St Andrews chefs cook up a storm

Friday 22 March 2002

A team of chefs from the University of St Andrews have scooped second prize in a national competition organised by The University Caterers Organisation (TUCO).

The St Andrews team cooked up a storm to win the Silver Award of The TUCO Chefs Challenge 2002, beating off stiff competition from representatives of Universities from all over Britain.

The event, held in Blackpool last week (Tuesday 19th March), was won by Sheffield University, while Aberdeen came third.

The team from St Andrews was represented at the event by chefs from University Halls of Residence – Craig Sneddon, Roger Budd and Mark Trimble from New Hall, and Mark Sherriff from St Salvators Hall.

The winners will be special guests at a Reception hosted by the University’s Residential & Business Services in New Hall next Monday (25th March), where they will be commended by the Principal, Dr Brian Lang.

Competition for the Chefs Challenge was fierce, with eighteen teams from across Great Britain competing. This is the seventh time the St Andrews team have competed, and they are previous winners of the Silver and Bronze Award.

The chefs were given two and a half hours to produce and serve a 3 course meal for four people, and were judged on taste, presentation, textures, technical skills, innovative ideas, hygiene and teamwork. The judging panel was made up of members of The Craft Guild of Chefs.

This year all teams were briefed to include certain main ingredients in each course – scallops in the starter, duck in the main course and banana in the dessert. The mouth-watering St Andrews menu consisted of seared scallop, served with a spinach mousse, shellfish ragout and sweetcorn subric (starter); thyme scented duck breast, confit leg, herb polenta and beetroot jus (main course) and banana pain- perdu, served with a banana pannacotta, passion fruit sorbet and brandy snap wafer (dessert).


Issued by Beattie Media On behalf of the University of St Andrews Contact Gayle Cook on 01334 467227, mobile 07900 050103, or email [email protected] Ref: chefs award pr 220302 View the latest University news at

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