The College hosts the first-ever international Wine & Food Society competition

WARRINGTON & Vale Royal College were delighted to host a spectacular showcase of culinary creativity on Wednesday 25e May, located in her standard restaurant Buckley’s.

Students from six northern colleges came together to compete for first place in the International Wine & Food Society’s highly anticipated finale of the Black Pudding Competition, which was judged by Michelin-starred chef Paul Heathcote MBE and local top chef Aiden Byrne.

The star of the show was the key ingredient: black pudding, which was kindly donated by competition sponsors The Bury Black Pudding Company. The aim of the competition was to introduce students to the potential and versatility of the ingredient. Competitors were tasked with producing an entrée or main course that perfectly infuses and celebrates black pudding; a challenge they overcame in style.

As the guests arrived at the college and Buckley’s restaurant began to fill up, there was a real buzz of excitement in the air. All competitors behaved professionally and showed real enthusiasm for their craft; as evidenced by the outstanding finished dishes that left a lasting impression on the judges.

The college would like to warmly congratulate students Zach Doherty, Caitlin Clarke and Ben Keenan for their outstanding efforts. The students represented Warrington & Vale Royal College wonderfully with their professionalism, preparation and presentation. Competitors must now await the results, which will be announced at a special awards luncheon on Tuesday 28e June.

Congratulations to all the participants and a big thank you for Royal College of Warrington and Vale to the International Wine & Food Society for organizing the event, to The Bury Black Pudding Company for sponsoring the event and to all the representatives of the competing colleges for attending what was a truly remarkable day.

Judges Paul Heathcote MBE (left) and Aiden Byrne (right).

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