The University of College Birmingham wins student challenge award

The final of the British Culinary Federation saw teams from nine further education colleges demonstrate their cooking, presentation and service skills in front of an expert panel of judges, including a Michelin-starred chef. Each college team, comprising two chefs and one waiter, were required to create a menu using gilt-head bream for starter, rack of lamb for main, and a chocolate based desert. They had to prepare the three course meal using ingredients supplied by Brakes, and present the dishes to diners. The event was held on 18 May at Stratford-upon-Avon College. The competing colleges, selected from across the UK, included Bournemouth and Poole College, Loughborough College, North East Worcestershire (NEW) College and North Warwickshire and Hinckley College. University College Birmingham's menu included; spiced bream with mustard lentils, red onion bhaji and coconut foam as their starter, roast rack of lamb with fondant potato, cabbage confit, carrot puree and a red wine and thyme reduction for the main course, and a chocolate delice with sesame wafer and raspberry marshmallow for desert Helen Evans, head chef from the winning team, said: "We are extremely proud to have won such a demanding competition. Performing in front of top professionals was very nerve-wracking at times, but we seemed to cope well with the pressure and produced three great courses. Winning this has really spurred us on to make a success of our future careers. It's been an inspiring experience." The winning team will get to enjoy a culinary experience in a Michelin starred restaurant. They also received a team trophy, plus a set of professional knives. All finalists received a year's free membership of the British Culinary Federation.