Many congratulations to the South Eastern Regional Colleges (SERC) team of professional cookery students who recently competed at Buckingham Palace and came second in the Craft Guild of Chefs 50th anniversary Canapé competition.
The City of Glasgow College, South Eastern Regional College, and the London School of Hospitality and Tourism at the University of West London all travelled to Buckingham Palace to prepare their canapé entries for tasting by the guild’s royal patron, HRH the Countess of Wessex, who then selected a winner.
Led by their tutor Michael Gillies, team SERC prepared a mouth-watering canapé of hay smoked and confit Lisarra chicken, St Tola goat cheese, Finnebrogue venison scotch eggs, smoked salmon, rhubarb and Clandeboye estate yoghurt and Valrhona chocolate orange mousse.
Colleges were invited to submit six canapé recipes as part of their paper applications, with the final shortlist selected from over 30 entries.
National chairman of the guild, Christopher Basten, said: “This really was a once in a lifetime opportunity and the teams had such an extraordinary experience preparing their canapés in the Buckingham Palace kitchens and meeting the Countess of Wessex.”
The five-part team included SERC students Roisin Mckeown, Ryan Cunningham, Curtis Rea Judith Lyons and David Magee.
Tutor Michael Gillies said: “I am delighted for the students who worked tirelessly in preparing for this major competition. The experience was fabulous and it’s a great achievement for the students to do so well.”[caption id="attachment_55608" align="aligncenter" width="540"] Congratulations to the five-part team of SERC professional cookery students Roisin Mckeown, Ryan Cunningham, Curtis Rea Judith Lyons and David Magee who recently competed at Buckingham palace and came second in the Craft Guild of Chefs 50th anniversary Canapé competition, led by their tutor Michael Gillies.[/caption] ]]>