Students at the University of West London have triumphed at Zest Quest Asia for the second year running following the cook-off finals at Mr Todiwala’s Kitchen, Hilton London Heathrow Terminal 5, on Friday 8 February.
Marian Tandy, Mika Narciso, Bhumika Rai and their tutor, Tarik Ramjaun beat off competition from Colchester Institute, North Hertfordshire College, New City College, Farnborough College of Technology and Westminster Kingsway College.
They impressed the judges with their South Indian/Goan menu with a starter of South Indian Ulundu Vadai with Jerusalem Artichoke; a main course consisting of British Partridge Goan Cafreal made with fresh mint and coriander; and a dessert of Bibinca and parsnip Serradura.
For their success, the quartet win a seven-day culinary trip to the Philippines, including a stay at Fairmont Makati with access to the hotel’s kitchen, a visit to Pampanga and a cooking session at the residence of Daniel Pruce, British Ambassador to the Philippines.
The University of West London were also presented with a Robot Coupe machine for its training kitchens.
Tandy, Narciso and Rai also walked away with prizes for Display of Sustainability and Best Wine Pairing.
Oher awards on the night were Master Chefs of Great Britain Best Team Spirit Award which went to Colchester Institute; Glengoyne’s Best Menu Planning Award went to North Hertfordshire College; Chefi’s Minimum Wastage Award was won by Westminster Kingsway College; Tilda’s Award for Best use of Rice was New City College; KellyBronze Best Use of Local Sourcing Award was for Colchester Institute; and The Koppert Cress Award for Best Use of Living Ingredient was awarded to Farnborough College.
The winners were announced at the Zest Quest Asia Gala Dinner on Friday 8 February, hosted by Nigel Barden, with special guest speakers Ken Hom OBE and Lord Karan Bilimoria CBE, DL.
Zest Quest Asia was founded in 2013 by Cyrus and Pervin Todiwala, with the support of The Master Chefs of Great Britain, to help address the UK’s skills and knowledge gap in Asian cuisine.
(Pic credit: Jade Nina Sarkhel)