Good luck to Hampshire's Create and Cook finalists
The Create and Cook Competition sponsored by The Southern Co-operative is in full swing with a record number of schools involved.
The Hampshire finalists will be cooking their dishes at South Downs College on Monday 9th May.
Katie Nelson and Lilla Hardman from St Swithuns School, Winchester will cook Chalk Stream hot smoked trout with homemade tagliatelle and asparagus and for dessert Chocolate bowl filled with local fruits and homemade raspberry sorbet.
Alfie Jolliffe and Shuzeda Chowdury from Brune Park School, Gosport will cook spicy chicken parcels with homemade noodles and for dessert Oaty summer berry cheesecake. Ellie Bristow and Izzy Walters from Robert May’s School, Odiham will cook Summer vegetable roulade with new potatoes and garden tomato salad and for dessert Elderflower panna cotta with gooseberry compote with tuile biscuits.
Scott Newell and Ryan Bloxsom from Bay House School, Gosport will cook homemade goat sausages with goats cheese and thyme Yorkshire puddings, cherry tomatoes and purple sprouting broccoli and for dessert a duo of rhubarb and toffee apple panna cottas.
The winners will go on to the Regional final on 21st June at Newlyns Cookery School where they will compete against cooks from the Isle of Wight, Sussex, Brighton and Hove. This final will be judged by Phil Yeomans, chef from Marwell Hotel near Winchester, Stuart Heaton, Manager of the Co-operative store at Wickham and Davina Tibbetts, home economist and co-founder of the Competition.
Good luck to all the young chefs involved!