Myfyrwyr yn Ennill eu Lle yn Rownd Derfynol Cogydd Bwyd Môr Gorau Prydain

Curodd y myfyrwyr Celfyddydau Coginio, Jay Rees, sy'n dod o Gaer, a Pippa Taylor, sy'n dod o Fodelwyddan, dimau o bob cwr o'r Deyrnas Unedig yn y rownd gyn derfynol ar gyfer y Gorllewin. Drwy hynny llwyddasant i sicrhau lle yn rownd derfynol cystadleuaeth Cogydd Bwyd Môr Prydain 2023 a gynhelir yr haf hwn.

Rŵan, bydd y ddwy o Goleg Llandrillo yn cystadlu yn y rownd derfynol yn y Grimsby Institute yn Swydd Lincoln ddydd Gwener, 9 Mehefin lle byddant yn creu bwydlen tri chwrs a fydd yn cynnwys prawf arloesi. Bydd y prawf yn herio'r rhai yn y rownd derfynol gyda bwydlen annisgwyl sy'n gofyn iddynt gynhyrchu rhyng-gwrs gan ddefnyddio rhestr benodol o gynhwysion.

⁠Enillodd Jay a Pippa eu lle yn y rownd derfynol drwy baratoi bwydlen tri chwrs a oedd yn cynnwys hadog coch, langwstinau a draenogyn môr, gyda'r holl fwyd môr yn dod o ffynonellau cynaliadwy.

Dywedodd Pippa,

"Rydym yn falch iawn o fod wedi ei gwneud hi drwodd i'r rownd derfynol - bu ein darlithwyr coleg yn gefn mawr i ni ac rydym wir yn ddiolchgar iddynt am ein helpu i gael canlyniadau mor wych!"

"Hoffem hefyd ddiolch yn fawr i "Fresh and Tasty Microgreens" a gyflenwodd yr holl lysiau micro gwyrdd ar gyfer ein seigiau".

Dywedodd Michael Evans, darlithydd Lletygarwch ac Arlwyo yng Ngholeg Llandrillo,

"Da iawn i Jay a Pippa am lwyddo cystal - mi wnaethon nhw berfformio'n wych fel tîm ar y diwrnod. Rydym yn dymuno'r gorau iddyn nhw ar gyfer y rownd derfynol".

Am ragor o wybodaeth am y cyrsiau Lletygarwch ac Arlwyo, cliciwch yma. ⁠

Foundation Degree (FdA) Culinary Arts students Jay Rees, from Chester and Pippa Taylor, from Bodelwyddan, beat off fierce competition from teams from across the UK in the Western heat to qualify for the UK final of the ‘National Seafood Chef of the Year 2023’ competition in the summer.

The Coleg Llandrillo duo will now compete at the Grand Final at the ‘Grimsby Institute’ on Friday, 9th June, where they will cook a three-course menu which will include an innovation test. The test will challenge the finalists with a surprise recipe which requires them to produce an intermediate course using a specified list of ingredients.

Jay and Pippa earned their place in the final by preparing a three-course menu consisting of sustainably-sourced smoked haddock, langoustines, and seabass.

Pippa said,

“We’re really proud to have made it through to the national finals - our college lecturers have been a great support to us and we’re really grateful to them for helping us achieve such fantastic results!”

“We’d also like to say a special thank you to Abergele-based ‘Fresh and Tasty Microgreens’, who supplied all of the fresh microgreens for our dishes”.

Michael Evans, Hospitality and Catering lecturer at Coleg Llandrillo, said,

“Well done to Jay and Pippa for this tremendous achievement - they performed brilliantly as a team on the day. We wish them all the best for the final”.

For more information on our Hospitality and Catering courses, please click here.

Foundation Degree (FdA) Culinary Arts students Jay Rees, from Chester and Pippa Taylor, from Bodelwyddan, beat off fierce competition from teams from across the UK in the Western heat to qualify for the UK final of the ‘National Seafood Chef of the Year 2023’ competition in the summer.

The Coleg Llandrillo duo will now compete at the Grand Final at the ‘Grimsby Institute’ on Friday, 9th June, where they will cook a three-course menu which will include an innovation test. The test will challenge the finalists with a surprise recipe which requires them to produce an intermediate course using a specified list of ingredients.

Jay and Pippa earned their place in the final by preparing a three-course menu consisting of sustainably-sourced smoked haddock, langoustines, and seabass.

Pippa said,

“We’re really proud to have made it through to the national finals - our college lecturers have been a great support to us and we’re really grateful to them for helping us achieve such fantastic results!”

“We’d also like to say a special thank you to Abergele-based ‘Fresh and Tasty Microgreens’, who supplied all of the fresh microgreens for our dishes”.

Michael Evans, Hospitality and Catering lecturer at Coleg Llandrillo, said,

“Well done to Jay and Pippa for this tremendous achievement - they performed brilliantly as a team on the day. We wish them all the best for the final”.

For more information on our Hospitality and Catering courses, please click here.