Young Chef 27 November 2013

The winner was Finn Howard, who prepared a vegetarian vegan menu of polenta on a bean sprout salad, homemade pasta with sliced seitan (a popular meat substitute) and tomato sauce with asparagus, and caramelised bananas with forest fruit surprise.

Finn won a cash prize from the Rotary Club, and a day's work experience with each judge in his restaurant. Janette Mullett, the Director of Epiphany House in Truro, kindly presented Finn with a further cash prize to buy ingredients for his entry in the District round on 29 February 2014.

In second place was Lottie Shipp, who cooked open ravioli, cod wrapped in Parma ham, with sauted potatoes and green beans, and a mint truffle with sugar shards.

Lottie won a cash prize from the Rotary Club and also from Hooked!, and will spend a day with judge Sanjay Kumar cooking healthy dishes at a local FoodBank.

Sarah Mitchell came third, with her dishes of stuffed peppers, fish pie with a filo crust, and baked apples with homemade vanilla ice cream.

Sarah also won cash prizes from the Rotary Club and Hooked!, as well as an apron from the Headland Hotel.

Helpers for each contestant were supplied by the Rotary Club to offer encouragement (but not advice) and to wash up.

Once again, the Club would like to thank the Head and staff of Richard Lander School, and especially Julie Ancell of Food Technology, for encouraging the children to take part and producing such enterprising results.

Pictures thanks to SAT