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Fierce competition at the Game to Eat Student Chef of the Year

The hotly contested title of Game to Eat Student Chef of the Year 2015 has been won by Jack Gates, from North Hertfordshire College.

Game to Eat Student Chef of the Year

Jack Gates with the judges. From left: Lee Maycock, Iwona Czerniak and Cyrus Todiwala

Jack wowed the judges with his whole roasted partridge accompanied by beetroot three ways, a mushroom duxelle, pickled wild mushrooms, red vein sorrel and a red wine jus.

Jack, who is relatively new to cooking game, said: “I spent last week perfecting the timings of the partridge and I do not think the dish could have gone better today.”

The 18 year old received high praise from the judging panel who included Game to Eat consultant chef Lee Maycock, top game chef and owner of Cafe Spice Namaste, Cyrus Todiwala and last year’s winner, Iwona Czerniak.

Maycock, the panel’s chairman, said: “Jack’s dish was perfectly executed and the seasoning was faultless. The partridge was cooked to perfection and under the time restrictions he truly excelled.”

Game to Eat Student Chef of the Year

Jack’s winning dish

Jack Knott, of the Game to Eat campaign, said: “This year’s competition was fierce. We had more nominations than ever before and the standard of the 12 finalists was phenomenal.”

Twelve young chefs competed in the fourth annual event held at Westminster Kingsway College, London on 27 October.

Knott added: “It is very good news for the future that these young chefs have such mastery of game cookery.”

Jack wins £250 of vouchers for cookery equipment, a week’s work placement at The Ledbury and an engraved Flint and Flame knife.

Second place went to Alevandre Reynolds who cooked partridge with salisfy, chanterelles and filled pommes and Michael Farr won third prize for his seared breast of pheasant with pheasant lollipop and celeriac puree with a red wine sauce. Both students are from the University of West London.

The Countryside Alliance‘s Game to Eat campaign is dedicated to promoting the delights of wild British game meat.