2 minutes Student Chef Challenge

Student Chef Champions 2020 Visit Moor Hall

After clinching victory in the 2020 Country Range Student Chef Challenge live final, the talented trio from the City of Liverpool College were finally able to enjoy the final part of their prize last month following a series of delays due to Covid-19.

Chi-Hin Cheung, Talent Sibindi and Beth Disley-Jones who wowed judges with their extraordinary menu and teamwork skills in 2020 were all reunited alongside lecturer Ian Jaundoo and Craft Guild of Chefs Chairman of Judges Chris Basten for the visit to the award-winning Moor Hall Restaurant With Rooms.

Based In Ormskirk, Moor Hall holds two Michelin stars and five AA Rosettes, plus was voted ‘Restaurant of the Year’ for the second consecutive year at the Estrella Damm National Restaurant Awards in 2021.

Set within Moor Hall’s stunning five-acre landscape, talented Chef Patron Mark Birchall creates delicate, produce-driven menus inspired by the exceptional surroundings.

Starting his kitchen odyssey at Runshaw College and then winning the Roux Scholarship in 2011, Mark was Executive Chef of Simon Rogan’s two Michelin Star L’Enclume in Cumbria before moving to Moor Hall.

In addition to a tour of the restaurant and kitchen, the three winners were also treated to an 8-course meal at the stylish restaurant with Mark on hand to explain the intricacies and preparation involved in each of the dishes.

Chris Basten, Craft Guild of Chefs Chairman of Judges, said:

“A big thanks to Mark and his team for an absolutely exquisite service. It was a real privilege for the winners and a great way for them to see the workings of a top-class kitchen and operator. It was a fantastic learning experience for us all.”

Winner Talent Sibindi said:

“The visit to Moor Hall was the perfect finish to an unbelievable all-round Student Chef Challenge experience. It was the first time I had ever visited a restaurant of its calibre so it was a fascinating evening that in all seriousness blew my mind! The professionalism, attention to detail and flavour coming from the dishes was out of this world and certainly showed me the standards and mentality I need if am to keep on progressing. Getting to meet Mark and have him talk us through the eight superlative courses was the icing on the cake.”