TAKE three trainee chefs, a box of goodies, a Ready, Steady, Cook contest -- and the result is a mouth watering menu and a gold medal.

The three teenagers from Bolton Community College went over the Pennines and showed their Yorkshire counterparts how to cook up a treat.

The talented trio, all from Bolton, took the first prize at the contest covering Central and Northern England at the Thomas Danby College, Leeds.

Leon Downes, Andy Boardman and Danny Jubb competed with 11 other college teams teams to convert a box of mystery ingredients into a three-course banquet, in just three hours.

The boys' menu consisted of a starter of stir-fried trout fillets with Chinese vegetables cooked in lemon and thyme oil; pan-fried stuffed pork fillet with beef tomatoes, black pudding and onion comfit with a caramelised onion sauce for the main course and a rhubarb crme brulee for dessert. The delicious combination won them the top prize of specially minted Gold Medals, certificates and cash prizes of £25 each.

Team leader Andy is studying Food Preparation and Cookery NVQ 3, while his team members are both on the second year of the NVQ 2 of the same course -- all full-time.

The Community College team was immaculately turned out in new chef's whites, sponsored by local clothing company Cordcourt Ltd of Radcliffe.

Delighted catering lecturers, Paul Durrant and Jim Ince, said: "The lads did us proud. The moment when they were declared winners will stay with them for a lifetime. The finish was as nail-bitingly tense and exciting as it gets, with the judges taking extra time to reach their decision. There was only one point in it at the end."

Information on the full time and part time catering and hospitality courses available at Bolton Community College is available on the Helpline 01204 453838 or log on to www.bolton-community-college.ac.uk