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Warrington & Vale Royal College host first ever International Wine & Food Society Black Pudding Competition final judged by top chefs Paul Heathcote MBE and Aiden Byrne

Warrington & Vale Royal College were delighted to host a spectacular showcase of culinary creativity on Wednesday 25th May, situated in its industry standard Buckley’s Restaurant. Students from six colleges across the North came together to compete for the top spot in the International Wine & Food Society’s highly anticipated Black Pudding Competition final, which was judged by Michelin-starred chef Paul Heathcote MBE and top local chef Aiden Byrne.

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The star of the show was the key ingredient: black pudding, which was kindly donated by competition sponsors The Bury Black Pudding Company. The aim of the competition was to introduce students to the potential and versatility of the ingredient. Competitor’s were tasked with producing a starter or main course that perfectly infused and celebrated black pudding; a challenge they overcame in style.

As guests arrived at the college and Buckley’s Restaurant began to fill up, there was a real buzz of excitement in the air. All the competitors handled themselves professionally and showed a real enthusiasm for their craft; as demonstrated by the outstanding finished dishes that left a lasting impression on the judges.

The college wishes to extend a huge congratulations to students Zach Doherty, Caitlin Clarke and Ben Keenan for their outstanding efforts. The students wonderfully represented Warrington & Vale Royal College with their professionalism, preparation and presentation. Competitors now have to wait for the results, which will be announced at a special awards lunch on Tuesday 28th June.

Well done to all involved and huge thanks from Warrington & Vale Royal College to the International Wine & Food Society for organising the event, The Bury Black Pudding Company for sponsoring the event and to all competing college representatives for attending what was a truly remarkable day.

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