An elite team of chefs from Sidney Sussex College won the Steward's Cup for the best overall team effort in the Cambridge College Chefs Competition, held at Girton College this week.

The competition between the chefs of the 31 Colleges, included the production of starters, main courses and desserts in addition to vegetarian dishes.

Every member of the small kitchen brigade from Sidney Sussex College entered at least one of the events with some outstanding results.

The small team of 7 chefs from Sidney Sussex beat off strong competition from Emmanuel College and Queens College.

Jonny Bridgeman won the overall best dish in the competition, narrowly beating another Sidney Sussex Chef for the final place.

Team members were trained under the eagle-eye of Head Chef Stephen Mather.

Training sessions for the young team involved many late nights with the finishing touches to dishes being made at 4am on the morning of the competition.

The team included Abigail Tumber, the youngest chef in the competition, who won a silver medal for her dessert. Abigail was competing alongside her father, Nigel Tumber, the Deputy Head Chef.

The Sidney Sussex College team included Spanish Chef Jesus Serrano, the only chef to win 3 medals having entered every event.

The Manciple from Sidney Sussex College, Wing Commander (Rtd) Keith Willox said: ‘The kitchen brigade have turned in an outstanding performance in the competition but it was no surprise as we all know that College dining is of the highest standard'.

Sidney Sussex Results:

  • Nigel Timber – Gold Medal and best in Class – Desserts
  • Johnny Bridgeman – Gold Medal and Best in Class & Best Dish in Competition – Main Course
  • Sarah Delgardo – Bronze Medal – Starter
  • Jesus Serrano – Bronze Medal - Starter / Silver Medal - Main / Silver Medal - Dessert
  • Phillip Crouch – Silver Medal – Dessert
  • Steve Borbas – Silver Medal – Starter
  • Abigail Tumber – Silver Medal – Dessert (Youngest Chef in the competition)

This work is licensed under a Creative Commons Licence. If you use this content on your site please link back to this page.