Rizza Eaglestone, James Spray and Liam Edmunds wowed the jury during the cook-off held earlier in the day in the kitchens of Mr Todiwala’s Kitchen, the hotel’s signature restaurant, where they produced a 4-course South East Asian menu that included a starter of Crispy Soft Shelled Crab with Thai Cucumber Salad, Coriander and Jam and a main course medley of ‘Street Food Chicken’ served alongside Thai blood sausage, steamed greens and sticky rice.

The winning team and their tutor, Alex Wilcock, are now bound for a trip to Colombo in Sri Lanka, where they will be hosted by the luxury Hilton Colombo.  Apart from the opportunity to work in the hotel’s kitchens and learn the secrets of Sri Lankan food and food styles, they will also have the chance to visit Colombo’s colourful food markets and tour a major food manufacturer.

Zest Quest Asia was launched in 2013 by chef and restaurateur Cyrus Todiwala with the Master Chefs of Great Britain.  It is aimed at students who are permanent residents of the UK and who wish to be recognised for their knowledge and budding expertise in Asian cuisine and is a response to the looming shortage in authentic Asian culinary skills. 

This year, the competition attracted a record 18 entries from colleges from across the UK, with six making the final cut: besides Farnborough College of Technology and The Sheffield College, entries were fielded by Westminster Kingsway College, last year’s winners; University College Birmingham; University of West London and Doncaster College.

Deborah Nolan, head of school at Farnborough College of Technology, said: “We are elated because it is such an honour to get this prestigious award. The students lived and breathed the competition for several weeks and they learned so much about Asian cuisine and from working with each other.”

Cyrus Todiwala said: “I am so delighted at the turnout for Zest Quest Asia this year, in terms of the number of colleges that entered the competition and the wealth of sponsorship from industry we were able to attract.

‘We could not have done it without the passion and diligence of the students and their tutors as well as the support of forward looking college heads who believe in what we are trying to achieve - a pipeline of young homegrown cooks who truly appreciate, understand and have the ability to prepare food in an authentic Asian style, drawing on classical Asian techniques. They are the future of our industry.’