Hall & Woodhouse Culinary Competition at Escoffier Restaurant

This exciting inter-college event brought together six talented apprentices from Hall & Woodhouse public Houses across the South West. Each competitor—Dominic, Liam, Ciaran, Chris, Connor, and Levi—was tasked with creating a two-course menu (a main and a dessert) within 180 minutes, using a mystery box of ingredients.

Before cooking began, participants submitted their dish descriptions to judge Ian Summers, Senior Chef at the College. Service could start after 60 minutes, but all dishes had to be completed within the allotted time. Competitors also provided menu cards detailing allergen information.

The judging criteria focused on planning, healthiness, equipment use, timing, hygiene, range of skills, presentation, and taste. Scores ranged up to 5 points for an ‘Outstanding’ performance.

Judges, Jill Meyerhoff, Ian Summers, Josh Beauchamp, Julie O’Carroll and Antony Carr, offered feedback on the day, and selected chefs will advance to the semi-final on Tuesday, 6th January 2026, during the Hall & Woodhouse Apprentice Kitchen Takeover at Escoffier. 

The final will be held on Thursday, 26^th February 2026, at Blandford Brewery, featuring six semi-finalists from Chichester, Exeter and Bournemouth and Poole College. Competing for the championship Trophy, the winning dish will be featured on the Hall and Woodhouse Summer menu.

Josh Beauchamp, Chef Development Manager at Hall & Woodhouse, praised the competitors:
“What an excellent effort from all chefs today. We saw incredible skills demonstrated in dishes featuring crème brûlées, panna cotta, freshly made pasta, and creamy dauphinois potatoes. I’m proud to be part of this experience and wish them every success in their apprenticeships and future careers with Hall & Woodhouse.”