This year's graduates from the Royal Academy of Culinary Arts Bournemouth and Poole College's specialised Chef's course have been announced.
Twenty-five students were recognised at an event at The Langham this week, having passed a three-year set of qualifications seen as a "benchmark" apprenticeship for chefs, including a Royal Academy of Culinary Arts Diploma, three City & Guilds NVQs, plus certificates in wine appreciation, French and food hygiene.
Oliver Bloxham was particularly rewarded, after having won the Egon Ronay Scholar of the Year award, which was established in memory of Ronay's influence on Britain's culinary culture.
Academician and senior chef lecturer (Bournemouth & Poole College) David Boland said that Bloxham had shown "a true self-discipline, curiosity and passion and just kept on going that extra mile".
Established in 1980 to raise standards and awareness of quality food, and with The Prince of Wales as Patron, the Academy of Culinary Arts acts as a professional association of head chefs, pastry chefs, restaurant managers and suppliers as well as running its chef qualifications and awards.