Students from West Suffolk College cooked up two major awards at an annual hospitality competition called A Passion to Inspire.
The event was held at Edmunds Restaurant (based at West Suffolk College) and saw seven colleges go head to head in a number of culinary challenges.
To get to the last round, the groups had to negotiate seven heats and overcome hundreds of fellow competitors.
During the finals, the teams had to prepare a three-course meal, create a cocktail and they also took part in a chocolate making skills test.
Their work was judged by the likes of Daniel Clifford - chef patron at the double Michelin Star restaurant called Midsummer House in Cambridge - and Karine Canevet from Maison Bleue in Bury St Edmunds.
The team from West Suffolk College of Sofia Pipe, Lois Thompson and Euan Smith picked up best cocktail and chocolates – winning two of the three awards.
According to Claire Waterson, Operations Manager of Edmunds, the team did the College proud. She said: “To receive praise from some of the best chefs and patrons working in hospitality during this highly competitive competition is outstanding. We want our students to become the best they can be when they learn their trade in our culinary arts academy – and results like this help reaffirm our faith in what we are trying to achieve here. The students should feel very proud.”
17 year old Sofia Pipe from Kennington, said: “It felt good (to be involved) and we enjoyed ourselves. The competitions are great for our development. The feedback we received was a real boost.”
The team was mentored by Greg Young, the head chef at The Northgate in Bury St Edmunds. Greg said: “They’ve been amazing and worked so hard. Most of my chefs come from Edmunds. I’ll definitely be working with the College in the future.”
In addition to winning a trophy, the team also received a meal out at The Swan Hotel in Southwold as well as a tour of Adnams.
A Passion to Inspire was founded by Murray Chapman and aims to bring education and industry closer together, to help support and develop the talents of the culinary stars of tomorrow.