Bethany Black, Dylan Szelewicka and Jack Robins were a team of three who participated in the day-long competition. All three students are currently studying an Advanced Diploma in Professional Cookery Level 3.
Alongside support from their mentor, Richard Golding, head chef at Market Bistro, the team prepared, cooked and served three courses for the judges. For the starter, the students cooked and served cured salmon with pickled fennel, buttermilk and a dill oil sauce, followed by venison loin, celeriac fondant and puree with rhubarb for main, and a rum babas with raspberries for dessert.
Richard Golding said: ‘The students did so well in today's final competition in Bury St Edmunds. It was a privilege to be their mentor. Their food looked and tasted amazing. They have a great work ethic and aspirations and I’m very proud of their achievement.’
Principal, David Pomfret, said: ‘We are extremely proud of our students’ success at the competition. They have shown they can perform at the highest level and they should be proud of what they have achieved.’
Alex Harrison said: ‘Despite having a very short time to prepare, our chefs have represented themselves at the highest level today and I am so proud of them.’
Judging the winners were UK leading chef Mark Poynton Chef/ Director MJP Restaurants, Nick Mills Director -Brasteds, Nick Claxton-Webb Executive Chef - Adnams, Shara Ross Hotel Consultant and Eric Snaith Chef Patron Titchwell Manor Hotel.
Richard Golding, Jack Robins, Bethany Black, Dylan Szelewicka.
‘A Passion to Inspire’ was founded by Murray Chapman in 2009 and was set up to bridge the gap between up and coming catering and hospitality students and the hospitality industry. A Passion to Inspire has raised over £220k for charity.
Other colleges present at the grand final included; Colchester Institute, Chelmsford College, and Cambridge Regional College and West Suffolk College.
Murray said: “The standard this year was extremely high and each team did so well. Congratulations to all five colleges for reaching the final. Thanks must go out to our sponsors, judges, mentors and lecturers as without them this would not go ahead.”