Coleg Cambria hosted the first Wrexham heat of the Springboard FutureChef competition, welcoming seven Year 9 and 10 entrants to the kitchens at the Iâl Restaurant. The contest included two learners from the college’s GCSE Hospitality and Catering school links programme.
Strong Technical Skill
Pupils from Ysgol Clywedog, Denbigh High School, Ysgol Bryn Alyn, Rhosnesni High School and The Maelor School took on the challenge of producing one dish and two portions on a £6.50 budget. They showed strong technical skill, flair and impressive composure throughout.
The judging panel included Private Chef Rossett (Roxanne Deamer), Brett Bignell from the Royal Navy and Nathan Booth, Head Chef at Everton FC’s Hill Dickinson Stadium. Booth praised the standard of cooking. She also remarked that it was “the quietest kitchen I’ve ever been in”, thanks to the calm focus of the competitors.
Poached Plaice Papillote
The heat was won by 15-year-old Rya Smith from Wrexham. Rya is a Year 2 learner on Cambria’s GCSE Hospitality and Catering course and a pupil at Rhosnesni High School. She impressed with a poached plaice papillote, potato cake and beurre blanc. Rya said she had been nervous but excited, choosing fish because of the skill involved in its preparation. She added she was proud of the final result and now moves on to February’s regional finals in Cardiff.
Also progressing is Denbigh High School’s Naraya Leburn. She earned a wildcard place for her chicken in tarragon sauce with potatoes and broccoli.
Angharad Jarvis, Curriculum Lead for Hospitality and Catering, said the college was proud of all entrants. She also mentioned that hosting the competition strengthens ties with local schools while also allowing learners to explore their potential.
Valuable Insight
Rebecca Slade from Springboard praised the quality of cooking and the competitors’ maturity. She also thanked the college for the facilities and support. Lecturer Angel Ralchev added that FutureChef offers a valuable insight into the expectations of a professional kitchen.
Springboard FutureChef is the UK’s leading school-based culinary programme, engaging more than 25,000 young people each year and guiding them through a series of heats supported by professional mentors. For more information on Coleg Cambria’s Hospitality and Catering courses, visit cambria.ac.uk, and for details about FutureChef, visit futurechef.uk.
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