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Report From The Cambs Times

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MarchMarch's Young Chef of the Year finalists - William Wingfield, Russell Maguire and Luke Johnson. 0694BP210

THREE young masters of the kitchen served up healthy and tasty treats in the fight to be crowned March Rotary Club's first Young Chef of the Year.

Saturday's heat at Neale-Wade Community College marked the club's first venture into the nationwide contest.

Alan Crossley, chairman, said: "This year is the first time we have entered the competition, but the heat was a great success and we are hoping to now enter on an annual basis."

Judge Richard Wedgbury enjoys one of the meals. 0690BP210
Judge Richard Wedgbury enjoys one of the meals. 0690BP210
Year 10 student William Wingfield won the competition, beating Year 9 students Russell Maguire and Luke Johnson.

They all had to prepare a healthy two-course meal, comprising of a main course and dessert, for two people.

All three finished dishes were judged by Richard Wedgbury and Andrew Pugh.

Mr Crossley said: "Both the judges said privately to me they were amazed by the quality of the dishes that were produced. The standards were superb."

Mike Endery, president of March Rotary Club, presents winner William Wingfield with his prize. Pictures: BRIAN PURDY 0709BP210
Mike Endery, president of March Rotary Club, presents winner William Wingfield with his prize. Pictures: BRIAN PURDY 0709BP210
The students were chosen to enter the competition by Neale-Wade food technology teacher Zoe Clarke.

Mrs Clarke said: "The students' meals were fantastic. I would not have done as well aged 14 like they are."

The national competition is open to budding chefs aged 17 and under.

If William wins the overall competition he will receive a trophy, £250, a day's experience in Jamie Oliver's Fifteen restaurant in London and enjoy a week in Tuscany during olive harvest season courtesy of competition sponsors Filippo Berrio Olive Oil.

WILLIAM'S WINNING MENU
Chicken risotto with mixed vegetables
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Lemon cheesecake with meringue

LUKE'S MENU

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Rhubarb and ginger crumble with cream

RUSSELL'S MENU
Stuffed chicken breast curry with rice and home-made naan bread
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Apple and cinnamon crumble with vanilla cream