The competition, which was eventually won by Carlisle College, was held in Hotelympia on 18th July and hosted by Mark Durden–Smith.
Sixteen teams made it through to the final including North Warwickshire and Hinkley College who used Clifton Food Range® water baths in the final. To get to the final, the teams of six students had to develop an idea for a themed restaurant and create an appropriate three–course lunch. This year the rules dictated that the main course had to be nutritious and healthy and could not have more than 600 calories.
North Warwickshire and Hinkley used lamb as their main ingredient, and it was slow cooked in a Clifton Food Range® water bath. The water baths provide unparalleled accurate temperature control – making them perfect for sous vide and low temperature cooking.
Managing Director Melvin Dickson says: “At Clifton Food Range® we are actively encouraging catering colleges to use our water baths as the popularity of sous vide cooking continues to grow. It’s great to know they were part of such a prestigious competition and everyone here would like to congratulate North Warwickshire and Hinkley on their success.”