CULINARY experts turned up the heat in a college cook-off designed to tests the skills of catering students.

The competition, hosted by Darlington College of Technology, pitted young caterers against each other and the clock.

Three-strong teams, comprising two chefs and a waiter, had less than two hours to prepare a two-course meal for top judges in the industry.

They were asked to produce a hot seafood starter and main dish based on venison, and were judged on the menu content, presentation, table layout, use of ingredients, taste, speed, organisation and hygiene.

The competition was organised by the North Yorkshire Hospitality Centre of Vocational Excellence.

Teams were entered by Darlington College, York College, Yorkshire Coast College, Scarborough, and training provider Hotel and Catering Training Company.

York College's team - NVQ catering and hospitality students Sean Booth, Katie Sellers and Matthew Bird - took the honours, with Darlington College's team - Jarred Wells, Clare Sweeney and Grant Purves - runners up.

Judge David Jackson, catering consultant to Eggleston Hall in Teesdale, said: "Keeping and attracting young people into the catering industry is very important."

Peter Bell, head of hospital-ity and catering at Darlington College, said: "Everyone got their meals out on time and the presentation and organisation was fantastic."