Two young chefs from Sidney Sussex College have won a silver medal at the UK’s top culinary event in London.

Phillip Crouch and Brian Girdlestone were competing in the Essential Cuisine Masterclass at the International Hotelympia exhibition.

The two chefs had only 60 minutes to prepare and serve a three-course menu under the glare of the media and some of the world’s top chefs.

The judges included the Executive Head Chef of Claridges and Kevin Viner, the previous National Chef of the Year.

The Sidney Sussex team complemented their silver medal by winning the Best Hygiene Award. They were also awarded a Certificate of Merit for their entry in the Figgjo Masterclass.

Phillip Crouch said: “It was great to win a medal at such a prestigious competition. Our Head Chef, Stephen Mather was supposed to compete but a knee injury prevented him from taking part so we had to step up at the last minute. The pressure of competing at the highest level was intense but the Head Chef’s training kicked in and we were able to get every detail exactly right.”

The pair of Chefs were part of the Sidney Sussex team that have won the Cambridge College’s Culinary Competition for the third year running.

The menu they presented was: Veloute of Pea with Coconut Foam & Godminster Cheese Straws, Shellfish Open Lasagne, Rack of Denham Castle Lamb with Puy Lentils, Baby Leaf Spinach, Roasted Pear and Black Pudding with a Lamb Jus.


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