Success on a plate

From the archive, first published Friday 30th Nov 2007.

CULINARY talents were in the spotlight when the first round of the National Rotary Young Chef of the Year competition was hosted at John Hanson School.

Organised by the Rotary Club of Andover, the competition on Wednesday attracted a dozen entries from four local secondary schools.

Budding chefs from John Hanson, Harrow Way, Test Valley and Winton schools produced some ambitious and challenging menus, all of which had to be produced within a budget of £10.

Each school could enter up to three young chefs, and such was the interest that two extra pupils from John Hanson entered as unofficial candidates whose work was marked, but not counted in the final results.

The judging panel consisted of professional chefs Nick Fenton, formerly of the Crown at Upton and who now runs the newly-opened Willows lunch and tea rooms in Andover's Upper High Street, and Jenny Taylar, whose former company Kitchen Mades specialised in weddings and functions and she has also cooked for royalty on occasions and Andover Advertiser editor Joe Scicluna whose qualifications were based on a lifelong interest in food!

The cost of ingredients was covered by Brockmans solicitors and meat was provided by Stockbridge butcher Paul Robinson.

After an hour and a half of preparation and cooking all dishes were presented to the judges who were full of praise for the high standard of the meals.

The overall winner was judged to be the salmon risotto followed by lemon posset with baked shortbread biscuits by Ruby Baker, of John Hanson, with Jemma Harrop, of John Hanson and Alex Seabrook, of Winton, in second and third places.

The first and second placed chefs now go on to the next heat in Salisbury in January.