National Federation of Young Farmers' Clubs

Fun, Learning, and Achievement

05 October 2018

NFYFC sprinkled a little bit of magic during British Food Fortnight in what judges described as one of the highest scoring years at the national Cookery finals.

A total of 36 teams from across England and Wales served up four course meals to a theme of magic and mystery at the Malvern Show but it was the Herefordshire FYFC team whose dishes dazzled the judges the most. 

Their four courses were inspired by an ancient Egyptian theme and included:

  • A  starter of smoked pigeon with beetroot cooked three ways, red hot tuile and garlic and fennel panna cotta
  • A main course of rolled goat parcels with a spicy stuffing and a pearl barley salad.
  • A fish course of tilapia with a spicy tomato and radish salad.
  • Dessert - Umm Ali, a traditional Egyptian dish with apricot puree and chocolate.

The winning trio of Hope Farndon, 25, Millie Jones, 17, and Harriet Hughes, 18, were all ecstatic to win the top award and have been doing a lot of rehearsals in Millie’s mum’s kitchen. 

“My mum will be so pleased that she can get rid of the temporary table we have been using to practice on in the kitchen,” said Millie who enjoys cooking. “We took inspiration for the presentation of our dishes from a friend who has a catering business and we used YouTube a lot!”

The judges, former Masterchef finalist Ben Axford and Hetty Ziegler-Jones, both watched the preparation of the dishes and tasted all of the food.

Both chefs were impressed with what was achieved by YFC members in such a short time frame and with only the use of a two ring gas hob! One team managed to cook a sponge cake, while another made intricate chocolate detailing that the judges said they wouldn’t even have attempted in the conditions and time they had to work in.

Ben said: “We loved the interpretation of the theme this year. And we were thrilled by some of the creation – people making starters look like cupcakes and desserts look like starters. The technical presentation and the execution of the dishes get better each year. This year, we have awarded some of the highest marks we’ve ever awarded. Competitors are really pushing themselves and raising the standards.”

Herefordshire’s winning dishes ‘wowed’ the judges the most on the day though and Ben added: “It was all really supremely balanced. It was a really interesting dish. If I’d have had that in a top restaurant I would have been thrilled by it but I had it by people who had made it in an hour on two little gas rings.”

All the results can be found on the website here.


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