Talented young chefs have been be cooking up a storm in Bath this week at the annual Chef v Chef competition.

Cooks and would-be cooks from across the area battled it out for a range of top prizes including a placement at a Michelin-starred restaurant.

And persistence paid off for a contestant who followed up on his second place last year to scoop the top prize this time round.

Woyciech Nawalka of the Ston Easton Park Hotel took the gold award in the over-23s section after impressing judges Gary Jones, the head chef of the famous Le Manoir aux Quat' Saisons restaurant, Stuart Mcleod - chef director of Zuidam.uk - and consultant celebrity chef Martin Blunos.

Chef v Chef is a joint venture between the City of Bath College and Bath Chamber of Commerce and Initiative, and sponsored by Catering Services International.

The competition aims to promote modern, high quality cooking using locally-produced seasonal produce and to play a part in developing high quality cuisine.

Over-23s runner-up was Michael Sharp of the Royal Crescent Hotel, with Callum O'Doherty of the Thatched Cottage third.

In the under-23s section, the winner was the Royal Crescent Hotel's Ben McCubbin, ahead of Michael Mellard of Whatley Manor and Luke Powell of the Wheatsheaf, at Combe Hay.

The under-16s category was won by Curtis Hill of Culverhay School, ahead of Rosie Gay and Lorna Burnell of Chew Valley School.

Entrants in the under-16s section were asked to serve up two portions of a pasta dish and two portions of soup.

Competing chefs in the under-23s category had to produce a menu for two featuring a main course and dessert of their choice.

Contestants in the over-23s were given a box of mystery ingredients and asked to create a menu including a main course and dessert.