Catering students sail through to seafood final

Four Hopwood Hall College third year catering students have sailed away with first and second place at the NW regional final of the UK Young’s Seafood Chef of the Year competition 2013.

The Rochdale campus team, made up of 18-year-olds John Hunt and Marc Rothwell, won first place for their adventurous menu.

The Middleton campus team, comprising 18-year-old Jack Whitticker and 19-year-old David Ghort, took second place.

The students had to create and prepare three courses of sustainable fish and seafood.

John and Marc's starter of langoustine, crispy capers, beetroot puree, beetroot macaroon, bean blossom and langoustine oil was the star of the show, scooping best dish of the day and best starter course. This talented pair has proved that they’re a winning combination as they took second place in last year’s final - but are hoping to improve on that at the national final later this year.

The students’ tutor, Bryan Townson, said: “These students are stars in the making and we’re all very proud of what they’ve achieved.

"The lads have shown such interest, passion, creativity and dedication whilst preparing for the competition – they even came in on their days off to practice.

"They had an amazing day and were absolutely thrilled to be awarded a first place, a second place, prize for the best starter and, as a college, winning overall first place.”

Rochdale campus menu: 

• Langoustine, crispy capers, beetroot puree, beetroot macaroon, bean blossom, langoustine oil 
• Smoked haddock, wilted spinach, vegetable broth, cucumber caviar, confit duck egg yolk
• Red wine poached turbot, parsley mash, sautéed wild mushrooms, artichoke hearts, red wine emulsion, oyster leaves 

Middleton campus menu:

• Langoustine boudin, pan fried langoustine tail, langoustine bisque
• Smoked haddock Florentine, scotch egg, bois boudran
• Poached turbot, potato galette, cep puree, peas, broad beans, celeriac fondants, chive, beurre blanc. 

This is the third time that Hopwood Hall College has participated in the competition, which is now in its 13th year, and the College has had students placed every time. There are seven regions in total in the competition and each region has 10 teams competing. The best two teams from each region will go on to compete in the national final in May this year.