Ayr chefs cook up a storm

Feb 18 2011 by Stuart Wilson, Ayrshire Post (main ed)

A TEAM of student chefs have been crowned Scottish champions.

The hospitality crew from Ayr College continued the institution’s proud history in the event.

And now they have their eyes set on becoming the top cooks in Britain when they do battle with the top student chefs from across the nation.

The Ayr team won the Brakes Student Team Chef Challenge Scottish finals.

The line-up featured Iona Kan, 18, from Irvine who is studying for SVQ3 professional cookery, Michael Shedden, 24, from Cumnock and Laura Michel, 19, from Prestwick, who are both on the NC professional cookery course.

Lecturer Norman Robertson heaped praise on the latest batch of students to come from his production line of talent.

He said: “I am absolutely delighted with what the students have achieved so far in this competition.

“They have worked really hard and focused on the task that was set. They worked well as a team and winning the Scottish heat demonstrates the level of skill they have developed, in addition to their natural flair working with food. We look forward to preparing for the national final.”

Judges who received a total of 55 entries from 39 colleges across the UK said: “The quality and level of entries we received this year was very impressive indeed and has raised the bar on the standard received in previous years.”

The national finals will be held on Wednesday, March 2 at Scothot in the SECC in Glasgow.

Ayr College will be competing with four regional finalists from London, South West, Midlands and North of England and will be hoping to add to their past achievements of winning gold at this competition for the fifth time.

The Ayr team’s winning menu:

Seared Fillet of Sea Bream and Langoustine Served on a Provencal Vegetable Tart with roasted Red Pepper Dressing and Basil Pesto.

….

Duo of Ayrshire Lamb

Slow cooked Shoulder and Oven Roasted Best End of Lamb

Served with a Forrest Mushroom Risotto cake, Celeriac Slaw. Truffled spinach, Thyme Glazed Carrots and a Red Wine Essence.

…

Pear Belle Helene