Ten talented culinary students from City of Glasgow College have achieved outstanding success at the prestigious Scottish Chefs Skills Challenge, held at the Scottish Event Campus as part of Taste of Lomond on Wednesday 25 March 2026.

Organised by Scottish Chefs, the competition brings together some of the country’s most promising young chefs aged 23 and under, challenging them to demonstrate technical skill, creativity and professionalism in a live, high-pressure environment.

The College team delivered an exceptional performance across the day’s categories, securing the overall plate trophy for fruit and vegetable preparation, alongside an impressive haul of medals. Their achievements included three gold medals, one of which was recognised with a coveted Top in Class plate, as well as four silver and four bronze medals, reflecting the depth of talent across the group.

Students competed in specialist areas including fruit and vegetable preparation, fish preparation and chicken sauté, taking part both individually and as part of teams.

The group represented a cross-section of programmes including HND Professional Cookery and NQ courses. Among those competing were Jamie Robb, Jonty Gray, Bo-Sapphire Harvey, Cadhan O’Neill, Brandon Judge, Dylan Stensland, Joshua Watson, Donovan McIntyre and Lukasz Lejkowski.

They were supported throughout by lecturers Gemma Slater and Robbie Phillips, who guided the students through intensive training in the lead-up to the competition.

Speaking after the event, Gemma Slater said:
“This is a fantastic achievement for our students. Their hard work, focus and dedication really paid off on the day. Competing at this level not only builds confidence but gives them invaluable experience and exposure to the industry. We are incredibly proud of what they’ve accomplished.”

This experience will also play a key role in preparing students for larger national competitions such as ScotHot, while supporting the College’s continued progress towards achieving Culinary School of Excellence status.

This outstanding result highlights the strength of culinary training at City of Glasgow College and reinforces its reputation for developing the next generation of top chefs.

The Hospitality and Tourism department at City of Glasgow College has welcomed three students from Berufliche Schule 7 Nürnberg as part of its long-running Erasmus+ exchange programme.

Jonas, Bitrit and Benjamin spent three weeks in Glasgow (1–20 March), immersing themselves in college life and Scotland’s vibrant hospitality sector. During their visit, they joined bakery and professional cookery classes, gaining hands-on experience in cake decoration, fermented products and gastronomy. They also took part in food festivals, Scholars’ Restaurant service, and activities across the College’s commercial bakery and bistro.

Reflecting on his time in Scotland, Jonas said: “I loved my first visit to Scotland and hope to return one day to visit a Scottish island.”

The students also attended a professional patisserie showcase at Prestonfield House in Edinburgh and explored key Scottish destinations, including Edinburgh and Stirling.

As part of their industry experience, they completed a five-day work placement at the AC Marriott Hotel, gaining insight into front office operations, restaurant service and kitchen environments.

Their visit concluded with a civic reception at Glasgow City Chambers, hosted by Glasgow City Council, celebrating the strong partnership between Glasgow and Nürnberg.

Benjamin highlighted the impact of the bakery classes, saying: “The highlight was learning about royal icing and the skills needed to create such delicate designs. There is nothing like this in Germany—the range of cakes here is truly amazing!”

Now in its fifth year, the exchange programme continues to provide valuable international opportunities for students from both institutions, following a reciprocal visit to Nürnberg by City of Glasgow College students earlier this year. The visiting students praised the warm welcome and the College’s outstanding culinary and bakery facilities, underlining the success of this ongoing international collaboration.

A City of Glasgow College student is set to represent Scotland after reaching the final of the prestigious CombiGuru Competition. Lily Anderson, a Level 5 Professional Cookery student, has progressed to the final stage of the contest, which will take place in Venice, Italy, on 23 April 2026.

Lily secured her place following an outstanding performance in the App Challenge stage — a demanding 25-day test of culinary knowledge across a wide range of topics. From food science to technical cookery questions, participants faced daily challenges and accumulated points over the course of the competition. Lily emerged as the top-performing student from the college, finishing ahead of three other competitors to progress to the next round.

The final, hosted at the UNOX Global Headquarters, will see contestants compete in the “Oven Challenge”. During this high-pressure stage, Lily will have just three hours to create both a main course and a dessert, demonstrating advanced techniques with a strong emphasis on oven cookery. To further test creativity and adaptability, two secret ingredients will be revealed just 10 minutes before the challenge begins.

The competition offers an exceptional prize, with the winner receiving a stage placement in a three Michelin-starred restaurant, alongside a top-of-the-range UNOX combi oven for their college.

Lily’s achievement is a testament to her dedication, skill and passion for professional cookery. Supported by her lecturer, Artur Kurlowicz, she has demonstrated both technical excellence and determination throughout the competition.

Artur Kurlowicz said: “I always think and say, ‘Where there is a will, there’s a way.’ Lily is prepared to work hard and put the time in to perfect the entry dishes, and she has a very positive attitude, which makes her an excellent student to work with.”

With media expected to attend the final in Italy, Lily will not only be competing for top honours but also showcasing the high standard of talent and training at City of Glasgow College on a global platform.

The college community now looks forward to cheering Lily on as she prepares to take on the final challenge in Venice.

City of Glasgow College welcomed learners, industry professionals and creative talent this week for “Unapologetically Coiled” — a vibrant, one-day event celebrating the artistry and cultural significance of textured and coiled hair.

Designed and delivered by the college’s Hair & Beauty team, the event focused on building confidence, knowledge and respect when working with curls, coils and kinks. It created space for important conversations around representation in the industry, while showcasing the technical skill behind textured hair practices.

Associate Dean for Hair & Beauty, May Donald, said: “‘Unapologetically Coiled’ reflects exactly what we strive for at City of Glasgow College — an education that embraces diversity, champions cultural understanding, and prepares our students for a modern, inclusive industry. Events like this empower our learners to develop not only technical skill but the confidence and respect needed to work with every client who sits in their chair.”

Throughout the day, students had the opportunity to learn directly from leading voices in textured hair. Educator Ben Adams delivered live demonstrations, while global brands Wella and Briogeo shared insight into the latest developments in curl care and product innovation.

Creative perspectives were brought to life by Exauce, whose work centres on texture-led artistry, alongside Hair by Mandy, who demonstrated practical braiding and styling techniques that students can take into their future careers.

Cristina Devine, Curriculum Head for Hair & Barbering, said: “Our students gained invaluable insight from some of the most respected names in textured hair education. Engaging directly with specialists and leading brands has a real impact on their learning — helping them build confidence, creativity and a deeper understanding of the cultural identity behind textured hair.”

Live demonstrations, discussions and hands-on sessions ran throughout the event, covering everything from cutting and styling coiled hair to product selection and inclusive client care.

Beyond the technical learning, the day also strengthened a sense of community within the College, creating a welcoming space for conversation, connection and shared experience across students, staff and industry guests.

Two City of Glasgow College students recently represented the College at the heats of the prestigious Toque d’Or® 2026 Back of House Culinary Competition, gaining valuable experience and demonstrating their skills alongside some of the UK’s most promising hospitality students.

Jamie Robb and Nathan Short, both studying HND Professional Cookery, were selected from more than 300 entrants across the UK to progress to the heats held in York on 9–10 March. Sponsored by Nestlé Professional, the competition is widely regarded as one of the hospitality industry’s leading student contests and offers participants the opportunity to develop their skills.

The event began with a visit to Nestlé’s Research and Development facility in York, where the students took part in interviews, icebreaker sessions and workshops focusing on nutrition and the role of research and development within the food industry. The sessions provided a valuable behind-the-scenes look at how new products are developed and tested before reaching professional kitchens.

A highlight of the evening was meeting guest judge Kate Austen, who shared insights into her career and what it takes to achieve two Michelin stars. The students enjoyed the opportunity to speak with her and gain advice from someone operating at the very top of the profession.

The following morning saw students take part in two masterclasses, focusing on Scandinavian cuisine and roulade techniques, before being challenged to prepare a two-course meal in just two hours alongside a Front of House partner. Desserts were required to incorporate Nestlé products and reflect skills learned during the sessions.

Both students rose to the challenge. Jamie prepared pan-seared haddock with celeriac fondant, pickled shallots and beurre blanc, while Nathan created seared haddock with roasted artichokes, pickled shallots and creamed spring onions. For dessert, all competitors produced a roulade, with Nathan opting to make his own caramel sauce, while Jamie created a salted caramel version featuring KitKat and Aero.

Following the heats, Nathan progressed to the national finals—an outstanding achievement—while Jamie also performed strongly, with reaching this stage being a significant success.
Lecturer of Professional Cookery, Gemma Slater, said:

“Jamie and Nathan have shown exceptional commitment and professionalism throughout. To be selected among the top 24 students in the UK is a fantastic achievement, and I’m excited to see what the future holds for both – with Nathan progressing to the Toque d’Or® finals and Jamie preparing to compete at the SECC next week.”

The students were supported throughout by Gemma. Their success continues the College’s strong track record in Toque d’Or®, following Josh Kerr’s Front of House win in 2022.

City of Glasgow College is proud to celebrate the outstanding achievement of Joshua Hanley, a second-year HND Hospitality Management student whose recent pop-up restaurant event showcased the creativity, professionalism and ambition developed through our hospitality programmes.

As part of his Management of Food and Beverage Operations assessment, Joshua took on the role of Front of House Manager at our award-winning Scholar’s Training Restaurant, transforming classroom learning into a fully realised dining experience.

Joshua conceptualised and delivered a distinctive themed evening inspired by the historic connection between Scottish and French culinary traditions, blending the warmth of Scottish hospitality with the sophistication of French brasserie culture. His vision translated into a seamless guest experience that sold out all 50 covers, reflecting the strength of the concept as well as his leadership, planning and attention to detail.

Going well beyond the assessment brief, Joshua also secured sponsorship from an impressive portfolio of drinks partners, strengthening valuable industry links for himself and the department. Support came from Seidar, Angels Dare, Rum Cay, Feragaia, Inverarity Morton, and Jalisgow, whose involvement enhanced the drinks offering and elevated the overall event. The evening was further honoured by the attendance of the Lord Provost, highlighting the significance of student-led innovation within Glasgow’s thriving hospitality sector.

Joshua’s success forms part of a wider programme of immersive, student-managed experiences delivered by our HND Hospitality Management and HND Professional Cookery students. Over the next seven weeks, Wednesday evenings at Scholar’s Training Restaurant will showcase themed pop-up events led entirely by students, who take responsibility for everything from menu development and kitchen execution to front-of-house service and commercial planning.

Ava Kaskonas, Lecturer in Hospitality and Events, said:

“Events like this demonstrate exactly why industry partnership is so important in hospitality education. Joshua went above and beyond the brief to connect with sponsors and create a truly professional experience for our guests. The support from our industry partners is something we deeply value, and we’re grateful for their continued involvement. I’m incredibly proud of Joshua’s dedication and the professionalism he demonstrated in delivering such a successful event.”

Tickets for the remaining brasserie-style evenings, as well as more relaxed street-food events, are now available on Ticket Tailor. We warmly encourage colleagues, partners and the wider community to come along, support our emerging talent and experience first-hand the creativity and professionalism of the next generation of hospitality professionals.

Students enjoyed an inspiring day of learning at the Faculty of Hospitality and Leisure’s annual Table Talks event earlier this year.

More than 200 students gathered in the lecture theatre that opened with a special demonstration from Steven Doherty and Neil Rippington of the Royal Academy of Culinary Arts. The chefs demonstrated traditional and modern approaches to preparing Chicken Chasseur, offering insight into professional techniques, flavour development and presentation.

Students then chose from more than 15 interactive workshops held throughout the day. Sessions covered a broad range of hospitality, bakery and culinary topics, including pasta and steak cookery, oyster preparation using Loch Fyne produce, game cooking, pastry skills, cocktail creation, salmon carving, flambé techniques, and wine and cheese pairing. Students also explored emerging products from suppliers such as Remshaw and Rainbow Dust, and developed practical skills including cooking the perfect steak and breaking down game such as hare.

Designed to strengthen practical ability and connect classroom learning with industry practice, the workshops were well received. One student reflected:
“I attended the cocktail class and the Q&A session and gained some useful contacts and insights.”

The event was made possible through the generous support of industry partners who donated their time and ingredients for demonstrations and tastings, including Stack & Still, Pistachio Bakery and DF Concerts.

The day concluded with a panel discussion hosted by Gary McLean, bringing together representatives from across the hospitality and events sectors to discuss career pathways and the skills required for future success.

There was strong enthusiasm for continuing the event and sustaining industry involvement in future editions. Students welcomed the potential return of partners, including representatives from organisations such as Gleneagles Hotel.

The College thanks all partners, staff and the Events Team, along with organiser Kirsty Mill, for delivering a successful showcase of collaboration and creativity. Table Talks highlights the College’s commitment to providing real-world experience and strong industry connections that prepare students for successful careers in hospitality and leisure.

City of Glasgow College was proud to welcome the national launch of the 2026 Student Manifesto by the National Union of Students Scotland (NUS Scotland) at its City Campus on Thursday 26 February.

The landmark event brought together student representatives, officers and campaigners from across the country, placing the voices of Scotland’s students firmly at the heart of the national conversation ahead of the next parliamentary election.

As the national body representing university and college students across Scotland, NUS Scotland is part of one of the world’s largest student movements. The organisation campaigns for free and lifelong education, championing a system that is accessible, inclusive and enjoyable for all.

The 2026 Student Manifesto has been shaped through consultation with thousands of students and student representatives across Scotland. From campus conversations and polling to policy debates, the document reflects the collective priorities and lived experiences of learners nationwide. It sets out clear calls to action for political parties to address student concerns within their own manifestos and election commitments.

The launch event was hosted by Sai Shraddha S. Viswanathan, President of NUS Scotland, who outlined the key themes of the manifesto and emphasised the importance of student engagement in the democratic process. She highlighted the power of collective action in shaping national policy and encouraged students across Scotland to ensure their voices are heard in the run-up to the election.

Representing City of Glasgow College on the panel was Rebecca Ivers, Vice President for Social & Activities. Rebecca contributed to a panel discussion exploring student priorities and the issues that matter most to learners today — from the cost of living and mental health support to access to education and student wellbeing.

Speaking after the event, Rebecca said:

“It was a privilege to represent our College at such an important national launch. This manifesto truly reflects what students are telling us, that education should be accessible, supportive and empowering. Hosting the event here at City Campus shows the strength of our student community and our commitment to amplifying student voices.”

With the manifesto now published, students are being encouraged to engage with its priorities and consider how these align with party pledges in the upcoming election. NUS Scotland is also highlighting the importance of voter registration, particularly for students who may be voting for the first time.

By hosting this significant national event, City of Glasgow College continues to demonstrate its commitment to civic engagement, student representation and shaping the future of education in Scotland.

Students and staff can read the full 2026 Student Manifesto via the NUS Scotland website and find guidance on registering to vote and participating in the democratic process.

Katrina, a HNC Computer Science student at City of Glasgow College, has achieved an impressive third-place finish in the AWS Healthcare Challenge, delivered in collaboration with Amazon Web Services.

The competition challenges students to design and prototype solutions to real healthcare problems using cloud technology, combining technical ability with user-focused thinking.

For Katrina, taking part was about stepping outside her comfort zone.

“I decided to take part because I wanted to challenge myself. I’d never done anything like this before, so I saw it as a chance to learn something new and gain experience.”

Instead of rushing straight into development, she began by brainstorming ideas and selecting one she was genuinely excited to build. Choosing a topic she already understood allowed her to focus on creating a strong application rather than navigating an entirely new subject area at the same time.

She says the most rewarding part was watching her idea come to life as features began working the way she imagined. Refining the user experience proved more challenging, with “a lot of trial and error” required to make the app feel fluid and intuitive.

The experience strengthened her time management, planning and UI thinking, while also giving her valuable hands-on experience with AWS cloud services.

“The challenge pushed me to think more practically about technology.”

When the results were announced, Katrina was both surprised and delighted to place third.

“I was really happy and surprised. I didn’t expect to place with so many amazing apps in the competition.”

The achievement has boosted her confidence and reinforced that she is on the right career path.

“Placing third made me feel more sure of my abilities.”

Encouraging other students to take similar opportunities, she adds:

“You don’t need to make it perfect — you just need to be willing to try, learn and stick with it.”

We’re proud of Katrina’s achievement and look forward to seeing how she continues to develop her skills and make her mark in the world of technology.