Catering students from Richmond upon Thames College have a fine future after claiming a series of top awards at the International Salon Culinaire.

The Twickenham-based college was represented by Shyann Mark-Searle, Tarlia Waters and Jasmin Gibbs, alongside catering teachers James Unwin and Daniele Giraud.

The prestigious competition is a platform for chefs of all levels, from the talented young chefs to those who are well established in their careers.

The prestigious competition is a platform for chefs of all levels, from the talented young chefs to those who are well established in their careers. Credit: Richmond College.

This year the competition took place as part of the London Hotel and Restaurant Show and continues to be regarded as one of the world's top competitions for chefs for over a century.

Shyann Mark-Searle walked away with silver medal for her two winning Amuse Bouche dishes of jasmine-smoked duck tartlet, red onion marmalade and orange caviar and goats cheese cannoli, prosciutto, pesto and sundried tomato and balsamic reduction.

Yasmin Gibb and Tarlia Waters claimed bronze medals for their individual entries in the avocado starters and prawn starters class. Both students had only 30 minutes to prepare and present two different starter dishes, Tarlia was the sole medal winner in her category.

James Unwin was impressed at how well the students performed at the competition, explaining: "This was the first International Salon Culinaire in two years so most of our students had not experienced a competition like this before.

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"I was blown away by their professionality and ability to work under intense scrutiny with ease. Their medals, merits and certificates reflect their hard work and incredible talent."