Students from Burton Borough School in Newport have been putting their culinary skills to the test as part of this year’s Rotary Young Chef Competition.
The event was delivered in partnership with Newport Rotary Lite and judged by culinary experts Peter Roberts and Mark Hesbrook.
Principal Caroline Bedford said the event brought together creativity, technical skill and impressive professionalism as four students from Years 8 to 11 showcased their talent in the school’s Food Technology kitchens.
Representing Burton Borough were year 8 student Tilly Rhodes, year 9 student George Lough, Eleanor McGuire from year 10, and Rocco Broome from year 11.
Each competitor prepared two dishes, challenging them to demonstrate confidence, flair and a mature approach to working under pressure.
Rotary members attended to observe the competition and sample the dishes, praising the exceptional standard of cooking and the calm, focused attitude of every student.
Burton Borough’s head of food design and technology, Angela Summerfield, said: “The commitment the students showed was fantastic. They practised independently, came in prepared and should be incredibly proud of what they achieved.”
Certificates were presented to all competitors in recognition of their hard work and the Rotary President congratulated the students for being a credit to both themselves and Burton Borough School.
The winner on the night was Eleanor McGuire, with George Lough named as the runner-up.
Design technology art and food technician Marie Harper, who has supported the competition for nine years, said: “Each year the students bring something different, with their own unique twist on their recipes. It’s a privilege to support them.”
MrsBedford added: “The preparation and commitment shown by these students is exceptional. They are fantastic role models for our Burton Borough School community, and we are incredibly proud of them.
“My thanks go to our local Newport Rotary group for hosting, and to Ms Summerfield and Mrs Harper for organising and supporting our talented students.”
This year’s dishes ranged from homemade pasta and curries to seabass and salmon dishes. Judges highlighted the students’ technical skill, balanced flavours and thoughtful presentation, noting the clear progression shown by returning competitor Rocco Broome.
