UCB takes BCF Cook and Serve Team Challenge 2025 title

The team from University College Birmingham (UCB) were crowned winners of the BCF Cook and Serve Team Challenge 2025 at University College Birmingham on Thursday 22 May.

The winning team members comprised: Lily Rose Murray, Sunil Kainth and Jessica Gibson with College mentors Paul Mohan and Christine Alberto.

The team received the winning Trophy, framed certificate, an R2 Cutting Machine, courtesy of Robot Coupe; a set of chefs’ knives and pans from Contacto and a Dispenser from Wrapmaster.

Second place was awarded to Newcastle and Stafford College which included team members: Logan Lilly Thomas, Leogh Wood and Viacheslav Marynychenko. Team mentors, Tom Harrison and Richard Allen

While, North Warwickshire and South Leicestershire College took third place. Team members included

Bobby Bendle, Jack Johnson and Caitlin Mann. Team mentors, Abbie Clarke and Dean Burnham

Teams consisted of two chefs and one waiter who had to produce and serve a three-course meal, including wines, for four covers, two covers to be served to diners, one cover for judging and one to be photographed.  Starter suitable for a vegetarian, main course and a dessert of competitors choice. At least one Essential Cuisine product had to be used in their chosen menu. Lakeland Dairies provided cream and butter.

Other awards included the Best Kitchen Team which was awarded to Newcastle and Stafford College, North Warwickshire and South Leicestershire College picked up the Best Front of House award.

The BCF Cook and Serve Team Challenge 2025 was sponsored by Robot Coupe, Contacto, Essential Cuisine, Wrapmaster, and Lakeland Dairies.

The Judges

Andy Sage, BCF Committee member and Competition Organiser; Stuart McLeod, BCF Vice-President; BCF Committee member, Adrian Vigus-Brown, Executive Chef, Park Plaza Riverbank, London; Graham Crump BCF Vice-President.

Front-of-House

Saverio Buchicchio, Maitre D’ (retired); David Field, General Manager Evesham Hotel; David Knipli, F&B Manager, Ellenborough Park Hotel and Steve Locklin, Restaurant Manager Michelin starred Simpson’s, Edgbaston.

The prizes

Winners

The team received the winning Trophy, framed certificate, an R2 Cutting Machine, courtesy of Robot Coupe; a set of chefs’ knives and pans from Contacto and a Dispenser from Wrapmaster.

2nd Place

Trophy, framed certificate, a set of chefs’ knives from Contacto and a Dispenser from Wrapmaster.

3rd Place

Trophy, framed certificate, a set of chefs’ knives from Contacto and a Dispenser from Wrapmaster.

All competitors received a finalists’ certificate and were given one year’s membership of the British Culinary Federation, a BCF embroidered apron, gifts from Contacto and a goody bag courtesy of Essential Cuisine.

Thanks to Adam Pickett at UCB for his support and help in making the day run smoothly and for the excellent buffet reception and to all the Student Cook and Serve Team Challenge sponsors and judges.

The standards set by all the competitors and the colleges who entered were a credit to all concerned.  This competition continues to attract some high calibre entries and the BCF continues to appreciate the support and commitment of many.