On 3 June 2014, eight finalists battled their way through a night of high pressure and hot heat with Jessica Newbold, 19, from Boston College in Lincolnshire , coming out on top as the winner of the Olive it! catering competition for young chefs. In second place, also from Boston college, was Georgia Claxton, 19, and bringing home the bronze award was Aston Knight, 20, from Accrington and Rossendale college in the North West.
Raising awareness of the olive
The Olive it! catering competition aims to raise awareness of one of the most highly celebrated Mediterranean foods – the humble table olive. Partnering with Spanish chef of Tapas Revolution fame, Omar Allibhoy, the competition sought to unearth culinary talent by challenging aspiring chefs aged up to 25 to create a four-course menu, with each dish incorporating green or black olives as principal ingredients and demonstrating the versatility of olives.
During the live cook off on 3rd June, the eight finalists had just four hours to recreate their olive-inspired menus and present their final dishes to five of the most influential names in the industry. The judges included; Omar Allibhoy from Tapas Revolution, Ignacio Pérez from Interaceituna, José Souto from Westminster Kingsway College, Lisa Jenkins from Caterer and Hotelkeeper, and Rachel Smith, food blogger at The Food I Eat.
The results were outstanding and the judges expressed their admiration for all of the finalists’ dishes and their innovative flair. They felt the level of expertise was remarkable, especially as the students were under extreme pressure.
Jessica Newbold wins
Jessica Newbold captured the judges’ attention to take the Olive it! crown, she showed true passion for cooking and exceptional culinary skill. The judges were particularly impressed with Jessica’s green olive soufflé starter, which was cooked to perfection – no mean feat given the strict time constraints. The judges also praised her calm demeanour in the kitchen, as well as her excellent flavour understanding and appreciation.
As the Olive it! winner, Jessica received an all-inclusive gastronomic weekend for two in Spain worth £4,000, and £400 worth of chef’s professional equipment of her choice. In addition to this, Jessica will have the priceless experience of a one-week placement at Omar Alliboy’s award winning restaurant Tapas Revolution.
Omar Allibhoy commented: “The competition was all about the students demonstrating their creativity, flair and passion in the kitchen and I was impressed by the high standard of all the finalists’ dishes. Jessica’s menu revolutionised the idea of a ‘conventional table olive’ and she showed how olives are more than just a pre-dinner snack. Jessica showcased the olive as an exciting and delicious addition to a dish when combined with other ingredients.”
Amazing opportunity
The second and third placed competitors were Georgia Claxton and Aston Knight. Georgia impressed the judges with a well-balanced yet diverse menu that combined flavours from across the Mediterranean, whilst Aston’s Caribbean and Moroccan inspired dishes demonstrated an ability to draw on other cuisines to produce flavoursome food.
Steve Cottrell, Programme Area Manager for Hospitality and Catering said, “The Olive it! Competition has been an amazing opportunity for the students at Boston College. They have had the chance to be creative in their menu writing and to work with olives in a way that they would not normally get. Jessica and Georgia have both put a lot of time, hard work and enthusiasm into the finals in London – the whole experience has allowed their confidence to grow considerably. In coming first and second they have both also improved their CVs & future career prospects. Thank you Olive it!”
For more details on the competition click here
Winner: Jessica Newbold, Boston College
CANAPÉ
Monkfish
Green olive pesto spoons
Black olive tapenade brushettes of feta stuffed green olives
STARTER
Green olive soufflés served with black pepper and parmesan, accompanied by a chive and red onion hollandaise sauce
MAIN
Chicken supreme stuffed with olive, tomato, garlic, almond and citrus and served with a roasted spiced red pepper coulis on a green vegetable panache with sweet potato crisps
DESSERT
Dark chocolate olive tart served with pistachio ice cream and a pineapple, basil and olive compote
Second place: Georgia Claxton, Boston College
CANAPÉ
Trio of choux
Chicken, fennel and green olive choux
Fresh ricotta, sundried tomato and black olive choux
Smoked salmon crème fraîche and tapenade choux
STARTER
Seared loin of tuna and roasted mixed peppers served with olive flat breads and green olive salsa
MAIN
Rack of lamb stuffed with red pepper and olive with piped olive mash and grilled aubergine
DESSERT
Lemon chiffon cake served with crisp meringue, olive brittle and drizzled with sweet lemon and olive oil
Third place: Aston Knight, Accrington and Rossendale College
CANAPÉ
Parmesan ice cream served with black olives wrapped in prosciutto
STARTER
Flaked stilton and walnut bread served with an olive-caper tapenade
MAIN
Moroccan chicken served with lemon, olives and dried apricot over a chipotle sweet potato
DESSERT
Red berry sponge served with a sweetened black olive and honey purée, accompanied by a fresh lemon sorbet