Budding young chefs are turning up the heat in Cheltenham on Saturday 27 April as the final gets underway in the Rotary International in Great Britain & Ireland (RIBI) Young Chef competition. The competition is held in association with Filippo Berio, the UK’s leading olive oil brand.
The final eight contestants, who are each sponsored by Rotary clubs in their local area, have beaten thousands of others from schools and colleges all over Great Britain and Ireland to reach the final. The young cooking enthusiasts, aged between 11 and 17 years old, will each prepare a healthy three course meal for two people, in two hours, within a budget of £15, at Gloucester College, Cheltenham.
It is a long journey to the grand final but worth it for the experience and a chance to win the trip of a lifetime to the Filippo Berio olive groves in Tuscany. The national winner will also enjoy a day’s placement at a Michelin starred restaurant.
Rotarian Gwenda Griffiths, who organises the RIBI Young Chef competition said: “This competition produces outstanding quality dishes. I have seen super starters, magical mains and delightful desserts. I do not envy the judges task of picking one winner. I hope that this competition encourages more young people to eat well, grow up with a love of good healthy food and give them the desire to learn more cooking skills.”
The judging panel includes David Kelman, Executive Chef at the Ellenborough Park Hotel, Cheltenham, Christopher Basten, National Chairman of the Craft Guild of Chefs and Stuart McLeod, Director and Founder of Zuidam UK Ltd, who has worked at some of the UK’s most prestigious hotels including the Savoy and Gleneagles.
