Five catering students from Richmond upon Thames College took home gold and silver medals after competing in the National Wessex Salon Culinaire competition.

The competition, the largest live culinary competition in the UK and organised by the Craft Guild of Chefs was held at Brockenhurst College in New Forest.

Participants must showcase their skills in front of a live audience of judges and food professionals.

Ian Mark, who won the Bake off Crème de la Crème in 2017, was at the May 30 event as head judge.

Yunhao Bi walked away with a gold medal for his knife skills, after producing a Brunoise, a Julienne, a Paysanne and fine dice within 15 minutes.

Renelle Ly-Pearce and Manza Sarpong took home gold medals for preparing and decorating 12 cupcakes each.

Their decorating and piping skills combined with their flavour combinations were described as “outstanding and faultless” by a team of judges considered the best in their industry.

Part-time patisserie student, Sherie Lam, also won a gold medal after she baked pastries which demonstrated a wide variety of techniques and skills.

Matthew Haskins won a silver, after preparing a lamb main course in 30 minutes.

Patisserie Lecturer Mitsie Butler said: “I’m so proud of all the students who participated in the competition – they all did an amazing job.”

CEO and principal of Richmond upon Thames College, Robin Ghurbhurun, said: “The success achieved at this prestigious competition is evidence of the outstanding teaching and learning that takes place on our catering courses."