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Nestlé FoodServices is proud to announce that the South Trafford College team has lifted this year’s Nestlé Toque d’Or trophy.
October 2006
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 the football theme.
The college were at the top of their league during the finals. The South Trafford team of chefs - Stuart Fairbrother, Marvin McCogg-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.
"It was a test of nerves having to cook under the stare of the judges and the public but an experience like this just shouldn't be missed." (Stuart Fairbrother)
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 team were also invited to cook the “Catersummit” pre-conference dinner for the FWD (Federation of Wholesale Distributors) on the 2 October. Their hard work in the kitchen preparing the treat for hungry conference attendees was certainly met with high praise. |
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