THREE high school teams came together at Argyll College UHI’s Oban centre on Thursday to compete in the ‘cook off’ final of the 2016 Field to Fork competition.
The judges were impressed with the creativity of the menus and the level of culinary skills exhibited by all the teams but ultimately team Tobermory 1 was announced as the winner and received £100 for its school as well as a trophy.
The competition, which is being held as part of Argyll Enterprise Week, has been designed to encourage senior school pupils to explore the local food and hospitality industries.
Two teams from Tobermory High School and one from Helensburgh Academy prepared their two- course menus from locally sourced produce for the judging panel in the college’s professional training kitchen.
The winning team were Torran Mealand, Fraser Mitchell and Gosha Rybczynska who served up Mull smoked haddock with a parsley sauce and Glengorm onion mash, followed by individual Glengorm carrot cakes topped with Isle of Mull crowdie icing.
Guest judge Shaun Squires, head chef of the Manor House Hotel in Oban, said: ‘All the teams did really well and produced dishes which had balanced flavours and showed high levels of skill. The result was extremely close and judging was very difficult.’
Fraser Mitchell, Gosha Rybczynska and Torran Mealand with their trophy.