Visit Our European Website
Education, Innovation, Inspiration
Three keywords that best describe the talented students in the West London College and Foie Royale Cooking Competition
Following the success of last year’s participation in the Foie Royale Cooking Competition, the students of West London College escalated the quality of their work to top restaurant standards, demonstrating their culinary skills with confidence in the kitchen.
Denise Charles, Head of Curriculum for Service Industries at the West London College was proud of the achievement of her students, commenting that, ‘The Hospitality and Catering students at the West London College are rapidly developing their practical skills and confidence. Entering numerous competitions this academic year, this makes tutors and myself very proud.
The Foie Royale Competition is a good opportunity for catering students to show off innovation and creativity, whilst creating a dish that showcases Foie Royale, which they all did with great success.
This competition is a good starting point for catering students who want to enter competitions and challenge themselves. The prizes that the students received for entering the competition are exceptional – The Savernake knife is a very memorable prize. Thank you for creating this great competition and for your continued support.’
Congratulations to the winners who creatively demonstrated the diversity of Foie Royale.
Grand winner – Duck Foie Royale Mousse with a fig gel, pickled pear and homemade brioche, created by Laurie Ballard
1st runner up – Pan seared Foie Royale accompanied by green lentils, a crisp potato arc and an herb vinaigrette, by Ratmir Plokhov
Ratmir said, ‘Inspired by Gordon Ramsay’s classical Hell’s kitchen foie gras dish but done with an ethical alternative and given a bit more 2023 style.’
2nd runner up – Duck Foie Royale and Orange salad with roasted walnuts, golden raisin puree and micro herbs, by Jahmi Freeman-Wright
Jahmi’s dish inspiration is based on a dish that he has been preparing, cooking and plating at work. He would like to elevate this dish.
Finalist – Tagliatelle in a pesto sauce with a pan seared Foie Royale, garnished with a cheese tuile, by Emma Bishop
Emma said, ‘The dish is a new twist on a classic quick lunchtime meal. Pesto pasta is a comfort meal to me for when I don’t know what to cook and I feel distant from life, although I normally use jar sauces and dry pasta.’
What a great success the Foie Royale cooking competition has been this year, collaborating with four top level colleges – amazing students and supportive teachers.
Enormous thanks and gratitude to all of them!
The competition is featured in Chef & Restaurant magazine, October 2023 issue.