Tasty sweet and savoury delicacies were on the menu for NC Bakery students competing in the annual Bake Off competition, at the Forth Valley College Stirling Campus on Monday 25 May.
This is the fourth year of event, and those attending are saying it is possibly the best one so far – as the standard was really high and all four teams really went for it.
This year there were three teams from the Stirling Campus and one from the Falkirk Campus. They had three hours to prepare an afternoon tea for four people, consisting of two sweet items, two savoury items, scones (sweet or savoury) and filled home-made rolls.
It was left up to each team to interpret that brief and produce a menu that was realistic in the timeframe, how seasonal it was, and how it showed off the skills they’ve been learning during the year on the NC Bakery course. At the end of the three hours they had to present their food on an afternoon tea stand.
The judges this year were Janet Gowran – by now FVC’s unofficial Mary Berryesque judging official - Chef Manager Gareth Davies and Technician Stephen McWilliam. On the day they were not only giving points for tastes, textures and presentation, but for originality, portioning, hygienic working practices and menu design (including allergen information).
As always it was tight, but this year’s winners were Wren McVey and Eilidh Morgan from NC Bakery Stirling. They produced a very thoughtful menu showing strong knowledge of patisserie products, flavour pairings and presentational technique.
Winning menu:
- Rhubarb madeleines
- Strawberry & mint macarons
- 3-cheese twists with tomato chutney
- Ham & mushroom quiche
- Lemon scone with blackcurrant jam & elderflower cream
- Parma ham, sundried tomato & pesto sub roll
They received a Gold award and an Amazon voucher each and their names were engraved on our trophy. The runners up, with Silver, were Jemma Wallace and Stacey McDougall from NC Bakery Falkirk, and in joint Bronze position were Erin Alcorn and Elise Connal, and Jack Kiddie and Alanna MacMurdie.
All students are continuing their studies at FVC next year, some to Level 6 Bakery & Patisserie and some to HNC Patisserie, where the afternoon tea format will structure their Graded Unit assessment.
Chef Lecturer John Meechan, said: “We were all really impressed with the high standard of this year’s bake-off. All four teams completed the challenge in the time they were given, presenting a lovely array of food that demonstrated skill, creativity, focus and teamwork. It’s always a fun way to end the year and to let the students see how much they’ve learned during the course.”
Janet Gowran, Chief Judge, said: “Bake Off 2026 served up a delicious spread of treats, with each team showcasing their own unique mix of flavours and creative twists. It was a joy to see the enthusiasm and energy everyone brought to the event. Taking part in something like this not only builds confidence and skills in working under pressure, but also encourages a bit of fun and flair when it comes to presenting their menu.”
For more information on Bakery courses at FVC visit: https://www.forthvalley.ac.uk/courses/bakery
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