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Former Student named Young Highland Chef of the Year
A flourishing chef from Plymouth has been named the winner of the ‘Young Highland Chef of the Year’ competition.
James Huyton, 23, a former City College Plymouth Chefs Diploma student has achieved great things since completing his studies. He has spent the last two years working as the chef de partie at the three AA rosettes Lovat Hotel, in Fort Augustus near Loch Ness, in Scotland.
Young Highland Chef is an annual competition that invites people aged 18-30, from around the Highlands, to submit a three-course menu on paper. Eight applicants are then selected to prepare their creations at a live cook-off.
“I entered the competition to take me out of my comfort zone, to test my ability and gain more confidence,” said James. “I was very nervous during the competition and while I wasn’t convinced my courses were 100% right, I was happy with my final submissions.
“I couldn’t believe it when they told me I had won. The judges told me that my mackerel starter was their favourite dish of the day, which meant an awful lot to me. It just goes to show that hard work and determination does pay off.”
The prestigious contest, held in the training kitchens at Burghfield House in Dornoch, was judged by Albert Roux, together with several other Michelin-starred chefs.
Chaz Talbot, Academy Manager Hospitality and Catering at City College said: “Huge congratulations to James. It is always great to hear about our former students and their successes. He has excelled at what he loves and we hope he continues to work hard and develop in his chosen career.”
The prize was a week’s work experience at the Roux brothers’ Michelin- starred restaurant, Le Gavroche, in London, £500 prize money and a £500 set of knives.
For anyone interested in a career in hospitality and catering, and for information on all full-time courses and study options, the College is running a Course Information Drop-in on Wednesday 23 November 4.30pm – 6.30pm. Visit our events page or call 01752 305300 for more information.