Flavours of Herefordshire Awards 2009
The ‘Young Chef of the Year’ competition took place at the Flavours of Herefordshire Awards again this year. For Herefordshire College of Technology’s Hospitality and Catering department, it is a time for the students to showcase the new skills and knowledge learned during their time at the College.
In the Industry Chef category, previous award winner and former HCT student, Scott Davies, cooked up a storm with his dishes of poached tenderloin of pork with wild mushroom tortellini, savoy cabbage, apple puree, black pudding and cider jus.
Also, Rachel Williams, who completed her studies at the College last year, put together a mouth-watering combination of slow roasted belly pork with black pudding ravioli and apple foam, followed by blackberry clafoutis with cream anglaise.
Student chef, Shea Bevan’s menu comprised fillet of Herefordshire beef, little Herefordshire dauphinoise, roasted beetroot and shallots with pumpkin puree, followed by blackcurrent and apple mousse with a Westons Vintage granite.
Meanwhile, young student, Oliver Russell prepared pork neck fillet with a mustard hint mash potato, apple cabbage and bacon stuffing served with baby carrots and parsnip crisps drizzled in onion gravy, followed by fruit crumble and lemon custard.
Carefully watched by Judges Chris Llliy, Tourism & Leisure Cluster Manager for Advantage West Midlands and Jane Lewis Tourism & Food Manager for Herefordshire Council, the students had just ninety minutes to prepare and serve the delicious 2 course meals.
Shea Bevan took first prize in the Student Chef category, and former HCT student, Scott Davies, won Industry Chef. Both students gave demonstrations at the Herefordshire Food Festival held at Hereford Racecourse on the 24th and 25th of August and had the opportunity to meet star chef Gino D'Acampo.
