The trio were tasked with running a live restaurant service for guests and esteemed judges, demonstrating their culinary expertise and exceptional service skills as they provided a luxury three-course meal complemented by an outstanding dining experience.
The final of the competition will form part of the prestigious Skills for Chefs Conference at Sheffield College on July 1, an annual event which this year features an evening with John Williams MBE, Executive Chef at The Ritz London.
For the College, it is the seventh time students have made the competition’s semi-finals, and the fifth time a team has reached the final. Alfie, Caitlin and Ruby hope to emulate the success of the College’s 2018 team who were crowned winners.
Caitlin and Alfie are working towards Level 2 qualifications in both Professional Cookery and Professional Food and Beverage Service, while Ruby is close to completing Level 3 Culinary Skills.
Jon Starns, Curriculum Lead for Hospitality and Catering, said: “These students have been with us for a couple of years and the extra work they have put in on top of the curriculum requirements has been fantastic. They have listened to feedback and been so proactive since we started work on this competition back in October.
“We select the students who take part, work with them and nurture them, so as a department, there’s pride in seeing them succeed.”
Separately, two NWSLC students have reached the final of a nationwide seafood competition held by Master Chefs of Great Britain, a leading organisation which supports emerging talent.
Ruby Tatum and Amie Swinfield, who are both studying Level 1 Food and Beverage Service and Level 1 Food Preparation and Cooking, entered the Seafood Chef & Front of House Team Competition 2026 for students and apprentices, a nationwide search for the most exciting new talent working with Britain’s finest sustainable seafood.
The pair reached the final after submitting details of a dish they had worked on, complete with full recipe and working methods.
For the final, which takes place on April 14 at City of Glasgow College, Ruby and Amie will cook three portions of a seafood main course, while delivering a polished front of house service.
Jon said: “Ruby and Amie have not been with us long and already they have demonstrated they are shining lights. We’re looking forward to seeing how all five students get on and how the experience shapes them.
“We have a long history of entering competitions like this and exposing our students to real-world experiences and realistic working environments. It’s a great opportunity for them to really see what a career in their field looks like.”
Marion Plant, OBE FCGI, Principal and Chief Executive of NWSLC, said: “We are extremely proud of these students who, through their recent successes, have demonstrated a dedication, passion and attention to detail that has put them head and shoulders above the competition. These are qualities that the College works hard to instil and will help them stand out when it comes to moving on to their next steps in their careers.
“I would also like to thank the members of staff who have supported these students and equipped them with the confidence and skills to succeed.”
