UCB students crowned champions of British Culinary Federation cook and serve competition
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University College Birmingham has won the prestigious British Culinary Federation’s Student Cook & Serve Team Challenge through “exemplary cooking, exemplary service.”
College of Food students Sanah Masood and Nathan Lane, alongside Jack Lawley front-of-house, beat teams from seven other colleges in the final, which was also hosted at UCB.
The trio also walked away with the award for Best Kitchen Team.
“The whole day was amazing and we’re so happy,” said Jack.
Comprising two chefs and a waiter, each team had to produce and serve a three-course menu for four covers, two served to invited diners, two for the judges, with a time limit of one hour and 45 minutes. UCB’s menu, served with complementary wines, comprised:
- Starter - pan-fried turbot with smoked potato, garlic puree and langoustine veloute
- Main - slow cooked free range guinea fowl with morels a la crème, savoy cabbage, celeriac cream, green beans, glazed carrot and Parisienne potatoes
- Dessert - poached rhubarb with vanilla and lime cream cheese, shortbread, candied ginger and rhubarb jelly
Chairman of the BCF, Matt Davies, said: “Once again, we’ve had an extremely successful day with some very talented back and front-of-house teams competing at the wonderful venue of UCB. However, there has to be an overall winner and UCB was the team that stood out. Exemplary cooking, exemplary service.”
The BCF Student Cook & Serve Team Challenge is now in its 17th year, with this year’s judging panel including a selection of big names from the foodservice industry.
These included Luke Tipping, chef director at Simpsons of Edgbaston, and Holly Jackson, maître d' and proprietor of Carters of Moseley, both Michelin-starred.
North Warwickshire and Hinckley College took second place, with Westminster Kingsway College coming third.