Prize winning chef returns to learn more
Karl Hignett, who has progressed onto the Level 3 Professional Chefs Diploma at Shrewsbury College, went up against more than twenty contestants to win the coveted prize.
“We had to put in an entry for a cold starter or dessert using local and in season berries,” explained Karl. “I made a wild rabbit terrine, set in a bramble, nettle & black pepper jelly, served with a spiced Blackberry compote and petit potato salad."
“I came into College last week to practice the recipe for the competition with my Chef Lecturer, Sean McNulty. I think the Level 2 Professional Chefs course definitely helped me at Ludlow, I’ve learnt a lot so far.”
The competition was judged by Ludlow’s Michelin starred restaurateur, Will Holland, of La Becasse, and Dave Watts Head Chef at Cotswold House Hotel, with Chris Bradley from Mr Underhills running the commentary.
Karl was awarded a trophy from Ludlow butchers Walls, plus a week’s work experience in Michelin-starred restaurant La Becasse. He impressed judges so much that he was also offered a work experience placement at Mr Underhills.
Other prizes for the winner and runners-up included a collection of books, goodie bags and lunch at La Becasse where they can sample the award-winning food of Will Holland.