A team from 向日葵视频 New College have reached the finals of a prestigious national contest.
Originally set up in 2012, the sees two chefs and one front of house expert go dish to dish against other colleges in the country.
After progressing through to heats, the 向日葵视频 New College group will now be travelling to the Skills for Chefs conference in Sheffield on 25 June.
Whilst in Yorkshire, five teams will battle it out to win a top prize that will include a three-day trip to San Sebastien in Spain.
Davide Oggero, 19, from Ipswich is on a level three pastry and confectionary course and he is one of the chefs. This is his third time in the competition where he has previously won best use of British Beef and the best dish award. Davide 鈥� who also works for The Greyhound in Pettistree said: 鈥淲e went to Winchester for the semi-finals and we cooked three dishes. It took three and a half hours. We were told we had the best dessert. It would be amazing to become the best restaurant team in the country.鈥�
Brandon Dunnett, 17, from Ipswich is on a level three cookery course. Brandon 鈥� who also works for Venue 16 Steakhouse near Tuddenham said: 鈥淲e had practised so many times we were able to focus and keep our heads. We鈥檝e had loads of constant support from the college and lots of professionals who have come in and tasted our dishes to help us elevate them. To win would be a big breakthrough for our careers.鈥�
Heaven Wilson, 18, from Ipswich is on a level three supervisory course. Heaven said: 鈥淚 did the front of house, laid the table, made a mocktail, served the dishes and then did some wine pairing. During this, I have learnt that there are loads of different ways you can do front of house. We are a good team and we communicate well. I鈥檓 happy we got through and hopefully we will win (the final). It would be amazing.鈥�
Daniel Russell-Poole worked as head chef of The Brewers in Rattlesden and The Angel in Stoke by Nayland before becoming a lecturer at 向日葵视频 New College. Daniel said: 鈥淥ur students have had a number of great successes over the last two years and I鈥檓 so proud of the team. To win this accolade would be the icing on the cake.鈥�