By Dave Gudgeon

Last updated 09:03, Friday, 25 July 2008

SIX catering students from Carlisle College have just cooked up a glittering culinary success story.

Winners: The Carlisle College team get their hands on the Nestlé Toque d’Or trophy. Front row: Alexandra Brown, Nick Deeble, Julie Cormack and Michael Betts. Back: Anthony Gray and Matthew Rayson

The team came out tops in the Nestlé Toque d’Or, regarded as the UK’s most prestigious student catering competition, with James Martin and Jamie Oliver among former entrants.

The grand finals were held at the BBC Good Food show last month, but the students only found out they had won at an award ceremony at London’s Dorchester Hotel a few days ago. The winning team comprised Matthew Rayson, of Carlisle, Nick Deeble, of Aglionby, Alexandra Brown, of Castle Carrock, Michael Betts, of Longburgh, near Burgh by Sands, Anthony Gray,of Carlisle, and Julie Cormack of Cumwhinton.

They competed against four other teams in the final when their ‘Reivers’ concept impressed both the judges and the 100 paying guests – and now their proud lecturer Andy Stacey believes the sky is the limit for them.

He said: “This award is a marvellous thing to have on their CV. Hopefully it will really inspire them and it will certainly open doors for them. They were very strong in terms of skills, they worked really well as a team and always remained really positive.

“During our trip to London we visited Scott Price, another former student, who is now in charge of the kitchens at Claridges. He really looked after us and that is the sort of role that they can now aspire too.

“The award is also a feather in the cap for the college. Staff and students there have been right behind us, offering help and support and always wanting to know how we got on.”

The team’s triumph marked a second success in the competition for the college. They won in 2004 and reached the finals in 2005.

The winning team’s recipe for success was chilled tomato consommé with seared Solway salmon to start, followed by a succulent marinated fell-bred mutton hotpot with roast spring lamb cutlet and apricot herb glaze main dish.

To finish, the team served an iced vanilla and damson cranachan dessert with Nescafé coffee. Michael Betts said: “We are delighted to have all our hard work recognised at such a competitive and hugely influential ceremony. We’ve all worked so hard to get where we are.”

Martin Lines, marketing director with Nestlé Professional, said: “Carlisle College has shown dedication and commitment throughout. They are a shining example of the talent that we as an industry need to nurture and grow.”