June 2015

Natural prawn winners… UCB student chefs net seafood title

Read time: approx 1 mins

Talented trainee chefs from UCB have been named Young Seafood Chefs of the Year 2015. 

After a storming success in their regional heat, Tim Jones and Bozhidar Ivanov, both studying Level 3 professional cookery, attended the final at the Grimsby Institute University Centre in Lincolnshire. 

Each of the nine teams had three hours to prepare three courses, selecting from a prescribed list of ingredients. The aim was to raise awareness about seafood sustainability issues and encourage competitors to get creative. 

All the starters had to include fillets of salmon or haddock; the intermediate course had to include a whole sea bass or mackerel; and the main course was cod or pollock. Tim and Bozhidar’s menu included a main course of pan-roasted cod over a chorizo and white bean cassoulet, served with a chorizo sauce. 

The UCB team won a trophy, £500 of Russums vouchers, a Thermomix TM31 food processor and an invitation to a gala dinner at the World Seafood Congress in September. Tim and Bozhidar will help to serve their winning menu to 200 guests. 

Tim and Bozhidar have always performed beyond their level of experience. They have competed against higher-level students and delivered high quality results. To successfully win their first official competition shows dedication, talent and confidence. They are a credit to themselves and UCB.

Glyn Jacklin, chef lecturer at the College of Food at UCB

The Young Seafood Chef of the Year competition is run by the Grimsby Institute to create a seafood-focused celebration of young chefs’ specialist skills.

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