HOMEMADE parsley sauce and chocolate leaves helped Jack Cobbold see off competition in the first round of the Rotary Young Chef of the Year contest.
The Rotary Club of Midhurst and Petworth held the event at Midhurst Rother College (MRC) when eight youngsters from Year 10 were challenged to produce two courses in two hours.
Judges were cordon bleu-trained chef Trina Duncan together with a representative of each of the two sponsors, Shannon Wood operations director of Seven Fish and Andrew Massey, fresh foods manager of Kavanagh Budgens, which provided all the ingredients
The students were all congratulated on the way they had approached the challenge and their ability to cope in a demanding situation. The judges commented on the young chefs’ enthusiasm and high standard of all the meals presented.
In third place was Carla Bradley with a prawn cocktail starter followed by Moroccan style lamb served with roasted vegetables and couscous.
Luenna Van-Heerdon was second with a South African bread pie starter, roasted chicken topped with feta and sprinkled with coriander.
Her main course was a mild prawn Thai curry, with home-made red Thai paste and a single basil leaf, served with fresh rice.
Overall winner was Jack Cobbold who cooked pan-fried cod with a homemade parsley sauce, duchess potatoes and green beans followed by a banoffee pie decorated with handmade chocolate leaves.
Midhurst and Petworth Rotary president Jim Reader presented all the young chefs with a certificate to mark their participation and there were Lakeland and WH Smith vouchers for the first three.
Jack will be competing in the Rotary district semi-final at St Edwards School, Godalming on February 7 and both chefs Trina and Shannon will be helping him before the event.
Mr Reader thanked MRC for hosting the competition and Seven Fish and Kavanagh Budgens for sponsoring the event.