Riso Gallo Announces Winner of the Eighth Annual UK & Ireland Young Risotto Chef of the Year 2025

LONDON, UK – June 2025 – The heat was on at Tottenham Hotspur Stadium as rising culinary star Mia Walter, aged 19, from Bude, Cornwall, was crowned Riso Gallo UK & Ireland Young Risotto Chef of the Year 2025.

In a thrilling cook-off on 2nd June, thirteen regional finalists showcased their culinary flair before a prestigious panel of judges. Mia emerged victorious with her inventive and sustainable creation: Beetroot and Red Cabbage Risotto, Davidstow cheddar, Cornish apple cider, wild garlic verde with salted and black pepper cashews and sour cream.

Mia wins an all-expenses-paid five day trip to Milan, and a three-day work experience with Michelin-starred chef Fabio Pisani at Il Luogo Aimo e Nadia in Milan, Italy – a dream opportunity for the talented young chef.

Mia said; “This was such a prestigious competition. For me personally it was the most intense that I have been lucky enough to take part in to date, where I was up against some of the best talent and extremely driven individuals.”

She added; “To cook with the Riso Gallo rice, which is of such excellent quality and can tastefully hold its own before you’ve even added anything to it, meant I knew that I wanted to do that purity justice from the get go but whilst still promoting my local and home grown ingredients.

I initially felt very nervous and out of place, but everyone was really lovely and so encouraging!!! During my heat I was certain I had fluffed my dish, I had to think fast and adapt on the spot. I did end up platting my dish differently to how I had envisioned because of these changes, so to then find out that I was the winner was simply overwhelming! I could not believe it, I cried, my mum cried and in that moment I could feel so much support in the room from everyone, not only the chefs but from the entirety of the room which felt like a warm hug from all, there was just so much shared energy and passion. It was an absolute honour to have been apart of this and to have the opportunity to meet and befriend people I’d likely never have got to cross paths with without, just magical.”

Mia is in her 3rd year, at Exeter College, studying Professional Cookery.

Mia’s tutor and Deputy Head of Faculty, Matthew Pickett, said; “This is our 1st year participating in the Riso Gallo Young Risotto Chef of the Year Competition and we have been so impressed by the quality and format of the competition & the support from Jason Morrison and his team has been just incredible.”

“Mia is a very special student and we’re so proud of her ambition and skills, but even more so of her personable and bright personality. She is her own biggest critique, and mentoring Mia is about keeping her pointing in the right direction and allowing her creativity to flow, her winning dish really showcased her love of the West Country and I think perhaps the judges recognised and appreciated this element of her cooking. Swapping out wine for cider and parmesan for Cheddar were bold moves when presenting your dishes to Michelin Star Italian Chefs, but I’m glad she showcased her passion, region and skills, all in one stand out dish and the result speaks for itself. Lastly a huge thank you to the Riso Gallo family for arranging a truley memorable day at Tottenham Hotspur Stadium. Mille Grazie”.

Paul Gayler, Chairman of Judges, said; “I truly love this student chef competition, that seems to go from strength to strength each year. Seeing such an inspiring group of young chefs, cooking with passion, while being encouraged and judged by their esteemed peers is so rewarding, what an experience at such a young age and just starting out in their careers.”

“My fellow judges and I thought Mia’s winning dish was the essence of a well prepared Risotto, keeping the rice as the star of the show, made using zero waste, from locally sourced and gathered foraged ingredients near her west country home. An altogether great risotto to grace any dining experience, well done Mia!”

He added; “A big shout out to all the contestants who gave us a tough decision and one of our most memorable competitions for a few years.”

The judges awarded two runners up; Matthew Beech, from Belfast, has a stage at the Italian Embassy in London; and Shannon Bu, from West London has a stage at The Peninusla Hotel, London with Francesco Dibenedetto.

Regional Finalists:

Jess Padernal – Risotto of Organic Salmon, with Fennel, Oysters, lemon and watercress

(IRELAND)

Kelsey Rees – Asian risotto with mis glazed haddock, crispy egg and pak choi

(KIRKCALDY, SCOTLAND)

Lauren Laird – Goats Gone Wild Risotto!

(KILMARNOCK, SCOTLAND)

Kizzy Bembridge – Risotto in the style of Carbonara

(DRONFIELD, NORTH WEST)

Shannon Bu – Almond and caramelised fennel risotto with dill mayonnaise

(SOUTH EAST)

Liam Lund – Smoked Haddock Risotto

(YORK, NORTH EAST)

Harry Howell – Wild mushroom risotto with crisp parmesan and truffle

(LLANELLI, WALES)

Daniel McGlynn – Pea risotto with scallops, Pea butter, Pancetta and Pea sprouts

(IRELAND)

Tom Callan – Beetroot Risotto

(LIVINGSTON, SCOTLAND)

Lily Mae Blogg – Fresh Asparagus, Crispy Kale, Hazelnut and Rainbow Chard Risotto

(DONCASTER, MIDLANDS)

Mia Walter – Beetroot and Red Cabbage Risotto, Davidstow cheddar, Cornish apple cider, wild garlic verde with salted and black pepper cashews and sour cream

(BUDE, SOUTH EAST)

Ellis Pickles – Mushroom risotto

(LEEDS, NORTH EAST)

Matthew Beech – Spring Vegetable risotto

(BELFAST, IRELAND)

GRAND FINAL – The H Club, Tottenham Hotspur Stadium, London – 2nd June 2025

The final judging panel included chair of judges Paul Gayler MBE; joined by: Mark Reynolds, Executive Chef at Tottenham Hotspur Stadium; Danilo Cortellini, Consultant Chef, Jiri Dvorak, Head Chef at The Italian Embassy, Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni Head Chef at 5 Hertford St, Francesco Dibenedetto, Chef de Cuisine Brooklands at the Peninsula Hotel, in London and food journalist Barney Desmazery.

Jason Morrison, MD Riso Gallo UK commented; “For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. With over 320 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”

It is the eighth year of the competition, aimed at young chefs aged 17-23 years, who are in college education.

Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices for use in their catering facilities.

Tottenham Hotspur was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across their operations.

Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2025 is supported by the Craft Guild of Chefs, Koppertcress, Essential Cuisine, Chef & Restaurant Magazine, Masterchefs GB, Filippo Berio and RAK Porcelain.

www.youngrisottochef.com

Skills Minister officially launches Foundation Apprenticeships at Exeter College

Exeter College proudly welcomes the Rt Hon Baroness Smith of Malvern, Minister of State for Skills at the Department for Education, to the college today for the official launch of its new Foundation Apprenticeship scheme. The event brings together students, employers, and college staff to celebrate this exciting step forward in skills development and career readiness.

Foundation Apprenticeships are a level 2 qualification that aims to help younger people gain technical knowledge and skills, in areas such as construction, engineering, healthcare and digital, while earning a wage. They are designed for people, typically aged 16 to 21, to open up opportunities for success in critical in-demand skill areas.

Foundation Apprenticeships will provide routes into skilled work such as building affordable homes, healthcare and digital roles to push our economy forward.

Exeter College is one of the UK’s largest providers of construction education and training. Expert teachers work alongside a number of passionate employers such as: Willmott Dixon, LiveWest, Vistry Group, Persimmon and Taylor Wimpey, who are all here today and investing in the workforce of the future.

Rt Hon Baroness Smith of Malvern, Minister of State (Minister for Skills) at the Department for Education said:

“It was great to meet the talented learners and enthusiastic staff and employersat Exeter College today, and I look forward to seeing these young people become the next generation of construction workers.

“Skills education is crucial to our mission to grow the economy through our Plan for Change, and foundation apprenticeships will help thousands more young people into the world of work. I am delighted Exeter College will champion these apprenticeships as a fantastic route into a rewarding career.”

John Laramy, Chief Executive and Principal at Exeter College, said:

“It is a privilege to welcome the Rt Hon Baroness Smith of Malvern to Exeter College today to launch Foundation Apprenticeships. The new route could be a game changer to help more young people on route to a great, highly skilled career, earning whilst learning. I was especially pleased that some of our construction and house builder employer partners joined the launch, pledging their commitment to take on Foundation Apprentices at Exeter College.

“As a former apprentice in the construction industry, I know from firsthand experience, that an apprenticeship opens many doors and is a great way to start a career. I believe a reinvigorated apprenticeship programme overtly oriented to young people could be a key part of solving our national productivity challenge.”

Mike Blakeley, Executive Director of Partnerships and Apprenticeships at Exeter College, said:

“Employers and young people’s demand for Apprenticeships is stronger than ever, both here in Exeter and across the wider region. The introduction of the Foundation Apprenticeship marks a vital step forward, offering targeted skills training and a clear pathway into employment for those under the age of 21.

“Employers in our network are already showing significant enthusiasm for Foundation Apprenticeships, recognising their value as an effective recruitment tool for the next generation of talent. By launching the programme across four key sectors, we’re addressing critical skills gaps and helping to alleviate ongoing recruitment challenges, nowhere more urgently than in the construction sector here in the southwest.

“By adding Foundation Apprenticeships to our offer, our employers are now even better positioned to welcome young people into their organisations. We look forward to seeing the impact of Foundation Apprenticeships and how they grow.”

Nigel Harris, Senior Operations Manager at Willmott Dixon said:

“We are delighted to support the launch of the Foundation Apprenticeship scheme at Exeter College today. By signing the pledge, Willmott Dixon is committed to be part of the scheme and will fully engage to take on Foundation Apprentices along with our supply chain partners.

“Foundation Apprenticeships are a fantastic opportunity for young people to take their first step into the world of work while continuing to learn which Willmott Dixon fully supports.”

Delilah Minns, 17, Bricklaying Apprentice at Exeter College said:

“I’m a very practical person and after school really wanted a different way to learn a new skill, that’s why I chose to study a bricklaying apprenticeship at Exeter College. I was lucky as the college helped me to find an employer to support the start of my career in construction. I hope that these new Foundation Apprenticeships will mean the college can help even more young people to get into the industry they would like to work in.”

Exeter College and Petroc News

Since Christmas, Exeter College and Petroc have been exploring what a deeper collaboration might look like. After careful consideration and robust discussions, the initial work was extremely encouraging. Governors at both Exeter College and Petroc have therefore agreed to move forward and enter what is called a merger in principle.

We now enter a period of due diligence, looking at the detailed legal, financial and strategic considerations of merging. We will seek advice from a group of external consultants but assisted by the senior leadership teams at both Petroc and Exeter College.

This is a voluntary process. Neither college are in any form of intervention, so both Boards have looked at this through the lens of positioning both organisations in the best possible place for the future for staff, young people, employers, our stakeholders and the community. We believe this could be a unique opportunity to strengthen Further Education across Devon and the wider South West.

There is a direction of travel nationally for fewer, larger place-based college groups, with the capacity and capability to meet the ambition of its young people, stakeholders and community. The new group would be the largest college group in the South West, and one of the largest nationally. It would have a £100m annual turnover, creating a regional education and skills powerhouse with the ability to invest, innovate and deliver ‘the exceptional’ for Devon.

Both colleges have their absolute focus on doing the right thing for the young people, Apprentices, Adult learners and businesses that are currently studying at/working with Exeter College and Petroc. That will not change. By exploring this merger, we are seeking to build on our shared values and enhance our collective ability to meet the regional skills need.

Alongside maintaining Outstanding sixth form provision in Exeter and developing Outstanding sixth form provision in North Devon, we believe there are big opportunities for Devon-wide solutions for High Needs Education, Apprenticeships, Adult Education and Higher Technical Education, aligned to local economic need. The emerging vision for Petroc’s Tiverton campus is to create a centre dedicated to meeting the needs of, and supporting the progression of, young people with additional needs.

Should this move forward we think there will be three main advantages, for staff, students, employers, stakeholders and the community:

• A larger group, providing additional resilience against funding reductions and enhanced capacity to capitalise on opportunities that stem from government policy and devolution.
• New opportunities brought about by increased scale, in Adult Education, Higher Technical Education and Apprenticeships.
• An unmatched and nationally significant curriculum for young people, with the financial capacity to introduce new areas to support industries, like offshore wind.

If this stage progresses as we hope, there will be a further vote by both Boards to determine whether we actually merge. The aim is to reach a final decision in November 2025.

In the coming months, both colleges will create FAQs on their websites and a detailed brochure to outline what a merger could mean for staff, students, Apprentices, employers, stakeholders and our community. There will be a full public consultation and engagement with stakeholders like you will be central to this process – your perspective and insight while we explore this opportunity will be invaluable.

Today, it remains business as usual for both colleges. Thank you for your continued partnership and support. We look forward to working closely with you throughout this important journey.

Yours sincerely,