SERC Student Success at IFEX 2026
South Eastern Regional College (SERC) is celebrating a host of wins at the Northern Ireland International Food Exhibition (IFEX) which took place at the Eikon Exhibition Centre in Lisburn from 24–26th February 2026
SERC had 23 students from the college’s Bangor, Downpatrick, Lisburn and Newtownards Campuses taking part in in competitions, with 21 of them taking podium places including five Gold, five Silver, 11 Bronze and two students awarded Merits.
Matthew Beech (Dunmurry), Level 3 Diploma in Professional Chef, had double reason to celebrate when he lifted a Gold in the WorldSkills Knife Skills category and the Riso Gallo Young Risotto Chef of the Year (All Ireland Regional Heats) with fellow students Owen Mendez (Bangor), Level 3 Professional Chef, awarded Silver, and Abbie McCormick (Newtownards), and Levi Grant (Lisburn), both Level 2 Professional Chef, taking Bronze. Matthew will now go forth to represent Northern Ireland in the Grand Final in London on 1 June.
In the Edible Arts – Decorative Exhibit, Angel Armstrong (Belfast) Level 3 NVQ Diploma in Professional Cookery – Patisserie and Confectionery, as student lead alongside Lecturer Ruth Doherty as support, took a well-deserved Gold.
The final Gold was awarded to Dean Mackintosh (Bangor) from the Level 2 Traineeship in Professional Chef who took the top spot in the NI Culinary Ability Awards.
Ohla Vasylieva (Newcastle), lead student and Kateryna Kushtymenko (Ballynahinch), support student, both Level 2 Professional Bakery, took Silver in the Celebration Cakes (Fondant); Cára McKendry (Crossgar), Bronze and Sophie Burdett (Belfast), Level 2 Certificate in Professional Bakery was recognised with a Merit in the same category.
Silver medals also went to Bilyana Demirok (Carrickfergus), Level 2 Patisserie, in the Finger Food (Tasted) category and Oscar Manley (Killough), Level 2 Traineeship in Professional Chef, for NI Dessert of the Year.
Bronze medals were presented to Emma Dawson (Banbridge) and Eve Cockfield (Poyntzpass), both Level 2 Traineeship in Professional Bakery, and Alesandra Tailford (Lisburn), from the Level 3 NVQ Diploma in Professional Cookery – Patisserie and Confectionery, in the Novelty Cake category; Brooke Edgar-McAleenon (Lisburn), also Level 3 NVQ Diploma in Professional Cookery – Patisserie and Confectionery for Afternoon Tea (Tasted); Gabrielle Harrison (Newtownards), Level 3 Diploma in Professional Chef for Plant-Based Chef Challenge; Thomas Kelly (Downpatrick) and Abbie McCormick (Newtownards) Level 2 Traineeship in Professional Chef for Classical Junior Chicken; and Grace Dugan (Belfast), Higher Level Apprenticeship in Culinary Arts for the prestigious Student Culinarian of the Year 2026.
Merit Awards were also presented to Noah Brown (Donaghadee) Level 3 Apprenticeship in Professional Cookery for Young Seafood Chef of the Year and Ethan McCallum (Ballynahinch) Level 2 Traineeship in Professional Chef for Plant-Based Chef Challenge.
Paul Mercer, SERC Principal Lecturer and Commercial Hospitality Manager said: “We are absolutely thrilled with the awards achieved at IFEX 2026.
“The students really pushed themselves, and the work that everyone put in was evident given the results. Hearty congratulations to all the students who achieved Gold, Silver and Bronze medals and Merit Awards.
“Well done to all the students who took part – participation in a high-profile competition such as IFEX helps build confidence, time management and creativity under pressure.
“Everyone gets to see the quality of the competition and what is required to achieve a place. It is all learning for their courses, for other competition opportunities and ultimately, for the workplace.”
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