TWO cookery students from Northumberland College have netted a place in the prestigious Grand Final of the Seafood Chef of the Year.
Aspiring chefs Scott Anderson and Faith Sharples are studying Advanced Professional Cookery at Northumberland College.
They competed against teams representing Grimsby Institute, Newcastle College, Middlesbrough College and Sunderland College in the Eastern Heat at City Campus in Sunderland, in the hope of progressing to the showpiece event in June.
Faith said: "I am relieved we got through to the Grand Final, yet excited and nervous for what's to come. I couldn't believe it when we heard Northumberland College's name being called out by the judges."
The pair impressed expert judges Nikki Hawkins, Richard Colman Ord and Ben Bartlett with their culinary skills and crafted three course menu to finish in the top three and progress to the final at Grimsby Institute.
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Scott said: "I was nervous to begin with, but once I started cooking things just seemed to click. I am excited to go down to Grimsby and compete nationally against other colleges in such a prestigious competition."
The Seafood Chef of the Year competition is in its 25th year, and it aims to inspire young chefs in training, encourage their creativity, and develop their skills and confidence in the kitchen.
The competition is open to all full-time and college-based apprentice chefs, providing them with the chance to demonstrate the level of their talent and impart invaluable industry experience.
Catering Lecturer Adam Hampson said: "I couldn't be prouder of my students. They have worked really hard giving up their own time to come into college to practice for the competition.
"I can't wait to see how they will perform in Grimsby and very excited to see what they do next. This is an amazing opportunity for personal development and meeting some high-profile chefs such as Rick Stein."
Northumberland College joins Newcastle College and Sunderland College in North East Lincolnshire, where they will meet the winners of the other regional finals which will take place at Norwich College and Coleg Lllandrillo Cymru in May.
The successful teams will cook a three course menu, which includes an innovation test challenging them to produce an intermediate course using a specific list of ingredients.
Renowned professional chef Rick Stein will feature on the finale's star-studded panel of judges, alongside Mitch Tonks, Mark Hix, and Nathan Outlaw.
Scott and Faith's impressive three course menu starts with 'Brandade of Smoked Haddock, Wilted Spinach, Quail's Egg, White Wine, Cream and Watercress', with an intermediate course of 'Sole Dugléré', and a third and final course of 'Tandoori Spiced Monkfish Tail, Mussels, Coconut, Curry Oil, Lime Romanesco Pickle, and Pilau'.
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