Three student chefs from The Tudor Lodge Academy - owned by Pembrokeshire-based training group PRP - have beaten off stiff competition to become UK finalists at the New Ways with Bramley Apples 2006 Catering Competition.

Of the nine finalists, Dana Rixon, Sean Davies and Tom Palmer were the only contenders picked from Wales, and they were accompanied by Jamie Bessant, head chef of The Tudor Lodge, Jameston, to the final cook-off at Westminster Kingsway College, London, recently.

They had only two hours to prepare their dishes, which included Bramley apple semi freddo; pork tenderloin wrapped in Parma ham and sage on a bed of Bramley Apple mash.

One of the judges, Adrian Barlow, chief executive of English Apples and Pears, said: "The nine finalists used high levels of creativity and technical skill to produce inspiring dishes that demonstrated a clear understanding of the superiority of Bramley apples as an ingredient by making the most of its unique qualities."

PRP managing director, Claire Lloyd, said: "We are delighted with the achievements of our students for a fantastic effort in participating at finalist level and for a great opportunity to wave the culinary flag for Pembrokeshire in a UK-wide catering competition."

A student from Birmingham College of Food was the overall winner of this year's event. But Claire added that The Tudor Lodge Academy was already in preparation to contend for the competition in 2007.