Reaseheath burgers get top marks for taste

Innovative burgers made by food technology students from Reaseheath College in Nantwich have won bronze awards in the first round of the EBLEX ‘England’s Best Burger Challenge’

The recipes for the minted lamb and chilli beef burgers were designed by Level 3 Diploma in Food Technology and Management students as part of their studies in meat science. The burgers were then made by Foundation Level 1 Food Preparation and Cooking students.

EBLEX represents the beef and lamb industry in England and runs the prestigious competition biannually as part of its campaign to boost quality and innovation. The aim is to find the most succulent, tender and tasty burgers in the country.

The contest is open to any catering or butchery establishment and this year attracted record entries from throughout England. This was the first time that Reaseheath had submitted an entry.  The students had to follow strict guidelines and control measures and the burgers were tested in raw and cooked form.

Butchery lecturer Doug Ewen, who oversaw and submitted the entries, said: “This was a fantastic result for the students as there is no guarantee that you will receive any award, especially on the first attempt. It was an excellent achievement which the student can add to their CVs and which will help them as they progress into their chosen careers.”

Competition organiser Hugh Judd, EBLEX Food Service Project Manager, said: “The quality of entries this year was very high. Reaseheath students did extremely well, particularly as they were competing against entries from the whole of the burger sector.” 

Reaseheath is launching a new Level 2 Diploma in Professional Butchery course, aimed at school leavers, in September. The college’s Food Centre is one of the best equipped food processing teaching and practical facilities in Europe. Built to industry standards and staffed by a team of specialist food technologists, the £7.3million facilities include a butchery production area.

Find out more about our new Butchery course here.