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A taste of success!

Friday 3 May 2013
Catering students Freddie Davis and Abbie Coggins Catering students Freddie Davis and Abbie Coggins

Catering students from Richmond upon Thames College received a bronze medal and two merits at Wessex Salon Culinaire 2013 last month. Hosted by Brockenhurst College in Hampshire in association with the Craft Guild of Chefs, Salon Culinaire is the largest culinary competition of the year and attracts over 700 competitors from colleges and hotels across the UK.

Level 2 VRQ professional cookery student Freddie Davis won bronze with his British game dish of pan roasted pheasant wrapped in cured ham with crepinette, bacon jam and port reduction (pictured below) whilst part time level 2 student Ruby Vince received a certificate of merit in the gourmet classic fine dining challenge.

Freddie food 600w

In the major soup challenge category, VRQ level 1 student Abbie Coggins gained a certificate of merit for two tasty dishes cooked in just twenty minutes. She produced two portions of roasted red pepper and Mediterranean vegetable soup with goat's cheese quenelle plus two portions of smoked chicken and porcini broth.

Over the years, the Wessex Salon Culinaire has become a prolific platform for student chefs wanting competition experience on a high profile stage.

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