SOMMELIERS and chefs worked together at Swindon College in a bid to win a tasty prize.

Three teams were competing in the regional heat of the Champagne Jacquart Rising Stars Trophy – with a grand prize of an all-expenses paid trip to France for the winning duo.

Swindon Advertiser features editor Jaine Blackman joined the judges at the college in North Star to decide who went through to the finals in London.

“The standard was high and it’s great to know there are so many young people out there who are so passionate about food and wine,” said Jaine.

“Getting a good balance between food and drink service is very important for customers who are paying for a special experience.”

The three South West England and South Wales regional finalists were from The Harrow at Little Bedwyn near Marlborough, The Bath Priory Hotel, Restaurant and Spa and the eventual heat winners The Seafood Restaurant in Padstow, Cornwall, owned by celebrity chef Rick Stein.

“It was a tough competition,” said Jaine. “Each team was told to create a starter with vegetables and a main course with venison, with wines to match.

“The chef had just an hour to prepare and complete their pre-decided dishes, while the sommelier was interviewed by the judges and blind tasted 25 wines, to choose two to accompany the dishes.”

Following that, the combinations were tasted and a decision was made on who should enter the grand final based on the quality of the food, the aptness of the wine choices, the knowledge of the sommelier and the way the duo worked together.

The other members of the judging panel were Jane Parkinson, deputy editor of The Drinks Business, Ian Matfin, executive chef of Abode Manchester, Angela Mount, director of Mount & Paul Wine Industry Solutions and Shayne Wood, executive chef at Jesmonds of Highworth.

“Although they didn’t win, I was particularly impressed by the team from The Harrow,” said Jaine. “I don’t want to sound biased but I’m so pleased that out of such a large area, somewhere so close to Swindon was counted among the best in the South West. Sommelier Heather McKnight shows great potential and Jaillin Argent, at just 16, is definitely a star of the future.”

The winners of the heat in Swindon – chef Robert Zabel, who cooked ragout of celeriac, carrot, mushroom and leek with Cornish turbot and scallop followed by roast fillet of venison, and sommelier Jason Weight – will go on to the finals in April.