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creme de la creme

Not one but two student chefs have made it through to the Regional Finals of the Springboard's Future Chef Competition! Henri and Roisie wowed industry judges today at the local finals, held at the Hammersmith and Fulham Catering College, with an open lasagne topped with parmesan crisps and pesto oil and a battered mackerel with chips, minted peas and tartar sauce. Both dishes had to be cooked within an hour and cost a maximum of £5. The two will cook again in the regional finals next year.

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