Hospitality students face the heat in Hell’s Kitchen Competition


Kirklees College hosted its Hell’s Kitchen competition last week where two teams of Hospitality and Catering students battled it out in the kitchen.

The two teams were challenged to create a menu with five set ingredients that had to be included in their dishes. Level 1, 2, 3 and 4 students had to cook and serve the guests at the Landings 72 Restaurant at the college’s Huddersfield Centre.

The teams both served a three-course meal and mocktails served at the table with vegan options available. The Red team’s highlights included poached pear salad with three-way beetroot, baked plaice with a lemon and herb crust and parsley sauce and vegan banana bread with almond ice cream.

The Blue Team’s served delights including fish goujon tacos with lemon and chive mayonnaise, pan fried spiced duck breast and bonbon with noodles and spring greens and dark chocolate mousse with shortbread and raspberry coulis.

The dishes were judged by Tom Davies, Head Chef at the 3 Acres and the Blue Team were crowned the winning team on the night.

Gary Schofield, Curriculum Area Manager for Hospitality and Catering at Kirklees College, said:

“It was great to see our students recreating what they had learned in college to host a very enjoyable evening for all our guests. The quality of the food was excellent, the service was excellent and it was very difficult to choose a winner on the night. They are all a credit to the college and have made us extremely proud.”

Sue Howarth, Sales and Marketing Director at Total Foods Service, who sponsored this year’s event, added:

“We are proud to facilitate the Hell’s Kitchen competition with Kirklees College. The hospitality industry has suffered during the pandemic and partnering with education providers has allowed us to showcase what the industry has to offer and scout new talent.” 

For more information about Hospitality and Catering at Kirklees College, visit https://www.kirkleescollege.ac.uk/subjects/hospitality-and-catering/.

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