Shrewsbury College students up for national award

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 in Glasgow on March 4. Coached by chef lecturer Sean McNulty, team members – Katie Wilson, Patrick Burgess and Apisanu Phongwantanakul - prepared and cooked three courses for four in just one hour and 45 minutes. Serving up local fresh water pike, loin of Albrighton Estate lamb and roast hazelnut praline and milk chocolate ice; the trio out-cooked their rivals from City of Bristol College. 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. Sean McNulty, team mentor and senior chef lecturer at Shrewsbury College said: "The team were over the moon with winning. The positive feedback from the judges has given them a great confidence boost in preparation for the final. Personally I feel that the students displayed true professionalism and demonstrated the standard of cookery that is created in colleges across the country, but that is not always valued." Martin Bates, judge and chief executive officer of the Craft Guild of Chefs commented: "Our congratulations go to Shrewsbury for winning the regional heat and making it through to next month's national final. Both teams produced some outstanding dishes and it was wonderful to see such a high standard from everyone competing. The team from Shrewsbury delivered a well balanced and beautifully presented menu and were extremely professional in the way they worked together and managed their preparation, cooking and service. Well done to them and their mentor Sean McNulty."