Colin Johnstone, group executive chef for Eurest, turns a mystery box of ingredients into a wild mushroom and rabbit ravioli, ragoût of vegetables, red wine jus, parsley and basil oil in 40 minutes at the Bedford Salon Culinaire held as part of the Bedford Food & Wine Festival last week. It was one of four classes he entered to earn himself a gold, silver and two bronze medals and the title of best overall competitor in the senior live theatre. More than 300 chefs competed for medals in individual and team events.