Rotary Young Chef Competition

Budding young chefs from Keswick School took part in the first heat of the Rotary Young Chef Competition on Monday 16th December.

 

The competing chefs, were sponsored by Keswick Rotary Club who provided first, second and third place prizes and £14 for each contestant to spend on a healthy, balanced 2 course meal which showcased their skills as a chef. Keswick Rotary judges David Quainton, Helen Hunt and Neil Beresford were joined by Executive Chef from the Lake District Hotels group, Mark Harris to judge the competition. The chefs were scored on a range of criteria including healthy balanced meal, time management, appearance, taste and texture.

 

It was a very close run competition. This year’s Keswick School winner was Bethan Wilson, who presented a beautiful table of food with her pea and samphire parma ham risotto served with a loin of cod as the main course and Baileys bread and butter pudding served with a quenelle of baileys cream for dessert.

 

Andrew Hudson came a close second place with his home made fresh pasta carbonara for the main course and a dessert of lemon posset made with Lakeland cream and served with raspberry coulis and a butter biscuit. In third place Molly Rebanks served a main course of Herdwick lamb steak and roasted root vegetables along with blackberry and apple crumble and custard.

 

Bethan will now go through to the Cumbria heats of this national competition at the Lakes School in Windermere in February. She will have the opportunity to work with Mark at the Lodore Hotel to refine her meal in readiness for the next stage of the competition.