Two budding young chefs, Daniella and Darcy, were awarded the Most Creative Award at the Key Stage 3 Young Chef Final which was held at Thames Valley University on the 1 March.
Their desert of Waffleberry Pudding served with coulis and fresh raspberries was praised for being the tastiest pudding of the competition. As well as their award winning dessert, the girls cooked Tuna steak served on a bed of rocket with balsamic asparagus and Parma scallops.
The girls were asked to cook and serve a healthy meal for a celebrity of their choice. Under strict guidelines, the girls had to make sure their menu did not contain any hydrogenated fats or added salt, but had to include a super food, must be cooked by a healthy cooking technique and contribute to the celebrity’s 5 a day.
Daniella and Darcy were awarded a silver shield and a meal for four at the New Mill restaurant Eversley.