His dish of partridge with mushrooms and brassicas wowed the judging panel, which included top chef and restaurateur Mark Hix, Game-to-Eat consultant chef Lee Maycock, plus David Taylor and Jill Grieve from the Countryside Alliance. The event saw four catering students selected as finalists from a shortlist, who were invited to London to prepare and cook their own partridge or pheasant recipe in one hour. Two students from East Kent College were runners up; Kyle Hadley-Quinn came second with his Moroccan spiced partridge and Jacob Sorrell came third with smoked bacon wrapped pheasant supreme. Shane Davies from Gower College in Swansea took fourth place with 'partridge two ways'. As the overall winner, Cockerill won a week's work experience with Mark Hix, plus catering vouchers worth £250, while all the finalists received catering vouchers. Hix said: "I care passionately about seasonal British food and game is the perfect example of seasonal food at its best. It was great to see these student chefs cooking with game and we tasted some really delicious dishes. Luke was a well-deserved winner and I look forward to welcoming him to my restaurants." Alexia Robinson from Game-to-Eat commented: "We have really enjoyed working with student chefs over the past few months and encouraging them to cook more often with game. The Game-to-Eat campaign has been running for more than 11 years with the aim to encourage more people to cook and eat with game."