UCB Team win Silver at ScotHot
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A team of students from UCB formed the Junior England Team at the WACS Junior Culinary Grand Prix.
The Grand Prix held as part of ScotHot, held annually ScotHoc is the definitive event in the Scottish hospitality, tourism and catering calendar.
The team, mentored by UCB lecturers Mike Edwards and Mike Bullard, consisted of Aaron Darnley, Brandon Smith, Sean Murphy, Connor Floyd and Ed Marsh won Silver in the hot kitchen, where they created a 3 course menu for 85 diners and overall winner in the cold buffet, for which they produced 14 dishes.
The hot menu which wowed the judges and diners alike consisted of:
- Slow baked salmon, salmon fish cake, advocado cream, cucumber salsa and spiced oil.
- Roast duck breast and confit of leg, chicory, salsify, savoury potato and rhubarb jus.
- Iced chocolate parfait with marshmallow, kirsch cream macaroons and cherry compote.
The students, who are all studying for a Diploma in Professional Cookery had trained together for 6 months in the run up to the competition and were thrilled to come second place overall.
It is a fantastic result; the whole team worked together really well and were a credit to UCB. I hope they can continue to practice together and keep winning.