George reigns supreme in BASC colleges’ cookery competition

BASC colleges cookery competition

Student chef George Oakes took top honours at this year’s BASC and Highland Game Colleges’ Cookery Competition, held in London yesterday.

George, a third-year catering student, wowed the judges with his show-stopping venison canapé; anticucho with nori and puffed wild rice. 

George was one of five finalists vying for the title at the competition’s decider event. This was something of a home game for George, with the cook-off being held at his place of study, Westminster Kingsway College.

The cookery competition, kindly sponsored by Highland Game, saw catering students from right across the UK enter their original venison canapé recipes. The entries were then whittled down to five outstanding students who cooked for the judges on the day.

On being announced victorious, George said it was great to have won and that he had been looking forward to the event for some time.

He will now go on to cook the Peruvian street-food inspired canape for more than 250 people at next month’s Eat Game Awards

Speaking afterwards he said: “It will be a great opportunity to continue creating food under pressure. The dish can be scaled-up and I am excited at the prospect”.

Judging the competition this year was food and drink broadcaster Nigel Barden; actor, singer, farmer and presenter JB Gill; chef and consultant Paul Gayler; chef, author and lecturer Jose Souto and BASC’s head of wild food, Annette Woolcock.

In announcing the winner, Annette praised all five of the chefs who made it to the final. She said: “With more than 70 entrants to this year’s competition, the level of cooking and skill show by the final five was unbelievably impressive and the final decision incredibly close.

“George perfected the brief and created a superb canapé that highlighted venison’s versatility and sensational taste. The dish will go down fantastically at the Eat Game Awards.”

Would you like to be at this year’s Eat Game Awards? Tickets are on sale now here.