The announcement capped the culinary competition’s gala dinner and awards night held at the Hilton London Wembley on 10th April.
The event was attended by 250 guests and supporters, including senior representatives of the Master Chefs of Great Britain, the Craft Guild of Chefs, the Savoy Educational Trust and the Worshipful Company of Cooks.
Culinary students Destiny Breeze, Amos Peck and Luke Swift delivered just what the judges wanted with a menu comprising:
- An amuse bouche of Sichuan Pork Dumpling served with a Lee Kum Kee Oyster Dipping Sauce
- A starter of Mushroom Mapo Tofu, Mantou Steamed Bun; Jasmine Tea Smoked Duck Breast
- A main course of Crispy Tilda Jasmine Rice Cake, Bok Choi and a Fermented Chilli Glaze
- A desert of Chrysanthemum-infused Osmanthus Jelly; Sichuan Pepper Ice Cream and Red Bean Tuille
By winning the 13th series of Zest Quest Asia, Destiny, Amos and Luke are emulating their predecessors at The Sheffield College who relished their first prize trips to the Philippines in 2022 and India in 2024.
Andy Gabbitas, chef lecturer at The Sheffield College, said: “This team has been practising for 160 hours since October. They have worked so hard, and I am really over the moon. We are all so excited to go to Hong Kong.
“My message to future competitors of Zest Quest Asia is to please have a go, put your heart and soul into it and you’ll reap the rewards. It’s given me a great amount of satisfaction watching the young kids thrive. At our college now, every chef wants to enter Zest Quest Asia. It’s been brilliant.”
Other Zest Quest Asia 2026 winners on the night:
- Best Menu planning: Cheshire College South & West
- Andrew Bennett Teamwork Award: University of West London
- Best Menu Presentation: North Hertfordshire College
- Murray Chapman Least Wastage Award: Milton Keynes College
- Most Sustainable Menu: University College Birmingham
- Best Use of Panasonic Accelerated Combination Oven: Coleg Llandrillo
- Best Use of Tilda Rice: Oaklands College
- Best use of Lee Kum Kee's Premium Mushroom Seasoning Powder: University of West London
- Best use of Lee Kum Kee's Oyster Sauce: Coleg Llandrillo