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Welsh students triumph in cross-sea game culinary challenge
A group of students from a Welsh college have claimed victory in the second round of a unique game-based culinary and hospitality competition spanning the Irish Sea.
Hospitality and catering students from Coleg Cambria went head-to-head with peers from Belfast Metropolitan College in an innovative cookery contest held in Wrexham recently. The event marked the second leg of the competition between the two colleges, following the initial phase hosted by Belfast Met last year where the home team took the top spot.
Both events were made possible through support from the BASC Legacy Fund, and aimed to connect and inspire young people with the principles of sustainable shooting and the value of locally sourced game meat.
The judging
The three-day visit to Wales included a full itinerary designed to enrich the students’ understanding of the journey from field to fork. Participants toured a local estate and game processing facility, tried their hand at clay shooting, and enjoyed a barbecue featuring wild game.
The highlight came on the second day, when students took part in the competition itself – tasked with preparing, cooking, and presenting a game-based dinner to a panel of judges.
The dinner took place in Coleg Cambria’s on-site restaurant, where guests at the sold-out event were treated to a variety of canapés and other game dishes. The judging was carried out anonymously, with many praising the quality of both the food and the service. Their dishes were assessed on creativity, taste, and presentation, with Coleg Cambria ultimately securing the win.
BASC Northern Ireland director Tommy Mayne said: “This project has been funded by BASC legacy donations. I can’t think of a more fitting and inspiring way to honour that generosity than by investing in our young people. This initiative is a fantastic platform to showcase the skills and professionalism of those entering the hospitality industry. It also promotes the sustainability and quality of wild game.
“The standard of food produced by the students has been exceptional – creative, beautifully presented, and worthy of any professional kitchen. It’s been inspiring to see such enthusiasm and talent from both sides of the Irish Sea. BASC is proud to support the next generation as they explore the journey from field to fork.”
BASC Wales director Steve Griffiths added: “The legacy funding has allowed us to offer these young people experiences that will stay with them for a lifetime. It’s not just about the competition – it’s about the enrichment and the broader opportunities presented. Every student has done fantastically and should be incredibly proud.”
Making a lasting impact
To round off the trip, students from Belfast Met enjoyed a whistle-stop visit to the Beatles Museum in Liverpool before heading home – a fitting end to an unforgettable journey.
And while Coleg Cambria took home the trophy this time, it was clear that all participants gained invaluable experience, built confidence and forged friendships that will last well beyond the event.
To find out more about how the BASC Legacy Fund is supporting the next generation and promoting sustainable shooting, visit our website and discover how your support can make a lasting impact.
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BASC Northern Ireland director Tommy Mayne updates on a game-based culinary and hospitality challenge spanning the Irish sea.
