EASTLIGH College welcomed young chefs and front of house from across the south, as it hosted the regional heat of a prestigious catering competition.

The college was chosen to host the southern regional heat of the Major Series 2020, a competition that provides young chefs with the opportunity to challenge themselves and showcase their skills in a range of classes.

There were more than 50 competitors taking part in nine different cooking classes, as well as one restaurant skills class focusing on skills such as table setting and wine selection.

This was judged by a panel of executives and head chefs from hotels and restaurants across the country.

Paul Saunders, Marketing Director with Major International, said: “The Major Series is always a fantastic competition, and it continues to go from strength to strength. It’s rewarding to see the talent and passion of the next generation of chefs. For some it is a stepping stone to international recognition, with past winners having the opportunity to compete to go on to secure places in the British Culinary Team.”

Catering students from Eastleigh, Southampton City, Havant and South Downs and Highbury colleges were joined by army catering corps and two soldiers who travelled from Germany to take part.

Eastleigh College students gained 6 bronzes, 4 silvers, 5 golds and a Merit during the competition, one of which is Emily King, a level three student who won a gold medal in the "Street Food" class.

She said: "I chose to compete in Street Food as I wanted to do something a little bit different. We do some great competitions, but this is the first time I’ve won a gold. It’s great to be able to cook for and get feedback from top chefs, and I’ve really enjoyed it.”

Eastleigh College catering lecturer, Gregg Cheeseman is "extremely proud" of his students for winning so many awards during the competition.

He said: “It was a great event that provided our young chefs with fabulous opportunities. We’re extremely proud they gained so many awards, but more importantly were able to rise to the challenge of demonstrating their ideas and skills and put themselves under the type of pressure they’ll be working under once they are qualified.”