The lucky winners received prizes including a cheque for £1000, a sculptured trophy, a championship medal, cook book, and a one week training placement in either the Young's development kitchens or a Mitchell Tonks restaurant. The finalists prepared three fish dishes which included a starter, soup and a main course. All dishes were produced using fish from Marine Stewardship Council (MSC) sustainable sources. This year's competition attracted 45 entries from colleges all over the country. This year's finals were from Huddersfield Technical, Kendal, Blackpool & the Fylde, Bradford, Birmingham, Guernsey, Pendleton Sixth Form and Westminster Kingsway Colleges. Jim Cane, managing director of Young's, said: "This is an excellent forum for young chefs, and we particularly welcome this year's emphasis on MSC-certified sustainable species, which is perfectly in tune with our own positive approach to responsibly sourced seafood." Mitch Tonks led the judging panel alongside Ben Bartlett, master craftsman for the Craft Guild of Chefs, Grimsby MP Austin Mitchell, development chef, Gerry Mahood of Young's, Steve Norton, chief executive of Grimsby Fish Merchants and Richard Wardell of the Seafish Institute Authority.