Professional Cookery students through to grand final of National Seafood Chef of the Year competition

15th May 2024 – Tags: Apprenticeships, Hospitality, Professional Cookery

Professional Cookery students Cydnie Kyriacou and Jack Cann have reached the Grand Final of the National Seafood Chef of the Year Competition, after impressing judges in Heat 2 of the competition held here at City College Norwich.

Seven teams of two put their cooking skills to the test, with each team creating a three-course menu using specially selected seafood species.

The standard of cooking in the heat was exceptionally high, with students and apprentices from City College Norwich, Exeter College, New City College, Suffolk New College, and West London College producing some outstanding dishes.

Cydie and Jack’s winning menu featured: a starter of smoked mackerel with cucumber, horseradish, peas, and nasturtium; seared scallop with parsnip puree and pancetta crumb (intermediate course); and a main course of pan-fried seabass with artichoke, peppers, courgettes, tomato, and olives.

Professional Cookery students Imogen Davey and Robbie-Jay Richardson and Apprentice Chefs Jasper and Leo were also commended for their dishes, each picking up a Merit runners-up award.

The National Seafood Chef of the Year Competition in association with The Grimsby Institute is now in its 27th year.

Highly regarded across the seafood industry for the valuable experience it gives to contestants, the competition provides young chefs with a platform to demonstrate their flair, understanding, skill and ability using seafood from sustainable sources.

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