Friday, 17 September 2021

Gillotts pupils win young chef competition

TWO girls from Gillotts School in Henley won the annual young chef competition run by the Rotary Club of Henley Bridge

TWO girls from Gillotts School in Henley won the annual young chef competition run by the Rotary Club of Henley Bridge.

Six pairs of pupils ? three each from Gillotts and Chiltern Edge School in Sonning Common ? took part in the competition.

Each team was asked to cook a three-course meal costing no more than £12. They were marked on the appearance, texture, taste and nutritional balance of the food as well as how imaginative they were and the skills demonstrated. Sally Wheeler and Amelia Fielding Smith, both 14, won with a starter of salmon with rocket salad, capers, pesto and fresh eggs, a main course of wild venison with fondant potatoes and sweet potato purée with a cranberry and chilli jus and a pudding of berry-topped creme patisserie tart.



The girls said: ?We are very happy to have won. We did everything by hand so the more fiddly bits like the pesto and creme patisserie we made ourselves.? Judge Kate Bendall, managing director at Connect Catering, of Wallingford, called the girls? pesto outstanding.

Fellow judge Jack Settle said: ?It was great to see all the kids putting together good food, not just standard stuff. If I saw some of the food on the table in a Michelin-starred restaurant it wouldn?t look out of place.?

Iona Yarwood and Ellen Jeffreys, from Chitern Edge, came second and Charlotte van Walwyk and Alex Morgan, also from Chiltern Edge, were third. The other teams were Georgie Hitchen and Lauryn Challis, (Chiltern Edge) and Jamie Dewson and Molly Hooper and Bobbie Horgan and Alice Wright (Gillotts).

The teams? food technology teachers are Rich Read (Gillotts) and Tori Graham (Chiltern Edge). Connect Catering funded the cost the food as the competition sponsor.

Rotarian Peter Adnitt said the competition was popular at Gillotts, where a cook-off was needed to decide the three teams that would take part.


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