Elizabeth’s culinary win is just desserts

Bake off: Twelve restaurant chef and owner Paul Moss with catering student Elizabeth Watson, and the mint chocolate dessert she designed to be sold at Blackpool and The Fylde College's new restuarant Level Six, set to be opened in the New Year
Bake off: Twelve restaurant chef and owner Paul Moss with catering student Elizabeth Watson, and the mint chocolate dessert she designed to be sold at Blackpool and The Fylde College's new restuarant Level Six, set to be opened in the New Year

Move over Paul Hollywood, a top Fylde coast chef offered expert advice at the ‘Great Blackpool Bake Off’.

Paul Moss, chef patron and owner of Twelve restaurant, Thornton, headed a judging panel to select the student-developed signature dessert for Blackpool and The Fylde College’s new restaurant, Level Six.

The former Blackpool and The Fylde College students sampled students creations and offered tips on their sweet treats as well as general career advice.

Paul, himself a former student at B&FC, is no stranger to desserts. Having spent years in the industry developing menus for restaurants and his outside catering company, he was well placed to critique the students’ dishes. As well as sampling the delicious creations, Paul was able to give the students tips to make their sweet treats even better and offer general career advice to the budding chefs.

Joanne Kershaw, Head of School for Hospitality, Tourism and Sport and B&FC said: “We were so pleased Paul gave up his time to come and judge the competition with us. He’s a real success story, having studied with us and gone on to run his own successful restaurant. It was nerve wracking for the students but they valued his opinion and input.”

Level Three Students on patisserie and confectionary and professional cookery courses were invited to cost and submit their own ideas for a signature dessert, working to a brief for dishes to suit the new restaurant style and be reflective of Blackpool.

Traditional Blackpool tangerine was a common theme with chocolate and orange sponge, orange ice cream and even Blackpool rock cheesecake all in the running.

He said: “As an ex-student, I’m always keen to come and offer assistance. These students are the future of our industry and we always try to employ local chefs at Twelve.

“The overall standard was excellent. There were some really interesting ideas and good combinations of flavours in the desserts;.”

Patisserie and confectionary student Elizabeth Watson, 19, won the competition with her chocolate and mint dessert with macaroons, which Paul deemed ‘technically the most advanced’.

Level Six will officially launch to the public in the New Year.