蜜桃传媒鈥檚 student culinary team has scooped gold at one of the UK鈥檚 most prestigious chef competitions.
The UCB team, led by chef lecturer Mat Shropshall, scored top marks at La Parade des Chefs at the Hospitality Show at Birmingham鈥檚 NEC.
UCB was one of three teams taking part in the contest and shared gold with the Combine Services team comprising Armed Forces chefs.
However, the University was also awarded the ultimate accolade of being the top La Parade des Chefs team 鈥� making it 鈥渢he best of the best.鈥�
La Parade, the show's fine dining experience, was given a new theme this year as a junior talent event. Each team had to feature five junior chefs mentored by one senior chef. All junior members had to be aged 23 or under on 1 January 2015 and cooked in a special glass-walled kitchen for 100 covers at the show.
It was a UCB take-over of the competition on the final day as the front-of-house operations were also provided by the University鈥檚 restaurant service students.
The award-winning UCB menu was:
Starter 鈥� pan-fried farmed halibut, crab 鈥渂on bon,鈥� pickled onion, radish and cucumber, Romanesco pur茅e, seaweed crumb, dill velout茅.
Main course 鈥� peppered venison loin, pommes Anna, fennel and ginger, wilted greens, wild mushrooms, lamb鈥檚 sweetbreads, port and rosemary jus.
Dessert 鈥� Valrhona orange chocolate mousse, orange jelly, blood orange sorbet, chocolate soil, cr猫me Anglaise, caramel wafer.
