After winning a prestigious national title which led to a medal at the 2016 International Culinary Olympics, Loughborough College is in line for the Country Range Student Chef Challenge top spot for the second year in a row.
Hospitality and catering students Emily Bucknall, Sian Dixon and Aveir Gordon have reached the semi-finals of the 2017 competition after the College took the crown at last year’s London final, earning them a coveted place alongside the Craft Guild of Chefs British team at the Olympics – and bronze for Hospitality and Catering lead Darren Creed.
Loughborough College is also thrilled to have been invited to host the next stages of the Challenge, where the student trio will recreate the menu which impressed the judges and secured their progress – Pumpkin and freekeh risotto with toasted pumpkin seeds and parsley jus followed by pan-roasted Sea Bass with Jerusalem artichoke puree, flageolet and butter beans, roasted garlic and red wine reduction, with a dessert of Jasmine and orange parfait and mango sorbet.
“We are very much looking forward to welcoming the other teams to Loughborough College in February. It is a real honour to have been invited to host for such a prestigious competition,” said Darren Creed.
“It was amazing to win last year and to compete in the International Culinary Olympics as a result – let alone to bring home a medal.
“Emily was on the 2016 winning College team and is back again this year and along with Sian and Aveir is working extremely hard to refine the dishes.
“It is a fantastic achievement to have even reached this stage again - and with the chance to retain the title in our sights, the pressure is certainly on.”
Pictured: (left to right) Loughborough College’s Aveir Gordon, Emily Bucknall, Sian Dixon and Darren Creed.