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Chefs at University of Warwick pick up national prize for culinary skills

A team of chefs at the University of Warwick have been awarded a silver medal after impressing judges at a national culinary competition. 

Katherine Rowe, Gary Brown and Jose Colorado picked up the prize at The University Caterers Organisation Chefs Challenge event, held in Blackpool last week. 

Although all three chefs had competed individually, this was the first time they had worked together as a team in a competition.  

Teams from 12 universities across the UK took part in the event. Each team had two hours to produce an Amuse Bouche, a first course of risotto, a main course using monkfish and a hot dessert for four people.  

The Warwick team prepared Duck and Liquorice Won Ton, Jerusalem Artichoke and Pata Negra Risotto, followed by Roast Monkfish, Curried Lentils, Fennel, Mooli and Coriander Salad. For dessert they prepared a Rhubarb and Tonka Bean Custard Charlotte. 

The University of Warwick’s Group Executive Chef Graham Crump and Head Chef at the University’s Scarman Training and Conference Centre Keith Taylor helped the team to prepare for the competition. 

Graham said: “The University can be very proud of the team, they had never worked together before in this way for a competition and the standard of food they produced was incredible. After the competition, a few of the judges told me  they were astounded by the quality of the food. The team’s professionalism, dedication and skill is a real credit to them and to Warwick.” 

The judging panel included a Michelin-starred chef, the Director of Salons Des Londres, Chairperson of the Craft Guild of Chefs and other distinguished chefs in the industry.  Warwick was pipped to the post for the gold medal position by Imperial College, London .   

Notes to editors
For more information, contact Kelly Parkes-Harrison, Communications Officer, University of Warwick, 02476 150483, 07824 540863,