The Oban Times - - DISTRICTS -

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.

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