Young chefs from across Great Britain and Ireland descended on Colleg Cambria in Deeside last weekend to battle it out for the prestigious title of Rotary Young Chef.
The annual competition sees eight youngsters aged 11 to 17 show off their culinary skills by producing a three-course meal in order to be crowned the winner.
This year 15-year-old Lewis Wilson, who was sponsored by the Rotary Club of Horsham, was the deserving champion and collected his trophy and prize courtesy of competition sponsor Filippo Berio. The prize includes a trip of a lifetime to the Filippo Berio olive groves in Tuscany where Lewis will experience real Italian cooking. He will also enjoy a day’s tuition at a Michelin-starred restaurant.
This year marked the third year in a row that the Rotary Club of Horsham has produced a winner of the Young Chef competition.
Samantha Rides, 16, sponsored by the Rotary Club of Portishead, was awarded second place for her three-course menu and received a trophy, a £150 cheque from Filippo Berio and a bag of Filippo Berio products.
Third place went to 13-year-old Heather Nisbet, who was sponsored by the Rotary Club of Stovehaven District and she was awarded a trophy, a £100 cheque from Filippo Berio and a bag of Filippo Berio products.
This year the judges wanted to recognise a young chef by giving a special award for showing promise. The award was made to 15-year-old Kate Michaels, sponsored by the Rotary Club of Taunton and Taunton Vale who received a cheque for £50 and a bag of Filippo Berio products.
President of Rotary in Great Britain and Ireland, Peter King, said: “I would like to congratulate all the finalists who are all winners after beating off over 5,000 other young people to reach the final. To see the young chefs in action was really inspiring and they were all deserving finalists.
“I’d like to thank College Cambria for their excellent hospitality and Filippo Berio for its continued support and sponsorship.”
Lewis’ winning menu was:
Starter: Seared mackerel served with pickled and charred fennel, and a blackberry dressing
Mains: Roast breast of Gressingham Duck served with wild mushrooms, asparagus and quinoa
Dessert: Apple tart served with poached rhubarb and elderflower cream
Photo courtesy of Colleg Cambria
