In association with the Catering Managers Association of Great Britain and the Channel Islands

Top Talent Rocks at Toque ... as 5 teams from colleges across the UK battled it out to win prestigious Nestlé Toque d'Or 2009.

If you can't stand the heat ... get out of the kitchen? Not for the five select teams who competed in the Grand Finals held at this year's BBC Summer Good Food Show at Birmingham's NEC, 10-14 June.

The pressure was truly on as in just three hours, five teams of six students, four from the kitchen and two from front of house, worked together to dress their 'restaurant', lay the tables and prepare and serve a themed three course meal for 100 diners - no mean feat for event the most experienced professionals!

As David Field explains: "We know from the industry as a whole that even just participation in Nestlé Toque d'Or is a recognised benchmark in delivering standards and approach. It's about supporting the growth from college student to confident, young, hospitality professional and there are many examples of such success and recognition across the sector.
"Now in its 21st year Nestlé Toque d'Or is the one industry competition that really counts."

On Wednesday 10 June The City of Bristol College created Stockpot.
A stockpot ... "Where ingredients come together to start their culinary journey". The "Stockpot" restaurant concept assumes the same philosophy, by bringing local Chefs, produce and guests together to enjoy the very best culinary experience. Balancing seasonality of ingredients, nutrional menus and a healthy approach to life is the key driving force behind "Stockpot".
Menu - * Fresh local summer Gazpacho, Movenpick balsamic vinegar sorbet and cracked black pepper * West Country Fish Nage, baby vegetables and potato bread * "Flavours of Banoffee" * Nestlé Roma Coffee.

Thursday 11 June was Belfast Metropolitan College with Fat of the Land.
"Fat of the Land" exists to promote, celebrate and support the farming community of Northern Ireland. The restaurant concept allows diners to enjoy ingredients that are sustainably sourced and carefully prepared. Offering innovative and healthy cuisine, coupled with a traditionally warm welcome.
"Fat of the Land" whisks you off to enjoy the very best that Northern Ireland has to offer.
Menu - * Watercress and Roast Chicken Soup, Crispy soda bread croutons * Herb crusted Irish Loin of Lamb, minted pea puree, champ potato cake and lamb gravy * Bushmills Whiskey & Wily Honey infused Vanilla Ice Cream Sphere, with a warm chocolate mousse * Nestlé Roma Coffee.

Friday 12 June - Blackpool & the Fylde College with Tranquility.
This restaurant's concept sets out to provide guests with a modern dining experience. "Tranquility" is a calm oasis in today's busy lifestyle that balances relaxation with health and wellbeing, to create a unique atmosphere. "Tranquility" combines fresh, sustainable, local Lancashire produce, cooked with flair and with healthy eating in mind.
All combined with the long-established Lancashire warm welcome, "Tranquility" is the place to eat!
Menu - * Smoked Haddock Soup, Vanilla foam & gruyere cheese beignet * Trio of Duck Pan Fried Breast, Roast Shin, Duck & Bean Ragout, celeriac fondant & butternut squash purée * Movenpick Vanilla and Chocolate Ice Cream Drum, Chocolate brownie, light marshmallow tower and raspberry sorbet * Nestlé Roma Coffee.

Saturday 13 June - North Devon College with Hook, Line and Devine.
Inspired by the fabulous English South West coast, the "Hook, Line and Devine" restaurant concept provides a fresh and modern twist! "Hook, Line and Devine' demonstrates a commitment to freshness from the kitchen and a bright clean coloured restaurant design, providing a relaxed, informal dining experience with first class customer service.
This seafood restaurant brings the very best from the rich variety of local ingredients, provided by regional suppliers to support the local economy.
Menu - * Fennel Soup with Crab Tortellini and Sauce Vierge * Curry Spiced Cornish Monkfish Tail, Red Pepper Sabayon with cauliflower purée and sweet pickled vegetables * Apple Trifle with warm Brioche Cinnamon Doughnuts * Nestlé Roma Coffee.

Sunday 14 June - Sussex Downs College with Provenance of Sussex.
"Provenance" ... food wth country traceability". This restaurant concept sets out to provide nutritious and healthy food composed of ingredients sourced from local suppliers, highlighting many of the regional Sussex dishes with a modern twist. The theme would carry through to the design of the restaurant and the high level of service provided. Not forgetting the warm Sussex welcome.
Menu - * A light Mussel Broth served with caramelised scallop, Capellini of vegetables and marsh samphire * Firle Lamb with a Herb Farce, Bean & vegetable shingle and natural jus - lié * Apple !! Three desserts served as one * Nestlé Roma Coffee.

Catering Manager had the pleasure of sampling Sunday's menu. It was extremely well presented and we had a fantastic time - thank you to Sussex Downs College for a very enjoyable lunch experience. We would like to congratulate all of the teams on a fantastic competition and look forward to hearing who the winner is!

The winners will be announced on July 10 at a glittering awards ceremony taking place at one of the UK's most prestigious and exclusive entertainment venues, indigo2 at The 02 Arena.