News & Events

BCF Student Cook and Serve Team Challenge 2018.

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This year’s teams battled it out in the final of the British Culinary Federation`s 17th Student Cook and Serve Team Challenge, held once again at University College Birmingham.

The British Culinary Federation would like to thank College of Food Dean, Neil Rippington for agreeing to host the event and particular thanks to Assistant Dean, John Penn and his team who made everyone welcome and worked tirelessly behind the scenes to ensure the BCF had all the support they required.  Our sincere thanks must also go to our competition sponsors Robot Coupe, Bidfood, Wrapmaster and Contacto for their ongoing support and to Safefood Solutions Ltd, sponsors of the Hygiene Award.

The teams consisted of two chefs and one waiter who had to produce 3 course meal for 4 covers, 2 covers to be served to diners, 1 cover for judging and one to be photographed.

Waiters were marked on table presentation, greeting and communication with the diners and the food and beverage service.

University College Birmingham retained the trophy for a second year at the end of a fiercely fought battle.

Team members were:
Richard Dutton (Mentor)
Sam Reynolds
Connor Smith
Georgia Wheatley

Winning menu

Sea Bass, Buttered Lobster, English Asparagus, Mandarin Sauce

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Breast of Duck, Lyonnaise Potatoes, Cabbage, Vichy Carrots, Sauce Grand Veneur

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Chocolate Mousse, Passion Fruit Sorbet, Salted Caramel

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Second place awarded to North Warwickshire and Hinckley College
Jason Thacker (Mentor)
Chloe Lloyd-Hughes
Nadine Joshua
Caitlan Holland

Third place awarded to Stafford College
Richard Allen (Mentor)
George Edwards
Matthew Degg
Ellen Marshall

The Award for the Best Kitchen Team was awarded to Stafford College
George Edwards and Matthew Degg

The Best Front of House was awarded to University College Birmingham
Georgia Wheatley

The Best Kitchen Hygiene Award was presented to Westminster Kingsway College
Mentor Chris Basten, team members Emma-Louise Parker and Anneliese McAlpin

The Best Newcomer Award went to Cross Keys College,
Mentor Mark Jameson, Amy Hughes, Natalie Kristensson and Chloe McCarthy.

Judges
Luke Tipping, Chef Director, Simpson’s, Birmingham
David Colcombe, Chef Consultant, Liquid PR
Aktar Islam, Executive Chef, Opheem Restaurant
Chris Hudson, Chef, Warwick University
Graham Crump, Chef Consultant

Front of House Judges
Gianluca Austin Rizzo, General Manager, Michelin-starred Simpson’s restaurant, Edgbaston
Guiseppi Longobordi, Restaurant Manager, Michelin-starred The Cross, Kenilworth

Presentation of Awards
Competition organiser, Geoff Tookey thanked John Penn and his team from UCB for their support in once again hosting a superb event. He went on to thank the judges for giving up their time and offering their expertise and support and thanked the competition sponsors Gayle Hunt of Bidfood; Paul Easterbrook, Robot Coupe; Stuart Andrews, Wrapmaster and Steve Goodliff of Contacto for their continued sponsorship. Geoff also commented that he was very impressed with the students’ high standards and hard work and finally thanked their mentors for the support they had given the competitors. Acting BCF Chairman, Stuart McLeod announced the winners and handed out some really fabulous prizes and awards.

The Awards
1st Place
The team received an R2 table top cutter and a stick blender from Robot Coupe, and each member a set of chef knives from Contacto, Dispenser from Wrapmaster alongside the competition trophy and a framed winner’s certificates.

2nd Place
The team received an R2 table top cutter from Robot Coupe and each member a set of chef knives from Contacto, Dispenser from Wrapmaster, alongside the competition trophy and framed certificates.

3rd Place
The team received an R2 table top cutter from Robot Coupe and each member a set of chef knives from Contacto, Dispenser from Wrapmaster, alongside the competition trophy and framed certificates.

All competitors in the final were given one year’s membership of the British Culinary Federation, a BCF apron and a goody bag from Contacto.

Each team’s mentor received a copy of local Michelin-starred TV chef, Glynn Purnell’s latest cookery book.