Ruby also won the Lakeland Dairies Challenge in which students were given just four minutes to create a layered dessert using Lakeland Dairies Whipping Cream and the new Carpigiani Nuvia automatic whipping machine
There was also further success for NWSLC Curriculum Area Lead for Hospitality and Catering, Jon Starns, who won the coveted Mentor of the Year award.
Marion Plant, OBE FCGI, Principal and Chief Executive at NWSLC, said: “This event is widely recognised as one of the top national events for emerging hospitality talent because it is judged by highly respected industry experts and tests both culinary and service skills under pressure.
“We are proud to have previously reached the finals five times and were thrilled to win the competition in 2018. To have won three awards this year – including the overall title for a second time – is a remarkable achievement and is testament to the hard work, talent and dedication of our students and staff.”
To win the UK Young Restaurant Team of the Year title, the students designed and created a menu that included Homemade Fresh Bread served with Nettle Butter, an Asian Beef Broth starter, Grapefruit Cured Haddock Loin for the main course, an Apple and Elderflower dessert and Cafeology Coffee and Petit Fours to finish.
The menu also featured a selection of drinks chosen by the students. The arrival drink was Pago pear juice with camomile tea, lemon and sugar syrup, for the starter there was Pago ACE, served with ginger beer, coriander and maple syrup along with a chilled Pinot Noir and for the main course the students served Pago grapefruit and lemonade and thyme, along with a Chenin blanc.
Competing against four other teams of finalists, the students had only three and a half hours to prepare and serve their menu.
As the competition’s champions, Alfie, Caitlin and Ruby have been invited to participate in a gastronomic study trip to Sweden in October to experience the country’s renowned food culture.
Jon Starns said: “This contest is incredibly tough and is seen as the pinnacle of student culinary competitions, so it is a huge honour to be on its list of winners again.
“Alfie, Caitlin and Ruby have worked so hard for months alongside myself and my colleagues David Saul and Dean Burnham, who also won the competition when he was an NWSLC student in 2018.
“The students have loved all aspects of the competition and have devoted so much of their own time to prepare for it. We are so proud of them and their remarkable achievement.
“Personally, I also feel very humbled to receive the Mentor of the Year award in recognition of the support I’ve given to students entering the competition over the years.”
The students were presented with the UK Young Restaurant Team of the Year award by Rupert Rowley from MSK Ingredients and David McKown MBE, Director of UK Young Restaurant Team of the Year. Ruby received the Lakeland Dairies Challenge Trophy from Paul Jennings, of Lakeland Dairies, and Jon received his award from Gary Schofield of City and Guilds.
NWSLC is rated ‘good’ by Ofsted, with behaviour and attitudes rated ‘outstanding’ following its latest inspection. In addition, inspectors rated the College’s contribution to meeting skills needs as “strong” – the highest rating possible.
