Well done to the team from Blackpool and the Fylde College for triumphing in this year's Nestlé Toque D'Or competition, which reached a climax last Friday at the Dorchester Hotel in London.
As ever, Nestlé's Martin Webster treated guests to a slick and pacy show, and guest presenter James Martin did a good job of hosting proceedings, even if his scatalogical references to chocolate puddings threatened to put the gathered throng off its lunch.
As he opened the gold envelope to reveal the winning team's identity, Alastair Sykes, Chairman and Chief Executive of Nestlé pulled off a dramatic pause that Brucie would be proud of on Strictly Come Dancing.
If you've ever been to a Toque D'Or final, you'll know just how bonkers the winning team goes when it hears its name announced. This year's winners were no different - and who can blame them? As well as the thrill of being crowned the best college brigade in the country, they get to enjoy a study tour at the Johnson & Wales University in North Carolina, USA.
Much screaming and punching of the air later, we settled down to a suitably lavish lunch created by Henry Brosi to mark the occasion:
* Seared scallops with cauliflower pureé, parmesan crisp and sherry vinaigrette
* Roast fillet beef with red onion marmalade and ravioli from shank, seasonal vegetables, horseradish mash, burgundy jus
* Citrus fruit granité with rosemary cream cheese sabayon and vodka sorbet cannelloni
If the rosemary sabayon sounds odd, take my word for it: it worked really well.
The latest series of the BBC's Great British Menu ended over the weekend, with Sat Bains, Mark Hix and Richard Corrigan combining to create a four-course meal showcasing the best of British ingredients at a banquet at the British Ambassador's residence in Paris.