‘Eat My Words’

Student Billy Maher of St Ambrose Barlow Catholic High, Bootle was celebrating after taking home the first prize at the ‘Eat My Words’ competition.

The first ever Hugh Baird College hosted the first ‘Eat My Words’ competition inspiring school children to serve up a literary feast.

The competition, sponsored by the Hilton Liverpool and with crockery provided by Churchills, combined the art of words with the science of food with the aim of improving literacy and motivating budding chefs.
The finals took place at Hugh Baird’s state of the art L20 Hotel School kitchens.

Years 10 and 11 pupils from schools across Merseyside were invited to enter by planning a menu of three dishes then submitting an article describing their dishes and the costing for the ingredients.

Only the best written entries were selected to cook in the final and eight pupils from Archbishop Blanch, St Ambrose Barlow and Hugh Baird’s 14-16 College, went head to head in the professional kitchens.

Judges included Hilton Liverpool chef de partie Chris Todd and Adam Franklin of the Liverpool Yacht Club.

All the students who took part were judged a real credit to the school and were awarded a certificate for participation; Rachel Elmer, Billy Maher, Derek McShane and Kieron Williams

Prizes were awarded for the best starter, main course and dessert, with each winning a trophy and gaining valuable feedback from the judges.

Billy Maher from St Ambrose Barlow took home the prize for best dessert with a sensational churros with a chocolate dipping sauce dish.

The judging panel had the difficult task of choosing an overall winner on the day and this went to Billy Maher.

The judges commended his dishes and menu structure for its textures, blends of tastes, use of seasoning and the manner in which each dish complimented each other perfectly.

Billy was also commended for his work ethic, cleanliness, his coolness under pressure and his efficiency in the kitchen.

As part of the prize, Billy also took charge of the L20 Hotel School kitchens on 1 April.

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