We won at the TUCO Competitions 2025!
A double win for Cardiff University Food
Congratulations to our outstanding team for showing the country what university catering is truly capable of!
Our talented barista Imma and innovative chef Angeline rose to the TUCO challenges for the second year in a row, this year bringing ‘Best in Class’ trophies home for the Barista Skills Challenge and Vegan Challenge!
With competitors from universities across the UK, the standard is always sky-high and we couldn’t be prouder of our team for being recognised for their incredible skills and passion.
From last-minute nerves and late-night prep to the sweet taste of victory, let’s hear what our winners had to say about their experience.
Imma’s coffee inspired by loved ones
“After last year, I didn’t plan to enter the competition again.
I’m very self-critical and actually quite shy – especially when speaking in public. But on the last day to apply, I thought about my trip to Columbia. Seeing how coffee is grown and meeting the people behind it really changed how I see things. That thought, combined with the encouragement and example set by the management team, gave me the final push to try again.”
“My signature drink was inspired by a coffee from my husband’s birthplace – made with lemon peel, amaretto, and cream. I swapped the amaretto and cream with almond butter to give it a little more depth. It’s a small way to celebrate the people and places that stayed in my heart.
Even though I already knew what to expect, I took the time to practice, and the fact that I was able to use coffee from the same cooperative was a real turning point. When you’re talking about something you truly believe in, it becomes so much easier (though that didn’t stop me from staying up all night!).”
“I received so many kind messages from the staff which really changed the way I felt about the competition. Their support helped me stay calm and confident, and it’s thanks to them that I was able to win.
But what really means the most to me is that I could share that joy with others, with the people who stayed behind on Saturday to help and encourage me, those who sent me good luck messages the night before, and even those who got up early and skipped breakfast just to cheer me on!”
Angeline’s ‘Textures of the Earth’
In the Vegan Challenge, chef Angeline stunned judges with a show-stopping plant-based dish that featured beetroot-marinated pineapple, coconut yoghurt and lime mousse, golden beetroot, toasted matcha chickpeas, a lemon black sesame tuile, raspberry yuzu gel, and micro mint. A dish that redefines the meaning of indulgence with a vibrant balance of sweet, earthy, and crisp textures.
“Entering the TUCO Competitions again this year was a personal challenge – a chance to redeem myself. After not placing last year I wanted to see how far I could push the boundaries of vegan food.
This time around, it wasn’t about chasing perfection, but about pushing my limits, staying composed under pressure, and creating something that reflected my style and growth as a chef.
It was amazing to compete alongside so many incredibly talented chefs – the standard was unbelievably high, and being part of that environment was both inspiring and humbling. Despite a few challenges on the day (including some very shaky hands and broken tuiles!), I adapted quickly and was proud to present a plate that showcased bold flavours, nutrition, and creativity.
It was an unforgettable experience – intense, exciting, and full of learning. Walking away with Silver and Best in Class made it all the more surreal, and I’m so grateful for the opportunity to compete, improve, and keep growing in this craft I love.
