The winning students beat off fierce competition from seven other outstanding college teams, which saw Farnborough College of Technology come a close second followed by South Lanarkshire College.

Entrants to this year’s competition, sponsored by BD Foods and ABP Food Group and supported by the Craft Guild of Chefs, were challenged to create a three-course, four-cover menu inspired by a ‘Back to Basics’ theme in one hour and 45 minutes.

Teams from South Lanarkshire College, Mid Kent College, Westminster Kingsway College, South Eastern Regional College, Stratford upon Avon College, Herefordshire and Ludlow College, Sheffield City College and Farnborough College of Technology were selected to compete in the final.

They had progressed through an initial paper judging stage, where a record breaking 87 team entries were received, and then a series of live regional heats.

The WKC team consisting of Theo Dalton-Maag, Nathan Gayle and Samuel Jones, impressed a panel of judges that included Brakes head of food development Mark Irish, Craft Guild chairman Christopher Basten, Harrods executive sous chef Allister Bishop, Ayr Racecourse and Western House Hotel executive chef Donald McInnes, and the Landmark Hotel’s executive chef Gary Klaner.

The winning menu comprised cured mackerel two ways – seared and tartare – samphire, pickled seaweed, compressed rhubarb, “sand”, and wasabi mayonnaise, followed by a main of pancetta wrapped pork fillet, braised pig’s cheek with black pudding, glazed carrots, char-grilled asparagus and broccoli, pommes soufflé and cider jus. Dessert was vanilla egg custard, spiced wine glazed plums, nutmeg toasts, orange meringue and orange gel.

Judge Mark Irish said: “The standard of cooking throughout the competition has been exceptional and the final didn’t disappoint, with the Westminster Kingsway College team displaying the perfect combination of teamwork, technique and imagination to pip the other teams to the title. Their menu was beautifully executed and demonstrated a wonderful interpretation of the ‘Back to Basics’ competition theme.

“To cook dishes to this standard in a live final situation requires a tremendous amount of skill and temperament and Theo, Sam and Nathan showed plenty of both. Hopefully they’ll make a similar impact as they progress to professional careers within the industry.”

The winning team will receive prizes including a five-day work experience week, along with an invitation to join and assist the Craft Guild of Chefs culinary team at the Culinary World Cup in Luxembourg – both prizes hosted by Christopher Basten.

WKC student Samuel Jones said: “Student Chef Team is the big one and the competition everyone wants to win so we’re very happy and relieved. Hours of preparation, development and constant refinement got us to this stage and it’s amazing to think about where we were when we started compared to now, we’ve learnt so much.

“It’s a different environment than we’re used to, nothing prepares you for cooking in front of a live audience and the pressure was really on but the hard work paid off.”

Click here to watch a video of the Brakes Student Chef Team Challenge Final

For full details on the Student Chef Team Challenge, visit www.brakesstudentchef.co.uk