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

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

Teams of three, comprising two chefs and a waiter, had less than two hours to prepare a two-course meal for judges.

They were asked to produce a hot seafood starter and a main dish based around venison and 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 fielded by Darlington College, York College, Yorkshire Coast College, Scarborough, and training provider the 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 - coming in second.

Judge David Jackson, catering consultant at Eggleston Hall, in Teesdale, said: "Keeping and attracting young people into the catering industry is very important and we would certainly support this competition again."

Head of hospitality and catering at Darlington College Peter Bell said: "Everyone got their meals out on time and the presentation and organisation was fantastic."