The finalists have been announced for the culinary college competition HEAT, that is back this March for a fourth year. Top colleges in the UK have competed to win the opportunity to reach the final of this prestigious culinary competition in Jersey that has become a highlight in the National Craft Guild of Chefs events calendar.
The four finalists are: Farnborough College, Llandrillo College, South Eastern College from Bangor College and the Jersey team from Highlands College. Rising stars in the hospitality industry, both in the kitchen and front of house will go head-to-head over 2-days of competition, led by a high profile chef from each college location. They will all mentor and lead teams to cook a 4-course meal for diners and battle it out at Highlands College to win the Peter Queree Trophy.
Head Chef Tommy Radiguet from Samphire will lead the Jersey Team
Farnborough College will be led by Connor Godfrey, Exec Sous Chef, Mayfair Hotel, London
South Eastern College from Bangor will be led by Bob McDonald, Chef Director, Burren Balsamics Ltd
Coleg Llandrillo will be led by Danny Burke, Olive Tree Catering
The kitchen and front of house teams will be judged by legends in the industry. Henri Brosi (Executive Chef, The Dorchester 1999-2019), Stephen Scuffell (Craft Guild of Chef Vice President, and Chef Ambassador, Gourmet Classic), Andrew Bennett MBE (Chair of the Craft Guild of Chefs) and Paul Gayler MBE (Chef Consultant).
Visiting student chefs also will get a chance to explore the island and they will be taken to meet local suppliers to see some of our best local produce at its source. They will also take part in a skills training day whilst they are on the island.
The winners will be announced at a prestigious Gala Celebration dinner that will be hosted by a celebrity chef on Thursday March 12th at St Brelade’s Bay Hotel. Tickets are available to the public. Please check Eventbrite for more details.
Tommy Radiguet, Head Chef, Samphire commented:
“I am really looking forward to leading the Jersey team and working alongside the talent of the future. The competition is of a very high standard, with some of the top colleges in the UK competing.”
Eileen Buicke-Kelly, Director, Highlands College – Culinary Arts and Hospitality Studies and Craft Guild of Chefs Jersey said:
“We are very excited to welcome some of the top talent from three outstanding culinary colleges in the UK to compete here in Jersey once again against our students at the Academy Restaurant at Highlands College. HEAT goes from strength to strength and we are thrilled that so many fought for a place at the final here in Jersey this coming March. It’s going to be hotter than ever and we look forward to a week of the finest food and service that hospitality can offer. Our thanks to all our local sponsors that make HEAT a competition like no other!”
Andrew Bennett MBE, Chairman of the National Craft Guild of Chefs added:
“HEAT has become one of the key competitions in our culinary calendar, as this event has gone from strength to strength, because of the standards that we have initiated in making this a ‘must to enter’ for Colleges around the UK to be part of, given the amazing rewards on offer. This competition inspires the next generation of chefs to cook to the highest standards in front of a highly respected panel of judges.”
Dave Chalk, Jersey Craft Guild of Chefs added:
“At the Craft Guild we believe strongly in the development of the next generation of caterers, which is why we have devised HEAT in partnership with Highlands College, PACE and Freedom Media. Jersey is one of the most foodie destinations in Britain, and we are not short of locally produced, reared and caught produce all year round - a selection of which you will taste throughout this competition.”
Joanne Terry-Marchant, Principal, Highlands College said:
HEAT is a major highlight of the College’s calendar. It celebrates learning and talent. The competition is an excellent challenge for our students; it brings out the very best in them and provides a showcase for innovation in the industry. I can’t wait for the competition to begin.