Sheffield college students cook up a storm

Winning a coveted place in the national final, the team will be required to cook their winning menu again before another tough panel of leading chefs at ScotHot in Glasgow on March 4. Coached by chef lecturer Mick Burke and his colleague Neil Taylor, team members – Oliver Haigh, Daniel Ashmore and Joe Armitage - prepared and cooked three courses for four in just one hour and 45 minutes. Serving up Whitby scallops, Chatsworth Estate pheasant and salted milk chocolate and caramel mousse; the trio out-cooked their rivals from Liverpool Community and Blackpool & Fylde colleges. Judged on their use and interpretation of regional/local ingredients and dishes, the team was also scored on taste, presentation, teamwork, seasoning, culinary skills, working methods and overall balance. Now in its 15th year, the competition is held in association with the catering industry's leading professional body the Craft Guild of Chefs. Each receiving £75 of Brakes Catering Equipment vouchers, the team members were delighted to be given the news that they'd reached the national final and have the chance to win a work placement with leading chef Christopher Basten at London's prestigious County Hall. Mick Burke, team mentor and catering lecturer at Sheffield College, said: "We are absolutely delighted. Our students competed against some of the best catering colleges in the country and won with a very healthy lead. This fantastic result is testament to their skills, and the training they receive at The Sheffield College." Judge and managing director of Essential Cuisine Nigel Crane commented: "On a blustery snowy day in Liverpool, it warmed the cockles to see such passion, from chefs so young at the Brakes Team Challenge at the Liverpool Community College! The standards were exacting and the level of knowledge belied their years. Well done to Sheffield on their well deserved win and to all those who took part."