so brilliantly alongside professional chefs. Congratulations to all involved!
“This was my first time competing at Cake and Bake International, after attending the show as a spectator for two years.
Seeing the level of artistry on display was definitely intimidating, so to be awarded with 3rd place and a silver award was definitely a proud moment.
I also really enjoyed demonstrating on the UCB stand and getting to share the skills and passion I have developed during my studies.
A special thanks to all my lecturers at UCB, especially Laura and Lily for their support throughout Cake International. I will definitely be competing next year and aiming for the gold!”
"Competing at Bake International in the Afternoon Tea category was an incredible experience.
I was delighted to receive a Gold Standard award and finish 3rd overall among such talented competitors. The standard of work across all categories was truly inspiring, and it was an excellent opportunity to showcase my skills and creativity.
Working on the stand was another highlight, meeting visitors, sharing techniques, and representing both the University and Renshaw Baking made the weekend even more special. I’m so proud to have been part of such a supportive and passionate team, and I’m grateful for all the guidance and encouragement from our lecturers throughout the process."
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