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University of Reading

University chefs scoop culinary award

Monday, 15 April 2013

University chefs Clare Ringrose, Darren Edwards and Julie Frost

University chefs Clare Ringrose, Darren Edwards and Julie Frost

Three of the University's chefs have once again scooped an award for their culinary excellence at a competition involving 22 universities from around the country.

The Universities Catering Organisation (TUCO), of which the University of Reading is a member and Head of Catering Matthew White is the southern regional chair, runs the chef's team challenge as part of their annual competition event that brings together chefs from UK universities. 

Following on from their Highly Commended Amuse Bouche in 2012, Reading's Julie Frost (Executive Head Chef), Darren Edwards (Central Kitchen Chef Manager) and Clare Ringrose (Central Kitchen Lead Chef) were awarded Highly Commended Starter for their red gurnard served with textures of artichoke.

The teams had to produce four courses within set criteria (a red gurnard starter, a guinea fowl main, a pre-dessert using British fruit and a dessert of the team's choice) in two hours and were judged not just on the end product, but also the menu, recipes and how they conducted themselves during the cook off.

Team University of Reading's menu consisted of:

  • Starter: red gurnard with textures of artichoke and sherry vinegar jelly
  • Main course: Mediterranean-inspired pan-roasted guinea fowl, cracked wheat and a feta, pomegranate, saffron and cumin glaze, accompanied by pastilla
  • Pre-dessert: apple, ginger and earl-grey infused pannacotta
  • Dessert: chocolate delice with a lemon and mandarin sorbet.

Executive Head Chef Julie Frost said: "This is only the second year that we have competed in the TUCO competition so we're really delighted to have received one of the nine awards. I would personally like to thank both Darren and Clare for their hard work and enthusiasm in the hours of practice and also at the competition itself. We all look forward to returning next year to compete again."

Speaking following a pre-competition visit to Michelin starred restaurant Simpson's earlier this year, chef Clare Ringrose said: "As a chef, having the opportunity to experience a different style of cooking really gets your gastric juices flowing and offers a change from doing the same job every day."