Inspiring Culinary Generations Aspiring Student chef winners announced

The Inspiring Culinary Generations (ICG) competition, formerly known as the Teflon Diamond Standard Awards, has announced its aspiring students chef winners.

The competition has two categories. The Aspiring Student Chefs (ASC) section offers the winner a prestigious three-year Specialised Chef Scholarship at Bournemouth & Poole College, with tuition, professional training and work experience opportunities with a chef member of the Royal Academy of Culinary Arts.

This year’s Aspiring Student Chef (11-13 years) is Annabelle Hobbs, Talbot Heath School with a winning dish of guinea fowl wrapped in Parma ham with a prune chutney served with a red wine jus and Aspiring Student Chef (14-16 years) Freddie Royston, of King James School with his winning dish of rolled cod, fermented kohlrabi sauce split with lemon verbena oil, salt cod & brown butter pommes dauphine, crispy cod skin, raisin & caper gel, lemon verbena powder, fermented kohlrabi discs, and seasonal garnish.

Fraser Rigby, York College was crowned Aspiring Student Chef (16-18 years) with his dish of pan roasted venison saddle, with caramelised cauliflower purée, compressed tongue, caramelised oyster mushrooms, sautéed cauliflower leaves, preserved damson condiment and a venison, hazelnut crumb and venison and damson jus.

Rigby was delighted with his three-year Specialised Chefs Scholarship at Bournemouth & Poole College and said: “I’m still overwhelmed from winning it. I’ve really enjoyed the competition. I loved getting the chance to sit down for feedback with the judges and learning from them throughout the day.”

There were a total of 25 shortlisted Aspiring Student Chef finalists who attended the finals at Bournemouth & Poole College to cook their signature dishes for the judges who included chef Lesley Waters, Steve James of Steve James Ltd, Bournemouth & Poole College’s Paul Dayman, James Golding, chef director at The Pig Group, and member of The Royal Academy of Culinary Arts, Luke Matthews, executive head chef of Chewton Glen, and the head teacher of Lesley Waters Cookery School, Jacks McDonnell.

Also celebrated were Rebecca Allenby-Smith (11-13) of Talbot Heath School, and Jess Khan (14-16) of Southend High School for Girls, who won highly commended awards for impressing the judges with their dishes.

For more information on the competition please visit www.icgcompetition.co.uk