Oliver wins second place in UK-wide cooking competition

Oliver Lacey, a Coleg Ceredigion student has been named second in the UK for his culinary skills at The Riso Gallo’s UK & Ireland Young Risotto Chef of the Year competition, held in London.

The competition, held at Tottenham Hotspur Stadium, is open to students across the UK who have competed over the past six months in the competition’s regional heats.

Oliver won the Welsh heat and therefore competed at the final where competitors were tasked with cooking two portions of risotto in 45 minutes using Riso Gallo rice and Filippo Berio olive oil.

His winning risotto comprised of ingredients from mainly mid Wales suppliers such as Caws Teifi Cheese, The Welsh Truffle Company, the college’s home-grown chervil, locally picked wild garlic, Welsh butter, Welsh salt and Welsh mushrooms.

He is one of 300 people to enter the competition and one of 13 who took part in the final. The competition was judged by a comprehensive selection of renowned chefs currently working in the industry.

As a result of his win, he has been given a three-day stage – which is an industry specific experience, at the Italian Embassy in London with Danilo Cortellini, a renowned Italian chef.

James Ward, Coleg Ceredigion professional cookery lecturer said: “The strong umami flavours really married well with the arborio rice and olive oil in Oliver’s dish. 

“He deserves so much praise for his hard work and determination throughout the whole event; we are really proud of him here in Aberystwyth.” 

Worldwide companies have sponsored the event as well as Craft Guild of Chefs and Oliver has also won a selection of rice and oils from sponsors Riso Gallo and Filippo Berio and stocks and glacés from Essential Cuisine.