The Nestlé Toque d'Or competition, which was founded in 1988, is the ultimate challenge for catering students who have the opportunity to not only demonstrate their skills but also create their 'own place to eat' as entrants are asked to come up a distinctive and original dining concept.

This year, a team of students from Carlisle College have been revealed as the 2008 Nestlé Toque d'Or champions.

The Nestlé Professional Toque d'Or grand final took place live at Birmingham's NEC back in June during the BBC Good Food Show Summer but the result was kept a closely guarded secret until a lavish awards lunch held at the Dorchester hotel, Park Lane on July 18 2008.

The talented team of six students, Mathew Rayson, Nick Deeble, Alexandra Brown, Michael Betts, Anthony Gray and Julie Cormack from Carlisle beat chefs from South Kent College, Glasgow Metropolitan College, North Devon College and Warwickshire & Hinckley College to take home the coveted title.

The winners presented their Reivers concept, which took its inspiration from the raiders living either side of the Anglo-Scottish border in medieval times, with culinary flair and expertise. The three course menu of chilled tomato consommé with seared Solway salmon; marinated Fell-bred mutton hotpot with roast spring lamb cutlet and apricot herb glaze followed by iced vanilla and damson cranachan was based around choosing the best produce from both sides of the border.

Nick Deeble, who took the role of head chef, described the experience as 'like we were opening our own restaurant'.

This was the second Toque d'Or win for Carlisle College whose team scooped the title in 2004.

Congratulations to the team!