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ULLSWATER Community College, Penrith, was the venue for the final of this year’s “Ready, Steady, Cook” school challenge, organised by the town’s Rotary Club. The six finalists – two from the host school and four from the town’s Queen Elizabeth Gram

TASTE OF SUCCESS

ULLSWATER Community College, Penrith, was the venue for the final of this year’s “Ready, Steady, Cook” school challenge, organised by the town’s Rotary Club.

The six young finalists – two from the host school and four from the town’s Queen Elizabeth Grammar School – again produced the remarkably high standard of cookery which has come to characterise this annual event.   Competitors set a tough task for the three professional judges – Pat Russell of the Lake District School of Food and Wine at Sleagill, and Abe Comacho and his colleague Jack Morton from the North Lakes Hotel and Spa, Penrith.

Joint winners were Joshua Jackson (UCC) and Thea Winn-Reed (QEGS), They were each awarded a microwave oven and shared the competition trophy.   All six finalists won mandolin food slicers and cookery books by well known authors.

Presenting the prizes, Penrith Rotary Club president David Dixon congratulated the contestants on their skill and commitment and said that supporting young people would always be a club priority.

The event was supported by local businesses Saddleback Foods and Smokehouse, James Greengrocers and Albany House.