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They think it's all over... it is now!
Jun 2006
As World Cup fever takes centre stage, Nestlé FoodServices is proud to announce that the South Trafford College team has lifted this year’s Nestlé Toque d’Or trophy.
Honouring England’s great football heritage and to mark forty years since Bobby Moore and the England squad brought home the Jules Rimet trophy, South Trafford themed its restaurant around British football. The aptly named English Classics Nineteen Sixty Six restaurant successfully coupled a classic British menu with football themed St George’s tablecloths, images of the 1966 winning team and English roses on tables!
The college were at the top of their league during the finals at The Sunday Times ‘Home Show’, scoring a win against the opposition teams of Sheffield, Lancaster & Morecambe and Kilmarnock colleges. The South Trafford team of chefs - Stuart Fairbrother, Marvin McGogg-Singh and Thomas Sporrer were captained in the kitchen by Richard Carver and supported by Richard Brown and Jess Smith up front serving a demanding public.
The winning menu kicked off with a delicate spiced Parsnip Soup garnished with fruit dumplings. This was followed by an ambitious yet extremely well delivered Trio of Lamb – a herb crusted lamb cutlet, home-made Lamb and Mint Sausage and individual miniature Shepherds Pie, all served with a medley of seasonal vegetables. To finish the meal was a dessert Chocolate and Coffee Bread and Butter Pudding drizzled with Orange and Vanilla Foam.
Martin Webster, event organiser, Nestlé FoodServices comments: “Each year I am amazed at the passion, commitment and ability of the students competing at Toque d’Or and this year was no exception. Cooking for 100 guests in an unfamiliar kitchen is a daunting experience in itself and is made more so with the added pressure of a competition environment and members of the public watching every move. I would like to congratulate all four teams in this year’s final – the standard of food was exceptional, providing the judges with a difficult decision in choosing a winner.”
Now in its 18th year, the prestigious Nestlé Toque d’Or competition is unique to the industry, as it challenges the stars of the future to excel in all aspects of running a restaurant in addition to serving high quality dishes. The tough line-up of judges at this year’s event, refereed by James Martin, critiqued each team on a range of skills including team work, culinary expertise, front of house service and organisation, business acumen and the ability to work as a team under pressure.
Webster continues: “Nestlé FoodServices is committed to supporting the hospitality industry and the next generation of chefs, restaurant owners and Maitre d’s. Winning Toque d’Or is an accolade on any CV and I look forward to seeing the members of the South Trafford team as major players in the industry in years to come.”
As this year’s winners, the six students will soon be jetting off to North Carolina, USA to continue their unique Toque d’Or experience on a study trip at Johnson & Wales University. As part of the trip to one of the leading culinary and state-of-the-art universities, the students will have the opportunity to meet some of the USA’s leading catering professionals and enjoy an insight into the stateside hospitality industry and current food trends. The college, along with the other three finalists, will also receive catering equipment from Electrolux Professional.
For further press information and photography, contact:
Iona Mountain at Splash Communications
Tel: 01225 348 002 Fax: 01225 313 876
E: imountain@splashcommunications.com |
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