Rank Hovis News
29/06/2010
The Hovis and Granary Competition – 2010
The annual Hovis® and Granary® competitions were held this weekend (12th – 13th July) at the ABST (student conference) at the prestigious Alton Towers with 250 people in attendance.
This year’s competition attracted over 200 students from 7 colleges with over 400 loaves entered into the Hovis® and Granary® classes. All we’re judged by our highly experienced technical team at Rank Hovis, Chris Foxall and Colin Lomax. Each loaf was marked to assess the overall quality.
Overall the quality was outstanding and the standards increased on last year, which was helped by the demonstrations given at various colleges by Chris Foxall, Rank Hovis Bakery Technologist.
The winning loaves were of excellent quality with the Hovis cup for the best combined score of the Hovis® and Granary® classes going to a student from Blackpool.
Congratulations to everyone who took!
Please see below the names of the winners of both the Hovis® and Granary® Competitions;
Hovis® Class:
| 1st - | Nathan Farley | Birmingham College |
| 2nd - | Emma Meaden | Tameside College |
| 3rd - | Gemma Christopher | Birmingham College |
| VHC - | Jodie Ingram | Birmingham College |
| HC - | Miranda Holmes | Birmingham College |
| C - | Robert Brelsforth | Birmingham College |
| C - | Aaron Wilson | Birmingham College |
| C - | Young Sook Kim | Birmingham College |
| C - | Laura Hooper | Birmingham College |
| C - | Dale Ward | Blackpool College |
| C - | Myles Orum | Blackpool College |
Granary® Class:
| 1st - | Fiona Thomas | Blackpool College |
| 2nd - | Tony Thomsen | Blackpool College |
| 3rd - | Alec Cheng | Blackpool College |
| VHC - | Liam Blakeley | Leeds College |
| HC - | Abigail Dix | Blackpool College |
| C - | Georgia Smith | Birmingham College |
| C - | Matthew Owens | Blackpool College |
| C - | Shannon Garside | Tameside College |
| C - | Paula Holmes | Liverpool College |
| C - | Sarah Ellison | Liverpool College |
Hovis® and Granary® Champion: Fiona Thomas – Blackpool College

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