Two talented catering students from the College of West Anglia earned a coveted spot in the esteemed National Seafood Chef of the Year competition, showcasing their culinary prowess nationally.

Charlie Conway and his teammate Ben Clarkson, both dedicated students at CWA, have demonstrated exceptional skill and creativity in seafood cuisine. Their passion for culinary excellence is further honed through their work at the renowned White Horse in Brancaster Staithe, where they gain invaluable real-world experience.

The National Seafood Chef of the Year competition organised by the UK Seafood Authority, is a highly respected event that brings together the nation’s most promising young chefs. Participants are challenged to create innovative seafood dishes that highlight sustainability, flavour, and technical expertise.

This competition not only tests their culinary skills but also emphasises the importance of sustainable seafood practices in the industry.

The competition took place in Grimsby, a town with rich maritime heritage and vibrant seafood industry. Grimsby provided an ideal backdrop for aspiring chefs to showcase their talents and connect with industry leaders.

James Frusher, Lecturer said ‘The boys have done incredibly well, all the dishes were presented on time to a fantastic standard. They should be so proud of themselves as I am.’

Charlie reflecting on the event said ‘I really enjoyed the experience and learning new things from the other competitors. It was an incredibly high standard of competition being against students from both Level Threes and fours. My tip for anyone else going into a competition would be to be prepared.’

Ben added that ‘It was a fantastic opportunity and a great experience for a first competition! If I could give any tips, it would be to make sure that all your items are on the menu that are in a dish. And definitely make sure the allergens are too!’