Bury St Edmunds students prove they are ‘master chefs’ in cooking contest
Six talented young chefs show-cased their skills in a contest to cook a three course meal for two people in just two hours.
The students, aged 12 to 17, had to spend a maximum of £15 on their meals for the Bury St Edmunds heat of the Rotary National Young Chef Competition at Westley School.
It was hosted by Bury Abbey Rotary and the students impressed judges Pascal Canevet, head chef of Maison Bleue, and Stuart Needham, of Thomas RidleyFoodservice.
Winner Josh Phillips, 17, from West Suffolk College, made Salade de Boeuf followed by Poisson Poulet, Lettue then Apricot Honey and Yoghurt Millefeuille.
Runner-up Isaac Wallace, 12, from Westley School, created soft boiled egg and pancetta on dressed leaves then pan fried sea-bass on crushed potato, with shallot cream sauce, followed by lemon posset with homemade shortbread biscuits.
The other contestants were County Upper students Jack Bowyer and Daniel Wilson; Emily Waller, from Horringer Court School and Mario Saenz, of Westley.
Certificates and prizes were presented by the Mayor Councillor Patrick Chung, and Rotary President Richard Curtis. The event was sponsored by Thomas Ridley Foodservice
Winner Josh will represent Bury at the regional final next February in Ipswich.