Young Chef 2014

On the hottest day of the year to date, St Augustine's student Jessica Groves kept her cool to be named the Rotary Club of Trowbridge Wessex Mead 'Young Chef 2014/15'.

Students  from St Augustine's Catholic College, John of Gaunt School and Lavington School previously competed in their own school heats to find the top two students  to enter the Rotary Club final which took place at the Wiltshire College Trowbridge Campus on Thursday 3rd July.

The students were asked to prepare, cook & serve a healthy 2-course meal for two people costing no more than £10.00 and all in an hour & a half. Judges Steve Lloyd from Wiltshire College and Chris Holton, head Chef of the Fat Fowl, Bradford on Avon, awarded marks against 10 criteria including planning, range of skills used, neatness of working area & hygiene and taste & presentation of courses.

The judges commented on the high standard of cooking produced, making pastry & handling cream in the very hot conditions was no mean feat, yet was ably managed by the students, resulting in tasty attractive dishes.  Winner Jessica Groves will progress to the Rotary District finals in February 2015.

This is the eighth successive year Trowbridge Wessex Mead has run this competition and event organiser Caroline Smyth said, "We believe developing cookery skills, considering healthy eating options & food hygiene issues are essential life skills but in addition we hope this competition will aid organisational & planning skills, increase confidence and prove the student's ability to cope in demanding situations."

Menus

Jessica Groves (St Augustine's)

Chicken stuffed with homemade pesto, sun dried tomatoes & wrapped in parma ham served with garlic potato wedges

Mascarpone & raspberry tart drizzled with dark chocolate

Sarah Osborn (St Augustine's)

Hand rolled rustic pasta with tomato & cheese sauces

An individual gingersnap & raspberry stack

Caitlin Hues (Lavington)

Pork tenderloin with a creamy mustard sauce, carrots & mash

Lemon Meringue pie with blackberry coulis

Brodie Collins (Lavington)

Caesar salad with chicken, bacon & homemade breadsticks

Mini raspberry bakewell tart with fresh raspberries

Liam Thompson (John of Gaunt)

Mirin glazed Salmon salad with roast potatoes & a mirin salad dressing

Chocolate pudding with a crumbled shortbread biscuit & fresh raspberry coulis

Lewis Smith (John of Gaunt) - taken ill during the competition so unable to compete

Glazed lamb with vegetables & celeriac mash

Crème caramel with caramel garnish

NB all 6 finalists have been offered the opportunity for a work experience stint in the Fat Fowl kitchens.