Field to Fork school competition - Results


Three High School teams came together at Argyll College UHI’s Oban centre today 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 Tobermory 1 were announced as winners and received £100 for their school as well as prestigious 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 Hermitage Academy prepared their two course local food menus 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.

Also from Tobermory High School, Alexander McLean and Joseph Mitchell from Tobermory High School made Inverlussa Mussels in a white wine and parsley sauce, served with freshly baked soda bread, followed by spaghetti carbonara using Isle of Mull bacon and smoked cheese, served with Glengorm herb and leaf salad.

Hermitage Academy team members, Grace Lewis, Leah MacPherson, Amy Ringham and Jordan McGhie, presented Argyll smoked haddock and potato timbales followed by ‘Scottish Bread Pudding Gold Edition’ with berries and cream.

Teams were judged on their creative use of local food and their approach to seasonal ingredients, as well as the quality and presentation of their finished dishes. Guest judge, Shaun Squires, Head Chef of The Manor House Hotel, 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.’’

University of the Highlands and Islands Regional Skills Group Project Manager, Wilma Brown said, ‘’This has been a great way of introducing young people to issues of sustainability and the importance of locally produced food to our region’s economy. The teams showed a very good understanding of some of the complex issues surrounding the Scottish Food System.’

Fraser Durie, Principal of Argyll College UHI presented the trophy. He said ‘We’re delighted to hold this event which further reinforces the links between schools, employers and Further and Higher Education. Connection with one of Argyll’s most important industries is vitally important in developing the young workforce.’