Students named finalists in collaborative competition
Collaborative working was at the forefront last week for Catering and Hospitality student Billy Brogan (Coldstream) and Gamekeeping student Finlay Knox (Kelso), who were named the winners of the Borders College heat of the Field to Fork competition.
Back row: Gamekeeping students Adrian Jackson , Eddie Potts, Lewis Mcintosh, Finlay Knox, Jake Mirley and Scott Wright.
Front row: Catering and Hospitality students Angus Levell, Jason Bell, Billy Brogan and Hannah Finnie.
Field to Fork is a collaborative competition between Catering and Hospitality and Gamekeeping students of Borders College, SRUC Elmwood Campus and North Highland College UHI. Student teams are tasked with sourcing the ingredients for, designing and creating their own innovative dishes, allowing them to experience the start-to-end cycle of food from its initial source through to the end consumer.
Programme Leader Paula Hutchison said of the regional heat: “The game and food presented was to an exceptional standard, and feedback from judges – Nicolle Hamilton (BASC), Pete Moore (Scottish Natural Heritage) and food specialist Catriona Frankitti (Innes Ross) – was fantastic. All participating students enjoyed the event immensely, despite their nerves about being judged so closely.”
Borders College now looks forward to hosting the cook-off final and awards presentation dinner on Tuesday 21 November, when Billy and Finlay will go head-to-head with the winning student teams from fellow competing Colleges and the 2017 overall winners will be announced.
Published: Wed 8th Nov, 2017