High standard praised at Swindon student chef competition

Ten talented cooks competed in the Rotary Student Chef Competition 2026, held at the Catering Department of Swindon College on Friday 17 April.

The overall aim of the Rotary Student Chef Competition is to motivate and encourage young chefs in their chosen career.  It provides them with the valuable experience of having to cook under time constraints and how to present their dishes.  The students create their own menus within the given terms and are judged by people other than their tutors.

All of the competitors are in their third and final year at Swindon College. Working individually, they had to prepare an impressive three-course menu. The brief required an egg-based starter, a plant-based main course and a fruit-based dessert, providing competitors with an opportunity to demonstrate both technical skill and imaginative flair.

On hand to judge the competition were Wyn Jones, Calcot Manor's Executive Chef, the Development Chef from Wadworth Brewery, Andrew Scott, and two members of the North Swindon Rotary Club, Steve Davison and Chris Ockwell. 

A spokesperson said: “The judges were highly impressed by the quality of cooking, the range of dishes produced, and the confidence shown by all the competitors. From carefully balanced flavours to refined techniques, the presentation of the food was equally exceptional, with each plate beautifully arranged and visually enticing. The standard throughout the competition was outstanding.”

Rotarian Colin Hornsby, Vice President of the Rotary Club, attended to present Chef’s knives to the top three competitors. In first place and overall winner was Adam Johnson. In addition to the knives, he won a voucher for a meal at Calcot Manor. Josh Otley came second and Charlotte Taylor was placed third.