Cambridge Regional College was named the winning team in the A Passion to Inspire final last week held at City College Norwich.
Four student teams from the East of England took part in A Passion to Inspire, which allows hospitality students the opportunity to demonstrate skills in the knowledge of produce, to designing and costing their menus, and exceptional front of house presentation and service of food and drink.
The competition also seeks to bring added benefits to the participating students and colleges by creating new links between professional chefs, suppliers of local produce and further education.
The final teams from Cambridge Regional College, City College Norwich, Colchester Institute and West Suffolk College had come through an earlier round of heats, with more than 90 students being involved.
Following a high quality demonstration of skills and knowledge from all of the finalists, Cambridge Regional College's (CRC) team of Alice Kingham, Jo Start and Kieren Hurry were announced as the worthy winners of A Passion to Inspire 2014.
The CRC team's winning dishes were: Confit salmon with crispy skin and pickled vegetables, buckthorn leaves and a citrus dressing; Pigeon breast with braised leg croquette, potato terrine, spinach, glazed carrots, pig's ear granola and a berry jus; and a dessert of "Millionaires Shortbread" shortbread crumble with salted caramel, chocolate ganache, brown butter ice-cream and a mixed berry compote.
Murray Chapman, co-ordinator of A Passion to Inspire, explained: "Ninety-five students have been involved in this year's A Passion to Inspire competition. This competition is all about bringing together those in the industry, chefs and suppliers, with college lecturers and their students in order to inspire the next generation of hospitality and catering professionals. A big thanks to Mark Bradly and all at City College Norwich for their hospitality in hosting the final and helping to make it such a great day."
A Passion to Inspire 2014 was supported by partners: Skills for Chefs, Craft Guild of Chefs, Steelite Plates, Loch Duart, Anglian Free Range Eggs, Direct Meats, CK Meats, Anglia Produce, Gourmet Classic, Dingley Dell Pork, Callebaut Chocolate, Freedom Food and Russums.
The three winning students were presented with a commemorative Steelite plate and places to attend the Skills for Chefs annual conference. All of the finalists received membership of the Craft Guild of Chefs, Steelite plates, a tasting menu at Michelin star Restaurant Alimentum and catering equipment and Jackets from Russums.