WHILE shoulder of lamb would've won the competition hands down, it was the squid ink crab ravioli that saw a team of trainee chefs crowned for their creativity.

A group of talented young chefs went head-to-head in a Masterchef-meets-Hell's Kitchen cook off seeing dishes flying from the kitchen at South Downs College.

It was the first time the 12 teens battled it out after spending the last five months learning the tricks of the catering trade.

And with such dishes as burnt butter parfait with pear or the textures of celeriac it was little wonder mouths watered.

Steven Edwards, head chef of the Camellia and 2013 winner of Masterchef: The Professionals, said: "They have exceeded my expectations. I just thought, from what the group had planned, their organisation and the execution was fantastic. I was impressed just from the bravery of their menu. Obviously there were a few tweaks but they are still learning. You can see why Danny Pecorelli [managing director at Exclusive Hotels] has one hotelier of the year. It is his brainchild and it is clearly working. It takes a headstrong person like him to do this."

The red team clinched the win though the numbers were marginal and saw every chef presented with a chef's plate and knife for their efforts.

Andy Mackenzie, executive chef of Lainston House, said: "It has been a really close shave. They have done a great job and I'm very proud of them. We're only five months into a two year program. We want to take the chefs all the way to the end: watch their faces and see where they end up."