Plates of mouth-watering food have been created by pupils in the Bath and North East Somerset Young Chef competition, which was recently held at Bath College.
Hosted at the City of Bath College’s catering department, the competition saw eight finalists from four Secondary Schools who were selected to represent their school at the final in the contest organised by Sirona care & health.
Finalists were tasked to prepare a healthy main course meal from scratch which met a set of criteria and was inspired by cuisine from around the world.
Chris Cleghorn, Head Chef from the Olive Tree Restaurant, Bath, along with Kean Masline, Senior Lecturer from the College’s Catering and Hospitality Department and Judy Allies, Director of Public Health Award Co-ordinator, were tasked with judging.
Winner Madeleine Shore, a year nine pupil from Norton Hill School, impressed the judges with a mushroom risotto with poached haddock, poached egg and finished with a parmesan crisp.
Ben Millett, a year nine pupil from Beechen Cliff School in Bath, was declared the runner up.
He prepared a Teriyaki Salmon with asparagus and infused rice.
Claire Riggs, Sirona’s Health Improvement Specialist and competition organiser, said “This is the second time we have run the B&NES Young Chef Competition and we are continually impressed by the standard of food cooked by the pupils and their enthusiasm to take part in the competition.
“The launch of the School Food Plan in July 2013, has put cooking back on the curriculum from last September and this has created a buzz to get more pupils cooking across the authority.”
