Catering students Oliver Dillion, Frazier Michie and Gabriella Buchholz
The team of students worked exceptionally hard and trained for the competition in collaboration with the Michelin star Head Chef Ling at the famous Hakkasan restaurant in London. Amongst five other UK colleges, the team competed at celebrity chef Cyrus Todiwala’s Mr Todiwala’s Kitchen at the Hilton, London Heathrow Airport, Terminal 5.
The awards were announced at the Zest Quest Asia Gala Dinner and Awards Night attended by 300 representatives of the UK culinary education, food and drink, and equipment sectors. Students were awarded The Koppert Cress Award for Best Use of Living Ingredient! For winning the award, students have received a three night trip to Holland from Koppert Cress.
Congratulations to the students for their award