Cookery student serves up a treat for top chef

YEOVIL College cookery student Beckii Goffe has won the final of a competition run by top chef Mark Hix.

The contest was part of Lyme Regis’ Mackerel Festival and supported by Mr Hix, chef, award winning food writer and owner of the Hix Oyster and Fish House in the town.

Beckii, 16, was one of just three finalists who made it to the cook off on Lyme Regis seafront.

She created a recipe for crispy skinned mackerel served with radish, beetroot and cucumber salad with foraged seaweed salsa.

It was one of three personally selected for the final by Mr Hix, who chose the winner with Simon Bennett of the Watch House, Tony Colston of By the Bay and Lin Pidsley, head chef at HIX Oyster & Fish House.  They chose the best recipe based on taste, presentation and creativity.

Mr Hix said “All three contestants produced great flavoured and well thought out dishes. Competitions are always tricky to judge, but Beckii's dish just had the edge, not on flavour, but the ease of execution in a restaurant scenario and the simplicity.”

PHOTO: Top chef Mark Hix with student Beckii Goffe.

Beckii said “I cried so much when I found out I’d made the final, I couldn’t explain to my parents why I was crying!  The cook off was an amazing experience.  I was shocked to get so far and then to win!”

Beckii added: “Thank you to Yeovil College for all the help and support. I’m really looking forward to starting my Level 2 course in September.”

Professional cookery lecturer David Hammond, of Yeovil College, said: “Beckii has had a very successful year at Yeovil College, gaining a distinction for her VRQ Professional Cookery qualification and getting involved with many different events run by our students.”

For more information on Professional Cookery and other Hospitality courses at Yeovil College, visit www.yeovil.ac.uk.

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