The Chewton Glen team, which saw head sommelier Alan Holmes work with junior sous chef Nick Hewitt, beat a team from Andaz Hotel, London, into second place. The other finalists were: Bovey Castle, Dartmoor; the East India Club, London; and the George Hotel & Brasserie, Buckden, Cambridgeshire. The Gastronomy Team of the Year competition, organised by AFW in association with food and drink campaign Discover the Origin, aims to encourage good teamwork between kitchen and service professionals. For the final the teams were asked to create, cook and serve a two-course menu using parma ham and parmigiano-reggiano cheese as ingredients matched with burgundy wines, port and douro valley wines - all part of the Discover the Origin PDO (protected designation of origin) campaign. Chewton Glen's menu began with a starter of crown of New Lane orchard asparagus, Mudeford crab, langoustines, with parmesan crisp and chilled asparagus soup, served with Château de la Saule Montagny 1er cru 2007, Côte Chalonnaise, Burgundy. This was followed by a main course of roast chicken given a modern twist with a parmesan bread sauce and sage stuffing and wrapped in parma ham and served with a Quinta das Tecedeiras 2004, Douro, Portugal. Judge Andrew Jones, executive chef at London's Westbury Mayfair hotel, said: "The presentation of the dishes by the Chewton Glen team was very impressive with a successful match between food and wine - every ingredient was picked up in the wines. I'd be happy to go to a restaurant and pay money for that food." Entries to the competition were initially judged on answers to a questionnaire, from which the best 18 were invited to submit written submissions for the two-course menu with the chef outlining the ingredients and preparation method for the dishes and the wine waiter explaining the reasoning behind his or her choice of accompanying wines. The entries were also assessed on presentation and the theory and reasoning behind why the combination should work. The best five entries were then invited to compete for the top accolade during the 'cook and serve' final judged by Gerard Basset MW, MS, proprietor of TerraVina and AFW's technical director, Paul Breach, deputy chairman and director of AFW, Amy Batchlor, account executive, Westbury Communications, and Andrew Jones. The Chewton Glen team receive a 10-day trip courtesy of Discover the Origin to Burgundy, Parma and the Douro Valley to deepen their understanding of the history and provenance behind the products of the campaign.