A taste of competition success for Coleg Ceredigion catering and hospitality students
Growing up with a passion for foraging, Llion produced a mushroom and truffle risotto celebrating the umami of foraged fungi, paired with the luxurious aroma of Welsh truffle the tanginess of pickled shimeji mushrooms.
Catering and hospitality students at Coleg Ceredigion’s Cardigan campus have been showcasing their skills in a range of competitions which tested their culinary expertise.
Angharad Thomas won a silver medal and best in class for the cocktail mixology challenge at the Welsh International Culinary Championships at the ICC in Newport. She also won a bronze medal for her interpretation of a classic Caesar salad.
Angharad is a level one student and as such, has achieved a significant first competition win as she starts her college journey.
Llion Evans and Elis James, competed in a Skills Competition Wales event with results pending, but as part of the competition they had the opportunity of taking part in the Riso Gallo Risotto Challenge where they both won a silver medal.
The challenge, focussing on local and Welsh produce, asked competitors to cook two identical portions of a perfectly cooked risotto starter featuring one ingredient native to Wales.
Elis devised a smoked haddock, laverbread and leek risotto to celebrate his Welsh coastal roots and honour the vibrant culinary traditions of Wales. He blends the delicate smokiness of haddock with the briny richness of laverbread with sweet leeks providing balance and a subtle earthiness.
Growing up with a passion for foraging, Llion produced a mushroom and truffle risotto celebrating the umami of foraged fungi, paired with the luxurious aroma of Welsh truffle the tanginess of pickled shimeji mushrooms.
Huw Morgan, catering and hospitality lecturer said: “We’re very proud of all our students who had the courage to compete and who won awards.
“We provide support and training to help them with their competition work but it still takes a lot of personal time and skills development and creating competitive menus to reach this point.
“Angharad did extremely well as she’s only just starting her culinary journey at level one so hopefully, she can progress even further.
“We were also thrilled to see fellow lecturer, Sam Everton, be named National Chef of Wales at the same Welsh International Culinary Championships competition.”
Elis devised a smoked haddock, laverbread and leek risotto to celebrate his Welsh coastal roots and honour the vibrant culinary traditions of Wales. He blends the delicate smokiness of haddock with the briny richness of laverbread with sweet leeks providing balance and a subtle earthiness.
