Reviewed by Navidu Karunarathne
With the grand vision of introducing Trinity College students to the world of competitive culinary arts and hospitality, the Culinary and Hospitality Club proudly hosted its Annual Inter-House Culinary Competition for the fourth consecutive year, on 25 June 2025.
This year’s theme celebrated the diversity of world cuisines, and the day featured multiple events designed to test both skill and knowledge. These included the Main Cooking Competition, Staff Competition, Culinary Quiz, and Taste Test, where the finest chefs from each house displayed their culinary excellence.
Kicking off the day, the Main Cooking Competition challenged students to prepare a dish that best represented a given world cuisine. It was a test of skill, creativity, and presentation. After a tense and flavourful showdown, Central Boarding House emerged victorious. Their dish, an aubergine-based Italian dish: Chicken Parmigiana paired with caponata and herb potatoes stood out for its superior taste, visual appeal, and how the main ingredient, the aubergine, was successfully presented, earning the judges’ unanimous praise.
Next came the Staff Competition, where the culinary skills of the teaching staff were put under the spotlight. The talented team from Simithraaratchy House impressed the judges and claimed victory with their expert cooking techniques and flavours that wowed all.
Hosted by Master Navidu Karunarathne and Master Yasiru Bandara, the Culinary Quiz was a thrilling test of knowledge. Featuring rapid-fire questions across global cuisines and hospitality, the students of Simithraaratchy House once again proved their mettle, winning this event as well.
Conducted by Mr. Yuki Rathnathilake, the Taste Test challenged participants to identify ingredients in a mystery dish — Okonomiyaki, a savoury Japanese dish. It was a true test of sensory finesse, and Garret House rose to the occasion, claiming victory with accuracy.
The Middle School students joined the excitement by setting up food stalls and showcasing their culinary entrepreneurship. Customers rated the stalls via QR codes, and the highest-rated stall was recognised in the spirit of friendly competition.
After a day of flavour, finesse, and fierce competition, Simithraaratchy House was awarded the overall Best House Award, the crème a la crème of the day, a testament to their consistency, teamwork, and excellence across all events — greeted by roaring applause from the audience.
We extend our heartfelt thanks to our distinguished panel of judges:
- Mr. Rodney Armstrong – Resident Manager of Mahaweli Reach Hotel / President of the Kandy Hoteliers Association
- Chef Indika Bandara – Corporate Executive Chef at Santani Wellness Resort
- Mr. Subodha Angammana – Hospitality Author
- Chef Dudley Nanayakkara – Executive Chef at Mahaweli Reach Hotel
- Mrs. Nisansala Dissanayaka – Holder of City & Guilds Diplomas in Sugar Craft and Patisserie
- Mr. Dulith Cooray – Holder of a City & Guilds Diploma in Professional Patisserie and Confectionery
Special thanks also go to our generous sponsors: Nestlé Lanka Ltd., Edinborough Products (Pvt) Ltd., Singer PLC, William Angliss Institute, Samudra Consolidated (Pvt) Ltd., Ma’s Tropical Food Processing (Pvt) Ltd., and Jagath Tailors, whose support made this memorable event possible.
We extend our sincere thanks to Mr Subodha Angammana from the OBA, Mrs Indika Hettiarachchi, Teacher-in-Charge of the Culinary and Hospitality Club, the organising committee, and all the young chefs who brought the event to life. Through the continued efforts of the Culinary and Hospitality Club, Trinity College aims to provide students with meaningful opportunities to explore their creativity and develop practical skills in both culinary arts and hospitality — laying a strong foundation for future growth in these fields from a young age.
