Colchester Institute’s Catering and Hospitality students recently took part in the Murray Chapman Cup 2025, an event that was created by staff to celebrate the legacy of the late Murray Chapman, a passionate educator and mentor who inspired countless young chefs throughout his career.
The Murray Chapman Cup was named in honour of the influential figure who founded the non-profit initiative ‘A Passion to Inspire’ back in 2009. His dedication to supporting both front and back-of-house students left a mark on the hospitality industry. With a passion for mentoring and developing young talent, his impact continues to inspire students at Colchester Institute and beyond.
All Level 3 Professional Chef students were tasked with designing a sustainable, seasonal, and locally sourced three-course menu, with each dish featuring an ingredient that would typically be discarded. The challenge not only tested their creativity and technical skills but also their ability to adapt recipes to suit dietary needs and keep costs in check.
Four students, Aster, Harrison, Justin and Nichi were then chosen as finalists to cook and present their dishes to a panel of expert judges on Friday 4th April 2025. The four finalists were supported by 1st year Professional Chef students, George, Charlie, Kieran, Ryan, Bobbie, Aljur and Keilan.
The judging panel for this event included: Andy Hirst, Executive Chef at Milsoms Group, Bethany Faint, Pastry Chef at Wivenhoe House Hotel School and Alan Paton, Executive Head Chef at The Leys School.
Andy Hirst, Executive Chef at Milsoms said: “I believe it is really important, to help in our beloved industry in nurturing future talent. Our aim is to create opportunities for the next generation of chefs and front of house staff to have a seamless entry from college into the world of hospitality and it’s an honour to be asked to judge the very first Murray Chapman Cup competition.”
The winner, Justin received a trophy, Mark Poynton signed cookbook, a Russums knife set, a day’s stage at ICE restaurant in Bury St Edmunds with John Jackaman and their three-course menu showcased in the college’s restaurant for their final service on Thursday 5th June.
In addition to this, Justin and runner up Aster received an all-expenses paid trip to La Chapelle Galvin in London to receive a signed cookbook and a day’s work experience.
Justin’s winning menu consisted of:
Starter – Salmon tartare, radish fan, quail yolk, carrot peel tuille.
Main – Red wine braised ox tail, roasted baby carrots, pomme puree.
Dessert – Blood orange mousse, honey and rosemary ice cream langue de chat.
Stephen Frei, Lecturer in Hospitality and Food Studies at Colchester Institute said: “It’s great to see the journey that these students have been on over the last year or two. To enter a competition, put themselves out of their comfort zone and push themselves to the extent they did today makes it all worthwhile. The future is bright with these young people joining the industry, their story is only just beginning.”
The event was made possible through the generous support of sponsors and partners, including Russums & ICE – Infusions. Additionally, Colchester Institute’s engineering department was instrumental in refurbishing the coveted cup, transforming it into the Murray Chapman Cup.
Meet the Judges
- Bethany Faint – Patisserie chef at Wivenhoe House Hotel, trained at Colchester Institute completing her studies in 2018. Worked with many talented chefs in the Milsom group. Worked her way up from Commis to now taking charge of the patisserie, has collaborated with the College before with pudding club and supports and mentor’s students.
- Andy Hirst – Executive chef of Milsom Hotel and Restaurants Group. Former student of Colchester Institute. Involved with the College through our collaboration, annual dinners, work experience and mentoring for students.
- Alan Paton – Executive head chef at The Leys School, Cambridgeshire. Alan loves nothing else than offering his time to colleges and students. Organising dinners, demonstrations, lectures and visits. Alan spent 10 years as Executive Chef at the stoke by Nayland Hotel. Always looking to support and nurture young chefs coming through.
