Catering students, Jamie Hillyer, Kevin Fell and Sydney Knight, were rewarded for their efforts after they competed in a live cook for this year’s Country Range Student Chef Challenge.
The trio had 90 minutes to create a three-course, three-cover menu in front of an exhibition audience at the UK’s largest food service and hospitality event, which took place at Hotelympia, London.
The culinary students went up against Loughborough College, Derby University, SERC, Newbury College, East Kent College, Ayrshire College, the City of Glasgow College, Westminster Kingsway and North East Scotland College.
They were were marked as part of Hotelympia’s Salon Culinaire by international judging standards and the Highbury team were awarded a bronze certificate.
Chris Basten, Craft Guild of Chefs Chairman of Judges, added: “The standard of cooking by the students increases every year and as we expected there were some incredible dishes and creative menus on show. It’s never easy to cook a three-course, three cover menu in 90 minutes, especially in front of busy crowd so a massive well done to all of the college teams competing today. Each and every team can be proud of the achievements."