The next generation of top seafood chefs was battling it out yesterday at Huddersfield Technical College.
The culinary skills of 18 cookery students were put to the test in a three-hour cook-off at the northern heat of the UK Seafood Championships 2006.
It was the first time the event had been held at the college.
Technical college students were up against their counterparts from all over the north.
Flying the flag for the college were Kieran Burke, 22, from Halifax, and Simon Kirk, 18, from Holmfirth.
Each team comprised two student chefs who were asked to prepare three dishes for six people.
The teams' menus had to include a cold starter using a preserved fish, soup using `under-utilised' shellfish and a main course using `under-utilised' sea fish.
The dishes were judged on taste, presentation and health and safety.
Anthony Flynn of the award-winning Anthony's Restaurant in Leeds said: "It's great. Its always good to get the students involved in something a little different."
He said it was good to see a range of different styles and techniques come out on the day.
"Today was a very good standard throughout. The whole competition was a success as far as I'm concerned."
He added the requirement to use lesser-known fish had been a really good experience for the students.
But unfortunately only four teams could go through and the college just missed out in fifth.
The grand final will take place on June 19 at the Grimsby Institute.
The winning team will receive a £1,000 cheque, a set of chef knives and a one-week placement at Young's (one of the event's sponsors) development kitchens.
The winning college also receives £1,000 towards new catering equipment.
Chefs from colleges from Sheffield, Blackpool, Rotherham and Grimsby went forward.
* Kieran and Simon's menu included: Skate wing pickled in lime vodka on a potato and beetroot salad with a honey balsamic dressing.
Cappuccino of mushroom and langoustine with chervil and sesame crackers.
Pan roasted pollock on aubergine caviar, braised puy lentils with smoked bacon and a fennel cream.