The competition theme was Escoffier re-imagined and the team created a ‘fantastic menu’ featuring Seafood from Scotland, Sirloin of British Beef and a dessert using peaches. 

Vicky Enderson, chair of judges and director of MSK Ingredients, commented: "The team worked well together and produced exceptional dishes for their restaurant guests and judges.”

The team of Skie Miller Collins, Tanaya Williams and Ben Drew will embark on a gastronomic trip to Paris as their prize. For further details visit: www.restaurantcompetition.co.uk.