The http://www.bbcgoodfoodshowsummer.com/" target="_blank" rel="noreferrer">five finalist student teams](http://www.caterersearch.com/Articles/2011/02/24/337170/five-make-nestl-toque-dor-finals.htm) in the [Nestlé Toque d'Or](http://www.nestle-toquedor.co.uk) competition literally moved into combat mode when they were challenged to prepare an appetising and nutritious meal for the army in less than three hours in the great outdoors.
As part of a two-day experience, the students were woken in the early h ours, taken to a secret location near the Worthy Down military training site and presented with a military ten-man ration pack, a tent, and operational cooking equipment.
The challenge was followed by a master class with [Nestlé Professional](http://www.nestleprofessional.com/uk/en/Pages/Home.aspx) development chef Rob Marles on how to prepare foraged ingredients, including game.
The students were then treated to a candlelit dinner at the Officer's Mess which was laid out and served by the Toque d'Or front of house teams.
The finalists from [University College Birmingham](http://www.ucb.ac.uk/home.aspx), [Blackpool & The Fylde College](http://www.blackpool.ac.uk/), Belfast Metropolitan College,[Grimsby Institute of Further Education ](http://www.grimsby.ac.uk/)and Colchester Institute completed the City & Guilds Nestle Professional Toque d'Or accreditation for Nutrition Health and Wellness the day before the army challenge.
They will battle it out for the grand prize at the [BBC Good Food Show in June.