Young chefs battled it out for a place in the East Anglia district round of the Rotary Young Chef competition.
Five cooks from schools in the Wisbech area competed at the College of West Anglia after qualifying in the first round which took place in their own schools.
The competitors were William Sloan and Kyle Sheenhan–Mclean from Wisbech Grammar School, Jade Warrington from Marshland High School in West Walton and Danielle Crofts and Kayleigh Fisk from Thomas Clarkson Academy.
The event was judged by Colin Sussams (senior judge), proprietor of Somerville Cookery School in Terrington St John, Callum Brown who was originally from the Thomas Clarkson and who won the district round three years ago, and Jon Martin, a member of Wisbech Rotary Club who has been in the catering and hospitality industry for over 40 years.
Each student had to cook and serve a three course meal in two hours, plus 30 minutes set up time, and within a budget of £15 for ingredients before the judges set about the difficult task of tasting each dish and choosing a winner.
The judges were pleasantly surprised with the high standards of the entries for that age group and praised the three students for the organised way in which they approached the challenge and their ability to cope in a demanding situation.
They also commented on the high standard, the presentation, the cooking skills, and imagination in preparing their healthy meals before announcing the winner.
After a long and difficult deliberation, the judges decided William from Wisbech Grammar School was the winner.
A Wisbech Rotary Club spokesperson said: “It was hard to judge as all five students did extremely well and we would like to congratulate all the students.”
The club greatly appreciates the support from the staff at all three schools together with sponsors Elwood’s Brewery and Kier Eastern.
William will now go forward to the district final competition which will be held on Saturday, March 2 at Suffolk One College Ipswich.
The prize for the national winner is a trip to Tuscany by kind permission of Philipio Berio, the olive oil producer, to visit the olive Groves and sample the delights of Italian cuisine.