Budding chefs battled it out to be crowned winner at a cooking competition held by the Rotary Club of Hailsham this month.
The fifth annual Young Chef Competition, held in conjunction with Hailsham Community College, saw ten chefs compete to become Young Chef of 2014 and win £75.
All of the contestants were given the challenge of creating a three course meal for two people, within two hours, on a budget of £20.
After a close fought competition, Michael Riggs, 12, was judged the winner. His menu was baked cheesy potato skins with creamy herb dip, Riggs pork cannelloni gratin served with a mixed green salad and raspberry and chocolate pots. The runner ups were Rebecca Wells and Theo Stephens, who each received an award of £25.
All contestants were presented with a certificate, together with a specially designed commemorative apron, by the President of Hailsham Rotary Club, Fred Tickner.
Judges, Pam Wood and Patsy Thomas, who represented Hailsham Rotary Club, and Christian Diethelm, Food technology Teacher at Hailsham Community College, said the standard was high and a great credit to all who took part.
President of the Hailsham Rotary Club, Fred Tickner, thanked all those who had helped to make the event a success and also the participants in the competition. He said: “The standard of cooking was excellent and it was a pleasure to see so many young students taking part in the competition.”