Students from South Eastern Regional College claimed multiple awards at the Northern Ireland International Food Exhibition at Eikon Exhibition Centre in Lisburn from 24 to 26 February.

Twenty-three students from the Bangor, Downpatrick, Lisburn and Newtownards campuses competed. Twenty-one received podium finishes, including five gold, five silver, 11 bronze and two merits.

Matthew Beech from Dunmurry won gold in WorldSkills Knife Skills and Riso Gallo Young Risotto Chef of the Year All Ireland Regional Heats. Owen Mendez from Bangor took silver in that category. Abbie McCormick from Newtownards and Levi Grant from Lisburn earned bronze.

Angel Armstrong from Belfast led her team to gold in Edible Arts Decorative Exhibit. Dean Mackintosh from Bangor won gold in NI Culinary Ability Awards.

Ohla Vasylieva from Newcastle and Kateryna Kushtymenko from Ballynahinch took silver in Celebration Cakes Fondant. Cara McKendry from Crossgar received bronze and Sophie Burdett from Belfast earned a merit in the same event.

Bilyana Demirok from Carrickfergus won silver in Finger Food Tasted. Oscar Manley from Killough took silver in NI Dessert of the Year.

Bronze awards went to Emma Dawson from Banbridge, Eve Cockfield from Poyntzpass and Alex Tailford from Lisburn in Novelty Cake. Brooke Edgar-McAleenon from Lisburn won bronze in Afternoon Tea Tasted. Gabrielle Harrison from Newtownards took bronze in Plant-Based Chef Challenge.

Thomas Kelly from Downpatrick and Abbie McCormick from Newtownards received bronze in Classical Junior Chicken. Grace Dugan from Belfast earned bronze in Student Culinarian of the Year 2026.

Merit awards went to Noah Brown from Donaghadee in Young Seafood Chef of the Year and Ethan McCallum from Ballynahinch in Plant-Based Chef Challenge.

Paul Mercer, SERC Principal Lecturer and Commercial Hospitality Manager, stated the college is pleased with the results. He said the students showed dedication and that competing builds skills for courses and employment.