It is the fourth year that University College Birmingham has won the competition. As well as the title, the team have won a ten-day trip to Japan, courtesy of sponsor Panasonic.

Competition founder Cyrus Todiwala, said: “The judges and I were impressed by what all the colleges had produced, but there can only be one winner and UCB was consistently excellent at every stage of the competition. Their menu was sensational.

“Bear in mind that since Zest Quest Asia’s inception the contest has been won by colleges both large and small. This goes to show that size does not matter; it is motivation, preparation and commitment to excellence in Asian cuisine that makes a Zest Quest Asia champion.”

The winning menu, printed to represent an oversized British passport, comprised a first course of Sri Lankan Marinated North Atlantic Mackerel, Ceylonese Fish Croquette Wrapped in Idiyappam Noodles, Tomato and Tamarind Fondue, Garlic Fried Spinach, Kiri Hodi Coconut Sauce, Pol Sambol.

The main course offered a Royal Thali with Roast Loin of Scottish Speyside Venison, Chana Dahl, Bhartha, Peanut Sauce, Spiced Pea Puree with Fried Paneer, Mint Sauce, Aloo Gobi, Glazed Pearl Pearl Onion and Roti Bread. To finish, the team prepared a Gloucestershire Williams Pear and Saffron Zarda, Chai Tea, Soaked Date and Pear Samosa, Cinnamon Poached Pear, with Date Purée and Dugga Spice.

Founded by Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain, Zest Quest Asia aims to help preserve the future of the Asian food and hospitality industry by nurturing the skills and knowledge of its cuisine among young British chefs.

The announcement was made at a gala dinner and awards ceremony on Monday night at the Hilton London Heathrow Airport Terminal 5.