Oliver Lacey, a Coleg Ceredigion student has been named second in the UK for his culinary skills at The Riso Gallo’s UK & Ireland Young Risotto Chef of the Year competition, held in London.
The competition, held at Tottenham Hotspur Stadium, is open to students across the UK who have competed over the past six months in the competition’s regional heats.
Oliver won the Welsh heat and therefore competed at the final where competitors were tasked with cooking two portions of risotto in 45 minutes using Riso Gallo rice and Filippo Berio olive oil.
His winning risotto comprised of ingredients from mainly mid Wales suppliers such as Caws Teifi Cheese, The Welsh Truffle Company, the college’s home-grown chervil, locally picked wild garlic, Welsh butter, Welsh salt and Welsh mushrooms.
![young chef](https://www.cambrian-news.co.uk/tindle-static/image/2024/07/15/13/04/young-chef.jpg?trim=1,0,3,0&width=669&height=445&crop=669:445)
He is one of 300 people to enter the competition and one of 13 who took part in the final.
The competition was judged by a comprehensive selection of renowned chefs currently working in the industry.
As a result of his win, he has been given a three-day stage – which is an industry specific experience, at the Italian Embassy in London with Danilo Cortellini, a renowned Italian chef.
James Ward, Coleg Ceredigion professional cookery lecturer said: “The strong umami flavours really married well with the arborio rice and olive oil in Oliver’s dish.
“He deserves so much praise for his hard work and determination throughout the whole event; we are really proud of him here in Aberystwyth.”
Worldwide companies have sponsored the event as well as Craft Guild of Chefs and Oliver has also won a selection of rice and oils from sponsors Riso Gallo and Filippo Berio and stocks and glacés from Essential Cuisine.
Oliver yn ennill ail safle mewn cystadleuaeth goginio ar draws y DU
![chef of the year](https://www.cambrian-news.co.uk/tindle-static/image/2024/07/12/14/14/chef-of-the-year.jpg?width=669&height=445&crop=669:445)
Mae Oliver Lacey, sy’n fyfyriwr Coleg Ceredigion wedi cael ei enwi’n ail yn y DU am ei sgiliau coginiol yng nghystadleuaeth Pen-cogydd Risotto Ifanc y Flwyddyn Riso Gallo ar gyfer y DU ac Iwerddon, a gynhaliwyd yn Llundain.
Mae’r gystadleuaeth, a gynhaliwyd yn Stadiwm Tottenham Hotspur, ar agor i fyfyrwyr ar draws y Deyrnas Unedig sydd wedi cystadlu dros y chwe mis diwethaf yn rowndiau rhanbarthol y gystadleuaeth.
Enillodd Oliver rownd Cymru ac felly bu’n cystadlu yn y rownd derfynol lle cafodd cystadleuwyr y dasg o goginio dau ddogn o risoto mewn 45 munud gan ddefnyddio reis Riso Gallo ac olew olewydd Filippo Berio.
Roedd ei risotto buddugol yn cynnwys cynhwysion o gyflenwyr canolbarth Cymru yn bennaf fel Caws Teifi, Cwmni Cloron Cymru (The Welsh Truffle Company), gorthyfail cartref wedi’i dyfu yn y coleg, garlleg gwyllt wedi’i gasglu’n lleol, menyn Cymru, halen Cymru a madarch Cymru.
Mae e’n un o 300 o bobl wnaeth gymryd rhan yn y gystadleuaeth ac un o 13 a gymerodd ran yn y ffeinal.
Cafodd y gystadleuaeth ei beirniadu gan ddetholiad cynhwysfawr o ben-cogyddion adnabyddus sy’n gweithio yn y diwydiant ar hyn o bryd.
O ganlyniad i’w fuddugoliaeth, rhoddwyd llwyfan tri-diwrnod iddo – sef profiad penodol yn y diwydiant, yn Llysgenhadaeth yr Eidal yn Llundain gyda Danilo Cortellini, pen-cogydd Eidalaidd enwog.
Meddai James Ward, darlithydd mewn coginio proffesiynol yng Ngholeg Ceredigion: “Gwnaeth y blasau umami sawrus cryf gyfuno’n dda gyda’r reis arborio a’r olew olewydd yn saig Oliver.
“Mae e’n haeddu cymaint o glod am ei waith caled a’i benderfyniad trwy gydol y digwyddiad cyfan; rydyn ni’n wirioneddol falch ohono yma yn Aberystwyth.”
Mae cwmnïau byd-eang wedi noddi’r digwyddiad yn ogystal ag Urdd Crefft y Pen-cogyddion ac mae Oliver hefyd wedi ennill dewis o reis ac olewau oddi wrth y noddwyr Riso Gallo a Filippo Berio ac isgellau a glacés gan gwmni Essential Cuisine.