A dish of roasted quail with a sour apple glaze, grilled okra teamed with Manchester scotch egg, topped with a Vadouvan sauce (lightly spiced south Indian sauce), and accompanied with chapati, is the award-winning dish created by St Helens College Student Chef, Alfie Morris.

Alfie received third prize for his delicious and inventive meal in the International Wine and Food Society’s (IWFS) Young Chef Competition 2025.

By pairing this delicious and inventive meal with a Pinot Noir Gran Hacienda from Chile, St Helens College Food and Beverage level 2 student, George Lee helped Alfie secure his place and also gained him recognition for his sommelier skills.

Now in its fourth year, IWFS say the 2025 competition invited talented young students at catering colleges across Merseyside, Lancashire, Yorkshire, and Cheshire to compete.

The theme of the competition was “British Fusion.” Students were asked to create a dish that combined new flavours with traditional British elements by incorporating Bury black pudding. They were judged on their use of innovation, skill and use of ingredients, overall flavour, and texture as well as presentation.

This year, IWFS expanded the competition to recognise the front of house in the competition and that at the final each finalist would be advised on two wines that fitted their dish by a front of house student.

St Helens College Service to People Tutor, Jason Nott said:

Students had two hours to prepare and cook two plates of food (one for publicity photography) and one for tasting by judges. The judges were Paul Heathcote MBE, John McCerery – Executive Chef from Saga Boutique Cruises, a representative of the Bury Black Pudding Company and members of the IWFS team. Eighteen student chefs competed in the final and 12 food and beverage students participated in the wine pairing.

The awards lunch was held at Cheshire South College. First and second places went to students at Leeds college and Scarbough College, respectively.