Young Chefs from Gryffe High, St Benedict’s High and St Columba’s School met in Gryffe High on the 29th November to compete in the first stage of this Rotary GB and I competition. The task was to cook two servings of a main course and dessert in two hours, within a budget of £18, all under the watchful eyes of the judging team led by Elizabeth Fairbairn who commented …… “The judges were given a very difficult task in finding a winner as the Young Chefs all worked well and the food they presented at the end of the 2 hour competition was delicious. The competition includes many elements including planning, costing, the variety of skills used as well as working methods and table setting.”
“Halla's 'Chicken with Mandi Rice' was a subtly seasoned chicken dish served with basmati rice flavoured with bay leaf, cinnamon, cardamon, paprika and garlic and served with a tomato salsa. The Limoncello was a zingy lemon dessert with a layer of lemon tiramisu and lemon curd.”
Congratulations to all the competitors and many thanks to their teachers and parents for their support and encouragement. The Winner, Halla goes forward to the next round, to be arranged by the Rotary District 1320, Scotland South.
We are very grateful to our event sponsors The Fox and Hounds, Houston and to Gryffe High School for their welcome and the use of their HFT Department.
To see this report with pictures please click Young_Chef_Report_2023-4.pdf .
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Young Chefs from Gryffe High, St Benedict’s High and St Columba’s School met in Gryffe High on the 29th November to compete in the first stage of this Rotary GB and I competition
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