Student Cook of the Year Winner
9 février 2017
Jacob Barwood, University of Bristol has been crowned our LoSalt Student Cook of the Year and won £1,000 in
grocery vouchers, after dazzling the judging panel with his
vegetable lasagne in the high-pressure culinary cook-off final at
Cactus Kitchen, London.
The five lucky finalists; Pippa Lee from University of
Portsmouth, Martina Slatekova from University of Worcester, Jordan
Brice from University of Swansea, Alex Reay from University of
Birmingham and Jacob Barwood from University of Bristol were
challenged to make a healthy lasagne without a recipe!
Faced with a range of healthy ingredients chosen by our
nutritionist Azmina Govindji - from lentils to LoSalt - the students used their flair and
expertise to create their own version of lasagne in just an hour
and a half.
The prestigious judging panel included some of the most
influential foodies in Britain - founder of Olive magazine and
ex-BBC Good Food editor Orlando Murrin, celebrity chef and author
Sam Stern, ASDA's innovation chef Mark Richmond, author of
Charlotte's Kitchen Diary, Charlotte Pike.
Orlando highlighted, "The finalists threw themselves into the
challenge, and without exception their results demonstrated flair
and inventiveness. We were especially impressed by the students'
attention to healthier cooking, for instance by adding extra
vegetables and seasoning with herbs. Jacob's winning lasagna stood
out because of the imaginative way he incorporated lots of
wholesome ingredients, and the rich, layered flavour of the
Jacob, 22, is no beginner when it comes to cooking in the
kitchen. Having started cooking at the age of 7, ten years later he
was working in award winning restaurants in London and on organic
food stalls. Now and outside of his studies, he runs Barwood
Barbecue, an outdoor catering company, with his father.
"I am absolutely over the moon at being crowned the LoSalt Student Cook of the Year! I opted for the
only veggie lasagne, because like many students these days, I'm
becoming less and less reliant upon meat for the basis of my
meals." said Jacob, "When I was younger, the decision between
'education' or 'food' came up time and time again. I thought I had
to choose one over other but it turns out I can do both. It was a
brilliant day and to top it all off, it was also my birthday, so
yeah…best birthday present ever!"
The Student Cook of the Year competition was launched after our
research concluded that students are more health conscious than
ever and would rather have poached salmon than battered cod. It was
time to banish the myth that students live off beans on toast and
"We're keen to promote healthy eating and cooking habits
across the generations and university is where it all begins, said
Caroline Klinge, Marketing Director of LoSalt,
"Our finalists demonstrated brilliantly how meals can be rustled up
quickly from scratch using fresh produce and a healthier salt yet
still be delicious!"
If you are interested in cooking Jacob's winning recipe
yourself, visit our Great LoSalt
With special thanks to ETI Superfast Thermapen, Doris & Co,
Terraillon UK, Sam Stern and Charlotte Pike for contributing to our