Bridgwater & Taunton College (BTC) catering student Aimee was a finalist in the prestigious South West Chef of the Year competition, competing for the Student/Apprentice Chef of the Year award.
The finals were held at Exeter College and marked the 20th anniversary of the competition.
Aimee wowed the judges with her impressive culinary creations. To start, she served grilled lemon sole with roasted fennel, mussels, foam sauce and almonds, showcasing her ability to balance delicate and interesting flavour combinations. 
For her main course, Aimee presented a pecan-coated chicken breast with stuffed leg, cauliflower puree, florets and couscous, with a calvanera and whiskey jus.
Competing against top student chefs from across the South West, she faced brilliant competitors, each dazzling with vibrant flavour combinations and gorgeous presentation.
Rebecca Tomlinson, Course Leader, said: “We are incredibly proud of Aimee’s success in this prestigious competition. Reaching the finals is a remarkable accomplishment and testament to the quality of our hospitality and catering programme, The Quantock Restaurant and the dedication we see from both our students and staff members.”
This continues the trend of BTC students achieving accolades in similar competitions, showcasing the talent and strength of the college’s training in this competitive field. Last year, BTC student George won the Ray Kenney competition, receiving a large cash prize.
The college also thanked The Meat Men, who generously sponsored Aimee’s practice sessions and The Quantock Restaurant on a wider level. Their lamb allowed Aimee to perfect her main course, instrumental in Aimee’s journey to the finals.
For more information on The Quantock Restaurant and BTC’s courses, visit www.btc.ac.uk.
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