TOP chefs from across the county slugged it out on Tuesday in Wiltshire's first ever competition to see who is king of the kitchen.

The competition, held in the kitchens of Wiltshire College Trowridge's catering department, was arranged in the style of celebrity chef television programme Ready Steady Cook.

Five restaurants from across the county took part Revolution, of Chippenham, The Bath Arms, of Crockerton, The Cross Keys, of Warminster, The Three Crowns, of Brinkworth and the Old Forge Farm Shop, of Salisbury.

None of the chefs knew what the ingredients they would have to cook with until they were placed in front of them at 3.30pm.

They had 30 minutes to devise a three-course menu for 15 people and then three hours to prepare and cook the food.

All the teams were given the same ingredients all supplied by local producers. The only variation was each team picked a number out of a hat to draw a different meat from the choice of chicken, beef, pork, lamb and venison.

It was a gruelling three hours for all the chefs and the temperature kept rising until the very last coffee was served.

Revolutions chef Sandie Webb said the competition was fierce but friendly.

She said: "We started cooking at 4.30pm and had to serve the first course at 7pm. It was really difficult working in a kitchen that was different to the one at the restaurant.

"But it was a really fantastic atmosphere. We were getting in a bit of a sweat at 6.30pm when we didn't think we would be feeding anyone anything.

"All the teams got on really well together and everyone was helping out, which you don't always get in a competition. We were lending each other ingredients."

Keeping an expert eye on the proceedings was a judging panel of TV chef Peter Vaughan, who runs the Healthy Life shop and cafe in Devizes, Jeff Maund and Nick Paffett, senior chef lecturers at Salisbury College.

At the end of the meal Mr Maund gave the assembled diners a commentary on the food they had eaten.

He described the Cross Keys' smoked organic trout with cucumber and herb salad as adventurous and said he wanted the recipe for the Wishford Sponge created by the Old Forge Farm.

He complemented The Three Crowns on their rack of lamb and said the accompanying carrots had an impeccable flavour.

Revolutions impressed the chefs with their shortbread with strawberries and raspberries desert and Mr Maund described it as just perfect, like mother used to make.

But the winner was the Bath Arms with an original cured organic trout with fried egg, rolled Aberdeen Angus beef with an onion and chard tart and a white chocolate cannelloni with mixed berries.

"The starter was unbelievable and very ambitious. The desert was amazing and white chocolate is my favourite," said Mr Maund. The winners took home crates of Wiltshire wine.

The competition was organised by Wiltshire Food Links, a partnership aimed at promoting local produce.

Chairman David Randolph told diners: "You have fed scrumptiously off local food, locally prepared."