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I have been browsing online more than 4 hours today, yet I never found any interesting article like yours. “Their teacher, Kathy Savage, who has always been keen for the pupils to take on the challenge of entering the competition, was very proud of their efforts.” Isobel Ingram cooked tuna and courgette fritters with sticky plum sauce cheesy chorizo chicken with spinach, followed by lemon syllabub and shortbread biscuits. Sam Wills presented tartiflette toast, then chicken, bacon and asparagus pasta, and peach fatless sponge with creme fraiche. “Matt Prudence prepared stuffed mushrooms, Tandoori chicken with cauliflower, and chocolate and orange cheesecake while Cameron Dawes produced butternut squash soup, beef cannelloni, and a mixed berry crumble. We are confident that she will do well in the next round of this year’s Rotary Young Chef competition. “After much deliberation the award went to Phoebe Strout, who served sweet chilli and garlic prawns, followed by chicken and leek hotpot and white chocolate mousse with a raspberry coulis.
Whilst the entrants all did very well, there had to be a winner to go on to the next heat. The result was a mouth-watering selection of dishes, giving the judges a difficult task. Rotarian David Perkins says, “They were each required to prepare, cook and serve a three-course meal for under £15 within 1 hour 30 minutes. Five young chefs took part in a cookery competition sponsored by the Rotary Club of Westbury, at Matravers School on Wednesday 1st November.
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