Level 6 Professional Cookery student Mark Sneddon has secured a place in the final of the UK Young Risotto Chef Competition 2021.
Mark had previously secured a place in the Scottish regional competition along with other students in colleges in Scotland but due to Coronavirus restrictions these were cancelled. Judges reassessed the dishes from the last round to bring two students from each regional heat into the final.
The judges praised Mark’s ingenuity with his Nettle Risotto made from ingredients collected from his own garden. He is now practising and perfecting his recipe at home ahead of the final which is planned for May.
Proud lecturer Audrey Buckley said: “We’ve seen Mark flourish during his time at West Lothian College. He has gained so much confidence over the past two years as he progressed and honed his skills. He’s always one to go in for competitions and it’s fantastic to see how he has grown.”
Mark added: “I’m really pleased to be in the final. I wasn’t expecting it but I’m glad the judges liked my dish.”
This is not the first time Mark has shone in the kitchen, he was a finalist in the Scottish Chefs Salmon competition last year as well as the Country Range Student Team competition.
Currently in his second year with the college Mark plans to progress and continue sharpening his skills as a chef.