Two new factors brought increased tension to this year's CERT Flogas Top table Awards, the catering students' competition. Firstly, rather than cook a pre-determined menu the four chefs were each presented with a mystery basket of ingredients from which they had to devise three-course menus on the spot, with their serving partner. Then, luminary chefs and restaurateurs walked around tasting and assessing their every move as they worked.
Secondly, teams from Northern Ireland were competing for the first time: two of the four finalists were from north of the Border. The finalists were: Alan Palmer and Scott Reid from the Northern Ireland Hotel and Catering College in Portrush; Damien Cadden and Siobhan McMenamin from the Fermanagh College of Further Education; Mark Gaffney and Sandra Mullins from the Waterford Institute of Technology; and Ronan Corcoran and Sarah Poucher from Dromhall CERT School in Killarney. Despite the pressure, the cooks and their partners were relaxed and confident - such sang froid. The judges, headed by Michel Flamme of the K Club, decided Alan and Scott from Portrush would take home the top prize: it was a most impressive display from all the teams, and augurs well for the future, and the confidence, of the business.