Catering colleges compete in Nestlé Professional challenge

The team at South Kent College, Folkestone, created a 'Catch Restaurant' theme – an eco-friendly concept designed to minimise the impact on the environment by locally sourcing all their ingredients to maintain a healthy lifestyle. They served up a Jewelled Melon and Chilli Soup starter with a Summer Fish Surprise and Tia Maria Cheesecake with a Lance of Ice Cream. Battling against them was the team from Glasgow Metropolitan College, who took up a challenge with their 'FAD' Restaurant. Their menu featured Vine Ripened Smoked Tomato Soup with Parma Ham, Beetroot-Infused Scottish Salmon and Chocolate coated Parsnip Cake with Pistachio Ice. Next up was North Devon College with their 'Green and Pleasant Land' concept. The team got the juices flowing with Salmon and Saffron Soup, followed by a Loin of Exmoor Venison with a Juniper Hotpot, topped off with an Indulgence in Chocolate dessert. And storming into the competition came chefs from Carlisle College with their 'Reivers' concept – which means reflecting the Reivers tradition of utilising the best from both sides of the border. The team impressed the judging panel with their Chilled Tomato Consomme with Seared Solway Salmon, Marinated Fell-Bred Mutton Hotpot with Roast Spring Lamb Cutlet and Apricot Herb Glaze. The dessert was Iced Vanilla and Damson Cranchan. Last but not least was the team from Warwickshire & Hinckley College with the 'Highland Thistle' theme with their locally caught Venison, Salmon, Scallops. The overall winners will be announced at the 20th Nestlé Professional Toque d'Or Awards luncheon at The Dorchester Hotel, Park Lane, on 18 July. The event was held at the Birmingham NEC from 11-15 June. Nestlé Professional is in partnership with the BBC Good Food Show Summer and NEC.