The event, hosted at the University of Warwick, brought together over 100 competitors alongside suppliers and hospitality professionals.
Liverpool Hope’s catering team was represented by chefs Neil Finnigan, Harry Long-Maclennan, Attila Fejes and Justin Pilkington, who collectively scored recognition in all of the six categories entered out of a possible eight.
Sous Chef Neil has an impressive 20-year career, which has seen him work in restaurants and vineyards in Sydney, Auckland, and New Zealand. As well as taking on the Love British Food Challenge, retaining his Silver status from 2024. Neil also teamed up with Justin for the Chef's Challenge where they came out with Bronze.
Head Chef at Plas Caerdeon, Justin, has extensive experience in the culinary industry having worked in private hotels with awards from 2 rosettes to a Michelin star, progressing from commis chef to head chef along the way. The duo prepared for their entry, utilising the electric equipment at Plas Caerdeon to replicate the competition setting.
Justin also participated in the Seafood Skills Challenge, securing Bronze – the first time that Liverpool Hope has entered this category.
New for 2025, the Sandwich Challenge was taken on by Chef Supervisor Harry, alongside the Vegan Challenge. Harry picked up Best in Class / Bronze and Silver respectively. Harry has worked for some of Liverpool’s most exciting restaurants, such as Maray, Hafla Hafla, and Mowgli.
Our Place Kitchen Assistant and postgraduate student, Attila comes from a family of chefs, having worked in kitchens for eight years starting as a kitchen porter progressing up to chef supervisor. This was Attila’s first entry into the TUCO competitions where he picked up Gold and Best in Class for the Best Burger Challenge.
The team cooked their dishes live in front of a panel of expert judges and spectators before the awards accumulated in a glittering ceremony that celebrated the winners. Hope’s chefs were joined by members of the catering team including Head of Catering and Conferences Gary Pace. Gary commented: “The evening was fantastic for all involved and we are all so proud of our chefs, not only for their outstanding performance during the competitions but also for their commitment and passion throughout the whole process. There is intensive preparation required for these events and each of our chefs really dedicated themselves to it.
“It’s great to be able to support their careers with opportunities like this, pushing them outside of their comfort zone and developing their professional skills to the next level. It’s certainly a benefit of working in catering in a university setting – having access to extracurricular industry events and networks such as TUCO.
“It’s not just chefs that attend these flagship events, but some of the biggest names in catering and hospitality, from our peers in other intuitions to suppliers, making it a brilliant opportunity to exchange knowledge and learn more about what others are doing to inform our own offering and ensure we’re as good as we can be.
“Congratulations to the entire team – we are very proud of what you have achieved.”