A team of students from Carlisle College have been revealed as the 2008 Nestlé Toque d'Or champions.
Mattew Rayson, Nick Deeble, Alexandra Brown, Michael Betts, Anthony Gray and Julie Cormack from Carlisle beat South Kent College, Glasgow Metropolitan College, North Devon College and Warwickshire & Hinckley College to the coverted title.
The Nestlé Professional Toque d'Or grand final took place at Birmingham's NEC back in June at the BBC Good Food Show Summer but the result was kept secret until an awards lunch today which was held at the Dorchester hotel on Park Lane in the capital.
At the grand final at the NEC the teams took turns to set up their own restaurants to cook and serve lunch to 100 visitors to the show.
The Carlisle team's Reivers Renaissance restaurant took its name from the ‘raiders' who lived either side of the Anglo-Scottish border in Medieval times. The Carlisle team's preparation ahead of the event was supported by lecturer Andy Stacey.
Its three-course menu of chilled tomato consommé with seared Solway salmon; marinated Fell-bred mutton hotpot with roast spring lamb cutlet and apricot herb glaze; and Iced vanilla and damson cranachan was based around choosing the best produce from both sides of the border.
Nick Deeble, who took the role of head chef, described the experience as "like we were opening own restaurant".
"We had to adapt to a different environment and we've never had to deal with that number of covers before. This is an excellent way to end our course," said Deeble.
It is the second Toque d'Or win for Carlisle College whose team scooped the title in 2004.
This year's winners will complete a stage at L'Ortolan with Alan Murchison and enjoy the hospitality at Mosimann's in London's Belgrave Square.
To view photos of the Nestlé Toque d'Or Grand Finalists click on each college name
By Diane Lane
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