CHEFS from Eurest Defence Support Services gave the competition a roasting in a national cooking competition.

Shrivenham culinary master, Richard Bowden, captained the team which took the honours at the Bedford Salon Culinaire, held at Bedford College.

The competition was part of the Bedford Food and Wine Festival, the second largest professional cooking event in the 2003 catering calendar.

Mr Bowden, 38, is executive head chef at The Joint Services Command and Staff College, Shrivenham, and business development executive chef for EDSS nationally.

The EDSS chefs were judged best in class and won gold medals for their performance in two challenges.

In the Hot Kitchen category they had four hours to prepare and serve a three-course meal for 50 people, cooking a menu of sea bass with braised fennel, herb rouille, parmesan crisps and bouillabaisse cream, followed by cannon of lamb dish with warm banana pudding, coconut ice cream, citrus fruits and chocolate sabayon.

Paul Stevens, operations director for Eurest Defence Support Services, said: "This was a tremendous performance by the EDSS team in a highly competitive arena.

"Winning the Craft Guild of Chefs trophy is a major achievement and we are delighted to have such highly talented and dedicated professionals working for Eurest Defence Support Services."