Loughborough College student Brannon Underwood has been named as a national finalist in the Riso Gallo Young Risotto Chef of the Year.
The achievement takes the College hospitality and catering student a step closer not only to the 2020 title but to an all- expenses-paid, three day work experience with Jeff and Chris Galvin at the award-winning La Chapelle in London. The prize also includes a trip to Italy to visit the Riso Gallo rice mill and to cook for the Preve family, whose ancestors founded the business 160 years ago.
With four heats in Scotland, the north east, the south and the Midlands, Brannon was joined at the Loughborough College-hosted regional competition by classmates Luis Balan and Patryk Amata where he impressed judges with his Barbeque Burnt Beef End Risotto with smoky horseradish dressing.
“It was an honour to host such a prestigious competition and to have three of our students amongst the ten young chefs who reached the regional final,” said Loughborough College hospitality and catering lead and chef lecturer Darren Creed.
“Brannon, Luis and Patryk all produced outstanding dishes but Brannon particularly impressed judges with his surprising approach and they praised his beautifully balanced flavours."
Brannon will join seven other finalists from across the country in London on 20 January. The judging panel will include Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bulgari Hotel; Frances Atkins from the Yorke Arms and one of the few female Michelin Starred Chefs in the UK, Davide Degiovanni, Head Chef at Gordon Ramsay’s Union Street Café, Fabio Pisani, Consultant and Masterchef from Il Luogo di Aimo e Nadia in Milan and Food Journalist Elisa Roche.
Pictured: (from left) Riso Gallo Young Risotto Chef of the Year finalist Brannon Underwood with fellow Loughborough College students Patryk Amata and Luis Balan