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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.

SCOTY Final 3

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 finished dish."

SCOTY Final 2

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!"

SCOTY Final

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 pot noodles.

 "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 Recipes webpage

With special thanks to ETI Superfast Thermapen, Doris & Co, Terraillon UK, Sam Stern and Charlotte Pike for contributing to our goody bags.

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