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The 2018 Semi-Finals

The Dishes

Ayrshire College Dessert - Chocolate and chilli panna cotta, Jamaican style ginger cake, lime crème fraiche ice cream, white chocolate cookie crumb, dark rum gel

Ayrshire College Main - Pistachio crumbed pork fillet, potato encased Harissa spiced shoulder, celeriac fondant, buttered baby kale, charred pineapple, pomegranate syrup

Ayrshire College Starter - Smoked haddock and spinach cannelloni with a mulligatawny veloute, onion bhaji , mint yoghurt, mango chutney and puffed bread crisp

City College Norwich Dessert - Chocolate fondant pudding with orange curd, mascarpone and cardamom ice cream, sesame and poppy seed tuile biscuit, mixed

City College Norwich Main - Roasted Gressingham duck breast glazed with five spices of China and honey, duck and thyme cannelloni, braised garlic potatoes

City College Norwich Starter - Mozzarella chilli and basil Arancini, with a sweet potato puree, garnished with a baked cherry tomatoes, and grilled baby

City of Glasgow College Dessert -Fig Tart, Coriander Salted Pine Nuts, Curry Leaf Ice-Cream

City of Glasgow College Main - Seared North Sea Coley, Cauliflower; Roast, Pureed & Marinated, Seaweed, Vadouvan Butter

City of Glasgow Starter - Smoked Roe Deer Carpaccio, Beetroot, Radicchio, Grape, Herb Mayo

City of Liverpool College Dessert - New York Vanilla Cheesecake

City of Liverpool College Main - Tandoori Style Salmon

City of Liverpool College Starter - Aromatic Duck With Greens

College of West Anglia Dessert - College of West Anglia Dessert - Japanese style wasabi macarons filled with a fresh horse radish cream

College of West Anglia Main - Asian Rub Belly Pork with stocky honey and sesame seed ribs with pork broth sauces and pork bon bons

College of West Anglia Starter - Blow-torched Thai sweet chilli smoked salmon served with honey and sesame seed cracker and char-grilled bok choy

East Kent College Dessert - Cardamom and Chilli Chocolate Brownie, Chantilly cream, forest fruit compote

East Kent College Main - Pan Seared Roasted Rump of Beef, Paprika potatoes, spinach, chimichurri salsa

East Kent College Starter - Cajun Spiced Grilled Mackerel, Orange and coriander salsa

Gloucester College Dessert - DECONSTRUCTED CHEESECAKE

Gloucester College Main - CURRY

Gloucester College Starter - CHINESE STYLE WONTONS

Highbury College Dessert - Pickwells Farm Pears Almond Tart, Crème Fraiche, Gel, Candied walnuts

Highbury College Main - Southdowns Lamb Cumin Crusted Rack, Parmentier Potato, Glazed Carrot, Crispy Shallot Rings, Lamb Jus

Highbury College Starter - Lymington Crab Tortellini, Gem Lettuce, Mussel Saffron Broth

Loughborough College Dessert - Dark Chocolate marquise, scented fennel seed, hazelnut praline crumb, black currant sorbet

Loughborough college Main - Roast Cod loin, corn 3 ways, chilli sambal garlic and coriander scented bisque

Loughborough College Starter - Braised Pig Cheek, crispy bon bon, celeriac, star anise and apple compote

Newbury College Dessert - Hazelnut “biscuit” with Szechuan spiced pineapple and milk chocolate sauce

Newbury College Main - Roast Guinea fowl Supreme, Ras el hanout, bulghar, purple broccoli and tahini dressing

Newbury College Starter - Spiced pan-fried Cornish mackerel fillet, lentils, cauliflower, braised leeks and thyme

Newcastle College Starter - France - Bream, clams, sea trout, prawns, tempura oyster, saffron mayonnaise, tomato tarragon boullion

Newcastle Dessert - England Green apple bavarois, rosehip jelly, cinnamon tuille, nutmeg candied hazelnuts, butterscotch, green apple julienne

Newcastle Main - Morocco Ras el hanout marinated lamb rump, roasted pepper cous cous, spiced butternut puree, pomegranate, apricot and peppermint salsa

North East Scotland College Dessert - Empress Rice -Vanilla, Cinnamon & Star Anise, Poached Pear, Banana & Cardamom Frozen Yoghurt, Orange & Coconut Tuille, Puffed Rice

North East Scotland College Main - Lamb Loin, Spiced Chicken Kofta, Aubergine Purée, Harissa Cous Cous, Lamb sauce, Yoghurt and Mint Dressing

North East Scotland College Starter - Langoustine Bisque Infused with Cumin and Saffron, Pan fried Potato Wrapped Langoustine, Crispy Langoustine Wonton

Serc Dessert - Chai infused chocolate mousse and ganache, blood orange sorbet, buttermilk, honeycomb

SERC Main - Loin of Finnebrogue Venison, guanciale, spiced red cabbage, beetroot, violet potatoes

SERC Starter - Scallops, cauliflower, cumin, sea lettuce, ras el hanout

University of Derby Dessert - Spiced Rum Baba, Lime Sorbet, Pistachio Crumb, Dehydrated Pineapple

University of Derby Main - Octopus, Pepper and Cashew Sauce, Charred Corn, Grilled Lime

University of Derby Starter - Szechuan Peppercorn Broth, Duck Dumpling, Spiced Wine Duck Breast

Waltham Forest College Starter - Poland - Cabbage Jerusalem Artichoke Juniper Berries

Waltham Forest Dessert - Italy - Panna Cotta

Waltham Forest Main - Sea Bass in Portuguese

Westminster College Dessert - Parkin, Poached Rhubarb, Ginger Cream, Ginger Beer Sorbet

Westminster College Main - Pan Roasted Duck Breast, Sweet Potato Puree, Chargrilled French Beans, Buttered Variegated Kale, Croustillant of Leg, Sauce Apicius

Westminster College Starter - Seared Cured Mackerel Tartare, Slow Roasted Napa Cabbage, Sweet Chilli Soy Dressing

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