Medal Joy at British Student Culinary Championships

6.11.22

5:23 pm

Catering and Hospitality students from Hull College enjoyed a successful two days at the prestigious British Student Culinary Championships (BSCC) last month, coming away with an impressive haul of medals.

Students from across the UK took part in the competition held at Central Bedfordshire College on 25-26th October, with the two-day event attended by more than 100 guests, judges and students and colleges.

Over the two days an incredible 18 Gold, 31 Silver and 27 Bronze Awards were handed out to young chefs - with Hull College winning more medals than any other college in attendance at the competition to be named Terry Woolcock College Champions 2022.

In total, the college won 29 medals - including 13 Gold, 7 Silver, 9 Bronze, along with 1 Merit award, 1 Best in Class, 1 Best Hygiene and 1 Eric Bruce Memorial Trophy, in the following categories: Canape Challenge, Terrine or Pate Challenge, Cold Chicken Preparation, Fish Filleting, Risotto Challenge, Fine Dining Main Course using British Pork, Sushi and Coeliac Cake Challenge (Tasted).

The students who competed in the competition were:

Level 2 & 3 Adults: Chloe Bell, Dan Jennison, Falan Karumb, Maija Kolate-Frisenfelde, Ryan Leadham and Jiovana Sandoval. (Pictured Above)

Foundation: Miles Earle, Nakeisha Freebody, Megan Hall-Morrow, Charlie Harrison, Molly Jane McBain Briggs and Summer Rose Dixon. (Pictured Below)

Reflecting on the students' achievements, the Catering and Hospitality tutors Ian Snedden, Phil Dixon and Matthew Dominey said: “The British Student Culinary Championships was a highly successful and rewarding experience for everyone involved. All students represented the college fantastically well and demonstrated the continued high standards, skills and commitment we have here at Hull College.

“Participating in competitions such as this gives those at the beginning of their career a chance to compete and practice some of the skills that are essential to their trade and that will help them progress and go further in their career. It was a fantastic team effort from everyone involved, and we're really proud of their achievements.”

Now in its 24th year, the BSCC is one of the UK’s largest live culinary competitions. The event is the brainchild of Craft Guild of Chefs vice president Steve Scuffell, who set it up with the aim of supporting student and young chefs by offering them a chance to experience their first competition environment.

The championships include numerous classes such as live hot, and live cold, alongside various static classes, all of which are judged independently with standards of Gold, Silver, Bronze and Merit awarded to those that reach the relevant specification.

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