University College Birmingham takes 2011 Nestlé Toque d'Or trophy

For the second year running, students from University College Birmingham ( CB) beat off stiff competition to win the prestigious Nestlé Toque d'Or title at this year's awards ceremony held at The Dorchester in London. The UCB team of six competed against teams from Blackpool & The Fylde College, Belfast Metropolitan College, Grimsby Institute of Further Education, and Colchester Institute at the grand final at the BBC Summer Good Food Show in June, where UCB's Infusion concept won them the prize. Balancing the fusion of cultures of Birmingham, the team's menu consisted of sumac seared sirloin, bulgur wheat salad, golden raisins and citrus dressing, followed by pan fried sea bass, Bengali tomato fish broth, rice noodles and prawn wonton. Dessert comprised Manjari chocolate delice, caramel ice cream, coffee macaroon, raspberries and caramel sauce. Celebrity chef James Tanner, chairman of the judging panel, said: "I want to congratulate the University College Birmingham once again. The entire team really rose to the occasion at the BBC Good Food Show in the grand final. I think it is incredibly easy to forget how young the individuals competing are and the phenomenal journey they have been on. It is a real test of skill, imagination, passion and commitment and what they manage to achieve is often nothing short of exceptional. I am privileged to be part of the competition and recognise the pivotal role it plays in developing the future of hospitality talent." Nestlé Professional managing director Neil Stephens added: "I said at the beginning of the competition that the standard of entries this year had already surpassed that of previous years and how true that was. The University College Birmingham and all the finalists have shown strength of character and skill beyond their years. "Nestlé Toque d'Or is more than a competition, it is experiential learning. It is a lifetime's experience in one competition and provides a gateway to industry and an exceptional unparalleled journey. For example, our grand finalists have taken part in an Army style cook off challenge, which pushed boundaries and required the teams to create and serve a three course meal in 'field' conditions – as well as taking the City & Guilds Nestlé Professional Toque d'Or accreditation for nutrition, health and wellness, which they all passed. "It is our responsibility as an industry to find ways to encourage and nurture tomorrow's talent and Nestlé Toque d'Or is a great example of this. We look forward to celebrating the next generation of foodservice professionals." The winning team consisted of Natasha Creamer, Kanokrawee Crofts, Matthew Devlin, Ellen Bailey, Bharat Pattni and Adam Finney.