Young Chefs Showcase Talent

The annual Young Chef of the Year competition, organised by Skipton Rotary Club, displayed the Club Final event held at Craven College.

Taking place in the specialist training facility at the Aireville Campus, 8 young chefs from Skipton Academy, Settle College, Ermysteds, Upper Wharfedale, Brooklands, and home education were put through their paces in a tough competition judged by Bruce Elsworth from Elsworth at the Mill and Chris Gregson from The Tempest Arms.

The Young Chef of the Year competition, open to young people in full-time education between the ages of 11 and 17, gives young people the opportunity to develop their creativity and practical skills in the kitchen, whilst preparing a two-course meal for under £18.

Participants were judged on a range of categories including budgeting, correct use of equipment, planning, working to time limits, neatness and organisation of work area and hygiene, range of skills used, presentation of display table, taste and presentation of main course, and taste and presentation of dessert.

The young chefs truly brought their creativity and flair to the evening with menus as follows: –

Evan Picken – Settle College
Salmon en Croute with Hasselback potatoes, garlic tenderstem broccoli and on-the-vine tomatoes followed by burnt Basque cheesecake with raspberry, strawberry, and plum coulis.

Sam Craig – Settle College
Quail with hen-of-the-wood mushroom cooked in a stout teriyaki sauce, accompanied with purple sprouting broccoli heated in a white wine vinaigrette, dressed with a stout quail jus, accompanied by a pomme de terre puree. Followed by a star anise cheesecake with a smoked shortbread base, topped with a blood orange jelly and a star anise sugar crisp accompanied by blood orange segments.

Athelstan Kelsey – Upper Wharfedale School
Roast pork roasted with fennel and coriander seeds, with a side of garlic Hasselback potatoes, cinnamon, clove, and juniper berry spiced pickled prunes and salted cucumber followed by pancakes topped with crème pâtissière, rhubarb, strawberries, and raspberries.

Maisie Oddy – Skipton Girls’ High School
Middle Eastern inspired lamb chops followed by chocolate fondants with Chantilly cream.

Matilda Walden – Educated at home
Pan-fried duck breast with a red wine sauce and date puree, duck-fat roasted mushrooms and tender asparagus spears, followed by a palate cleanser of refreshing lemon and cucumber water and finishing with a final course of a double chocolate dessert with fresh cream mousse encasing a soft chocolate brownie with a rich dark chocolate glaze and a scrumptious caramel sauce.

Isaac Champman – Ermysted’s Grammar School
Pan-fried salmon, caramelised apples, endive, and a red wine reduction followed by chocolate fondant with Chantilly cream and raspberry coulis.

Evie Collins – Brooklands School
Greek lamb moussaka pie, followed by lemon mousse with Greek almond kourabiedes biscuit.

Zak Aziz – Ermysted’s Grammar School
Chickpea and asparagus pappardelle with garlic butter followed by white chocolate and raspberry vanilla.

Judges commented it was one of the strongest years they could remember, and they were blown away by the competitors’ skills and ambition.

After a tough deliberation process, the winners were finally announced with Sam Craig taking the first prize, with Evie Collins in second place and Athelstan Kelsey in third.

Well done to all competitors and a huge congratulations to the winner – we wish you all the best as you progress further in the competition to the regional rounds.