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Junior Chefs Serve Up Delicious Meals

Students who took part in the Rotary Club Junior Chef CompetitionStamford High School recently hosted the annual Rotary Club Junior Chef competition.

Eight young chefs, aged 13-17, took part and had to prepare and cook a healthy and exciting two course meal for two people for under £10, using as many local or fresh ingredients as possible. With six entrants from the Stamford Endowed Schools and two from Stamford Queen Eleanor School, a range of delicious and inventive meals were served up to the judges.

Molly Warren, in Y12 at Stamford High School, scooped first prize for her Thai green curry and exquisite chocolate and hazelnut pudding. Molly will now go on to compete at the district finals. Second prize went to Stamford Queen Eleanor student Abi Cummings (Y11) for her chicken and roasted vine tomatoes on a bed of wilted spinach, followed by brandy snap baskets while third prize went to Stamford High School student Milly Adams (Y12) for her chicken pie and chocolate fondants.

Tessa Bennie, Head of Home Economics at Stamford High School, commented “I was very impressed with the high standard of meals prepared. The entrants all displayed impressive culinary skills under pressurised conditions.”

The other SES entrants were Lily Atkin and Beth Sharpe (both Y9), Chris White and Charlie Bray (both Y12).

Well done to all the chefs who took part.