Young chefs at Bath College had the chance to cook for some of our medal winning athletes, including gold medallist Lizzy Yarnold and bronze medallists Laura Deas and Dom Parsons whilst preparing for the Winter Olympics in PyeongChang, South Korea.

The students, Jake Starnes and Dan Curtis, studying Catering and Hospitality, created a nutritional buffet for the British Skeleton team whilst the athletes and team were in holding camp prior to departing for the games.

They were supervised by Freddy Brown, an experienced performance nutritionist who helped the team put their menu.

The Level 3 students served a buffet-style menu, allowing athletes to select proteins, carbohydrates and vegetables depending on their needs. The menu included pulled beef with fajitas, butterfly chicken in burger buns with couscous and salads high in antioxidants.

Freddy Brown said, “Working together to turn my nutritional requirements into a practical menu, Dan and Jake managed to serve up dishes high in micronutrients to support the athletes, without taste being compromised, with the slow-cooked beef fajitas, lemon and thyme chicken, and various accompaniments all being ravenously received.”

Lizzy Yarnold, Dom Parsons, Laura Deas and Jerry Rice from the British Skeleton & British Bobsleigh Association (BBSA) team train at the University of Bath, home to the UK’s only bobsleigh and skeleton push-start track. Their success at the games followed in the footsteps of previous Gold medallist, Amy Williams and topped the team’s best ever result.

Jake said, “it was a great opportunity to be able to cook the meals for the GB skeleton team before they went to the Olympics.”

Dan agreed; “I really enjoyed myself and it was a great learning experience. We got great feedback and were really pleased to get the opportunity.”