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2017 Challenge Final – 15th March, ScotHot, Glasgow

The Teams

Ayrshire College with their lecturer Annmarie Farr

Ayrshire College with their lecturer Annmarie Farr

Blackpool and the Fylde College Team with their lecturer Steven Alexander

Blackpool and the Fylde College team

City College Norwich team with their lecturer Bob Oberhoffer

City College Norwich team with their lecturer Bob ObCity College Norwich team with their lecturer Bob Oberhoffer

City of Liverpool College team

City of Liverpool College team

City of Liverpool College with their Lecturer Ian Jaundoo

City of Liverpool College with their Lecturer Ian Jaundoo

City of Glasgow Clyde with lecturers Joe Rainey and Steven Sanderson

City of Glasgow Clyde with lecturers Joe Rainey and Steven Sanderson

Henley College Coventry team with their lecturer James Brooke

Henley College Coventry team with their lecturer James Brooke

Hopwood Hall College with their lecturer Sam Everett

Hopwood Hall College with their lecturer Sam Everett

Loughborough College with lecturer Darren Creed

Loughborough College with lecturer Darren Creed

The Live Final

Challenge briefing

The Dishes

Ayrshire Starter - Mushroom Consomme, Chai Seed Dumplings, Pickled Mushrooms, Textures of Onion and Broccolli

Ayrshire Main - Guinea Fowl, Crispy Black Pudding, Braised Fennel, Carrot and Orange Puree and Potato Boulangere

Ayrshire Dessert - Pistachio, Lime and Coconut Cake with Coconut Sorbet, Passion Fruit Jelly and Compressed Mango

Blackpool and the Fylde Starter - Medley of Quinoa, Fennel, Fig and Orange

Blackpool and the Fylde Main - Gilt Head Sea Bream, Ensemble of Pea and Spring Onion Puree, Asparagus

Blackpool and the Fylde Dessert - Pistachio and Rhubard Stack Served with Honeycomb and Yoghurt Melts

City College Norwich Starter - Black Quinoa, Confit Egg Yolk, Pickled Golden Beetroot, Wild Mushrooms, Chia Seed Cracker, Apple, Beetroot Caviar and a Beetroot Sorbet

City College Norwich Main - Pan Fried Seabass, Chargrilled Asparagus, Sweet Potato Kofta,Turned Heirloom Carrots, Pea and Watercress Puree and a White Wine Reduction Sauce

City College Norwich Dessert - Mango Delice, Poppy and Seseme Seed Snap, Rasbperry Coulis, Mango, Passionfruit Jell, Pistachios and a Raspberry Gel

City of Liverpool Dessert - Aromatic Roasted Figs, Manuka Glazed Clementine and a Fromage Frais Sorbet

City of Liverpool Starter - Spiced, Quinoa Salad with Avocado, Tomato Compote, Crispy Shallots and a Raita Dressing

City of Liverpool Main - Ginger Scented Salmon Steamed, Served with Charred Baby Gem, Nicoise Potatoes, Quail Eggs and Tomato, Corinader and Vierge Dressing

Glasgow Clyde Starter - Panna Cotta of Vegetarian Goats Cheese, Soused Beetroot, Chia Seed, Walnut and Sea Salt Cracker, dried pear and Spiced Reduction

Glasgow Clyde Main - Monkfish and Prosciutto Sous Vide with Grilled Sea Bass and a Sweet Potato and Cracked Black Pepper Mash, Crispy Skin, Edged with a Lemon Grass and Spinach Veloute, Glazed Turned Vegetables

Glasgow Clyde Dessert - Filo Paste Cask Filled with a Lemon and Honey Sabayon, Enriched with Mixed Berries and Chocolate Mousse, Honeycomb Cone

Henley College Coventry Starter - Freekeh, Quinoa and Yeasted Cauliflower, Raisons, Capers and Mint

Henley College Coventry Main - Braised and smoked bison cheek with glazed cod loin, Thyme Baby Carrots, Sweet Potato, Scented Peas French Style, Shallot Puree

Henley College Coventry Dessert - Chocolate, Coconut and Raspeberry Fondant with a Fruit Granola and a Coconut Smoothie

Hopwood Hall Starter - Roast Cauliflower, Spelt Salad, Beetroot and Compressed Apple

Hopwood Hall Main - Roast Best End of Lamb, Puy Lentils, Roast Onion Puree

Hopwood Hall Dessert - Barbecued Pineapple, Coconut and Lemongrass Sorbet, Lime and Dark Rum

Loughborough College Starter - Pumpkin and freekeh risotto with toasted pumpkin seeds and a parsley jus

Loughborough College Main - Pan Roasted Seabass with Jerusalem Artichoke Puree, Flageolet and Butter Beans, Roasted Garlic, Red Wine Reduction

Loughborough College Dessert -Jasmine and Orange Parfait, Mango Sorbet

Ayrshire College – 2017 Country Range Student Chef Challenge Winners

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Why you should get involved

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