Young chefs cook up a storm for Fabulous Baker Brother at Chipping Sodbury School

Chipping Sodbury School Year 9 pupils with the judges at their Young Chef of the Year competition

Henry Herbert of the Fabulous Baker Brothers talking with some of the pupils at the Young Chef competition

Young Chef finalists Zoe Perry,1st, Chelsea Willey,2nd, and Evie Watkins, 3rd, with judges Chris Hill, of Chipping Sodbury Rotary Club, Henry Herbert, Ann Murray and Mark Lloyd

First published in News by

ONE of Chipping Sodbury’s own celebrity chefs has handpicked some cooks of the future at a school competition.

Henry Herbert, one half of television’s Fabulous Baker Brothers and butcher at Hobbs House in the High Street, was one of three judges for this year’s Rotary Young Chef Competition.

The hotly-contesting cook off took place at Chipping Sodbury School yesterday (January 9) when eight Year 9 students baked, pan-fried and roasted up a sumptuous spread of dishes.

Henry, who alongside his brother Tom stars in the baking series, was joined by Ann Murray, who runs her own cookery school in Chipping Sodbury, and hotelier Mark Lloyd, from Chipping Sodbury Rotary Club.

The wannabe chefs, all aged 14 and 15, had to produce two dishes using seasonal and locally produced ingredients.

The winner was Zoe Perry, who impressed the panel with her main of pan-fried haddock in lemon and parsley sauce, roasted potatoes and parsnips and pea and mint puree and her lemon drizzle cupcake served with Cornish clotted cream.

Evie Watkins, who produced a roast pepper tart with homemade pastry served with Parmesan cauliflower cheese, spicy potato cubes, and cheesy potato cubes and mince pies with homemade cinnamon pastry and cream and peanut butter cookies, was named a runner up.

And Chelsea Willey was also a winner with her roast duck with roast vegetables, red currant jelly sauce and butternut squash puree and a passion fruit faux with cinnamon biscuits.

Mr Lloyd said: “The standard was extremely high across the board. The judges had a difficult job deciding on the final three, however, the winner and runners up all produced excellent first and second courses with menus that would not be out of place in a good quality restaurant.”

The winner and runners up received prizes including cooking lessons at Cooking4 Cookery School and chocolate courses and vouchers for classes at Hobbs House.

The competition is now in its second year and is part of the Rotary club’s youth programme of activities and events.

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