Displays of strength

Works in fat: SAC W Russell, Combined Services Culinary Art Team; show platter of meat: Tony Hancock (first in class), Combined Services Culinary Art Team; Phil McCann, Combined Services Culinary Art Team; Orto Gyula, Elso Miskolci, Party Service KFT, Hungary; show platter of fish: Ian Franklin, Solent Marine Services, Portsmouth; show platter of crustacea: Ricky Suter, Solent Marine Services, Portsmouth; show platter of salmon: John Paterson, Sutcliffe Catering; show platter of poultry: Orto Gyula (first in class), Elso Miskolci, Party-Service KFT, Hungary; show platter of game: ; Restaurant platter: Kevin MacGillivray (first in class), Scottish Culinary Team; Peter Joyner, Gardner Merchant, Kenley; Open team buffet: Mark Fitzmaurice, Sutcliffe Catering; Open team grand prix: Combined Services Culinary Art Team; Works in pastillage: John O'Neill (first in class), Sutcliffe Culinary Team, National Westminster Bank; Nick Brown, Combined Services Culinary Art Team; Miniatures: Tracey Edwards, Cadwgan Bakery, Old Conway; Works in marzipan: Ann Brown (first in class), Motherwell College; Scott O'Hara, International Convention Centre, Birmingham; Works in chocolate: Graham Martin (silver), Combined Services Culinary Art Team; Decorated celebration cake - sugar paste or rolled fondant: Michael Hurley (first in class), Kistrucks, London; Kirsty Berwick, Tiers Cake Craft; Tracey Edwards, Cadwgan Bakery, Old Colwyn; Decorated celebration cake - royal icing: Mark Moffat (first in class), Panel of Chefs of Ireland; Wakana Fukuoka, Brooklands College, Weybridge; Ruth Hoare, Newark, Nottinghamshire; Novelty cake: Yukari Yamaoka (first in class), Brooklands College, Weybridge; Tracey Edwards, Cadwgan Bakery, Old Conway; Diane Fisher, Oldbury, West Midlands; Trudi Plumb, Chelmsford College, Essex; Works in cooked sugar: Adi Lunzer, Gols, Austria; Wedding cake: Ruth Hoare (first in class), Newark, Nottingham; Linda Garnham, Grays, Essex; Patricia Adams, Stowbridge, West Midlands; Tea pastries: Jon Boreham (silver), Combined Services Culinary Art Team; Petits fours: Martin Powell, RAC Gentlemen's Club, London; Floral sugarcraft: Teresa King (first in class), Dunstable College; Janet Pavey, Farmborough, Bath; Floral sugarcraft (P13): Lorraine McDonald (first in class), Dunstable College; Sandy Green, Hove, East Sussex; Carole Park, Basildon, Essex; Betty Kerr, Dunstable College; Patricia Adams, Stourbridge, West Midlands; Wakan Fukuoka, Brooklands College, Weybridge; Dennie Rose, Dennie Rose Cake Design, Bridport; Six restaurant plates, terrine: Brian Mellor, Granada Food Services, Portsmouth; Six restaurant plates, fish course: Julian Marshall (silver), Lanesborough, London; Six restaurant plates, main course: Nick Fisher, Lanesborough, London; Plated six-course meal: Graham Singer, Scottish Culinary Team; Six restaurant plates, sweet: Keith Marley, Lehman Brothers, London; School catering and social services individual dessert: Jackie Smith, Rossall School, Fleetwood.

Works in fat: Neil Darmanin (first in class), Institute of Tourism Studies, Malta; Natalie Bonello, Institute of Tourism Studies, Malta; Michael McAllan, Combined Services Culinary Art Team; show platter of meat: Oktay Aymelek (bronze), Turkish Culinary Team; show platter of fish: Michael McAllan, Combined Services Culinary Art Team; Junior collective exhibit: Stephen Kemp and Russell King, Brooklands College, Weybridge; show platter of salmon: Wang Kwan Chan (bronze), Panel of Chefs of Ireland; show platter of poultry: Cian Irvine (silver), Panel of Chefs of Ireland; show platter of game: Dean Allen, Combined Services Culinary Art Team; Works in pastillage: Junko Keimatsu, Brooklands College, Weybridge; Miniatures: Donald Baldacchino (bronze - first in class), Institute of Tourism Studies, Malta; Works in marzipan: Ross Newman, City of Bath College; Works in Chocolate: Charlotte Church, Bluebird Store, London; Decorated celebration cake: Karen Taylor, Henley College, Coventry; Decorated celebration cake (JP6): Lee Francis, University of Wales Instititute, Cardiff; Novelty cake: Alison Perry (bronze - first in class), Llanfrechfa Grange Hotel; Works in cooked sugar: Michael Zietek, Brooklands College, Weybridge; Wedding cake: Karen Taylor, Henley College, Coventry; Tea pastries: K Malloy (silver), Hosue of Commons, London; Petits fours: C Cullen, Panel of Chefs of Ireland; Cold dessert: Anna du Toit, Richmond Gate Hotel, Richmond-upon-Thames; Six restaurant plates, terrine: Paul Hicks (silver - first in class); Six restaurant plates, fish: F Nugent (bronze), Panel of Chefs of Ireland; Six restaurant plates, main course: Matthew Bennett, Sutcliffe Catering (first in class); Plated six-course meal: Phil Thompson, Lanesborough, London; Six restaurant plates, sweet: Mark Tilling, Lanesborough, London.