Mason Moore | Hinckley Reporter | 11 November 2023

A STUDENT CHEF from NWSLC’s Nuneaton campus has reached the final of a national skills competition which helps to showcase the talents of budding chefs.

Hinckley resident and Level 3 professional cookery student Harry Forbes will compete in the finals of the British Culinary Foundation’s ‘Student Chef of the Year’ event at University College Birmingham, in less than two weeks’ time, on 22 November.

Harry has already successfully achieved qualifications in hospitality and catering at the college. He was also a member of the student team which picked up two awards in the finals of the UK ‘Young Restaurant Team of the Year’ in Sheffield earlier this year.

He will compete with students from seven other further education colleges from across the country, and will be challenged to prepare a three-course menu of his own creation against the clock, consisting of a vegetarian starter, cod main course, and dessert of his choice.

Also reaching the finals is college alumnus Dean Burnham, who will compete in the Young Chef of the Year competition on 13 November. Since leaving the college, Dean, who works at the Badgers Mount Hotel and Restaurant in nearby Elmesthorpe, has been helping to mentor current students starting out on their career journeys.

Andrew Sage, Awards Organiser from the British Culinary Foundation, said: “I would like to congratulate all the students who entered the competition; the response from up and down the country has been exceptional and the standard of menus has impressed me.

“Congratulations to Harry and Dean for making it through to their respective finals and I wish them every success as they start to prepare for the challenge.”

Jon Starns, Catering and Hospitality Lead for NWSLC, said: “This is fantastic news for Harry who is a dedicated student at the college and highly focused on developing his cookery skills. His success in reaching the final is based on commitment and hard work, and Harry is a great role model for his peers.

“We’re proud of Dean’s progress too – it is always great to hear about former students who are progressing well in their careers. We maintain links with them and are keen for them to return as mentors, to inspire current students, and to pass on their skills to the next generation.”