蜜桃传媒 has won the prestigious聽鈥檚 Student Cook & Serve Team Challenge through 鈥渆xemplary cooking, exemplary service.鈥�
College of Food聽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.
鈥淭he whole day was amazing and we鈥檙e so happy,鈥� 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鈥檚 menu, served with complementary wines, comprised:
- Starter聽- pan-fried turbot with smoked potato, garlic puree and langoustine veloute
- Main聽- slow cooked free range guinea fowl with morels a la cr猫me, savoy cabbage, celeriac cream, green beans, glazed carrot and Parisienne potatoes
- Dessert聽- poached rhubarb with vanilla and lime cream cheese, shortbread, candied ginger and rhubarb jelly
Chairman of the BCF, Matt Davies, said: 鈥淥nce again, we鈥檝e 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.鈥�
Sanah is studying for聽Culinary Arts Management degree, Nathan,聽Professional Cookery Level 3, while Jack is working towards his聽Food & Beverage Service Level 3 qualification.
The BCF Student Cook & Serve Team Challenge is now in its 17th year, with this year鈥檚 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, ma卯tre d' and proprietor of Carters of Moseley, both Michelin-starred.
North Warwickshire and Hinckley College took second place, with Westminster Kingsway College coming third. 聽
