Six budding young chefs have taken part in the national Rotary Young Chef preliminary round at Boroughbridge High School.
The young chefs were asked to produce a two-course healthy meal on a limited budget of £8 within 90 minutes. Marks were awarded for a variety of skills from choice of menu, planning, hygiene to the taste and presentation of the meal.
For the second year running, the winner was Aimee O’Connell who prepared a trio of pork medallions served with a shallot, mushroom and apple cider reduction, Dijon duchess potatoes and sugar snap peas.
Aimee’s dessert was a chocolate brownie served with chocolate ganache, walnut brittle and Chantilly cream.
Katy Allen was second with pan-fried sea bass on a bed of green beans served with new potatoes and baby carrots in a creamy lemon sauce. Katy’s desert was flaky chocolate cups filled with chocolate mousse accompanied by poached plums.
The pair will now progress to the next round where they will compete against young chefs from Pateley Bridge, Northallerton and Thirsk.
Judges for the competition were Sue Ibbotson, George Tickle and Knaresborough Rotarian Bob Weddall.
All competitors received a certificate and the winners were presented with the latest Jamie Oliver cook book.
Last year, Aimee reached the regional final and hopes to go a step further this year and reach the national final. The eventual winner of the national final of Rotary Young Chef receives a trip to Italy thanks to the main sponsor Berio, tuition with a Michelin Star Chef and a cash prize of £250.