For an Information Pack that can be shared with the General Public and that explains the competition in detail giving rules, entry forms etc., please click on the following link:

To access Guidance Notes for Rotarians, that will help you to organise club-;evel competitions, please click on the following link    (sign in required):


Update on the National Final of Rotary Young Chef 

Generously hosted at Lincoln College, we are very happy to report that Daisy Allan of Bristol College sponsored by The Rotary Club of Bristol did us all in D1100 and Region 6 extremely proud with an amazing performance with a stunning menu of razor clams, sea bass and a chocolate chilly dessert.

Sadly Daisy was not placed by the judges but all contestants were commended on achieving the highest standards witnessed to date in this competition. Daisy had tremendous support through all stages by the Rotary Club of Bristol which her family gratefully acknowledged on Saturday afternoon, they were there to cheer her on along with her teacher and his wife.

The 1st place was awarded to Tabitha Steven aged 13 sponsored by The Rotary Club of Glasgow, 2nd Place went to Jonny Smith aged 16 sponsored by The Rotary Club of Gosport and 3rd place to Miranda Watson aged 14 sponsored by The Rotary Club of Fleet.

Many thanks to all our clubs in D1100 who have helped in any way to make this Youth competition such a success and to ensure we facilitate these great opportunities. From a starting number of 5,000 entrants across the UK for us to once again have a National finalist here is testament to this.

The Rotary Young Chef of the Year 2017
District 1100 FINAL 

Special thanks to:

Cath Lamb and Matt Smith (Teachers of Design and Technology) at The Cotswold School for enthusiastically supporting this Rotary event.

District 1100 Final of the RIBI National Young Chef Competition 2017

We had six very talented young chefs competing today - for just two places in the Regional Final on the 18th of March being hosted at Rugby College, Rugby. CV21 1AR.

As all are highly skilled, and have produced excellent dishes during the previous rounds of the competition, this District Final is going to be a very close-run event.

The competition aims to encourage young cooking enthusiasts to develop food presentation skills, organisational and planning skills, and to demonstrate their ability to cope in a demanding situation.

As in previous years, the standard, both of food preparation and of presentation, has been very high, and this fits with Rotary’s aim to give opportunities to young people, and to encourage the pursuit of excellence.

Rotary District 1100 would like to thank today’s judges who have generously given up their time to share their knowledge and expertise and to encourage our young competitors.

We would also like to thank the Food Technology Department of The Cotswold School led by Cath Lamb and also the Rotary Club of North Cotswold for hosting this District Final, and for welcoming Rotary, the Young Chef competition, our competitors and their supporters.

Following on from today the Regional final is on the 18th of March with the National Final on the 20th May at Lincoln College and we sincerely hope that one of our competitors today might reach that stage.

We have a great reputation in this District for success with Youth competitions and particularly in Young Chef with Samantha Rides being a National Young Chef finalist in 2015 and Marcia Rowlands last year.

Thank you all for your support we hope you enjoy the experience Good Luck to all our competitors!


Head Chef Old Stocks Inn, Stow-on-theWold

From a family with a rich background in the hospitality industry, Wayne has always had a keen interest in cooking and first started cooking at the age of 12 in Food Technology at school and loved it. This led him to the obvious option of studying catering at Gloscat College and soon found his niche.

He has worked mostly in and around the Cotswolds and briefly in London and has been lucky enough to have worked with some of the best Chefs in the world, including Marcus Wareing.

Wayne recently did the Cotswold’s proud by being a finalist in last season’s “Masterchef: The Professionals”.

His advice to anyone competing here today , “I’m a firm believer in having to start at the bottom and work your way up. If you have worked your way around a professional kitchen, nothing will faze you”.

Before he

came to The Old Stocks Inn, he was head chef at The Montpellier

Chapter, in Cheltenham and was previously the head chef at The

King’s Head in Cirencester.



Executive Head Chef Old Swan & Minster Mill

A proud Welshman, the roots of his cooking style were firmly established in North Wales he was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales going on to work at Bodysgallen Hall Hotel with his first Head Chef position following at Lower Slaughter Manor in Gloucestershire where he gained three AA rosettes prior to moving on to Wyck Hill House

He was at the Five Star three AA rosettes Ellenborough Park for three years where he cooked classic British dishes with a modern twist. David was awarded ‘Chef of the Year’ by Cotswold Life Food and Drink Awards

David competed on Great British Menu 2014, making it through to the second round, he has also cooked for the very highest in Society including Prime Ministers, HRH Price Charles and even Her Majesty The Queen - twice -including for the State opening of The Welsh Assembly in 2007.

Now Executive Head Chef at Old Swan Minster Mil, the role is presenting

an exciting challenge.


Finnian Justice

Age 14

Deer Park School

Sponsored by Cirencester Club Rotary Club

Daisy Allan

Age 17

City of Bristol College

Sponsored by Bristol Rotary Club

Lucas Butler

Age 14
The Cotswold School

Sponsored by North Cotswold Rotary Club


Grace Francis

Age 14

The Cotswold School

Sponsored by North Cotswolds Rotary Club

Charlotte Lane

Age 12

Bristol Free School

Sponsored by Clifton Rotary Club