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University College Birmingham Lifts The John Peart Memorial Trophy At BCF Student Chef Of The Year

The inaugural BCF Student Chef of the Year took place at Loughborough College on Monday 23rd May. The eight finalists were required to produce a 3-course menu for 2 covers in two hours, consisting of a Fish Starter, a modern interpretation of the classic dish “Duck à l’Orange” and Dessert of their choice.



Louis Richards of University College Birmingham, mentored by Martin Hodgetts, was named the winner and lifted the trophy at the end of a very successful, challenging and rewarding day.

Louis received the John Peart Memorial Trophy, Gold medal, framed certificate, seeded entry into the BCF Young Chef of the Year 2022, Stage at a Michelin-starred restaurant, Glynn Purnell cookery book, a set of chef knives, courtesy of Contacto, a Dispenser from Wrapmaster, with the College receiving a Micro Stick Blender, donated by Robot Coupe.


Second place was awarded to Samantha Watkins of Loughborough College, who was mentored by Darren Creed.

Samantha received Silver medal, framed certificate, set of chef knives courtesy of Contacto, a Dispenser from Wrapmaster and a Glynn Purnell cookery book.


Third place was awarded to Chi-Hin Cheung of Liverpool College, who was mentored by Ian Jaundoo.

Chi-Hin received Bronze medal, framed certificate, set of chef knives courtesy of Contacto, a Dispenser from Wrapmaster and a Glynn Purnell cookery book.


Best Starter went to Louis Richards of University College Birmingham.


Best Main Course, Finley Shapland of Sheffield Hallam University.


Best Dessert, Samantha Watkins of Loughborough College.


All competitors in the final were given one year’s free membership of the British Culinary Federation, a BCF apron, a finalist’s certificate and a gift from Contacto.


Each team’s mentor also received a book from the BCF and a gift from Contacto.



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