Young Chef 2013

Budding young chefs have been cooking up a treat in the catering kitchens of the Wiltshire College Trowbridge last week when four young culinary experts competed in the annual Rotary International Young Chef Competition.

Lily Tomala and Zack Woodhouse, both year 9 students at the John of Gaunt School were up against Lavington School year 10 students Eleanor Lockwood and Lucy Pottinger, winners of their school heat rounds; all were given a budget of £10 and asked to produce a healthy two-course meal for two people in 90 minutes.

The competition was run by the Rotary Club of Trowbridge Wessex Mead who also provided the four finalists with personalised chef white jackets.

Judges Paul Greenhead, Head Chef of the Fat Fowl, Bradford on Avon and Steve Lloyd, College Hospitality & Catering Lecturer had the difficult task of selecting the winner. They awarded marks for budget, keeping to the theme, organisation, hygiene, skills use, presentation and flavour. After much deliberation and many, many tastings, Zak Woodhouse was named 'Trowbridge Wessex Mead Rotary Young Chef 2013'.

Zak impressed everyone with his artistically presented table and delicious menu of sea salt salmon with tomato, onion & basil served with a green bean stack, garnished with dill & lemon butterflies. This was followed by a lemon mousse cone served with strawberry coulis and ... sand!

Zak's next challenge will be to compete in the Rotary District round in his quest to be named Rotary Young Chef of Great Britain & Ireland.

Eleanor Lockwood was named runner up with her tasty menu of:

Beetroot & goats cheese tartlets with honey & thyme roasted vegetables

Berry & white chocolate mousse with crispy meringue and a raspberry coulis.

Lucy Pottinger's delicious menu was:

Chestnut mushroom risotto accompanied with a home-grown baby leaf & pine nut salad and a smooth tangy pesto & black pepper dressing

A traditional chewy, golden brown sticky toffee pudding with a sweet and colourful natural seasonal fruit sauce.

Lily Tomala's delicious menu was:

Quiche with watercress salad with olive oil & lemon dressing

Lemon stacked cake with chantilly cream, lemon curd and raspberry coulis.

Congratulations to all the Young Chefs for keeping their cool in a very hot kitchen and for producing such a high standard of cooking.