Mansfield student Patrick through to finals of prestigious catering competition

Patrick Murray, 19, is now through to the national grand finals of the prestigous Nestlé Professional Toque D’Or college competitions.

Patrick won a place in the initial heats following his creation of a vegan version of an Irish coffee, using coconut milk.

His creation impressed the Toque D’Or judging panel and he was put under the spotlight again in the national heats at Nestlé’s headquarters at Gatwick Airport in London.

Competing in the front of house category, Patrick had to set and serve a table for two diners, working with a competitor from another college who was the chef cooking the meals.

Patrick was asked to present the diners with wine and describe why it went well with the meal and describe the dishes they were being served.

He also had to check if the diners had any allergens and intolerances, and then prepare two after dinner cocktails.

Patrick said: “All of the competitors were really nervous at first, but we were soon put at ease during a masterclass before the competitions.

"The class went through the importance of food labelling as well as how to choose and describe wines, cocktails and gins to diners.

“I felt really confident by the end of the competition and I was praised for my cocktail serving and preparation and my diner even took a photograph of it.”

Patrick’s front-of-house trainer Lee Coupe went to the competition to support him on the day.

He said: “Patrick did absolutely brilliantly to reach the final six in his category after 700 people applied.

“We’re all really proud of him reaching the grand finals and will be cheering him on once again when he competes.”