Hampshire breast coated in a miso honey glaze with confit thigh and stuffing atop a chicken and leek risotto with pickled baby carrots, crispy shallots, borage and a winglet jus and finally a a caramelised toffee apple tatin with deep fried cinnamon offcuts, black butter tuile, Jersey cream custard and ice cream and toasted almonds.
Yesterday, Middlesborough College made crab and salt baked agnolotti with gurnard, mussel and seaweed; haunch of venison polpetini with anchovy, cabbage and pea with pomme dauphine and new season vegetables and lemon curd with cardamon meringue, blueberry coulis and almond crumb.
Finally, South Eastern regional College of Bangor in Northern Ireland were last to take part last night, cooking not three but four courses: an amuse-bouche of beetroot taco, barbecued chicken, blood orange, charred corn and purée; Butternut, prawn and crab raviolo, samphire, seared scallop, shellfish reduction, Abernathy Dulse butter seaweed emulsion and gremolata oil; Irish Wellington of venison loin and spring onion potato bread, spiced red cabbage purée, butter poached carrot, crispy kale, yeasted barley, jus roti and for dessert, an apple panna cotta, crumble, Irish freeze dried raspberry powder, apple and tarragon jelly, spiced black butter and an apple crisp.
Paul Gayler said it was incredibly hard to pick a winner this year, joking that he and his fellow judges "had to get up early this morning to determine where they'd lost points, the level was so high."
Event director and chair for the Jersey Craft Guild of Chefs association Dave Chalk said that next year, he hopes that more colleges will be involved in the competition.
He said: "We want to bring the colleges into Jersey and we want to bring Jersey into the colleges."
