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Something fishy at Norwich college

PUBLISHED: 14:00 02 May 2010 | UPDATED: 10:09 02 July 2010

Something fishy was going on at City College Norwich as up and coming young chefs showed off their culinary skills during the southern finals of a national competition.

Something fishy was going on at City College Norwich as up and coming young chefs showed off their culinary skills during the southern finals of a national competition.

Something fishy was going on at City College Norwich as up and coming young chefs showed off their culinary skills during the southern finals of a national competition.

Something fishy was going on at City College Norwich as up and coming young chefs showed off their culinary skills during the southern finals of a national competition.

The college played host to 16 students taking part in the UK Seafood Championships, including Bradley Trent, 18, of Harleston and Sarah Griffiths, 17, of Hethersett, who were on home soil.

They were tasked with creating three contemporary dishes all utilising fish and seafood from sustainable sources including a shellfish starter, a smoked fish intermediate course and a main course using a whole fish of either farmed Scottish salmon or Mediterranean sea bass.

Steve Thorpe, head of the hotel school at the college, said: “Competitions like these are extremely important for young chefs, as it gives them the chance to pit their skills against, and learn from, the best of their peers. With only two and a half hours to create and serve three courses from scratch they need to manage their time well and create dishes of the highest standard to impress the judges.”

Competition sponsors, Young's, provided the fish and seafood and the competitors had a strict budget of £42 to buy all other produce needed to create six covers.

Both Bradley and Sarah are studying for the advanced diploma in professional cookery at the college and aspire to be top chefs in the future.

Sarah and Bradley's menu:

Starter - Asparagus with gazpacho salsa and saffron prawns.

Intermediate - Basil and beetroot tortellini with a smoked haddock mousse, a horseradish foam, basil puree and roasted beetroot.

Main - Red pepper and chorizo puree with pan fried sea bass, turmeric potatoes, comfit of peppers and roasted garlic.


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