June 2014

Riverside College catering student’s recently put their cookery skills to the test in The British Culinary Federation Student Cook and Serve competition at Stratford-upon-Avon College.

The competition sees the twelve top catering colleges from around the UK competing against each other with specially designed menus emphasising both flavour and creativity.
 

 

Representing Riverside in the competition were Level 2 Professional Cookery student Hayden Waite and Level 3 Advanced Professional Cookery students Kayleigh Owen and John Ellis.

Their menu consisted of Cornish mackerel with apple wood smoked scallops and fennel for starter, three ways cooked poussin served with thyme infused potatoes and baby vegetables for main and ribboned bavarois of vanilla, chocolate and passion fruit served with choux buns and a blood orange jelly for desert.

The College faced tough competition against University College Birmingham, South City College Birmingham, Stratford-upon-Avon College and Westminster College London. Ultimately, the students finished 5th out of 12 colleges from around the UK that made the finals, an impressive feat.

Rob Swinton, Catering Tutor at Riverside College said, “The Riverside student team were up against some very tough competition, competing against some of the top catering colleges in the country. Hayden, Kayleigh and John are no strangers to catering competitions and have all taken part in various competitions over the past year. They displayed exceptional skills and were all very professional at this year’s Student Cook and Serve Team Challenge. We are all now looking forward to next year.”

Riverside College Competition Menu

Starter

A ceviche of Cornish mackerel with apple wood smoked scallops served with soused fennel bulb

Champagne Offenbach, Cuvee Tradition Brut

Main

Poussin cooked three ways served with thyme infused pommes Anna and baby vegetables

Macon -Villages, Chardonnay 2011

Dessert

A ribboned bavarois of vanilla, chocolate and passion fruit layers served with ornamental choux buns and a blood orange jelly