The six teams going through to the final of the Nestlé Toque d'or 2014 competition have been revealed following a week of heats.
Westminster Kingsway College, Glasgow City College, the City of Liverpool College, Gloucestershire College - 5 Acres Campus, Ayrshire - Ayr Campus, and Bradford College were all named as finalists after competing against 30 other student teams.
In the heats, the teams were tasked with replicating a two-course meal demonstrated by Rob Kennedy, executive chef for Compass based at the Royal Military Academy Sandhurst.
All the teams cooked the same meal of Gressingham duck with parsnip purée, duck jus and roasted potatoes and a modern twist on an apple crumple with a sticky toffee tarte tatin accompanied by a Nestlé Docello Crème Brulée.
Kennedy, who delivered the masterclass to the student teams on the last day of the heats at Westminster Kingsway College, London, said: "It's fantastic to be here representing Compass and the Craft Guild of Chefs.
There is so much future talent here in this room and at the other heats this week. It's inspiring for me and I hope all of the teams can take something away from the demonstrations."
In addition to preparing and cooking the meal, each team had to nominate a specialist front of house representative. Points were awarded back of house by chef judges but just as importantly, the dining guests on the day also scored their waiters and waitresses for presentation, interaction and information supply.