Best Use of Rice Winners
This year’s winning team from Oaklands College, St Albans, made up of Amy Mihaj, Freddy Sandhagen and Lacie Timms, impressed the judges with a technically accomplished menu, bringing together exceptional skill, balanced flavours and a real sense of innovation.
“We are absolutely delighted and incredibly grateful to the Zest Quest team and its key sponsors for giving our college the opportunity to compete in this year’s finals. I couldn’t be prouder of our talented young team for winning the ‘Best Use of Tilda Rice’ award – a fantastic achievement that truly reflects their passion, creativity, and skill. They demonstrated an excellent understanding of selecting the right rice varieties and applying precise cooking techniques across every dish. Rice was at the heart of our Sichuan-inspired menu, showcased in our Yu Xiang pork with Sichuan fried rice, and in our Eight Treasure rice cake filled with red bean paste, served with a toasted brown basmati ice cream. We are incredibly excited to spend time with the Tilda team and can’t wait to further explore and celebrate the versatility of rice.” Jeff Mason, Chef lecturer
“The Zest Quest Competition was an incredible experience; I was lucky enough to have the opportunity to take part. Tilda rice was a big part of our dish, so to be able to win the “best use of Tilda rice” was amazing. I particularly enjoyed researching the background of our chosen country and our trial and error with using different Tilda rice. Overall, the use of Tilda rice elevated our final dish and created an enjoyable eating experience.”
Lacie Timms, Student
Their Winning Menu
The Oaklands College team delivered a refined four-course menu, showcasing strong technical skill and a clear balance of flavour and texture. Their amuse-bouche paired crisp croustade with bold Yu Xiang aubergine, fresh cucumber pearls and puffed rice, bringing contrast and precision to every bite.
For the starter, they served handcrafted Jiao Zi lamb dumplings, filled with aromatic ginger and Sichuan peppercorn, alongside a warming spiced dipping sauce. The main course of Yu Xiang pork was complemented by Sichuan fried rice made using Tilda Jasmine Rice, with mung bean jelly and smashed cucumber salad, combining rich umami depth with fresh, vibrant elements.
The menu finished with a creative rice-led dessert, featuring Ba Bao Fan, roasted rice ice cream, sesame balls and chrysanthemum syrup. Using both Tilda Jasmine Rice and Tilda Brown Basmati, the dish showcased just how versatile rice can be across sweet dishes.
Check Out The Winning Recipes
The Prize
The winners of the Best Use of Tilda Rice Award will be invited to experience the world of Tilda first-hand. Their prize includes an immersive tour of Tilda’s UK rice mill, where they will follow the journey from raw paddy rice through to finished product, gaining insight into the processes that shape quality and performance in professional kitchens. The experience will be completed with a Chefs Masterclass with Cyrus Todiwala himself followed by an all-expenses-paid dining experience at Café Spice Namaste, hosted by Chef Cyrus and his wife Pervin.
Overall Winners
Sheffield College were crowned the overall winners of Zest Quest Asia 2026, impressing judges with a highly accomplished “Taste of Sichuan” menu that showcased precision, balance and creativity. Their dishes demonstrated strong technical skill alongside a confident use of bold, authentic flavours. As part of their prize, the Sheffield team will embark on an immersive culinary study trip to Hong Kong, further enriching their knowledge and experience of Asian cuisine.