BUDDING chefs from across the UK travelled to Brockenhurst College to compete in a live national culinary competition.

Known as the Wessex Salon Culinaire, the two-day event saw 356 participants compete in 48 classes, submitting an incredible 598 entries.

The five categories comprised Live Hot, Live Cold, Restaurant, Display and Wessex Bake Off, with all work performed against the clock.

Among the competitors were mainly student chefs, including some from as far away as Scotland, Northern Ireland and the Channel Islands.

Judges included hospitality experts who scrutinised each entry for taste, smell and presentation, as well as the chef’s efficiency and hygiene standards.

Among the judges were representatives from top local establishments including Chewton Glen Hotel and The Montague Arms.

Brockenhurst College students managed ten Gold Awards, each of which required an overall score of at least 90 per cent.

The hosts also picked up eighteen Silver Awards, which required 75 per cent, and three Bronze Awards, which required 65 per cent.

Brockenhurst College student Supatthra Viriphan said: "The competition has been a fantastic experience. I’m delighted to have received two Gold Awards, despite this being my first competition."

It is the fourth year Brockenhurst College has staged the event, which is organised in association with the Craft Guild of Chefs.

The College’s Head of Hospitality Studies, John MacArthur, said: "This year’s event has been another brilliant success. The quality of the competitors has been outstanding.

"I’m extremely proud of all of my students here at Brockenhurst. They have worked so hard, not only in the competition, but also behind the scenes."

Vice-president of the Craft Guild of Chefs, Stephen Scuffell, said: "It was great to see so many students taking part in the competition. All this helps ensure that our industry continues to flourish as young people look to hospitality as a rewarding career."