Two students from Loughborough College have been named as semi-finalists in a top national culinary competition.
Emily Bucknall and Sian Dixon have been selected from young chefs working in industry, training and studying across the country and will cook for the Tabasco Hot Chef 2017 crown in London on 21 November.
The Loughborough College hospitality and catering students heard the good news from Steve Munkley, Vice President at the Craft Guild of Chefs and Executive Chef at the Royal Garden Hotel. Emily heads to the competition fresh from the International Culinary Olympics 2016, where she was part of the team supporting the Craft Guild Great Britain team – and Hospitality and Catering lead at the College, Darren Creed, won bronze.
Emily and Sian will join 18 semi-finalists at the University of West London to battle for a place in the final at Hospitality 2017 in January.
“We are thrilled that Emily and Sian have been selected for the semi-finals and they are working hard to refine their dishes,” said Darren Creed.
“Sian is cooking hickory and whisky-infused pig cheek with a haricot bean and fire-roasted corn salad plus a cornmeal and habanero chill pudding while Emily’s dish is slow-braised short rib of beef with Hush Puppies and an okra, sweetcorn and tomato chipotle salsa.
“They will only have an hour to recreate their dishes and impress the judges –but then the judges will go away and deliberate and we will have to wait several days before we find out the result.
“That part will be difficult but for now everyone is enjoying reaching the semi-finals - feeling very excited and getting their heads down ready to deliver on the day.”
Pictured: Loughborough College chefs Emily Bucknall (left) and Sian Dixon