BUDDING chefs from Year 10 at Chipping Sodbury School recently took part in a cooking challenge run by the Rotary Club.

The group of 12 pupils spent their morning lesson on Tuesday, June 13 preparing a range of vegetarian dishes in the hope of winning the annual Rotary Young Chef title.

Their two-course meals were judged by a panel of local food experts, who were “impressed” by the standard of entries and found it difficult to choose an outright winner.

After much deliberation, Charlie Barr was announced as Rotary Young Chef for his chickpea and lentil dahl, coconut cauliflower rice, and pear and almond tart.

He was awarded £25 and a half day cookery school class as Cooking4 and Hobbs House Bakery.

Ann Murray, who runs Cooking4 in Chipping Sodbury and has judged the competition for four years, said that the creativity of Charlie’s menu "really set him apart".

“Our winner Charlie was highly commended by all members of the panel for his use of vegetables and his inventive use of ingredients, colours and flavours," she said.

“His dessert had the perfect balance of an amazing filling, perfectly cooked pastry and excellent presentation."

Skye Jee took the runner up spot for her vegetarian lasagne and Victorian sponge cake and was awarded £10 plus a half day cookery class at Cooking4.

Judges commended her "inventive use of squash as a layer" and her "fabulously light" sponge. 

Four other pupils - Leyton Ford, Will Evans, Caycee-Jay Perry and Kelsie Salvage - were also given an honourable mention for their cooking. 

Ian Lowe, Chipping Sodbury Rotary President, told the Gazette: “It was clear how much time, thought and effort the students had given to the challenge and we were impressed with the inventiveness and skill of all of the students involved."

He added: “Thank you to the school for hosting the event and to the judges for their much valued time.”