The dinner, held at Westminster Kingsway College in London, was prepared and cooked by the 14 chefs on the course and included breast of chicken supreme, served with a creamy mushroom and tarragon sauce, fondant potatoes and seasonal vegetables and pan-fried salmon pave served on a fennel. The chefs, who all work in one of the two Bay Restaurant Group brands, ha ha bar & grill and La Tasca, have now completed the practical element of the course. Chefs from Slug and Lettuce, now operated by the Town and City Pub Company, also took part in the course. The course focuses on four key areas: Industry learning, craft skills, functional learning and personal learning. Perry Huntley, head of food development, said: "The dinner created by our chefs in the BRG Chef School was superb. It provided a great opportunity for the participants to put into practice the skills learnt during the last 10 weeks from filleting fish to creating soups and sauces. "Not only have the participants improved their skills and gained a deeper knowledge of kitchen techniques but have shown a enthusiasm and drive too."