Students at Sheffield City College win Brakes Team Chef Challenge

Tom Lawson, Matt Headford and Camilla Dignan were judged best in class for their gold standard menu and skills at a live cook-off held at Hotelympia on 3 March. Coached by Mick Burke, catering lecturer at Sheffield City College, the winning team prepared and cooked three courses for four in just one hour and 45 minutes. They served up a risotto of Whitby langoustine, roasted red pepper puree, tempura salsify and basil essence to start, followed by a main course of stuffed saddle of Derbyshire rabbit, mille-feuille of fondant potato, spinach and wild mushrooms with autumnal vegetables and Victoria plum jus. Dessert featured a gâteau opéra of Cheshire apple, white chocolate and cinnamon for dessert. The team has won a five day work placement with Chris Basten, executive chef at London's prestigious County Hall, as well as a Global knife set. Judged on their use and interpretation of regional/local ingredients and dishes, the team scored highly on taste, presentation, teamwork, seasoning, culinary skills, working methods and overall balance. Martin Bates, chief executive officer of Craft Guild of Chefs and head judge, said: "The Craft Guild of Chefs are always delighted to be associated with the Brakes Student Team Chef Challenge, a competition that celebrates the industry's young talent. "This year we saw a record number of entries to the competition and each one was of an exceptional standard. Throughout the regional heats and the grand final I have been impressed by the superb team work and the exceptional range of skills displayed. "Our congratulations go to the Sheffield City College students and their tutor Mick Burke on a truly well deserved win. All of the teams should be proud of their achievements in reaching the final – they along with the winners look set to be stars of tomorrow." Held in association with Craft Guild of Chefs, the challenge is targeted at teams of student chefs working towards their professional NVQ qualification in catering and is an opportunity for them to showcase their culinary skills before embarking on their first professional job.