Sidney Sussex successfully defended its title to the Steward's Cup against teams from Robinson, St John's, St Catherine's, Queens', Girton, Trinity Hall, Christ's, Emmanuel, Homerton and Madingley Hall Colleges and a team from the University Centre.

Chefs were tested through 7 different events to assess the full range of their culinary skills. Judges looked for dishes that were appetising, with a good balance of flavour and colours demonstrating excellent technical skills. Sidney Sussex won "best in class" in 5 of the 7 events giving them a demanding lead against strong competition. The small team from Sidney comprising eight Chefs and five Hall staff won the prestigious Stewards Cup for the best team in the Competition.

The dish judged as "best in competition" was a main course of Denham Estate Venison and Black Pudding prepared by Sidney Sussex Chef, Jesus Miguel Serrano. The judging panel included a number of top chefs including the internationally renowned judge Peter Griffiths and TUCO's Richard McGloin.

For the first time this year's competition included a "front of house" competition for food service staff. This competition was also won by the team from Sidney Sussex.

Kevin Keohane, event organiser and former Chairman of the Catering Managers Committee said: "This event is a brilliant way of developing and improving craft skills in all Colleges and the benefits can be seen in the standard of food on student's plates both at Formal events and on everyday Cafeteria."

A formal presentation of medals and award was made at an awards ceremony at the Yusef Hamied Centre at Christ's College on 12 November 2008.

The Manciple from Sidney Sussex College, Keith Willox, said "It's great to see a team from one of the smaller colleges win both the front of house and the chef's competition in such style. It's all down to commitment from the staff supported by training."

This is an archived news story, first posted in 2008.

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