Kendal College duo claim Young Seafood Chef of the Year award

A team of two chefs from Kendal College have picked up 2019's UK Young Seafood Chef of the Year award.

Both studying a Level 3 NVQ Professional Cookery in pÁ¢tisserie and confectionery, the team impressed with their lobster orzo salad and dishes of lemon sole and spiced cod.

Daniel Clifford said: "The level of skill and knowledge displayed at the final from each and every one of the young chefs was outstanding. It was a tough one for us to judge, and Albert and Sebastian should be exceptionally proud of their achievement."

Along with the title, the pair won £500 each, a £1,000 voucher to spend on Russums catering equipment for their college, a Robot-Coupe and a cookbook. The chefs will also jet off to the Netherlands on a Koppert Cress 'Cressperience' culinary trip.

Aaron Mosedale and Heather Goldie from University College Birmingham took second place in the competition overall, while Luke Canning and Adam Rosinski from Salford College came third.

Hindson said:"Taking part in the competition has been incredible, and it's still sinking in that we've won. It's been great to have been able put everything we've learned in the classroom into action. We've also had the chance to meet and learn from other chefs from across the country."

Bloor added: "The experience I've gained from the competition really helped develop me as a chef. Thank you to our lecturer Yannick Lequitte and all those back home for supporting us through it all."

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