Kendal College take the title at UK Young Seafood competition 2017

23 Jun 2017
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Kendal College took the winning title at the much anticipated grand final of the UK Young Seafood Chef Competition 2017. The Grimsby Institute were delighted to announce the winning team at the final, which saw nine colleges from across the UK compete to take the prestigious title. Sponsors this year included; Seafish, Young’s, Thermomix, Russums, Oak Ridge Group and Koppert Cress.

Over the years, the competition has grown with support from industry and has become known for the high calibre of its judges and competitors. Highly regarded across the seafood industry for the valuable experience it gives to contestants, the competition provides young chefs with a platform to demonstrate their flair, understanding, skills and abilities using seafood from sustainable sources.

This year’s final was once again hosted by the Grimsby Institute’s Gallery Restaurant, with trainee chefs from across the country competing in teams of two to become this year’s champions.

Judges’ for this year’s competition included celebrity Chef Nathan Outlaw, who has recently finished filming BBC2’s Great British Menu, Ben Bartlett (BBQ Ben), Nikki Hawkins, Events Manager at Seafish, Serge Nollent, Product Group Development Manager at Young’s and Franck Pontais, Private Chef and Food Consultant.

The winning duo of William Bolsover and Niall Frith were absolutely thrilled to take the title, William said:

I can’t believe we’ve won, I’m so shocked. The competition has been amazing, it’s been brilliant to meet Nathan Outlaw and the judges today. Competitions like this will really make a difference to our careers.

Nikki Hawkins from Seafish commented:

Once again this competition has seen some wonderful talent. The nine competing teams from all over the UK, all showed exceptional skills in creating their seafood dishes and showed innovative ideas in the new ‘invention test’ for the intermediate fish course this year.

It is encouraging to see such enthusiasm in the competing students. These are our young chefs of tomorrow and to reach these standards is a credit to both them and their lecturers who have encouraged them to show off these skills within a competition environment.