The trio will be invited to Skills for Chefs 2024 to meet culinary legend Jason Atherton as well as other chefs including Lorna McNee, Tim Booton, Paul Leonard, Simon Rogan and Joe Hurd. The winning team will be going on a culinary adventure to Lyon thanks to the Grand Cuisine Academy.

The winning menu included:

• Starter: Lovage velouté, 'Waldorf', crispy hens egg (n)(v) (Macon-Bussieres 'Le Vieux Putis' 2022)
• Main: Ballotine of chicken, wild garlic, asparagus, truffle potato, morel jus (Beaujolais Villages 'Perle de Granit" 2022)
• Dessert: Rhubarb parfait, white chocolate cremeux, macaroon, blood orange (n) (Bettys rhubarb collins)

Other colleges to make the final included: Colchester Institute, Cambridge Regional College, West Suffolk College and City College Norwich.

Steve Munkley, vice president of the Craft Guild of Chefs, said: “I had the pleasure of judging this year’s A Passion to Inspire Competition, what can I say, the future is in safe hands with what we saw today.

“All the teams did an amazing job with some cracking cooking and it was especially nice to see the communication between front and back of house. Finally from what I could see their guests who ate the menu's thoroughly enjoyed the whole experience.”