A team from Chefs’ Whites restaurant in Ipswich cooked up a couple of awards at the annual Young Restaurant Team of the Year competition held in Sheffield.
The trio – who all study at Suffolk New College – took part in one previous round in order to get to the finals of this prestigious contest.
During those early stages, the team impressed judges which meant they got to test their skills against five other teams at an event held at the Skills for Chefs Conference in Yorkshire in July.
The crew was made up of two chefs and a front of house expert.
At the finals, they cooked a starter of haddock, cauliflower, squid ink, and nori with a peppercorn sauce. The main was a flat iron steak with a watercress and wasabi purée, baby turnips, beef-fat potato, and a soy and ginger glaze followed by an apple crumble dessert.
After the judging, the team were given a prize for best use of seafood, and they also gained a highly commended kitchen award.
Daniel Russell-Poole is a chef lecturer at Suffolk New College who supported the team throughout the competition. He said: “This is an incredible achievement that highlights the dedication, creativity, and talent of our learners at Suffolk New College.
“Their professionalism was outstanding, they worked really hard and made everyone proud. We can’t wait to see what the future holds for these talented young chefs.”
Anglia Produce supported the team on their journey along with the teaching team from the Suffolk New College Centre for Culinary Arts.