Louis lifts the title at inaugural Student Chef of the Year contest

A brand new competition featuring some of the brightest young chefs in the country has been won by a talented student from University College Birmingham.

Professional Chef FdA student Louis Richards scooped the inaugural title of British Culinary Federation (BCF) Student Chef of the Year after a cook-off at Loughborough College last month.

One of eight finalists challenged to produce a three-course menu in two hours, Louis also carried off the Best Starter award for his opening dish of confit salmon, peas and broad beans, English asparagus and pickled shallot.

Devising his menu with support from chef lecturer and competition mentor Martin Hodgetts, he also had to produce his own take on the classic duck a l'orange – Loomswood duck with chicory, fennel, orange and lavender – as well as creating a dessert of his choice, a baked lemon tartlet with crème fraîche sorbet.

And Louis expressed his delight after finding out he had won the contest – his first-ever appearance in a culinary competition.

"I was loving it!" he said. "I was happy to have taken part in it, then after the result, I thought 'I'll take that!'

"I'm quite used to service because of working, but this felt really different being in a competition format. You're not just cooking for customers, you're cooking against everyone around you, so it felt a bit more pressured."

As well as taking home the John Peart Memorial Trophy for his achievement, Louis also won a gold medal, framed certificates, a dispenser and set of chef knives, a cookery book by Birmingham chef Glynn Purnell and a stage at a Michelin-starred restaurant – as well as seeded entry into the BCF's Young Chef of the Year competition later this year.

Louis revealed how his course at University College Birmingham had helped him prepare for the contest, along with support from mentor Martin.

"The plating style that we do in lessons definitely helped me in the competition because I felt more confident putting everything together," said Louis.

"I wouldn't have got it done without Chef Hodgetts. When I was practising, at first I forgot components or my order would be wrong, so he would ask if I'd remembered something and it would start sticking in my head.

"When I wrote my time plan ready for the competition, I'd remember what Chef had been saying and put things in the correct order. It definitely helped when I was in practice and then the actual competition."

Chef lecturer Martin Hodgetts said: "I am very proud of Louis for taking part and winning this competition – it is a real achievement and something that he should be extremely proud of.

"He demonstrated drive and determination and really tried his best when practising and developing the dishes. He was a real pleasure to work with and mentor.

"Louis’ first and second year of study was impacted by Covid and the lockdowns, but he hasn’t let that stop him at all and he continues to push himself here at University College Birmingham."