Ex-student is crowned Cuisine Supreme

Scott Evans receiving the Cuisine Supreme 2012 trophy

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A former catering student from Hopwood Hall College has walked away with the top prize at the Deckers group Cuisine Supreme competition final, which was recently held at The Peacock Room in Bamford.

The competition, which is run across the Deckers group of restaurants, is an annual quest to recognise exceptional talent in the group’s kitchens. The competition saw the chefs being put through a number of ‘Masterchef’ style heats and the finalists had to prepare a meal from a mystery box of ingredients.

This year’s winner and 2012 Cuisine Supreme was 21 year old Scott Evans, from Rochdale. He helped out at the same event as a student three years ago and became part of the Crimble’s team on a part time basis as a result. Now working for them full time as Chef de Partie at The Peacock Room, Scott is achieving great things and really enjoys being part of an innovative team that encourages progression and strives for the highest standards of cuisine.

A group of Level 3 Professional Cookery and Hospitality Supervision & Leadership students from Hopwood Hall College were invited to help out at the event. They spent the day being trained in all elements of service and honing the skills they’ve acquired at the College’s Cottons restaurant. The students then served Scott’s winning dish of Pan Fried Cod with Poached and Breaded Mussels, Spring Cabbage Pancetta and a Mussel and Tarragon Broth to a full restaurant of VIP guests during the evening.

Katie Allen, Lecturer and Work Based Learning Assessor at the College, said: “I was really proud of the students. They worked very hard and provided an excellent service gaining invaluable experience. Seeing a former student win such an award and another, Luke Kelly, 23, from Rochdale, reach the semi-finals, has been a particular inspiration.”