Inspiring Culinary Generations (ICG) is a national competition designed to acknowledge and encourage excellence in the catering industry. The final takes place annually, in the professional catering kitchens at Bournemouth and Poole College, with a team of industry leading judges including James Golding of The Pig Group, Luke Matthews of Chewton Glen and celebrity chef, Lesley Walters.
This year, four Talbot Heath students were selected to take part; Lilly, Annabelle and Rebecca competing in the 11-13 category, and Ella in the 14-16 group. What a final it was! The judges had their taste buds well and truly tested trying to pick the winners from a sensational line up. Judge Lesley Waters was once again full of praise for the rising talent on display.
Annabelle cooked her way to the winner’s position in her age category, with her menu of guinea fowl stuffed with prune chutney wrapped in Parma ham, sweet chilli parsnips, fondant potatoes, purple and orange carrot puree and red wine jus; with Rebecca hot on her heels as the runner up. Congratulations go to all the team TH young chefs!
